Zucchini Bread with Joanna Gaines
Zucchini Bread with Joanna Gaines is a easy American recipe that serves 10. 200 calories per serving. Recipe by Magnolia on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $6.13 total, $0.61 per serving
Ingredients
- 2 medium Zucchini (about 3 cups shredded, squeezed dry)
- 1.25 cup Vegetable Oil (can substitute with canola oil or melted butter)
- 2 cup Granulated Sugar (white or brown sugar)
- 4 large Eggs (room temperature)
- 1 tablespoon Vanilla Extract (pure vanilla preferred)
- 3 cup All-Purpose Flour (sifted)
- 2 teaspoon Ground Cinnamon (freshly ground if possible)
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 0.5 teaspoon Kosher Salt
- 1 cup Walnuts (chopped, optional; toasted for extra flavor)
Instructions
Prepare Zucchini
Trim the ends of the zucchini, cut into quarters and pulse in a food processor until coarsely shredded. Transfer to a clean kitchen towel, gather the corners and squeeze out excess moisture.
Time: PT5M
Mix Wet Ingredients
In a large mixing bowl, combine the shredded zucchini, vegetable oil, sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
Time: PT5M
Combine Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and kosher salt until evenly distributed.
Time: PT3M
Fold Dry into Wet
Gradually add the dry mixture to the wet mixture, folding with a spatula until just combined. Do not overmix.
Time: PT2M
Add Walnuts
Fold in the chopped walnuts until evenly distributed throughout the batter.
Time: PT1M
Transfer to Pan
Grease a 9x9 (or 8x8) baking pan and pour the batter in, smoothing the top with the spatula.
Time: PT2M
Bake
Place the pan in a pre‑heated oven at 350°F. Bake for 45 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.
Time: PT45M
Temperature: 350°F
Cool
Allow the bread to cool in the pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely on the rack before slicing.
Time: PT30M
Nutrition Facts
- Calories
- 200
- Protein
- 3g
- Carbohydrates
- 30g
- Fat
- 8g
- Fiber
- 1g
Dietary info: Vegetarian, Contains nuts, Contains gluten
Allergens: Eggs, Tree nuts (walnuts), Gluten (wheat flour)
Ingredient Substitutions
- Instead of Zucchini: Grated carrots (same amount)
- Instead of Vegetable Oil: Canola oil, Melted butter
- Instead of Granulated Sugar: Brown sugar, Coconut sugar
- Instead of Eggs: Flax egg (2 tbsp flaxseed meal + 6 tbsp water per egg)
- Instead of Vanilla Extract: Almond extract (use half amount)
- Instead of All-Purpose Flour: Whole wheat flour (same amount)
- Instead of Ground Cinnamon: Ground nutmeg (1 tsp)
- Instead of Baking Powder: Cream of tartar + baking soda (1 tsp each)
- Instead of Baking Soda: Potassium bicarbonate (same amount)
- Instead of Kosher Salt: Sea salt
- Instead of Walnuts: Pecans, Almonds
Equipment Needed
- Food Processor
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Spatula
- Measuring Cups and Spoons
- 9x9 Baking Pan
- Cooling Rack
- Oven
- Oven Mitts
- Toothpick or Cake Tester
Critical Steps — Do Not Skip
- Squeeze excess moisture from shredded zucchini
- Do not overmix the batter
- Bake until a toothpick comes out clean
- Allow the bread to cool before slicing
Chef Tips from the Video
- Grate zucchini with larger holes for a more pronounced texture
- Toast walnuts before folding for a deeper nutty flavor
- Add a pinch of nutmeg with the cinnamon for extra warmth
Troubleshooting
Bread is dense or heavy
Do not overmix the batter and ensure baking powder and soda are fresh.
Bread is dry
Add an extra tablespoon of oil or reduce baking time slightly.
Bread sticks to the pan
Grease the pan well or line with parchment paper before pouring batter.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Can sit at room temperature for 1‑2 days in a sealed container.
Make-Ahead Tips
- Bake the bread a day ahead and reheat slices in a toaster or microwave
- Slice and freeze individual portions for quick breakfasts
Frequently Asked Questions
What is the cultural significance and history of zucchini bread in American breakfast cuisine?
Zucchini bread emerged in the United States during the mid‑20th century as a way to use surplus summer zucchini. It became a staple quick‑bake breakfast treat, especially popular in home kitchens for its moist texture and easy preparation.
What are the traditional regional variations of zucchini bread in American cooking?
While the basic recipe is consistent, some regions add raisins, chocolate chips, or different nuts like pecans. In the Southern U.S., a hint of cornmeal is sometimes included for extra crumb.
How is zucchini bread traditionally served in American households?
It is often served warm, sliced, and spread with butter or cream cheese. Many families enjoy it alongside a hard‑boiled egg or a glass of milk for a balanced breakfast.
What occasions or celebrations is zucchini bread commonly associated with in American culture?
Zucchini bread is a popular weekday breakfast, a snack for school lunches, and a potluck offering during community gatherings because it can be made ahead and travels well.
What makes this quick zucchini bread special in American quick‑bake breads?
The recipe uses a high oil ratio and shredded zucchini that adds moisture without overwhelming flavor, creating a tender crumb that stays soft for days. The addition of walnuts gives a satisfying crunch that sets it apart from plain banana or pumpkin breads.
What are the most common mistakes to avoid when making quick zucchini bread?
Common errors include not squeezing out excess zucchini moisture, overmixing the batter, and baking too long, which can dry the loaf. Also, using too much flour can make it heavy.
Why does this recipe use vegetable oil instead of melted butter?
Vegetable oil stays liquid at room temperature, ensuring the bread remains moist and tender even after cooling, whereas butter can solidify and make the crumb slightly denser.
Can I make this zucchini bread ahead of time and how should I store it?
Yes, bake the loaf a day ahead, let it cool completely, then wrap tightly in plastic wrap and store in the refrigerator. It also freezes well; slice, wrap each piece, and freeze for up to two months.
What texture and appearance should I look for when the quick zucchini bread is done?
The top should be golden‑brown with a slightly cracked surface. The interior will be moist and springy; a toothpick inserted in the center should come out clean or with just a few moist crumbs.
What does the YouTube channel Magnolia specialize in?
The YouTube channel Magnolia focuses on family‑friendly, quick‑prep recipes that fit busy lifestyles, often featuring comfort foods and easy breakfast ideas that can be made with pantry staples.
How does the YouTube channel Magnolia's approach to American comfort cooking differ from other cooking channels?
Magnolia emphasizes simplicity and speed, using minimal equipment and clear step‑by‑step visuals. The channel often shares personal family anecdotes and practical tips, making the recipes feel approachable for home cooks of all skill levels.
Last updated: September 2, 2026
