This delicious zucchini bread is moist and flavourful, thanks to the addition of grated zucchini, warm spices and the option of walnuts and currants. Perfect for breakfast, a snack or even dessert, this bread is a great way to use up your zucchini bounty. It’s easy to make and freezes well, making it a versatile addition to your baking repertoire.
Prep Time
Prep Time: 30 minutes Cook
Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients
Dry Ingredients:
3 cups all-purpose flour, poured into a measuring cup and leveled (360 grams)
2½ teaspoons ground cinnamon (6 grams)
½ teaspoon ground nutmeg (1 gram)
1 teaspoon baking soda (5 grams)
½ teaspoon baking powder (2.5 grams)
1 teaspoon salt (5 grams)
Wet Ingredients:
3 large eggs
1¾ cups granulated sugar (350 grams)
2 cups grated zucchini, from two medium zucchini (about 280 grams)
1 cup unsalted butter, melted and cooled slightly (2 sticks or 225 grams)
2 teaspoons vanilla extract (10 ml)
Optional Add-ins:
1 cup chopped walnuts, lightly toasted if desired (115 grams)
½ cup currants or raisins (75 grams)
Directions
Preheat oven: Preheat oven to 325°F (165°C) and adjust rack to middle position. Generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
Prepare dry ingredients: In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to thoroughly combine
Prepare wet ingredients: In a large bowl, whisk eggs with sugar. Add grated zucchini, melted butter and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
Mix ingredients: Add dry ingredients to wet ingredients and mix until well combined. Stir in walnuts and currants, if using.
Bake: Divide batter evenly among prepared pans. Bake for 60 to 65 minutes or until a toothpick comes out clean. Place pans on a wire rack and let cool for about 10 minutes, then invert loaves onto rack to cool completely.
Serving suggestions
Serve warm slices with a pat of butter or cream cheese.
Pair with a cup of coffee or tea for a delicious breakfast or snack.
Use as a base for a delicious dessert by adding a scoop of vanilla ice cream on top.
Cooking Tips
Don’t squeeze out the liquid from the grated zucchini; it keeps the bread moist.
Lightly toast the nuts for extra flavor and crunch.
Be careful not to overmix the batter to avoid a dense texture.
Nutritional Benefits
Zucchini adds moisture and subtle flavor while providing vitamins A and C.
Walnuts and currants add healthy fats, fiber, and additional nutrients.
This bread is a great way to add some veggies for picky eaters.
Dietary Information
Vegetarian: Contains no meat products.
Gluten-Free Adaptation: Substitute with gluten-free all-purpose flour blend if needed.
Nutrition Facts (per serving, 16 servings)
Calories: 302
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 41g
Sugar: 23g
Fiber: 1g
Protein: 4g
Sodium: 65mg
Cholesterol: 252mg
Storage
Freezer safe: Bread can be frozen for up to 3 months. Once completely cooled, wrap tightly in foil, freezer wrap, or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Why You’ll Love This Recipe
Moist and flavorful with a touch of warm spices.
Easy to make and perfect for using up leftover zucchini.
Versatile recipe that can be customized with your favorite add-ins.
Makes two loaves, one to enjoy now and one to freeze for later.
Bottom Line
This zucchini bread is a delicious and versatile recipe that you’ll find yourself making again and again. It’s easy to make, full of flavor, and a great way to use up that extra zucchini. Whether you enjoy it for breakfast, a snack, or dessert, this bread is sure to become a family favorite.
Can I use whole wheat flour in place of all-purpose flour? Yes, you can substitute whole wheat flour for some or all of the all-purpose flour, but it may result in a denser loaf.
Do I need to peel zucchini before grating? No, you do not need to peel zucchini. The skin adds color and nutrients to the bread.
Can I use other types of nuts? Yes, feel free to use pecans, almonds, or your favorite nuts in place of walnuts.
How do I store leftover bread? Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Can I make muffins in place of loaves with this recipe? Yes, you can pour the batter into muffin tins and bake for about 20-25 minutes or until a toothpick comes out clean.
Can I add chocolate chips to the batter? Absolutely! You can add up to 1 cup of chocolate chips in place of or in addition to the walnuts and currants.
Is it necessary to toast the nuts before adding them? Toasting the nuts is optional but recommended for added flavor and crunch.
Can I use brown sugar in place of granulated sugar? Yes, you can use brown sugar for a slightly different flavor and more moisture.
What other spices can I add? You can add ground cloves, ginger, or allspice for extra heat and flavor.
How do I keep bread from sticking to the pans? Generously grease the pans with nonstick cooking spray or line them with parchment paper for easy removal.