Homemade Zucchini Bread

Start your morning with this Homemade Zucchini Bread. This recipe has been in my family for years and it’s one of the tastiest ways to enjoy farm fresh zucchini every spring / summer. The bread is moist on the inside with a slightly crispy outer crust that tastes so delicious. Spiced to perfection, you’re going to LOVE this recipe.

Slice and enjoy with a cup of coffee or one of my infused teas. Infused Reset Tea or Healthy Digestion Tea would taste great!

About this Zucchini Bread Recipe

An important step for this homemade zucchini bread, is to squeeze out any excess moisture from the zucchini after grating it. I used a paper towel, but you can use cheesecloth too. Either way works.

You can enjoy this bread with a hot cup of coffee or tea. Serve it at room temperature or heat it in the toaster. Top it with butter, cream cheese, or even peanut butter for a fun and tasty twist. Or enjoy it as is. This bread is so tasty, moist and delicious that you will have a hard time not finishing off the entire loaf.

Frequently Asked Questions

What type of salt should I use? You can use table salt for this recipe. It is easy to measure and disperses well in baked goods due to its fine texture.

Best type of cinnamon to use in this recipe? I like using Ceylon cinnamon. Ceylon cinnamon aka “true cinnamon” is softer in texture with light floral notes. It is more expensive and harder to find, but worth it. Saigon cinnamon is most commonly found in grocery stores. It has a rougher texture and stronger almost sweet flavor. Either will work perfectly fine, but Ceylon cinnamon is a differentiator.

Can I swap cane sugar for granulated white sugar? YES! Cane sugar is much less processed than granulated white sugar yet they are virtually the same from a molecular composition standpoint. In fact, the crystals of cane sugar are slightly larger and golden in color because the molasses hasn’t been fully stripped out. That said, cane sugar is 1 to 1 swap ratio with granulated white sugar. So , it is perfectly fine to swap. To read more click here.

What size pan should I use? This recipe calls for a 8.5 x 4.5-inch Wilton nonstick loaf pan. Fill the loaf pan 3/4 of the way up. This will prevent the batter from baking over the sides.

Do you need to peel the zucchini before grating? Nope! Just wash the zucchini and dry it well. Remove the ends then grate.

Why do you remove the moisture from the grated zucchini? Once the zucchini is grated, squeeze out the moisture using a cheesecloth or clean towel. This prevents the bread form being soggy.

How do you do the toothpick test? When you think the bread is done, insert a toothpick into the center of the bread. If it comes out clean, it is done. If it has batter on it, it needs more time.

Can I freeze the zucchini bread? Yes! Once the bread is completely cool, wrap it well in foil or plastic wrap. Place the bread inside of an airtight sealable bag and freeze for 30-60 days.

How to thaw zucchini bread? Thaw zucchini bread overnight on the counter. It will be easy to slice the next day.

Why does my zucchini bread sink in the middle? According to my culinary school teacher, zucchini bread that sinks in the center needs to be baked longer. It falls because the structure of the protein in the bread was not baked long enough.

Can you over mix the batter? YES! When combining the wet and dry ingredients be sure to combine until everything is just incorporated and there are no flour patches. Over mixing can cause the bread to be dense or thick in texture.

How to Make Homemade Zucchini Bread

Preheat the oven to 350 degrees. Lightly spray a 8.5 x 4.5-inch loaf pan with nonstick baking spray.

Prepare the Zucchini

Grate the zucchini and squeeze out any excess moisture using a cheesecloth.

Mix the Wet Ingredients

In a large mixing bowl, beat your egg until it is foamy. Add the cane sugar, vegetable oil, vanilla flavor, and 2% milk. Whisk until well combined. Gently fold in the grated zucchini. Set aside.

Mix the Dry Ingredients

In a separate bowl, combine the AP flour, baking soda, baking powder, cinnamon, and salt. Whisk until well combined.

Combine the Batter and Bake

Add the dry ingredients to the wet ingredients. Fold together until just incorporated. Do not over mix the batter. Add the batter to the prepared loaf pan.

Bake for 45-55 minutes or until a toothpick in center in the center comes out clean. Cool on a wire rack before slicing.

How to Store Zucchini Bread

If you’re planning to enjoy the zucchini bread within a few days, wrap with parchment paper and store it in an airtight sealable bag. It will stay fresh on the countertop for 3-4 days.

If you want the zucchini bread to last longer, it can be stored in the refrigerator for up to one week.

Option to freeze as well. To freeze, make sure the zucchini bread is completely cool, before wrapping it in foil or plastic wrap, and placing it in an airtight sealable bag. Place in the freezer. The bread will last 30-60 days in the freezer. To thaw, place on the counter overnight.