Zuchinis Bread Recipe

What is Zuchinis Bread Recipe?

This Zuchinis Bread Recipe is a versatile and moist zucchini loaf that’s loaded with grated fresh zucchinis, a bit of cinnamon for warmth, and just enough sweetness to satisfy without overpowering. It’s a home-cooked cozy classic that can double as a zucchini dessert recipe or a wholesome snack, perfect for family mornings or afternoon tea.

Courtney crafted this recipe with an eye on simplicity and flavor, ensuring it fits within the best zucchini bread ever category while being straightforward enough for even busy parents. Whether you prefer a cinnamon zucchini bread or a savory zucchini bread, this recipe is easy to tweak to match your taste.

Ingredients

• 2 cups grated fresh zucchinis (about 2 medium zucchinis)
• 1 1/2 cups all-purpose flour
• 1 cup organic whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg (optional)
• 3/4 cup coconut sugar or brown sugar (for sugar free option, use erythritol or monk fruit sweetener)
• 2 large pasture-raised eggs
• 1/2 cup organic unsweetened applesauce
• 1/4 cup extra virgin olive oil
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• 1/3 cup dairy-free chocolate chips or raisins (optional)

Kitchen Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Grater
• Measuring cups and spoons
• Whisk
• Wooden spoon or spatula
• 9×5 inch loaf pan
• Parchment paper (optional, for easier loaf removal)
• Cooling rack

How to Make Zuchinis Bread Recipe

Step 1:

Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan or line it with parchment paper.

Step 2:

Grate the fresh zucchinis using a grater and set aside. No need to squeeze out moisture; we want the bread moist!

Step 3:

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 4:

In a medium bowl, beat the eggs, then add the coconut sugar (or sweetener), applesauce, olive oil, and vanilla extract. Mix well.

Step 5:

Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the bread tender.

Step 6:

Fold in the grated zucchini, chopped nuts, and chocolate chips or raisins if using.

Step 7:

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8:

Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 9:

Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Some Tips!

• Use fresh, firm zucchinis for the best texture.
• Don’t squeeze out the zucchini moisture; it keeps the bread wonderfully moist.
• For sugar free zucchini bread, swap coconut sugar for a monk fruit or erythritol blend.
• Feel free to add spices like ground ginger or allspice for a different flavor twist.
• Make it savory by omitting the sugar and cinnamon, adding herbs like rosemary or thyme instead.

How to Store Leftovers

Store leftover zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped well in foil and placed in a freezer bag for up to 3 months. Thaw at room temperature before serving.

What to Eat With

This moist zucchini bread pairs wonderfully with a warm cup of Pumpkin Spice Latte or your favorite herbal tea. Thinking of making it a meal? Try it alongside breakfast favorites like English Muffins or with jams served on the side. It’s also fantastic served with creamy spreads or lightly toasted for a crunchy treat, similar to some of my favorite zucchini banana bread recipes or savory zucchini bread twists.

FAQ

Conclusion

This Zuchinis Bread Recipe is your go-to for a comforting, moist, and easy-to-make zucchini loaf that fits perfectly into both sweet and savory zucchini baked goods categories. Courtney’s favorite blend of simple, wholesome ingredients make it the best zucchini bread ever, whether you enjoy it as a zucchini dessert recipe or a wholesome snack. Whip it up anytime you want something fresh, delicious, and a little bit special that your whole family will love.

Zuchinis Bread Recipe

Recipe by SarahCourse: SnacksCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

280

kcal

Total time

1

hour 

15

minutes

This easy zucchini bread recipe is moist, flavorful, and perfect for sweet or savory zucchini baked goods. Make the best zucchini bread ever with simple ingredients.

Ingredients

• 2 cups grated fresh zucchinis (about 2 medium)
  1 ½ cups all-purpose flour
  1 cup organic whole wheat flour
  1 teaspoon baking powder
  ½ teaspoon baking soda
  ½ teaspoon salt
  1 teaspoon ground cinnamon
  ¼ teaspoon nutmeg (optional)
  ¾ cup coconut sugar or brown sugar (for sugar-free, use erythritol or monk fruit sweetener)
  2 large eggs
  ½ cup organic unsweetened applesauce
  ¼ cup extra virgin olive oil
  1 teaspoon pure vanilla extract
  ½ cup chopped walnuts or pecans (optional)
  ⅓ cup dairy-free chocolate chips or raisins (optional)

Directions

• Preheat oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan.
  Grate zucchinis and set aside; do not squeeze out moisture.
• In a large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
  In a medium bowl, beat eggs, then add sugar, applesauce, olive oil, and vanilla. Mix well.
• Pour wet ingredients into dry ingredients and fold gently until just combined.
  Fold in zucchini, nuts, and chocolate chips or raisins if using.
• Pour batter into prepared loaf pan and smooth the top.
  Bake 50–60 minutes, or until a toothpick comes out clean.
  Cool 10 minutes in pan, then transfer to a cooling rack before slicing.

Notes

• Use firm, fresh zucchinis for best texture.
  Keep the zucchini moisture for a moist loaf.
  For sugar-free, swap coconut sugar for monk fruit or erythritol.
  Spice variations: ginger, allspice, or savory herbs.
  Can be made savory by omitting sugar/cinnamon and adding herbs like rosemary or thyme.