Zucchini Bread Recipes That Taste Like Home
You know that moment when you realize you’ve got way too many zucchinis sitting on the counter, looking all smug, as if they know you’re out of ideas? That’s usually when I roll up my sleeves and get the mixing bowls out. Zucchini bread has been my go-to solution for years, not just because it’s easy, but because it’s one of those recipes that makes the whole house smell like a hug.
I like mine with a soft crumb and just enough sweetness to make you feel like you’re indulging, without feeling guilty about it later. And let’s be honest—calling it bread makes me feel better about eating it for breakfast, lunch, or that sneaky midnight snack.
This is one of the best zucchini bread recipes you’ll try, and I’m not just saying that because it’s mine. It’s the kind of bread you share with friends, wrap up for a neighbor, or keep entirely to yourself if you’re feeling protective. Whether you’re into healthy zucchini bread recipes or just need a reliable, delicious option for using up those garden zucchinis, this one’s going to be a keeper.
Servings: 12 slices
Ingredients
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 325°F and grease two 8x4-inch loaf pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs, then mix in the oil, sugar, and vanilla until well combined.
- Stir in the grated zucchini.
- Gradually add the dry ingredients to the wet mixture, stirring just until blended.
- Fold in the nuts if you’re using them.
- Pour the batter evenly into the prepared pans.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.