Easy Zucchini Bread

This simple zucchini bread recipe offers a delightful, delicious, and guilt-free treat. Rich in flavor and wonderfully moist, it’s the perfect quick bread to prepare in the summer when zucchinis are plentiful. Whether you’re looking for a tasty breakfast or a sweet snack, this zucchini bread will surely satisfy you. Easy to make and even easier to love, it’s a wholesome addition to any meal or gathering.

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 or box 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.
• Okay, I love chocolate chips but hubby prefers his bread as is. But if you love chocolate as much as I do, add them to the bread so I can envy you.
• For storage – wrap it in plastic wrap and aluminum foil and store it in the refrigerator. You can also wrap it as stated and freeze it. Thaw completely before cutting into it and serving. You can also use a large airtight container.

How to make zucchini bread

Pre-step

Preheat the oven to 375 degrees Fahrenheit, liberally grease a bread pan and get a large 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

Place the shredding blade on your food processor and shred the zucchini and carrots. I ended up using one large zucchini and one large carrot.

Step four

Gather the wet ingredients – grated zucchini, carrots, eggs, oil, and vanilla extract. (D)

Step five

Put the wet ingredients with the flour mixture (E) and mix them together with a spatula.

Step six

Pour the batter into the greased loaf pan. (F)

Step seven

Bake for 50 minutes. As everyone’s oven is different, test it at 45 minutes to see if it is ready, but I find it needs the full 50 minutes. The cake tester or toothpick 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.

Now to butter it and eat it.

Yum.

I hope you enjoyed this easy zucchini bread recipe!

Other quick bread recipes

• Chocolate bread
• Cinnamon bread
• Lemon blueberry bread
• Lemon raspberry bread
• Pumpkin bread

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love to know your thoughts 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!

Originally published in August of 2016.