Zucchini bread is a tasty treat and very easy to make. It’s also a great way to use up extra zucchini from your garden, when it’s on sale, or from a farmer’s market haul. I also like making it because it’s a great way to sneak zucchini in my kids’ foods.
You can use a hand grater or box grater if that’s what you have but I find it fastest to use a food processor. I cut the zucchini into smaller pieces and put them in my Vitamix. It’s processed in seconds. You can keep the peels on. You can also include the seeds for the recipe as well.
Fresh or Frozen
If you want to make zucchini bread from frozen zucchini, grate it or process it in the food processor. Remove excess water. Portion it out into 3 ½ cup quantities, and put in freezer bags. Thaw overnight in refrigerator before using. The next day, remove any extra water again.
Whether you are using fresh or frozen zucchini, the essential thing when making it is to squeeze out excess water so the bread doesn’t turn out soggy. More on this in the instructions below.
This recipe for zucchini bread without nuts is delicious on its own but you can also add in your favorite mix-ins, such as chocolate chips and/or nuts. Think about how you want to serve it — for breakfast, as a snack or dessert, for brunch, etc. — and make it your own! Walnuts and real chocolate chips are delicious in warm zucchini bread.
Follow these step-by-step instructions below.
Zucchini Bread Recipe
The process starts with grating the zucchini and squeezing out the excess water, then combining it with a simple batter with basic pantry staples.
Working with flour can be a little tricky. Use a large spoon to scoop out the flour. Pour it into a measuring cup to be sure you have the right amount.
This is considered a quick bread which consists of batter (instead of dough made with yeast). Prep time is 20 minutes and bake time is 50 minutes. It serves 8 – 10.
Tips: Be sure to use room-temperature eggs. After adding the dry ingredients to the wet, mix to combine. Do not overmix.
When you have a lot of zucchini, make zucchini bread ~ Image credit: My own
Zucchini Bread Ingredients
- 3 ½ cups fresh zucchini, grated
- ¾ cup real butter, melted – Reserve some for greasing the pan
- 3 cups all-purpose flour or bread flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 ⅓ cup brown sugar, white sugar (or combination of both), or raw, unfiltered honey
- 2 large eggs, room temperature, beaten
- 2 teaspoons pure vanilla extract
- ¼ teaspoon sea salt
- Optional: 1 cup total of the following: walnuts, pecans, hazelnuts, macadamia nuts, chocolate chips, raisins, chopped apple, chopped figs, dried cranberries, chopped dates
How to Make Zucchini Bread
- Preheat oven to 350ºF.
- Melt butter in small bowl and set aside.
- Grate zucchini or process it in food processor.
- Place grated zucchini in a cheesecloth and squeeze out excess water. You can also use a colander and press down. Pat with a clean tea towel or paper towels to remove remaining moisture.
- Use a bit of the melted butter to grease two loaf pans (9” X 5”).
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and nutmeg until well combined.
- In a separate large bowl, whisk together the sugar or honey, eggs, vanilla extract, and salt. Gradually incorporate the grated and drained zucchini, then add the remaining melted butter.
- Gradually add the flour mixture to the wet mixture, stirring well in between.
- Fold in the add-ins if using.
- Add the batter to the prepared loaf pans, diving it equally between the two.
- Put in the preheated oven, and bake for about 50 minutes. When a toothpick inserted into the center comes out clean, it’s done.
- Remove from the oven, set on stovetop, and cool in the pans for about 10 minutes.
- Gently remove from the pans, and place on a wire rack to cool completely.
- Serve and devour!
Gluten Free Zucchini Bread
If you want to make gluten free zucchini bread, it’s best to use one-to-one gluten free flour. My favorites are Bob’s Red Mill 1-for-1 Gluten Free Flour and King Arthur Baking Company Gluten Free Measure for Measure Flour. Simply use one of these flours to replace the 3 cups of flour in this recipe.
If you use a coconut flour or other flour, you will have to follow the package ingredients to increase the moisture. Coconut flour absorbs a lot of liquid.
Tips
- It’s important to squeeze out the water because fresh zucchini adds moisture to the bread.
- You can use fresh or frozen zucchini.
- Keep the peels on and also use the seeds.
- Be sure the bread is done in the center. Use a fork or toothpick in the center to check.
- Cool completely before cutting.
How to Freeze Zucchini for Baking Bread
If you have a big harvest from your garden or received some from a friend or just have extra zucchinis — and you have freezer room! — you can freeze it and use it later to make bread.
- Wash and then dry with a clean towel.
- Trim the ends of the zucchini. Cut each zucchini into thirds or fourths, depending on how large it is.
- Grate the zucchini using a box grater or food processor.
- Remove excess liquid wringing grated zucchini in a clean towel or cheesecloth.
- Take out freezer bags and measure 3½ cups zucchini into each bag.
- Squeeze out excess air and seal. Label bags with description and date.
- Place bags in freezer and use within 3 months.
- When you’re ready to use the frozen zucchini, thaw in the fridge overnight. Be sure to remove excess liquid before adding to recipe.
To Keep It Palm Oil Free
Be sure to use pure vanilla extract. If you are adding chocolate chips to the zucchini bread, be sure to read the ingredients. They shouldn’t contain palm oil. I use the following when baking:
- Ghirardelli Milk Chocolate Chips; Ghirardelli Semi-Sweet Chips
- Enjoy Life Mini Chips Semi-Sweet; Enjoy Life Mega Chunks
- Hershey’s Milk Chocolate Chips
Keep in mind, if you use semi-sweet chips, it won’t be as sweet.
FAQs
Do you have to take the seeds out of zucchini for zucchini bread?
No, you do not have to take the seeds out of zucchini for zucchini bread. The seeds are small and tender. They will not affect the overall texture of the bread.
When making zucchini bread do you peel the zucchini before shredding it?
No, you do not have to peel the zucchini before shredding it for zucchini bread. The skin is tender and adds nutrients and flavor to the bread. This makes it easy to make.
What does zucchini bread taste like?
Zucchini bread has a mild, slightly sweet flavor with a soft texture. Zucchini adds moisture to the bread, and it can be customized with different mix-ins for different tastes.
Why does my zucchini bread fall apart when I cut it?
Zucchini bread may fall apart if it’s not cooled completely before cutting. Let the loaf cool on a cooling rack and then cut it. Another reason it may fall apart is if it’s too moist. This can happen if you didn’t drain the excess moisture from the fruits.
What is the best way to shred zucchini for bread?
I don’t think there is a best way to shred zucchini for bread but it’s fastest to use a food processor with a shredding attachment. You can also use a box grater which takes more “manual labor” and more time. Whichever way you do it, be sure to remove excess moisture from the shredded zucchini before adding it to the batter.
Do you leave the skin on zucchini when making bread?
Yes, not only is it easier when you leave the skin on, the skin adds nutrients and flavor.
Do you cut seeds out of zucchini for bread?
No, you do not have to cut the seeds out of zucchini for bread. The seeds are small and tender. They won’t affect the bread.
Do you squeeze out the liquid from zucchini for bread?
Yes, definitely squeeze out any excess liquid from the shredded zucchini before adding it to the batter. This helps to prevent the bread from becoming too moist and falling apart. Too much water will not make a good bread.
Do you peel zucchini before grating it for zucchini bread?
No, there’s no need to peel the zucchini before grating it for zucchini bread. The skin is tender and adds nutrients and flavor to the bread.
Can you freeze zucchini to make zucchini bread later?
Yes, you can freeze zucchini to make zucchini bread later. Shred the zucchini, squeeze out the excess moisture, and freeze in a labeled freezer bag or container for up to 3 months.
How do you freeze zucchini for baking bread?
To freeze zucchini for making bread later, start by washing and drying the zucchini. Then, grate it using a box grater or food processor. Next, use a clean towel or cheesecloth to squeeze out any excess liquid from the grated zucchini. Once the zucchini is drained, portion it out into freezer-safe containers or bags and label with the date. Freeze for up to 3 months. When you’re ready to make zucchini bread, simply thaw the zucchini in the fridge overnight and use as directed in your favorite recipe.
Making Zucchini Bread
Baking from scratch AND using fruits to do it! This batter bread recipe is a winner. The more you bake at home, the easier it is to do. There are lots of fruits you can use to make bread. After making this recipe, also try the following:
A sweet treat is using zucchini bread to make French toast. It’s a neat twist and delicious to serve for breakfast or brunch. Please check out some of my other bread recipes, including:
- Hawaiian bread
- Unleavened bread
- Irish soda bread
- French bread
- Cornbread
- Focaccia
If you make this recipe, let me know how it went. Did you grate the zucchinis by hand or with a food processor? Did you add anything to it or enjoy as is or another way?
Zucchini Bread Recipe Using Fresh or Frozen Zucchini
Ingredients
- 3 ½ cups fresh zucchini, grated
- ¾ cup real butter, melted Reserve some for greasing the pan
- 3 cups all-purpose flour or bread flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 ⅓ cup brown sugar or white sugar (or combination of both), or raw, unfiltered honey
- 2 large eggs, room temperature, beaten
- 2 teaspoons pure vanilla extract
- ¼ teaspoon sea salt
- Optional add-ins to equal one cup walnuts, pecans, macadamia nuts, hazelnuts, chocolate chips, raisins, chopped apple, chopped figs, dried cranberries, chopped dates
Instructions
- Preheat oven to 350ºF.
- Melt butter in small bowl and set aside.
- Grate zucchini or process it in food processor.
- Place grated zucchini in a cheesecloth and squeeze out moisture. You can also use a colander and press down. Pat with a clean tea towel or paper towels to remove remaining liquid.
- Use a bit of the melted butter to grease two loaf pans (9X5).
- In a medium bowl, whisk together the dry ingredients until well combined: flour, baking soda, baking powder, cinnamon, ginger, and nutmeg.
- In a separate large bowl, whisk together the sugar or honey, eggs, vanilla extract, and salt. Gradually incorporate the grated and drained zucchini, then add the remaining melted butter.
- Gradually add the flour mixture to the wet mixture, stirring well in between.
- Optional: Fold in the add-ins.
- Pour batter to the prepared loaf pans, diving it equally between the two loaf pans.
- Put in preheated oven.. Bake for about 50 minutes. Insert toothpick into the center to check for doneness. If it comes out clean, remove from oven.
- Set on stovetop. Cool in the pans for about 10 minutes.
- Gently remove from the pans, and place on a wire rack to cool completely.
Notes
- Squeeze out grated zucchini to remove excess liquid.
- You can use fresh or frozen zucchini.
- Keep the peels on and also use the seeds.
- Cool completely before cutting.
- To freeze zucchini to use in zucchini bread, process it and then freeze in 3 ½ cup quantities in individual freezer bags. Keep in freezer for up to 3 months. Thaw overnight in fridge, and remove excess water before adding to recipe.