This easy zucchini bread recipe is not only delicious but you will also feel good about eating it. It is chock full of flavor and the perfect quick bread to make in the summer.
I’ve been making zucchini bread since I moved out on my own, which was a bazillion years ago. I feel virtuous eating it because it has great ingredients that make it chock full of flavor.
Oh! And did I mention it’s delicious?
My mom loved my zucchini bread and I miss giving her a loaf when I visited her. What is your favorite quick bread to make and eat?
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Helpful tips
- If you don’t have a food processor, you can use a hand grater to shred the veggies, just know it will take a lot longer.
- For the purpose of this recipe, I shredded the veggies separately but you can shred them together; just make sure there is more zucchini than carrot.
- I use sprouted spelt flour in a lot of my recipes because I prefer it, but you can use white all-purpose flour instead. This recipe even works well with whole wheat flour.
- If you haven’t made zucchini bread before, just know that once you mix it, the batter may look a little dry. If so, let it sit for up to 5 minutes. Zucchini is a watery vegetable and will let go of some moisture in that 5 minutes. Don’t worry, your batter won’t be too watery.
How to make zucchini bread
Pre-step
Preheat the oven to 375 degrees Fahrenheit, liberally grease a bread pan and get a large mixing bowl.
Step one
Gathering the dry ingredients – spelt flour, sugar, salt, baking soda, chopped walnuts, cinnamon and nutmeg. (A)
Step two
Add to the mixing bowl (B) and combine the ingredients either by using a whisk or a pastry blender. (C)
Step three
Gather the wet ingredients – zucchini, carrots, eggs, oil and vanilla. (D)
Shred those veggies
Step four
Place the shredding blade on your food processor and shred the zucchini and carrots. I ended up using 1 large zucchini and 1 large carrot. (D)
Step five
Put the wet ingredients with the dry ingredients (E) and mix them together with a spatula.
Step six
Pour the batter into the greased bread pan. (F)
Step seven
Bake for 50 minutes. As everyone’s oven is different, test it at 45 minutes just to see if it is ready, but I find it needs the full 50 minutes. The tester should come out clean.
Let the loaf rest in the pan for at least 10 minutes before removing it and placing on a wire rack to cool fully.
All that is left is to slice it up.
And butter it.
And eat it.
Yum.
I hope you enjoyed this easy zucchini bread recipe!
Other delicious bread recipes
And as always, may all your dishes be delish.
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Easy Zucchini Bread
Ingredients
Dry
- 1 ¾ cups spelt flour
- 1 cup sugar (scant)
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon salt
- ½ cup walnuts (chopped)
Wet
- 1 ¾ cups zucchini (shredded)
- ½ cup carrots (shredded)
- 2 eggs
- ½ cup olive oil
- 2 ½ teaspoons vanilla
Instructions
- Preheat oven to 375 F
- In a large mixing bowl add all the dry ingredients
- Add zucchini, carrots, eggs, oil and vanilla and stir
- Pour batter into prepared pan and bake for 50 minutes. Test bread at 45 minutes as all ovens are different
- Cool in pan for 10 minutes before removing and placing the loaf on a wire rack
- Slice, plate, butter bread
- Serve
- Smile
- Enjoy
Notes
- If you don’t have a food processor, you can use a hand grater to shred the veggies, just know it will take a lot longer.
- For the purpose of this recipe, I shredded the veggies separately but you can shred them together; just make sure there is more zucchini than carrot.
- I use sprouted spelt flour in a lot of my recipes because I prefer it, but you can use white all-purpose flour instead. This recipe even works well with whole wheat flour.
- If you haven’t made zucchini bread before, just know that once you mix it, the batter may look a little dry. If so, let it sit for up to 5 minutes. Zucchini is a watery vegetable and will let go of some moisture in that 5 minutes. Don’t worry, your batter won’t be too watery.
Nutrition
Originally published in August of 2016.
Chris
Zucchini bread is one of my all time fave sweet breads. This recipe looks terrific! Photos, too.
Elaine
Thank you Chris.
Dove
Delicious + moist = perfect!
I used sunflower oil instead of olive, and pumpkin seeds instead of walnuts (what I had in my pantry). I also added some (maybe 1/3 cup? didn’t measure) dried cranberries – Yum! 🙂
Elaine
Thanks for the comment Dove! I’m glad you liked it! That’s the beauty of recipes, you can substitute with something similar and it still comes out perfect!! 🙂
Andrea Metlika
This looks marvelous. Really like the, slice it up, put butter on it and eat it! Sounds perfect to me.
Elaine
Thanks so much Andrea!
Deanne
We love making bread with vegetables out of the garden. This zucchini bread was perfect!
Elaine
Yay! I’m so glad the hear Deanne! Thanks for your comment.
Cindy
My kiddos and I made this together! We have been spending a lot more time in the kitchen lately and its so fun. They really enjoyed making this recipe but they enjoyed eating it even more! Thanks for this delish creation, we are adding it to our “make again” list!!
Elaine
I’m so pleased to hear that Cindy! I’m also glad you are having fun in the kitchen with the kiddos!
Christie Gagnon
I love zucchini bread! Never tried spelt flour before, but will give it a try. Looks fantastic!
Elaine
I love spelt flour, but it’s hard to find right now Christie so all – purpose does just as well. Thank you!
Anita
This is a great recipe for zucchini bread. I love that it’s using spelt flour to make it even healthier.
Elaine
Thanks Anita. I adore spelt flour! 🙂
HEATHER PERINE
Love making zucchini bread this time of year! Can’t wait to try. And love how there is carrots mixed into!
Elaine
Thanks Heather! Me too. I like that it has carrots and I feel that the cinnamon makes the bread taste scrumptious.