If you’re looking for a delicious way to use up those extra zucchinis, look no further than this Easy Zucchini Bread recipe. It’s perfectly spiced, incredibly moist, and packed with the subtle sweetness of brown sugar and a hint of nutmeg and cinnamon. Whether you’re serving it for breakfast, a snack, or dessert, this zucchini bread is sure to be a hit with everyone.
This recipe is straightforward and simple, using ingredients you likely already have in your pantry. The result is a tender and flavorful loaf that’s perfect on its own or slathered with a bit of butter. Plus, it’s a great way to sneak in some extra vegetables into your diet without anyone even noticing!
Why You’ll Love This Recipe
This zucchini bread is everything you want in a quick bread: moist, tender, and full of warm spices. The grated zucchini adds moisture and a subtle sweetness to the bread, while the combination of cinnamon and nutmeg gives it a cozy, comforting flavor. The addition of walnuts provides a nice crunch and nutty taste, making each bite more satisfying.
Not only is this recipe easy to make, but it’s also versatile. You can enjoy it plain, with a smear of cream cheese, or even toasted with a bit of butter. It’s also a perfect way to use up an abundance of zucchini from your garden or farmers’ market haul.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious and moist zucchini bread:
For the Bread:
- 3 cups all-purpose flour: The base of the bread, providing structure and texture.
- ½ teaspoon ground nutmeg: Adds a warm, slightly sweet spice.
- ½ cup packed light brown sugar: Adds a deeper sweetness and moisture to the bread.
- 1 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1 teaspoon baking soda: Helps the bread rise and gives it a light, fluffy texture.
- 1 teaspoon baking powder: Works with the baking soda to help the bread rise.
- 1 tablespoon ground cinnamon: Adds a warm, sweet spice that pairs perfectly with the zucchini.
- 3 large eggs: Provide structure and richness to the bread.
- 1 cup vegetable oil: Keeps the bread moist and tender.
- 1 ¾ cups white granulated sugar: Adds sweetness and contributes to the tender texture.
- 3 teaspoons vanilla extract: Enhances the flavor with a subtle, aromatic sweetness.
- 2 cups grated zucchini: Adds moisture and a slight sweetness without overpowering the flavor.
- 1 cup chopped walnuts: Optional, but they add a delicious crunch and nutty flavor.
How to Make Easy Zucchini Bread
Follow these simple steps to create a delicious loaf of zucchini bread that’s perfect for any time of day:
Step 1: Preheat the Oven and Prepare the Pans
Preheat your oven to 325°F (165°C). Grease two 8×4-inch loaf pans with butter or non-stick cooking spray, then line them with parchment paper, letting the paper hang over the edges. This will make it easy to lift the loaves out of the pans once they’re baked. Set the pans aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg until well combined. This will ensure that the leavening agents and spices are evenly distributed throughout the flour. Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl, using a handheld mixer or a whisk, beat the eggs, vegetable oil, vanilla extract, brown sugar, and granulated sugar until smooth and well combined. The mixture should be light and slightly thick.
Step 4: Combine the Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, beating well after each addition until the batter is smooth and fully combined. Be careful not to overmix, as this can make the bread dense.
Step 5: Add the Zucchini and Walnuts
Gently fold the grated zucchini and chopped walnuts into the batter until evenly distributed. The batter will be thick, but the zucchini will release moisture as it bakes, making the bread tender and moist.
Step 6: Pour the Batter into the Pans
Divide the batter evenly between the two prepared loaf pans. Use a spatula to spread the batter out in an even layer, smoothing the top.
Step 7: Bake the Bread
Bake the loaves in the preheated oven for 40-60 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown, and the bread should feel set when lightly touched.
Step 8: Cool the Bread
Remove the pans from the oven and let the bread cool in the pans on a cooling rack for about 20 minutes. Then, use the parchment paper to lift the loaves out of the pans and let them cool completely on the rack before slicing.
Kitchen Equipment Needed
- 8×4-inch loaf pans: For baking the bread.
- Medium mixing bowl: For combining the dry ingredients.
- Large mixing bowl: For combining the wet ingredients.
- Handheld mixer or whisk: For mixing the batter.
- Spatula: For folding in the zucchini and walnuts.
- Measuring cups and spoons: For accurately measuring the ingredients.