Easy Zucchini Bread

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

• Chocolate
• cheesecake
• Cinnamon

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

This delicious zucchini bread is chockfull of flavor and easy to make!

5 from 8 votes

Print Pin Rate

Course: Bread

Cuisine: Breads

Keyword: quick bread, zucchini bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 10 slices

Calories: 318kcal

Author: Elaine Benoit

Ingredients

Dry

• 1 3/4 cups spelt flour
• 1 cup sugar (scant)
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 3/4 teaspoon salt
• 1/2 cup walnuts (chopped)

Wet

• 1 3/4 cups zucchini (shredded)
• 1/2 cup carrots (shredded)
• 2 eggs
• 1/2 cup olive oil
• 2 1/2 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

Equipment

food processor

glass bowl

rubber spatula

Notes

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.

Nutrition

Serving: 1slice | Calories: 318kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 307mg | Potassium: 125mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1160IU | Vitamin C: 4.3mg | Calcium: 25mg | Iron: 1.5mg

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Originally published in August of 2016.