Here’s the funny thing about zucchini – it’s kind of the Clark Kent of vegetables. On its own, it doesn’t bring a big bold flavor to the party, but grate it up and fold it into a batter? Suddenly, it transforms into moisture, tenderness, and subtle sweetness. That’s why zucchini bread isn’t just a sneaky way to get in a vegetable – it’s the secret to a soft, rich loaf that never dries out. It melts right into the bread, almost disappearing, but leaving behind this wonderful texture. Honestly, if you didn’t know it was in there, you’d never guess – except you’d definitely notice if it wasn’t!
Zucchini bread tricks us all into believing we’re eating our veggies while we’re actually just enjoying a moist, spiced loaf of heaven.
Here’s the thing about zucchini in bread: you don’t taste it. What you do get is incredible moisture, a tender crumb, and a sneaky way to make your sweet bread feel a little more wholesome. And because it’s “bread” (not “cake”), I never feel one bit guilty about enjoying a thick slice for breakfast.
Yield: 2 loaves (about 16 slices each)
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Difficulty: Easy
Category: Quick Bread
Method: Baking
Cuisine: American
Nutrition (per slice, based on 32 slices total):
Calories: 255 | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Fiber: 1g | Sugar: 20g | Sodium: 180mg
Ingredients
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 3 large eggs*
- 2 cups grated zucchini (peel on, lightly squeezed)
- 3 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon (or to taste)
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup chopped nuts or chocolate chips (optional – but highly recommended!)
* You (meaning my daughter Grace, who is allergic to eggs, and anyone else who is!) can substitute applesauce for the eggs! Just use 1/4 cup of unsweetened applesauce for each egg! REALLY!
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Preheat the oven to 325°F. Line the bottom of two 8×4″ loaf pans with parchment paper and lightly coat with cooking spray.
- Grate the zucchini (peel on!) on the large holes of a box grater. Lightly press with a paper towel to remove just a bit of excess water. Don’t wring it dry.
- Mix wet ingredients: In a large mixing bowl, whisk together the sugar, oil, and eggs until well blended. Stir in the zucchini and vanilla extract.
- Add dry ingredients: In another bowl, combine the flour, salt, baking soda, baking powder, and cinnamon. Gradually fold into the wet mixture until just combined.
- Add extras: Stir in nuts or chocolate chips if using.
- Bake: Divide the batter evenly into the prepared pans. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let the loaves cool for about 10 minutes, then remove from pans and cool fully on a wire rack. Slice, serve, and enjoy warm with butter or cream cheese.
👩🏻🍳 Tips & Tricks
- Chocolate chip vs. nut debate: I say … both. Just maybe not in the same loaf. 😉
- Freezing: Wrap a cooled loaf tightly in plastic wrap, then foil. It’ll keep beautifully in the freezer for up to 3 months.
- Zucchini prep: Use medium zucchinis – the huge baseball-bat-sized garden ones are watery and can throw off your bread’s texture.
🥕🥒 Fun Fact: Why Bread and Not Cake?
Carrot got “cake,” zucchini got “bread.” Why?
- Cake = dessert, indulgence, frosting on top.
- Bread = wholesome, snackable, sliceable for breakfast.
Really, zucchini bread is just cake in disguise – and we’re all okay with that.
Closing
Call it bread, call it cake, call it breakfast, snack, or dessert – zucchini bread is all of the above. Moist, spiced, and dotted with nuts or chocolate chips, it’s the loaf I need to bake all summer long. And when fall rolls around, a slice of this with a hot mug of coffee? Perfection.
