Name: Easy & Moist Zucchini Bread Recipe - Butter with a Side of Bread
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Easy & Moist Zucchini Bread Recipe - Butter with a Side of Bread

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Our Best Ever Zucchini Bread recipe is a MUST TRY! This popular zucchini quick bread recipe is easy to make and&nbsp;has the perfect blend of delicious spices.
This moist zucchini bread recipe is a great way to use up all those zucchini from your garden. This delicious zucchini bread is packed with so many delicious ingredients and it tastes amazing!
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Zucchini Bread is the perfect way to use up all that zucchini in the garden! My squash plants have not been as fruitful this year, but even so, I suddenly find myself with a lot of zucchini! As a matter of fact, I look forward to it each year so that I can fill my freezer with loaves of this delicious zucchini bread.&nbsp;I can’t remember where the original recipe came from, but I have changed it over the years. This produces the Best Ever Zucchini Bread. Try it- you will love it.
Grease two 8 x 4 inch bread pans or 6 mini loaf plans, set aside.
Preheat oven to 325 degrees F.
In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.
Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together.
Then, add the wet ingredients to the large bowl of dry ingredients and stir until combined.
After that, grate the zucchini using a box grater. 
Add to the dough mixture, along with the nuts, until well combined.
Proceed to pour the batter into the prepared pans.
Place bread into the oven and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
When done cooking, cool in the pan on rack a for 20 minutes. Remove bread from pan, and completely cool.
Slice, serve &amp; enjoy! Remember: quick bread is generally EVEN BETTER TASTING the next day! So make a loaf in the evening, then enjoy it for breakfast the next day! 
Your bread should register about 200 degrees F on an instant-read thermometer to ensure that it has been cooked fully. Not only that but the top should appear to be a nice golden brown color and as the bread cools, it shouldn’t sink, but should instead remain well-shaped with a rounded top.
I bake a lot of bread and the pans I prefer are either&nbsp;ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking.&nbsp; I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about&nbsp;which bread pan is the best here!
Best Ever Zucchini Bread recipe that really lives up to the name! This zucchini quick bread recipe is easy to make and&nbsp; is the perfect blend of delicious spices.&nbsp;
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Course: Quick Bread
Cuisine: American
Keyword: Best Ever Zucchini Bread recipe
Servings: 20
Calories: 298kcal
Recipe yields 2 loaves.&nbsp;
How to make sure your bread is completely cooked: I use a cooking thermometer! Your bread should register 200 degrees F on an instant-read thermometer to ensure that it has been cooked fully. Not only that but the top should appear to be a nice golden brown color and as the bread cools, it shouldn’t sink, but should instead remain well-shaped with a rounded top.
Calories: 298kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 185mg | Potassium: 125mg | Fiber: 1g | Sugar: 21g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
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How many zucchini is in a cup? I plan on 1 zucchini for each cup of grated zucchini needed in a recipe. Of course, this varies being as zucchini come in all sizes. Zucchini in the grocery store range from small to medium sized.  
Do you peel the zucchini for zucchini bread? There’s no need to peel the zucchini prior to grating it for zucchini bread. The dark green peel is very soft so it bakes well and adds vitamins, nutrients and even a bit of color to the bread.  
Do you shred or grate zucchini for bread? I prefer to grate the zucchini as opposed to shredding it so that bits of green peel remain in tact. They contribute toward the popular look of zucchini bread! Shredding the zucchini causes the zucchini to nearly disappear once the bread is baked. Both will work though! I know when my kids were young, I hid vegetables in baked goods often, so having them disappear was preferable!  
Should I squeeze excess water out of my zucchini before making zucchini bread? Yes, you can squeeze out excess water from grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it. That becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! If I’m using garden zucchini, especially large ones, I like to squeeze as much out as possible before making it into zucchini bread. Store bought zucchini rarely has excess water.   
Can zucchini bread be made with yellow squash? Yes, you can make zucchini bread with yellow squash! You do need to scrape the seeds out since the seeds in yellow squash are much larger. Also, I find the skin to be more tough on yellow squash, so you can either peel the outside to remove the skin, or you can just grate it with a finer cheese grater.  
How do you keep zucchini bread from drying out? Zucchini Bread should be stored on the counter top in an airtight container or ziplock bag. Keeping it in the fridge can dry it out over time.  
How do you make zucchini bread rise? Zucchini bread rises as a result of leavening ingredients in the bread recipe being exposed to two things, moisture and heat. We use eggs, baking soda and baking powder as leavening agents. Make sure your ingredients are not past their expiration date as stale ingredients can affect how much the bread rises.  
After the bread has cooled, store it in a gallon size ziplock bag or similarly sized airtight container. We bake bread often, so I purchased bread bags and love them!
I love freezing loaves of zucchini bread! How you prepare zucchini bread for freezing really depends on how long you intent to keep it frozen. If you just want to freeze it for a week or two, I’d wrap it in plastic wrap or foil and place the loaf in a large freezer ziplock bag. Most often, when I bake zucchini bread to freeze it, I’ll bake mini loaves so that they fit in the ziplock bag easier. If you want to freeze it for 2-6 months, I’d wrap it more securely, making sure it’s airtight and wrapping it in a double layer of foil or plastic wrap, then place it in a ziplock bag.
If you’d like to make a few changes to my recipe to make a healthier version of zucchini bread, I’ve got great news- this recipe is incredibly versatile! I suggest leaving out the 1 cup of white sugar, replacing half or all of the oil with apple sauce and using half whole wheat flour in place of all-purpose. Then you’ll have a traditional healthy zucchini bread recipe!
Zucchini bread muffins are our favorite muffins! Simply use my recipe above, then spoon 3 tablespoons of batter into each greased or lined muffin cup. Bake for 18-20 minutes. There are several benefits of making zucchini bread into muffins. First, I like that they cook faster! Where a full loaf of zucchini bread bakes for up to an hour, zucchini muffins bake for only 20 minutes, which is a fraction of the time. They’re also easy to freeze! I like to bake a batch of zucchini muffins and then freeze them just in a layer in a large ziplock freezer bag. I pull them out one or two at a time for breakfast. You can let them thaw on the countertop, or you can microwave them or toast them to heat them up. Yum!
Here’s how to help your zucchini bread not sink in the middle after it’s baked. This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. The recipe below makes 2 loaves of bread, or you can make 1 loaf of bread and 3 mini loaves… or 6 mini loaves. As always, make sure your baking soda isn’t too old- it should only be on your shelf for 6-9 months before purchasing new. Lastly, make sure your bread is fully cooked. Uncooked batter in the middle of the loaf will cause bread to sink. 
Your bread should register about 200 degrees F on an instant-read thermometer to ensure that it has been cooked fully. Not only that but the top should appear to be a nice golden brown color and as the bread cools, it shouldn’t sink, but should instead remain well-shaped with a rounded top.
This recipe for easy zucchini bread has been in my family for years, it’s easy to make and you’ll love the blend of spices used. Read the reviews- it’s popular for a reason! It really is the perfect zucchini quick bread recipe.

Our Best Ever Zucchini Bread recipe is a MUST TRY! This popular zucchini quick bread recipe is easy to make and&nbsp;has the perfect blend of delicious spices.
This moist zucchini bread recipe is a great way to use up all those zucchini from your garden. This delicious zucchini bread is packed with so many delicious ingredients and it tastes amazing!
I consent to receiving emails from this site.
	Notice: JavaScript is required for this content.
Zucchini Bread is the perfect way to use up all that zucchini in the garden! My squash plants have not been as fruitful this year, but even so, I...

Easy & Moist Zucchini Bread Recipe - Butter with a Side of Bread

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