Soulitinerary

Moist, flavorful, and foolproof—this zucchini bread recipe is perfect for home bakers. Step-by-step guide with tips for tender loaves every time.

This zucchini bread recipe is the one you’ll come back to again and again. It’s moist without being soggy, perfectly spiced, and has that tender crumb that makes you want to eat just “one more slice” until half the loaf is gone. Whether you’re drowning in a summer zucchini harvest or just craving a cozy homemade bake, this recipe will guide you step-by-step so you nail it every single time.

The Ultimate Zucchini Bread Recipe

Ingredients (Makes 2 Loaves)

• 2 cups finely grated zucchini (about 2 medium zucchinis, unpeeled)
• 3 cups all-purpose flour (sifted for best texture)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg (optional, for extra warmth)
• 3 large eggs (room temperature)
• 1 cup vegetable oil (or light olive oil for a subtle flavor twist)
• 2 ¼ cups granulated sugar
• 3 teaspoons vanilla extract
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins or chocolate chips (optional, for sweetness)

Step-by-Step Instructions

Step 1: Prep the Zucchini

• Wash zucchini thoroughly but don’t peel—the green skin adds color and nutrients.
• Grate using a box grater or food processor.
• Place grated zucchini in a fine-mesh strainer over a bowl and let sit for 10 minutes to drain excess liquid.
• Gently press with the back of a spoon but don’t squeeze bone-dry—you still want some moisture for a tender loaf.

Step 2: Prepare the Oven & Pans

• Preheat oven to 325°F (165°C).
• Grease and lightly flour two 8×4-inch loaf pans, or line with parchment paper for easy removal.

Step 3: Mix the Dry Ingredients

• In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
• Set aside—this ensures your leaveners are evenly distributed before combining with wet ingredients.

Step 4: Mix the Wet Ingredients

• In another large mixing bowl, beat eggs until frothy.
• Add sugar, oil, and vanilla extract. Whisk until well combined.

Step 5: Combine Wet & Dry

• Gradually stir the dry ingredients into the wet mixture, mixing just until combined—don’t overmix or your bread will be dense.
• Fold in the grated zucchini.
• If using nuts, raisins, or chocolate chips, fold them in gently.

Step 6: Bake to Perfection

• Pour batter evenly into prepared pans.
• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
• Start checking at the 50-minute mark—ovens vary.

Step 7: Cool Before Slicing

• Let the loaves cool in the pans for 10 minutes before transferring to a wire rack.
• Cool completely before slicing for neat, even pieces.

Tips for the Best Zucchini Bread

• Don’t skip draining the zucchini—too much liquid will make the bread gummy.
• Spice it up—swap cinnamon and nutmeg for pumpkin pie spice for a fall twist.
• Make it healthier—replace half the flour with whole wheat flour and swap half the sugar for honey or maple syrup.

Serving Suggestions

• Warm with a pat of salted butter.
• Toasted and spread with cream cheese.
• Packed in lunchboxes for a sweet surprise.
• Wrapped in plastic and frozen for up to 3 months.

This zucchini bread recipe gives you a perfectly balanced loaf—sweet, tender, and packed with flavor—whether you keep it classic or load it with add-ins. Bake a batch for your family, a neighbor, or just yourself, and you’ll understand why it’s been a staple in American kitchens for decades.

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