Zucchini Bread

Zucchini Bread is moist, tender, and incredibly easy to make! With hints of vanilla, warm cinnamon, and brown sugar, this quick bread is simple and scrumptious. Have a slice for breakfast, an afternoon pick me up, or serve it as dessert!

Zucchini Bread

I know, zucchini in a sweet bread sounds insane but trust me when I say that this bread will blow your mind. This is the most moist and flavorful quick bread and the perfect use for all of those zucchini’s while they’re in season! Basically this is a slightly tweaked version of banana bread. The zucchini adds some extra moisture to the bread without adding any flavor so it makes a great addition to what’s basically a banana bread base. The added egg also makes this quick bread rich without being too much. This bread is also the perfect recipe to add in some walnuts or chocolate chips. You can even make these as muffins!

Who doesn’t need more quick bread recipes in their life? Check out the original, Best Banana Bread Recipe, a loaf of warm Quick Apple Bread, or try some simple Cinnamon Bread for breakfast or dessert!

Why does my bread fall in the middle?

This happens to the best of bakers. Sometimes it’s all about trial and error but there are a few reasons why your bread isn’t rising properly.The biggest thing is that you HAVE to squeeze your zucchini dry! Too much liquid can cause your bread to be “too moist” and sink. It’s all about balance. Make sure you’re using ingredients that haven’t expired. Those pantry staples often expire without us even realizing! And of course, the tip for any baking recipe, don’t overmix the batter! Last but not least, don’t overfill your pans. This recipe yields 2 9×5 loaves so don’t try to squeeze them into something smaller.

How To Make Zucchini Bread

• Preheat. Preheat your oven to 350°F. Spray two 9×5 loaf pans with non-stick cooking spray and set aside.
• Melt. Add the butter to a medium bowl and microwave just until melted. Careful, it will pop and splatter if it gets too hot!
• Mash. Add the bananas and vanilla extract to the bowl and mash with a fork until smooth.
• Stir. Drop the eggs into the butter banana mixture and stir until combined. Now add the shredded zucchini and stir once more.
• Whisk. In another large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and both sugars. Don’t worry if things are looking a little lumpy.
• Combine. Combine the flour mixture with the zucchini mixture and stir until just mixed. Careful not to over work the batter.
• Bake. Pour the batter evenly between the prepared loaf pans and bake for 45-55 minutes. The tops should be golden brown and a toothpick inserted in the middle should come out clean.
• Cool. Allow the bread to cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.
• Serve. Cut into slices and serve with a cup of coffee or glass of cold milk. Enjoy!

Storing Zucchini Bread

Leftover zucchini bread will stay fresh, tightly wrapped, on the counter for about 3 days. You can prolong the shelf life by popping it in the fridge in an airtight container for up to a week.

You can also freeze this zucchini bread! Wrap tightly in plastic wrap, and place in a freezer bag for up to 3 months. Let thaw to room temperature and enjoy!

Ingredients Notes for Zucchini Bread

• Butter – Salted or unsalted, up to you! 
• Bananas – This is a great way to use up those sad, overripe bananas that you feel bad throwing out but certainly don’t want to eat anymore.
• Vanilla Extract – Pure is preferred but imitation works just fine. 
• Eggs – You’ll need 4. It may seem like a lot but trust me, they make this bread dense and moist with the perfect texture!
• Zucchini – Shredded with any excess moisture squeezed out. The easiest way to do that is to use a cheese grater, then lay your zucchini shreds on a double layer of paper towels and squeeze the moisture into the sink.
• Flour – All purpose flour will give us our base for the quick bread. 
• Baking Soda and Powder – To give us the perfect rise to our bread. No yeast required here! Make sure neither is expired. 
• Salt – Just a pinch to balance out the sweetness.
• Cinnamon – I love the depth this adds to the overall flavor of the bread.
• Sugar – You’ll need both white granulated and brown. Light or dark brown will do!

Enjoy!

~Nichole