Now, we know what you might be thinking – NOTHING beats mom’s zucchini bread! But hear us out.
Zucchini bread is one of those warm, classic comfort foods that has been around since at least the mid to late 1800s. So, before you get too offended, know that the recipe has been being improved upon for hundreds of years now – and it’s a beautiful thing.
Like good music, a good recipe is built upon the foundations of those wisdom-laden recipes that came before it – and when you taste this scrumptious loaf, you’ll be singing its praises for years to come!
Like with every recipe, if you want your baking process to go smoothly, the first thing you should do is gather up all your ingredients.
For this recipe, here’s what you’ll need:
- 3 cups of all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg (freshly grated is AMAZING)
- 3 large eggs
- 1 cup of vegetable oil (swap for coconut oil for a healthier bread)
- 1¼ cups of sugar
- 1 cup of brown sugar
- 3 tsp. Vanilla extract
- About 3 medium-sized zucchinis (roughly 8 inches long)
- 1 cup of chopped pecans or walnuts (optional)
Now that you’ve got all your ingredients gathered, the first thing you’re going to want to do is grate your zucchini.
Shred your zucchini until it yields 2 cups tamped down.
Now, at this point some people like to press the excess moisture out of the shredded zucchini with paper towels but, really, there’s no need. The best thing about the delectable quick-bread recipe is how incredibly moist it stays.
So, if you want a drier bread (for some crazy reason we can’t understand) by all means – have at it. But, if you’re like us and just want a quick, delicious, moist bread – there’s no need for that extra, annoying step.
Next, pre-heat the oven to 325℉ and lightly grease two 8″ x 4″ bread loaf pans.
If you’d rather not deal with the mess of greasing your pans, you can always use parchment paper, too. Just make sure all sides of the pan are covered.
After you’ve prepared your bread pans, sift your flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium-sized bowl.
Then, in a large bowl, beat your sugars, eggs, vanilla, and oil together until it’s of a creamy-like consistency. Next, add in your dry ingredients and mix thoroughly to make a thick batter.
After everything is combined, gently fold in your zucchini and chopped nuts.
Pour the batter evenly into the two prepared baking pans.
Bake at 325℉ for anywhere from 40 minutes to an hour.
Of course, this depends on your oven. As many famous bakers say, “watch the bread, not the timer!” Your nose should be a good judge of doneness, too.
When in doubt, pull out your trusty toothpick and insert right through the middle. If it comes out clean, you’re good to go. If not, let it go a little longer.
Once done, remove from the oven and let your bread cool in the pan on wire racks for 20 minutes.
Then, gently remove them from their pans and allow them to cool off completely on the wire racks.
Finally, it’s time to slice into your zucchini bread!
Now, there’s a million ways to top it off from here. Some people like to drizzle their loaves with homemade icing while others like to slather it with butter. You can dust it with powdered sugar or sprinkle it with orange zest for a pretty look.
However you choose to decorate your bread, it doesn’t really matter. The mouthwatering layers of flavor in every decadent bite will be sure to remain the rockstar of the bread throughout. Enjoy!
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