Why You’ll Love This Recipe
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Moist and tender: The zucchini keeps the bread wonderfully moist.
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Warm flavors: Cinnamon and nutmeg add comforting spice notes.
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Easy to make: Uses common pantry ingredients and minimal prep.
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Great for using zucchini: A delicious way to use up garden-fresh zucchini.
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Perfect for any occasion: Enjoy as breakfast, snack, or dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Grated zucchini (fresh, squeezed to remove excess moisture)
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All-purpose flour
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Granulated sugar
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Brown sugar
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Baking soda
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Baking powder
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Salt
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Ground cinnamon
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Ground nutmeg
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Eggs
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Vegetable oil or melted butter
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Vanilla extract
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Chopped nuts or chocolate chips (optional)
Directions
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Preheat oven: Set oven to 350°F (175°C). Grease and flour a loaf pan.
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Prepare zucchini: Grate zucchini and squeeze out excess liquid using a clean towel or cheesecloth.
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Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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Mix wet ingredients: In another bowl, beat eggs with sugars, oil, and vanilla extract until smooth.
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Combine: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in zucchini and nuts or chocolate chips if using.
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Bake: Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Let bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and Timing
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Servings: 10-12 slices
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Prep Time: 15 minutes
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Cook Time: 55 minutes
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Total Time: 1 hour 10 minutes
Variations
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Add-ins: Include raisins, shredded coconut, or dried cranberries.
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Gluten-free: Use a gluten-free flour blend.
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Sweetener swap: Replace sugars with honey or maple syrup (adjust liquids).
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Spice variations: Add ginger or cloves for extra warmth.
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Topping: Sprinkle with a cinnamon-sugar mix before baking for a crunchy crust.
Storage/Reheating
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Storage: Keep zucchini bread wrapped at room temperature for up to 3 days.
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Refrigeration: Store in an airtight container in the fridge for up to a week.
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Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature.
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Reheating: Warm slices in the microwave or toaster oven for a cozy treat.
FAQs
Can I use frozen zucchini?
Yes, thaw and drain thoroughly before using.
Do I need to peel the zucchini?
No, the skin adds color and nutrients.
Can I make muffins instead of bread?
Absolutely, bake in a muffin tin for 20-25 minutes at the same temperature.
Is this recipe dairy-free?
Use vegetable oil and ensure any add-ins are dairy-free.
Can I substitute applesauce for oil?
Yes, but it may change texture slightly.
How do I prevent zucchini bread from being soggy?
Drain zucchini well and avoid overmixing the batter.
Can I add nuts or chocolate chips?
Yes, both are delicious additions.
Can I use whole wheat flour?
Yes, but the bread will be denser and more rustic.
Does zucchini bread freeze well?
Yes, freeze wrapped tightly for best freshness.
Can I make this bread vegan?
Use flax eggs or other egg substitutes and plant-based oil.
Conclusion
Zucchini Bread Ever is a moist, flavorful quick bread that makes excellent use of fresh zucchini while delivering cozy spice flavors and tender crumb. Easy to prepare and endlessly adaptable, it’s a perfect treat for breakfast, snacks, or dessert, and a great way to enjoy the bounty of summer or fall gardens.
Zucchini Bread Ever
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10-12 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Zucchini Bread Ever is a moist, flavorful quick bread bursting with fresh grated zucchini and warm spices like cinnamon and nutmeg. This easy-to-make loaf offers a perfect balance of sweetness and texture, ideal for breakfast, snacks, or dessert. A delicious way to use garden-fresh zucchini that’s sure to become a family favorite.
Ingredients
-
Grated zucchini (fresh, squeezed to remove excess moisture)
-
All-purpose flour
-
Granulated sugar
-
Brown sugar
-
Baking soda
-
Baking powder
-
Salt
-
Ground cinnamon
-
Ground nutmeg
-
Eggs
-
Vegetable oil or melted butter
-
Vanilla extract
- Chopped nuts or chocolate chips (optional)
Instructions
-
Preheat oven: Set oven to 350°F (175°C). Grease and flour a loaf pan.
-
Prepare zucchini: Grate zucchini and squeeze out excess liquid using a clean towel or cheesecloth.
-
Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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Mix wet ingredients: In another bowl, beat eggs with granulated sugar, brown sugar, oil, and vanilla extract until smooth.
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Combine: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in zucchini and nuts or chocolate chips if using.
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Bake: Pour batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Let bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Add raisins, shredded coconut, or dried cranberries for extra texture and flavor.Use gluten-free flour blend for a gluten-free version.Swap sugars with honey or maple syrup, adjusting liquids accordingly.Spice it up with ginger or cloves for extra warmth.For a crunchy crust, sprinkle cinnamon-sugar on top before baking.
