Have you ever made banana bread? My recipe for zucchini squash bread is a bit like that. (of course, minus the bananas!) We swap them out for zucchini this time. And let me tell you, that’s an incredible twist you won’t want to miss.

Why Zucchini Baking Is All The Rage These Days

You won’t believe how the shredded zucchini works up its moisture in this bread! It’s like sinking your teeth into a cloud – way better than those dry loaves or cakes, right?
Zucchini bread’s sweetness is just right. It’s not as sugary as your typical cakes or pastries and is terrific for anyone looking for a lighter treat. Plus, that hint of caramel from the brown sugar is absolute perfection!
Zucchini itself isn’t exactly a flavor powerhouse, but it slips smoothly into this quick bread without stealing the show. There’s no better way to sneak extra veggies into the diet, especially if you’ve got picky eaters (like my kids) at the table.
Making zucchini bread is a breeze! You don’t have to wrestle with the yeast; the whole thing comes together in a flash. So, if you are a newbie baker or need something quick and tasty, you know what to do.
The original recipe is stellar on its own, but feel free to jazz it up however you like. Throw in some chocolate chips (like pumpkin chocolate chip bread), nuts like walnuts or pecans, or even blueberries for a burst of flavor! For better portion control or grab-and-go meals, you can even whip up some zucchini muffins instead.

6 Basic Steps To Make Zucchini Bread

Ingredients

So, for this bread recipe, we’re sticking to the basics. Nothing fancy here, just like my other bread recipes! You’ll need:

Oil
Vanilla
Salt
Shredded zucchini (duh)
Both brown and white sugars
Cinnamon and nutmeg
Eggs
Flour
Baking powder
Baking soda

But hold up. I’m introducing a new sidekick this time around: applesauce. It teams up with vegetable oil to keep the bread nice and moist! And don’t worry if you’re out of applesauce. If you feel adventurous, swap it with Greek yogurt, sour cream, or even mashed banana.

Instructions

Step 1.

Let’s prepare the oven! Preheat it to 350°F (or 177°C) and grease a 5×9 loaf pan.

Step 2.

In a big ol’ bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until it’s all happily mixed up. Set that aside for a second.

Step 3.

In another bowl, whisk together oil, granulated sugar, brown sugar, eggs, vanilla, and applesauce until combined. Then, toss in the shredded zucchini and stir.

Step 4.

It’s time to marry off our wet and dry ingredients (from Steps 2 and 3)! Pour the wet mixture onto the dry and gently stir. Don’t get too crazy, though; just enough to mix it up. If you’re feeling fancy, throw in some nuts or chocolate chips.

Step 5.

Pour the bread batter (it should be slightly thick at this point) into your loaf pan, making sure it’s all nice and even. Pop it in the oven and bake for about 55 to 70 minutes (keep an eye on it!). If it starts getting too brown on top, cover it loosely with aluminum foil.

When it’s done, stick a toothpick in the middle; if it comes out clean, you’re good to go.

Step 6.

Take it out and let it cool in the pan for about an hour.

And what next? You can cut the bread immediately if you can’t wait to dig in. But I usually move it from the pan to a wire rack to continue chilling for those picture-perfect slices. Enjoy your zucchini loaf!

Notes

1. We all know shredded or grated zucchini is the secret behind this quick bread recipe, but is there any way to make it even better? I have great news: yes!

My husband doesn’t like excess moisture, so I often grate the zucchini first and let it sit in a colander for a few minutes. As some of the water drains, my bread won’t become disgustingly soggy.

Also, I trust you all have a paper towel in the kitchen. Use it to squeeze out moisture after grating!

2. Want something more complex? Consider toasting your nuts or spices before folding them into the batter! Just like with whole wheat bread, toasted nuts add a deeper, richer flavor, while toasting spices release their aromatic oils beautifully.

3. My recipe works with most zucchini, but slightly under-ripe zucchini is gold! I’m speaking from experience. On the other hand, ripe zucchini tends to have more moisture, so you might need to keep a close eye on the flour or baking time.

4. A streusel topping is totally optional but will take your delicious zucchini bread to the next level!

Combine flour, brown sugar, butter, and a pinch of salt to create a crumbly mixture. Sprinkle this over the batter before baking. Trust me, that delightful textural contrast and extra sweetness will have you melt on the spot.

5. Zucchini bread freezes so well, perfect for meal prep or unexpected guests! Wrap the cooled bread tightly in plastic wrap and place it in a freezer bag; it will stay fresh for up to 3 months. Remember to thaw overnight in the refrigerator before serving!

FAQs

Do I Need To Peel The Zucchini?

Generally, no. Zucchini skin is thin and tender, and it bakes super well in the bread, so there’s no need to worry. But, of course, if your zucchini is particularly thick-skinned or not fresh, you can peel it for a smoother texture!

My Zucchini Bread Is Too Moist! What To Do?

Too much moisture goes hand in hand with dense, soggy bread. How ugly! Let me come to your rescue with some suggestions:

Double-check your measurements to ensure you haven’t added too much zucchini.
Have you not used enough flour? Gradually add a tablespoon (or more) of flour until the batter reaches a thick, batter-like feel.
Make sure you’ve squeezed out any excess moisture from the grated zucchini before adding it to the batter.

Can I Use Zucchini Noodles Instead Of Grated Zucchini?

Frankly, I’m not sure about this. Some might say zucchini noodles are technically grated zucchini, but they actually tend to be much thinner and release more moisture.

However, you can blot the zucchini noodles with paper towels to remove excess moisture before using them. Be warned that the texture of the bread might be slightly (or very) different! I haven’t tried it myself, so if you have, please tell me the result.

Have fun with my easy zucchini recipes for baking!