The Best Zucchini Bread

When I was a kid my mom would bring home zucchini muffins from Publix as a treat. I know—”Zucchini in a muffin??” was my first thought too. But they were delicious, and I promise they did not taste like zucchini in the slightest! Kind of like how carrot cake doesn’t taste like carrots. Instead, they were sweet pastries interspersed with bits of walnut, and they never lasted long. So when I saw today was National Zucchini Bread Day, I just had to try making some. And how could I turn down a recipe named The Best Zucchini Bread? Obviously, I couldn’t, so here goes nothing!

An extra moist quick bread recipe with a warm cinnamon flavor (and a handful of nuts if you’d like)!

Recipe Author: Holly Nilsson at Spend with Pennies
Get the recipe

The Ingredients

Like the Brown-Butter Banana Bread I made recently, this zucchini bread recipe doesn’t have too many ingredients. I had things like flour, sugar, cinnamon, salt, and vanilla extract. About half the items.

I had to shop for the zucchini, of course, as well as the eggs and walnuts. I was also either out of or running low on baking soda and vegetable oil, so I added them to my shopping list. Tip: Baking soda is a leavener, so you want to make sure you use a relatively fresh box so your bread rises.

The Best Zucchini Bread Ingredients
Zucchini, eggs, sugar, vanilla extract, baking soda, chopped walnuts, all-purpose flour, ground cinnamon, salt, and vegetable oil

The Process

This recipe makes 2 loaves of zucchini bread, so I had to order a second 8' x 14' loaf pan. I could have halved the recipe, but I had a feeling I would want 2 loaves around.

Lining the loaf pans with parchment paper
I sprayed the parchment with canola oil after lining the loaf pans

Like most baking recipes, this one starts off with preheating the oven and preparing the pans. I used some unbleached parchment sheets to line both pans after trimming them to fit the length. Tip: Folding the parchment will make it lie neatly inside the pans. I also sprayed the parchment and pan with canola oil after lining them to make sure the loaves would lift right out.

Next came the prep work. I used 3 medium-sized zucchini for this recipe and shredded them with my mandoline (a box grater would also work). I loved that they didn’t need to be peeled first, but I did cut off the ends to make them fit against the flat mandoline.

Once that was done, making this zucchini bread was a familiar process. Mix the wet ingredients in one bowl, mix the dry ingredients in another, and combine (I used a wooden spoon to mix). Then divide between the prepared pans and bake.

Shredding the zucchini
I shredded the zucchini with my mandoline fitted with a shredding plate

Timing

This recipe lists 15 minutes to prep, 1 hour to bake, and 1 hour and 15 minutes total time. My zucchini bread came out at exactly that! Here’s how my time was spent:

  • 15 minutes to prep
  • 55 minutes to bake
  • 5 minutes to cool in the pan
  • 1 hour 15 minutes total

Neither time includes cooling on a wire rack once the bread is removed from the pans. I’d guess mine was ready to eat warm in about 30 minutes and completely cooled in 1 hour.

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
This zucchini bread really is The Best Zucchini Bread! It was sweet but not overly so with no trace of zucchini taste. I know, you can see it but I promise you can't taste it. Instead, there's the aforementioned sweetness with vanilla, cinnamon, and walnuts inside a moist, fluffy dessert-style bread. Or breakfast-style if you like to start your day on a sweet note. And all that delicious taste was easy to make. The "hardest" part was shredding a few zucchini, but I didn't even need to peel them. Even my skeptical husband liked this recipe, and I will be making it again!
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The Hungry Pinner
The Hungry Pinnerhttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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This zucchini bread really is The Best Zucchini Bread! It was sweet but not overly so with no trace of zucchini taste. I know, you can see it but I promise you can't taste it. Instead, there's the aforementioned sweetness with vanilla, cinnamon, and walnuts inside a moist, fluffy dessert-style bread. Or breakfast-style if you like to start your day on a sweet note. And all that delicious taste was easy to make. The "hardest" part was shredding a few zucchini, but I didn't even need to peel them. Even my skeptical husband liked this recipe, and I will be making it again!The Best Zucchini Bread