A classic Zucchini Bread recipe with warm notes of cinnamon spice, pure vanilla extract, brown sugar, and fresh zucchini. Moist and light, this is a quick recipe that can also be turned into muffins and savored any time of day.
I still remember the first time I ever had zucchini bread… I was in college studying for finals with my roommate, and her mother had sent a care package with a bunch of goodies including zucchini bread. It was the first time I was introduced to zucchini bread. And my mind was blown.
As I started experimenting with this recipe, I quickly learned a few things:
- Using grated zucchini gives the extra moisture, especially because I’m not squeezing the water out
- My kids can definitely see the zucchini but they can’t taste it so they are definitely eating it! Win for Mom.
- This recipe makes two loaves. Make one for yourself and share one with a friend or neighbor. Assuming your kids don’t eat the first loaf in one day. Just saying.
As I’ve made the zucchini bread, I’ve gotten the question a lot about why I don’t peel the skin. My answer is always the same. The skin contains a lot of the vitamins and minerals. I want my kids to have that. You can’t taste it anyway but it sure does look pretty in the final result.
Here are a few additions you can include in your bread. I don’t include them because both girls have different preferences so I keep it simple for now.
- Add in 1 c of chopped walnuts or pecans. Toast them first for a little extra depth of flavor.
- Add in some raisins or dried cranberries.
- Add in chocolate chips for a little extra sweetness
- Add in blueberries for a burst of flavor
Looking for more recipes with zucchini? Check out some of these:
Tandoori Gobi (Cauliflower) Zucchini Boats
Sausage & Zucchini Linguini
Zucchini Tacos
Grilled Eggplant Sandwich with a Basil Pistachio Pesto
Fresco Carpaccio
Zucchini Bread
Ingredients
- 3 1/2 c All Purpose Flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp ground cinnamon
- 3 eggs
- 1/2 c olive oil
- 1/2 c applesauce
- 1 1/2 c brown sugar
- 3 tsp pure vanilla extract
- 3 c zucchini, grated (do not drain liquid from zucchini)
Instructions
- Preheat oven to 325ºF
- Grease two loaf pans then lightly dust with flour and set aside.
- In a large bowl, beat eggs and oil together.
- Add in the sugar and whisk until completely mixed in.
- Add in the applesauce and vanilla.
- In a separate bowl, combine the flour, salt, baking powder, baking soda, and cinnamon. Mix well. Add to the creamed mixture and mix well.
- Add in the grated zucchini.
- If you are using any additional add-ins, fold them in at this time.
- Divide the batter between the two loaf pans and bake for 60 minutes or until a toothpick inserted comes out clean from the center.
- Remove from the oven and let rest for 5 minutes then transfer to a wire rack to cool.
Here are the tools I used for this recipe:
