Zucchini Bread
Zucchini Bread is a easy American recipe that serves 12. 250 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 25 min | Cook: 1 hr | Total: 1 hr 35 min
Cost: $8.63 total, $0.72 per serving
Ingredients
- 1.5 cup Walnuts (toasted and roughly chopped)
- 2 cup Zucchini (grated, about two medium zucchinis)
- 2 cup All-Purpose Flour (sifted)
- 1 teaspoon Salt (coarse kosher preferred; avoid super‑fine salt)
- 0.25 teaspoon Allspice (optional, adds warm flavor)
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 large Eggs (room temperature)
- 1 cup Brown Sugar
- 0.5 cup Granulated White Sugar
- 0.5 cup Applesauce (unsweetened)
- 0.5 cup Vegetable Oil
- 1 tablespoon Vanilla Extract
Instructions
Toast Walnuts
Heat a dry skillet over medium heat, add the walnuts, and stir constantly until they turn golden and fragrant, about 5 minutes.
Time: PT5M
Roughly Chop Walnuts
Transfer toasted walnuts to a cutting board and give them a rough chop; they should be in bite‑size pieces.
Time: PT2M
Grate Zucchini
Wash the zucchinis, trim the ends, and grate them using the large holes of a box grater. Measure out 2 cups of grated zucchini.
Time: PT5M
Prepare Dry Ingredients
In a large mixing bowl, sift together the flour, salt, allspice, cinnamon, baking soda, and baking powder. Whisk to combine.
Time: PT3M
Whisk Wet Ingredients
In another bowl, whisk the eggs, brown sugar, white sugar, applesauce, vegetable oil, and vanilla extract until the mixture is smooth and the sugars begin to dissolve.
Time: PT4M
Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir just until the flour is mostly incorporated; a few streaks are okay.
Time: PT3M
Fold in Zucchini and Walnuts
Add the grated zucchini and chopped walnuts to the batter and fold with a spatula until evenly distributed.
Time: PT4M
Prepare Loaf Pan
Line a 9x5‑inch loaf pan with parchment paper, allowing the paper to overhang the sides for easy removal. Lightly grease the paper if desired.
Time: PT2M
Transfer Batter to Pan
Pour the batter into the prepared pan, smoothing the top with the spatula.
Time: PT2M
Bake
Place the pan in a preheated oven at 350°F and bake for about 60 minutes, or until a skewer inserted in the center comes out clean and the top springs back lightly when pressed.
Time: PT1H
Temperature: 350°F
Test for Doneness
Insert a wooden skewer or toothpick into the center; it should emerge clean or with just a few moist crumbs.
Time: PT2M
Cool and Serve
Allow the bread to cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing.
Time: PT15M
Nutrition Facts
- Calories
- 250
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: vegetarian, contains nuts, contains gluten
Allergens: walnuts, eggs, wheat
Ingredient Substitutions
- Instead of Walnuts: chocolate chips, pecans
- Instead of Zucchini: carrots, pumpkin puree
- Instead of All-Purpose Flour: whole wheat flour, gluten‑free flour blend
- Instead of Salt: sea salt
- Instead of Allspice: ground nutmeg, ground cloves
- Instead of Cinnamon: ground nutmeg
- Instead of Eggs: flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Brown Sugar: dark muscovado sugar
- Instead of Granulated White Sugar: additional brown sugar
- Instead of Applesauce: mashed banana, pumpkin puree
- Instead of Vegetable Oil: canola oil, melted coconut oil
- Instead of Vanilla Extract: almond extract (½ tbsp)
Equipment Needed
- Oven
- Loaf Pan (9x5 inch)
- Parchment Paper
- Mixing Bowl
- Whisk
- Spatula
- Box Grater
- Skillet
- Kitchen Scale (optional)
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Toasting the walnuts for flavor
- Avoid over‑mixing after adding wet ingredients
- Folding in zucchini and walnuts gently
- Baking at the correct temperature and time
- Testing for doneness with a skewer
Chef Tips from the Video
- Toast nuts ahead of time for maximum flavor; they can be stored in an airtight container for weeks.
- Use a kitchen scale for flour and sugars for consistent results.
- Room‑temperature eggs incorporate more easily and give a smoother batter.
- Grate zucchini with the larger holes; excess moisture can be squeezed out with a clean towel.
- Line the loaf pan with parchment for effortless removal and clean‑up.
Troubleshooting
Bread is dense and heavy.
Do not over‑mix the batter; fold gently. Ensure baking soda and powder are fresh, and verify the oven temperature is accurate.
Bread is dry or crumbly.
Check that the oil and applesauce were measured correctly; add an extra tablespoon of oil or applesauce if the batter seems too thick.
Top browns too quickly while center is still raw.
Tent the loaf with aluminum foil after 45 minutes and continue baking until done.
Storage
Refrigerator: Wrap tightly; lasts up to 5 days.
Freezer: Wrap in foil and place in a freezer bag; up to 2 months.
Room temperature: Can sit out for up to 1 day, covered.
Make-Ahead Tips
- Bake the loaf a day ahead; it stays moist and flavors meld.
- Freeze individual slices wrapped in plastic; reheat in a toaster or microwave.
Frequently Asked Questions
What is the cultural significance and history of zucchini bread in American cuisine?
Zucchini bread emerged in the United States during the Great Depression as a way to use surplus summer zucchini, turning a vegetable into a sweet, quick‑bread treat. It became especially popular in the 1970s health‑food movement, celebrated for its moist texture and hidden vegetable nutrition.
What are the traditional regional variations of zucchini bread in American cooking?
In the Northeast, bakers often add raisins or walnuts, while in the Southwest you’ll find cornmeal or a hint of chili. Some Southern versions incorporate buttermilk for extra tenderness, and West Coast recipes may swap oil for coconut oil or add lemon zest for a bright note.
How is the authentic traditional way zucchini bread served in the United States?
Traditionally, zucchini bread is sliced and served at room temperature, sometimes toasted lightly and spread with butter or cream cheese. It’s a popular breakfast or snack item, often paired with coffee or tea.
What occasions or celebrations is zucchini bread traditionally associated with in American culture?
Zucchini bread is a staple at brunches, potlucks, and holiday gatherings like Thanksgiving leftovers or Easter brunches. Its easy make‑ahead nature makes it a favorite for family picnics and bake‑sale events.
What makes this Best Zucchini Bread special or unique in American quick‑bread cuisine?
John Kanell’s version emphasizes toasted walnuts for crunch, a blend of warm spices, and the use of applesauce to add moisture without excess oil, resulting in a loaf that’s both light and richly flavored—standing out from simpler recipes that rely solely on sugar and oil.
What are the most common mistakes to avoid when making Best Zucchini Bread from Preppy Kitchen?
Common pitfalls include over‑mixing the batter, which develops gluten and makes the loaf dense, and under‑toasting the walnuts, which reduces the nutty flavor. Also, be sure to measure the flour correctly; too much flour leads to a dry crumb.
Why does this zucchini bread recipe use both baking soda and baking powder instead of just one leavening agent?
Baking soda reacts with the acidity from the applesauce and brown sugar, giving lift early in the bake, while baking powder provides additional rise throughout the baking process. The combination ensures a light, airy crumb without a metallic aftertaste.
Can I make Best Zucchini Bread ahead of time and how should I store it?
Yes, the loaf can be baked a day ahead. Wrap it tightly in plastic wrap or store in an airtight container in the refrigerator for up to five days. For longer storage, slice and freeze the pieces; they reheat well in a toaster or microwave.
What texture and appearance should I look for when the Best Zucchini Bread is done?
The top should be golden‑brown with a slightly crisp crust, and the loaf should spring back lightly when pressed. A skewer inserted in the center should come out clean or with only a few moist crumbs, indicating the interior is fully baked and moist.
What does the YouTube channel Preppy Kitchen specialize in?
Preppy Kitchen, hosted by John Kanell, specializes in approachable, family‑friendly recipes that blend classic comfort foods with modern twists. The channel focuses on clear step‑by‑step tutorials, practical kitchen tips, and variations for dietary preferences.
How does the YouTube channel Preppy Kitchen's approach to American baking differ from other cooking channels?
Preppy Kitchen emphasizes simplicity and ingredient flexibility, often suggesting easy substitutions like chocolate chips for walnuts. John Kanell also stresses technique details—like toasting nuts and avoiding over‑mixing—to help home cooks achieve bakery‑level results without specialized equipment.
Last updated: September 2, 2026
