I planted three zucchini plants this summer. THREE. My overconfidence knew no bounds. By August I had zucchini coming out of my ears and I was DESPERATE.
This bread saved me. Cinnamon, walnuts, a tender moist crumb, and that crackly sugary top. Tamed the chaos and now I bake it year-round (always two loaves because one is never enough).
How to Prep Zucchini for Bread
Prepping zucchini RIGHT makes or breaks your loaf. Let’s do this!
- Rinse the zucchini under cold water and pat it dry with a clean towel.
- Slice off both the stem and blossom ends with a sharp knife.
- Shred on the large holes of a box grater (food processor works too!).
- WRING OUT the moisture in a clean kitchen towel…..soggy bread is not the goal?
How to Store & Freeze Zucchini Bread
- Cool loaves COMPLETELY before storing (trapped steam equals soggy sadness)
- Wrap tightly in plastic wrap, then foil for double protection
- Room temp storage up to 3 days, or fridge for 1 week max
- Slice before freezing so you can grab single portions anytime
- Use freezer bags or airtight containers…. good for 3 months
- Thaw at room temp, or toast slices straight from frozen (yes, really!)
- Walnuts handle freezing beautifully, no weird flavors, just ready when you are
More Recipes You’ll Enjoy
- Snickerdoodle Zucchini Bread
- Blueberry Banana Bread
- Carrot Apple Zucchini Bread
- Spiced Fig Bread
- Blueberry Cream Cheese Bread
- Glazed Blueberry Bread
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2700
- Protein: 30-40 g
- Fat: 140-160 g
- Carbohydrates: 300-320 g
Ingredients
For the dry mix:
- 2 cups all-purpose flour
- 1 1/2 cups white sugar
- 2 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp salt
For the batter:
- 3 large eggs
- 2 cups shredded zucchini (about 2 small)
- 3/4 cup vegetable oil
- 1 tbsp vanilla extract
- 1 1/2 cups chopped walnuts or pecans
Step 1: Ready the Baking Pans
Preheat your oven to 350˚F (175˚C).
Grease two 8×4-inch loaf pans thoroughly to prevent sticking, or line them with parchment paper for easier removal.
This step ensures your zucchini bread will come out of the pans easily once baked.
Step 2: Whisk Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups white sugar
- 2 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp salt
In a medium-sized bowl, whisk together the all-purpose flour, white sugar, baking soda, ground cinnamon, and salt until everything is well combined.
Whisking helps to evenly distribute the leavening agents and spices, ensuring a uniform flavor and texture throughout your bread.
Step 3: Combine the Wet Mixture
- 3 large eggs
- 2 cups shredded zucchini (about 2 small)
- 3/4 cup vegetable oil
- 1 tbsp vanilla extract
In a large bowl, beat the eggs until well mixed.
Add the shredded zucchini, vegetable oil, and vanilla extract to the eggs.
Stir everything together until the mixture is well combined.
I always make sure to squeeze out any excess moisture from the zucchini before mixing it in—this helps prevent a soggy loaf.
Step 4: Fold Batter and Walnuts
- dry ingredients from Step 2
- wet ingredients from Step 3
- 1 1/2 cups chopped walnuts or pecans
Add the dry ingredients from Step 2 and the chopped walnuts or pecans to the zucchini mixture from Step 3.
Gently stir everything together just until combined; be careful not to overmix, as this can make the bread dense rather than tender.
Step 5: Bake Until Golden
- batter from Step 4
Evenly divide the batter between the two prepared loaf pans from Step 1.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
If the tops of the loaves start to brown too quickly, you can tent them lightly with aluminum foil for the last part of baking.
Step 6: Cool on a Wire Rack
Once baked, let the loaves cool in the pans for 5 minutes.
Then, remove them from the pans and place on a wire rack to cool completely before serving.
I like to give the bread plenty of time to cool to help the texture set and make slicing easier.