Zucchini is a summer staple and it’s easy to find recipes for it. You can make zucchini pancakes, soup, or even zucchini bread.
Zucchini bread has many variations; some people add nuts, others not. Some individuals even like raisins or chocolate chips in theirs.
I’m not sure where I first heard about the idea of making high-altitude zucchini bread, but it was definitely from someone who knew what they were talking about. This is a great recipe for people who like zucchini bread and want to make it at home.
This easy recipe can be made either in an electric mixer or by hand, and you can bake it in a loaf pan or muffin tins. Either way, your friends and family will love this delicious bread, which will become a classic in your home!
The zucchini that you and I are familiar with today appears to have emerged in Italy quite recently, maybe in the late 1800s. However, some research suggests that the green gourd may have been grown in Mexico thousands of years before that!
Given how zucchini grows rapidly, it makes sense that gardeners from long ago would have sought out methods to include it in everything.
According to studies, zucchini was first introduced to North America by Italian immigrants in the 1920s. Since they could eat it raw, one could argue that Native Americans fell head over heels in love with it.
Thanks to James Beard’s book “Beard on Bread,” zucchini bread recipes started to appear everywhere by the middle of the 1970s. The book was published in 1973 and includes a zucchini bread recipe that has developed through time.
Since then, the recipe has been altered to incorporate several ingredients, including walnuts and pecans. Some people add pineapple pieces, apples, coconut, raisins, and chocolate chips as well.
I know what you’re thinking. Bread with zucchini chunks doesn’t seem very appealing. However, zucchini itself has a very subtle, mild flavor.
So in a technical sense, you don’t exactly taste it at all in the bread. Having said that, zucchini bread has a somewhat sweet flavor with a trace of cinnamon.
If you want to go the extra mile and add walnuts or pecans to your zucchini bread, you’ll notice that the flavor will be a little more diversified.
Overall, zucchini bread tastes delicious. In fact, this bread is so good that it has its own slot on the calendar!
That’s right, National Zucchini Bread Day is celebrated on April 25th each year. Many bakers come together on this lovely day and make this amazing bread!
Now for the essential part: making this bread. Let me start by saying that the best part about adding zucchini to bread is that it contains a lot of water, which keeps the bread extra moist.
I should also mention that this recipe makes two loaves. You can make one for yourself and one to share. (or you can have both loaves, I’m not judging).
So, without further ado, let’s get started on making zucchini bread!
- 3 cups flour (you can use gluten-free)
- 3 large eggs
- 2 cups granulated sugar
- 2 cups grated zucchini
- 1 cup oil (coconut or vegetable)
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
Preheat your oven to 350°F. This is to prevent your bread from becoming dry and crumbly. After that, grease two 9-by-5-inch loaf pans on all sides.
Grab a large mixing bowl and start whisking your eggs, sugar, oil, and vanilla extract until combined.
It’s important to let the eggs sit out for at least 20 minutes before adding them to your batter. This is so they come closer to room temperature.
If you don’t have time for that much waiting, just make sure that when you add your cold eggs into your mixture, you mix thoroughly so no lumps remain (you don’t even need an electric mixer for this part!).
In the same mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
All-purpose flour is a good choice for this recipe, though you can substitute it for whole wheat flour if you prefer.
If you’re following a gluten-free diet, feel free to substitute the all-purpose flour with your preferred blend.
The bigger the zucchini, the harder it is to shred. If you don’t have a food processor with a grater attachment, use a cheese grater instead.
If you don’t have either of those things, cut your zucchini into small pieces and smash them in a large bowl with the back of a spoon until they’re shredded.
When you’re through grating the zucchini, add it to the mixture and fold it in with a wooden spoon until combined.
Bake the batter in loaf pans for 50-55 minutes, or until golden brown. Check to see whether the edges of your bread are pulling away from the pan’s sides.
If they are, then it’s time to remove your bread from the oven. Once your bread is done, allow it to cool on a cooling rack before slicing and serving.
It might be challenging to determine when your bread is done if you’ve never baked before or if you’ve never made zucchini bread from scratch.
Fortunately for you, I’m here to let you in on a couple of methods I’ve been using for as long as I can remember!
Inserting an oven thermometer in the middle can quickly and easily tell you if your zucchini bread has finished baking. If the thermometer reads 200°F, your bread is done!
I’ve used the toothpick method for almost all of my baked goods, and it works like a charm! Simply insert a toothpick right in the center of the bread.
If the toothpick comes out clean, then your bread is done. You don’t necessarily have to use a toothpick; a skewer or a cake tester would be just fine.
The results of this recipe are delicious, moist, and flavorful. It’s a great way to use up some extra zucchini from your garden or local farmers’ market.
Just be sure to remove any extra moisture from your grated zucchini, preheat your oven, and let your bread cool on a cooling rack before serving. After all, you don’t want all of your hard work to go to waste!
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.