The Best Zucchini Bread Recipe
The BEST Zucchini Bread Recipe is a easy American recipe that serves 12. 200 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 27 min | Cook: 55 min | Total: 1 hr 37 min
Cost: $12.09 total, $1.01 per serving
Ingredients
- 1.5 cups Walnuts (coarsely chopped; toast for extra flavor if desired)
- 3 cups Zucchini (grated, about 2 large to medium; excess moisture will affect texture)
- 3 cups All-Purpose Flour (360 g, sifted; do not scoop to avoid packing)
- 1 teaspoon Salt
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3 Eggs (large, room temperature)
- 1 cup Brown Sugar (220 g, light or dark)
- 0.5 cup Granulated Sugar (100 g)
- 1 cup Vegetable Oil (neutral oil for extra softness)
- 4 teaspoons Vanilla Extract
- 1 spray Non‑Stick Baking Spray (for greasing loaf pans)
Instructions
Preheat Oven
Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.
Time: PT10M
Temperature: 350°F
Toast and Chop Walnuts
If desired, toast the walnuts in a dry skillet over medium heat for 3‑4 minutes, stirring frequently. Transfer to a plate and coarsely chop.
Time: PT5M
Grate Zucchini
Wash the zucchini, trim the ends, and grate using the large holes of a box grater. Measure out 3 cups (≈390 g). Set aside.
Time: PT5M
Combine Dry Ingredients
In a large bowl whisk together the flour, salt, cinnamon, baking soda, and baking powder until evenly distributed.
Time: PT5M
Mix Wet Ingredients
In a medium bowl beat the eggs, brown sugar, and granulated sugar until the mixture is smooth and pale. Add the oil and vanilla extract and whisk until fully incorporated.
Time: PT3M
Fold Zucchini Into Wet Mix
Add the grated zucchini to the wet mixture and fold gently with a spatula until just combined.
Time: PT2M
Combine Wet and Dry, Add Walnuts
Add the wet zucchini mixture to the dry ingredients. Fold until the batter is almost uniform, leaving a few streaks of flour. Finally fold in the chopped walnuts.
Time: PT4M
Prepare Loaf Pans
Spray the two 8×4‑inch loaf pans with non‑stick baking spray. Divide the batter evenly between the pans, smoothing the tops.
Time: PT3M
Bake
Place the pans in the preheated oven and bake for 55‑60 minutes, or until a toothpick inserted into the center comes out clean.
Time: PT55M
Temperature: 350°F
Cool and Serve
Allow the loaves to cool in the pans for 5‑10 minutes, then invert onto a wire rack to cool completely (about 30 minutes). Slice and enjoy.
Time: PT40M
Nutrition Facts
- Calories
- 200
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Tree nuts, Eggs, Wheat (gluten)
Ingredient Substitutions
- Instead of Walnuts: Pecans, Almonds
- Instead of Zucchini: Yellow squash, Carrots (grated)
- Instead of All-Purpose Flour: Whole wheat flour (will change texture)
- Instead of Ground Cinnamon: Ground nutmeg, Ground allspice
- Instead of Eggs: Flax egg (for vegan version)
- Instead of Brown Sugar: Coconut sugar, Maple sugar
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Vanilla Extract: Almond extract (use half amount)
- Instead of Non‑Stick Baking Spray: Butter or oil brushed on pans
Equipment Needed
- Oven
- 8×4‑inch Loaf Pans
- Box Grater
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Spatula
- Measuring Cups and Spoons
- Wire Rack
Critical Steps — Do Not Skip
- Do not over‑mix after adding the wet ingredients to the dry; this prevents a dense crumb.
- Bake until the center is set; underbaking leaves a gummy texture.
- Cool the loaves on a wire rack before slicing to avoid breaking.
Chef Tips from the Video
- Toast the walnuts for a deeper, nuttier flavor.
- Use room‑temperature eggs for a smoother batter.
- A splash of vanilla (4 tsp) brightens the brown‑sugar flavor.
- If you prefer a sweeter crust, sprinkle a thin layer of coarse sugar on top before baking.
Troubleshooting
Bread is watery or soggy.
Measure the grated zucchini accurately and squeeze excess moisture; you can also add 1‑2 extra tablespoons of flour.
Bread is dense and heavy.
Do not over‑mix after adding wet to dry; ensure baking soda and powder are fresh.
Top cracks or browns too quickly.
Tent the loaves with foil after 35 minutes or lower the oven temperature by 10°F.
Storage
Refrigerator: Wrap tightly in plastic; up to 1 week.
Freezer: Wrap each loaf in foil then a freezer bag; up to 2 months.
Room temperature: Wrapped on the counter for up to 3 days.
Make-Ahead Tips
- The loaves freeze well; slice and wrap individual portions for quick snacks.
- Batter can be prepared a day ahead and kept refrigerated; bake when ready.
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 mid‑20th century as a way to use surplus summer zucchini, especially during the Great Depression and wartime rationing. It became a beloved quick‑bread staple, often served at brunches, potlucks, and as a comforting snack.
What regional variations of zucchini bread exist within the United States?
In the Northeast, bakers often add raisins and walnuts; the South may incorporate cornmeal for a denser crumb; West Coast versions frequently include chocolate chips or pumpkin spice. Each variation reflects local ingredient preferences.
How is traditional zucchini bread typically served in American households?
It is usually sliced and enjoyed plain, toasted with butter, or paired with a smear of cream cheese. It’s common at breakfast tables, coffee breaks, and as a snack for kids’ lunchboxes.
During what occasions is zucchini bread traditionally made or served in American culture?
Zucchini bread is popular for summer garden harvests, family brunches, holiday gatherings, and as a make‑ahead snack for school lunches. Its long shelf‑life makes it a go‑to treat for picnics and potlucks.
How does zucchini bread fit into the broader tradition of American quick breads?
Like banana, pumpkin, and corn breads, zucchini bread is a quick bread that relies on chemical leaveners (baking soda and powder) rather than yeast. It reflects the American tradition of turning surplus produce into moist, sweet loaves that can be baked quickly.
What are the authentic traditional ingredients for classic zucchini bread versus acceptable substitutes?
The classic recipe uses all‑purpose flour, eggs, brown and granulated sugar, neutral oil, vanilla, cinnamon, baking soda, baking powder, and walnuts. Substitutes include whole‑wheat flour, maple syrup for sugar, or pecans for walnuts, though texture and flavor will shift slightly.
What other American dishes pair well with zucchini bread?
Zucchini bread pairs nicely with a hot cup of coffee, tea, or a glass of cold milk. For a heartier meal, serve it alongside a cheese platter, a fruit compote, or a light salad of mixed greens with vinaigrette.
What makes this zucchini bread recipe special compared to other quick‑bread recipes?
John Canel’s version emphasizes a high ratio of oil and both brown and white sugars for a moist crumb, plus toasted walnuts for crunch. The balance of cinnamon and vanilla gives a warm, aromatic profile that stands out from simpler recipes.
What are the most common mistakes to avoid when making zucchini bread?
Common errors include over‑mixing the batter, which creates a tough texture; adding too much grated zucchini, leading to a soggy loaf; and using old baking soda or powder, which prevents proper rise. Follow the folding technique and measure the zucchini carefully.
Why does this zucchini bread recipe use both baking soda and baking powder?
Baking soda neutralizes the acidity from the brown sugar and helps the bread rise quickly, while baking powder provides additional lift and a lighter crumb. The combination ensures the loaf stays tender despite the high moisture from the zucchini.
What does the YouTube channel Preppy Kitchen specialize in?
Preppy Kitchen, hosted by John Canel, specializes in approachable, family‑friendly recipes that blend classic comfort food with modern twists. The channel focuses on clear step‑by‑step tutorials, quick meals, and tips for making everyday cooking easier.
Last updated: September 2, 2026
