This moist easy zucchini quick bread will become your go to recipe! It’s easy to make, loaded with freshly grated zucchini and warm fall spices.
Do you have loads of zucchini lying around??? Need a tried and true recipe to help use some up?? Well, that’s where this easy zucchini quick bread recipe will come to the rescue!!
I am including this recipe in my back to the basics series and quick bread is a great place to start if you haven’t made bread before.
So what exactly is a quick bread?
A quick bread is just what it sounds like- quick! They don’t use yeast but instead baking powder or baking soda and sometimes a combination of the two. It takes only a few minutes to whip up a quick bread. Things that fall into this quick bread category are things like biscuits, scones, muffins, nut bread, and even pancakes.
What makes these quick breads so quick is the baking powder or baking soda. When these leaveners combine with liquids they create carbon dioxide which fills the batter with tiny bubbles giving the bread its framework. So it is very important that your baking powder and baking soda are fresh and not expired.
So let’s dive into this recipe!
First, start by mixing up the wet ingredients and sugars. This will be the shredded zucchini, eggs, melted butter (or oil), vanilla, brown sugar and regular sugar. Mix these in a large bowl until well combined. I like to mix the wet ingredients first because I am lazy and don’t want to dirty another bowl. Some recipes will require the wet to be mixed in one bowl and the dry mixed in another bowl before combining. This is probably the most ideal situation but not always required.
If the zucchini is really wet blot it slightly with a paper towel. We don’t want to soak up too much moisture or the bread may become dry. Oh, and if you are worried about your bread tasting like a vegetable don’t worry it won’t. That’s the beauty of zucchini, it’s pretty much tasteless. What it is good for is adding tons of moisture and that’s what we want.
Now sprinkle in the dry ingredients. Be sure to spoon the flour into the measuring cups and level it off with the back of a knife. This way the flour won’t become packed in the measuring cup. If this happens the bread will be too dry.
Quick breads need to be mixed by hand and not a mixer. It’s easy to overmix quick breads with a mixer resulting in a tough bread. So, mix just until everything is combined and stop. Overmixing can also cause the bread not to rise properly so just use a spoon or rubber spatula and mix just until there are no visible pockets of flour.
Now let’s bake!
Pour the batter into the prepared baking pans. I like to grease and flour my baking pans to ensure the bread will come out with ease. Some directions call for greasing the bottoms only and this is because greasing the sides can sometimes cause the edges to become a little hard. But I don’t notice much of a difference.
A few extra tips to help:
- If the bread didn’t rise well: 1) the batter could have been overmixed or 2) the baking soda or baking powder could be expired.
- If the bread is tough: 1) the batter could have been overmixed or 2) not enough oil/butter (fat) was used
- If the bread has large tunnels: this happens from too much mixing
- If the bread is dense and compact: 1) too much flour was used (always spoon the flour into the measuring cup and level off with the back of a knife) 2) not enough baking soda or baking powder was used
- If the bread is crumbly: not cooled completely after baking before cutting
To store this easy zucchini quick bread wrap completely cooled loaves tightly in plastic wrap and store them at room temperature for 3-5 days in the refrigerator for 7-10 days. Or wrap in plastic wrap then in foil and freeze for up to 3 months.
Oh, just one more tip! If you accidentally over baked the bread, wrap the bread in plastic wrap when it is just slightly warm. The steam will help add some moisture and revive the bread a little.
- 5 cups shredded zucchini
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 3 large eggs
- 3/4 cup butter melted (or oil)
- 2 teaspoons vanilla
- 3 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground clove
Preheat oven to 350 degrees F. Grease and flour the bottoms of 2 9x5 loaf pans, set aside.
In a large bowl combine the shredded zucchini, sugars, eggs, butter and vanilla. Stir in remaining ingredients just until combined. Divide batter evenly between prepared pans.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from pans.
Run a knife around the edge of the bread to loosen from the pan. Remove from pan and cool completely on a wire rack.
STORING: Wrap cooled loaves tightly in plastic wrap and store at room temperature for up to 4 days and in the refrigerator for up to 10 days. TO FREEZE: Wrap cooled loaves tightly in plastic wrap then in foil and freeze for up to 3 months.
2/3 cup chocolate chips (personal favorite)
2/3 cup chopped nuts
2/3 cup raisins or other dried fruit
1/4 teaspoon ground nutmeg
**Can also do a combo of stir ins**