Easy Zucchini Bread (video)

This easy zucchini bread recipe is moist, flavorful, and perfect, just like the way mom used to make it. You can also easily customize it to suit your taste and it only takes 15 minutes to whip up.

I remember my mom growing zucchini in our backyard when I was a kid. We would always get an abundance at once and before you knew it, it was zucchini everything. From stir-fries to soups, my favorite was always my mom’s zucchini bread. It was simple, not too sweet, and even better the next day.

Why this recipe is so great:

• Made with simple ingredients – The dry ingredients are just flour, sugar, baking soda, and salt. The wet ingredients are just eggs and oil. It’s simply flavored with cinnamon and vanilla. The zucchini contributes to the structure and most importantly provides moisture and softness to the bread.
• Quick to prepare – This recipe is all made by hand and ready for the oven in 15 minutes or less. You just mix, combine, and bake.
• Easily adaptable – Over the years I have played around with this recipe, adding various mix-ins, different spices, substituting brown sugar and butter in place of the oil and white sugar. It was all dependent on my mood, what I had on hand at the moment, and every single time it turned out fabulous.
• Here are some reviews:

“OMG made this yesterday and it’s the best zucchini bread recipe I’ve had in a long time. I added 1 cup of chocolate chips cause we all love it with them in it. Thank you so much. I will be making this again.” – Marie

“I had made zucchini bread before but this recipe is by far the best one! My entire family even my husband who wasn’t a fan of the other loved it! Thanks so much for sharing!” – Jessica

How to make zucchini bread:

(the ingredient amounts are listed in the printable recipe card further below)

1. In a large bowl, mix together the flour, cinnamon, baking soda, and salt. Toss in any add-ins.
2. In another bowl, whisk together the oil, sugar, eggs, and vanilla. Then stir in the zucchini.
3. Combine the wet and dry ingredients together.
4. Transfer the batter into a greased 9×5″ loaf pan. Bake at 350F for about 60 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before slicing.

Expert tip:

Select small to medium size zucchinis. The super large ones won’t produce that moist and tender loaf you want since they tend to be drier. Also, grate the zucchini with the peel on and don’t drain the excess liquid. Most of the vegetable’s nutrients are in the skin and the liquid from the zucchini keeps the bread moist.

Variations:

Feel free to add in a cup of chocolate chips, chopped nuts, dried fruit or berries if you wish. My favorite mix-ins are semi-sweet chocolate chips, walnuts, and blueberries.

How to store:

Zucchini bread can be placed in an airtight container or tightly wrapped in saran wrap and stored at room temperature for 2-3 days or in the fridge for up to 5 days.

How to freeze zucchini bread:

Once completely cooled, double wrap in plastic wrap or aluminum foil and store in the freezer for up to 3 months. Thaw overnight on the counter to bring to room temperature before serving.

This easy zucchini bread is soft, moist, and keeps well. The taste is sweet and lightly spiced. It serves as an excellent everyday zucchini bread recipe, yet it can be easily elevated to make it into a special treat.

You might also like:

• Chocolate Zucchini Bread
• Zucchini Chocolate Chip Muffins
• Carrot Cake with Cream Cheese Frosting
• Healthy Apple Carrot Muffins

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