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Make good use of all the beautiful, fresh summer veggies available, starting with this recipe! Zucchini Bread is a super budget-friendly dish that can be served as a grab-and-go breakfast, brunch, snack, or even at a potluck. With just ten simple ingredients and 10 minutes of preparation, warm bread or muffins are on the way!
I’m sure you already know that I am a huge fan of seasonal cooking. During the summer, the farmer’s market is filled with loads of yummy fresh zucchini, and this is one of the most delicious ways to use it!
Easy to make, moist, and incredibly flavorful, this Zucchini Bread is the whole package! It’s loaded up with freshly shredded zucchini, vanilla, and cinnamon, giving the quick bread a delicious warm flavor.
The flavor is perfectly balanced, and the bread’s texture is also. It’s dense and hearty yet still moist and tender. You can even use this recipe to make Home style Zucchini Muffins to give to neighbors or enjoy with your afternoon coffee. This simple summer staple recipe is a winner with any crowd!
Make This Recipe For…
- Graduation Parties
- Baby Showers
- Easter Dinner
- Birthday Parties
Ingredients Needed To Make Zucchini Bread
- Raw Zucchini
- Eggs – room temperature
- Vegetable Oil
- Baking Powder
- Baking Soda
PRO TIP: It’s very important to make sure you’ve gotten all of the liquid out of the zucchini before you add it into the batter. I recommend patting the shredded zucchini dry with a paper towel after you’ve finished straining it, this will help prevent any additional moisture in the batter.
How To Make Zucchini Bread
- Heat the oven to 350°, and then butter and flour an 8.5 x 4.5-inch loaf pan.
- Shred zucchini with a box grater and place in a small mesh strainer. Press or squeeze with hands to get the excess liquid out.
- Mix eggs, sugar, vanilla extract, and oil in a mixing bowl. Add flour, baking powder, baking soda, cinnamon, and salt to a separate bowl, and stir to combine the dry mixture.
- Whisk the dry mixture into the wet mixture and stir until well combined. Add in drained zucchini and mix well.
- Pour the batter into the prepared pan and bake for 55 to 60 minutes, or until a wooden pick inserted in the center comes out clean.
Can I Make Zucchini Muffins Using A Zucchini Bread Recipe?
Yes, you can absolutely use this same Zucchini Bread batter for Homestyle Zucchini Muffins! In fact, the only real difference between the two dishes is the baking temperature and time.
Start by preparing a muffin tin with cupcake liners, then the liners with cooking spray. Make the batter following the same instructions as the recipe card.
Place a spoonful of the batter into each cupcake liner, filling them no more than halfway. Bake the muffins for 5 minutes at 425° and then drop the temperature down to 375° for an additional 20-25 minutes, or until a cake tester comes out clean.
Every oven is different so it may take up to 35 minutes but check the muffins regularly after the 20-minute mark.
PRO TIP: It’s very important to only fill the cupcake liners halfway with batter. Since the recipe includes both baking powder and baking soda, the muffins will grow considerably in the oven, so you want to make sure the cupcake liners don’t overflow.
Tasty Additions To Zucchini Bread
There are all kinds of wonderful ingredients you can add to this recipe, these are a couple of my personal favorites…
- Shredded Coconut
- Chocolate Chips
- Cocoa Powder
- Dried Cranberries
- Lemon Zest
Is Zucchini Bread Freezer-Friendly?
This bread is so fantastic because of how well it keeps by storing it in an airtight container for up to 5 days on the counter.
Zucchini Bread and Zucchini Muffins are super freezer-friendly, too, and will keep frozen for up to 3 months. Make the muffins or bread, cool completely, then transfer them to an airtight container before placing them in the freezer.
More Recipes You’ll Love
- Morning Glory Muffins
- Sunshine Fruit Salad
- Mediterranean Chickpea Salad
- Ham and Cheese Breakfast Casserole
- Creamy Easy Deviled Eggs
- 2 cups Raw Zucchini – shredded
- 3 Eggs – room temperature
- 1 ¾ cups Sugar
- 1 cup Vegetable Oil
- 2 cups Flour
- ¼ teaspoon Baking Powder
- 2 teaspoons Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- 2 teaspoons 2 teaspoons vanilla
- Preheat oven to 350° if you're making bread or 425° for muffins. Butter and flour a 8.5 x 4.5 inch loaf pan, if you're making muffins instead of bread, then place a dozen cupcake liners into a muffin pan and then lightly spray with cooking spray.
- Shred zucchini with a box grater and place in a small mesh strainer. Press or squeeze with hands to get excess liquid out.
- In a mixing bowl, combine eggs, sugar, vanilla extract and oil and then set bowl aside. To a separate bowl add flour, baking powder, baking soda, cinnamon, and salt, stir to combine dry mixture.
- Slowly whisk the dry mixture into the wet mixture and stir until well combined. Fold in drained zucchini and stir to combine.
For Zucchini Bread
- Pour the batter into a buttered and floured loaf pan. Bake for 55 to 60 minutes, or until a wooden pick, inserted in center, comes out clean. Remove from oven and let cool in loaf pan for 5 minutes before transferring it to a wire cooling rack.
For Zucchini Muffins
- Place a spoonful of the batter into each cupcake liner, filling them no more than halfway, remember they will rise in the oven. Bake the muffins for 5 minutes at 425° and then drop the temperature down to 375° for an additional 20-25 minutes, or until a cake tester comes out clean. **Every oven is different, so it may take up to 35 minutes, but check the muffins regularly after the 20 minute mark.