Zucchini Bread
ZUCCHINI BREAD is a easy American recipe that serves 8. 250 calories per serving. Recipe by Simply Mamá Cooks on YouTube.
Prep: 15 min | Cook: 50 min | Total: 1 hr 15 min
Cost: $26.66 total, $3.33 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1.33 cups Light Brown Sugar (packed)
- 1.5 teaspoons Baking Powder
- 0.5 teaspoons Baking Soda
- 1 teaspoon Coarse Salt (If using fine table salt, use 0.5 tsp)
- 1.5 teaspoons Ground Cinnamon
- 2 cups Grated Zucchini (about 305 g, from 2‑3 medium zucchinis)
- 2 Large Eggs
- 1.5 teaspoons Vanilla Extract
- 0.5 cup Grapeseed Oil (or any neutral oil such as vegetable or canola)
- 0.5 cup Milk (Can substitute Greek yogurt, almond milk, soy milk, or other dairy‑free milks)
- 0.5 cup Roasted Pumpkin Seeds (Can replace with walnuts, pecans, or omit for nut‑free)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together the flour, light brown sugar, baking powder, baking soda, coarse salt, and ground cinnamon until evenly distributed.
Time: PT3M
Grate Zucchini
Grate the zucchinis using the large holes of a box grater, measure out 2 cups (about 305 g) and set aside.
Time: PT5M
Mix Wet Ingredients
In a separate bowl beat the two large eggs, then stir in the vanilla extract, grapeseed oil, and milk until smooth.
Time: PT3M
Combine Wet and Dry
Add the wet mixture to the dry ingredients, fold in the grated zucchini, and stir just until everything is incorporated.
Time: PT2M
Add Pumpkin Seeds
Fold in the half‑cup of roasted pumpkin seeds (or your chosen nuts/seeds) evenly throughout the batter.
Time: PT1M
Transfer to Loaf Pan
Grease the 8×4 inch loaf pan (or line with parchment) and pour the batter in, smoothing the top with a spatula.
Time: PT1M
Bake
Place the pan in a pre‑heated oven and bake at 350°F for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Time: PT50M
Temperature: 350°F
Cool in Pan
Remove the loaf from the oven and let it sit in the pan for 15 minutes to set.
Time: PT15M
Final Cooling
Turn the loaf onto a cooling rack and let it cool completely, about 20 minutes, before slicing.
Time: PT20M
Nutrition Facts
- Calories
- 250
- Protein
- 5g
- Carbohydrates
- 35g
- Fat
- 10g
- Fiber
- 2g
Dietary info: Vegetarian, Can be made vegan with egg and dairy substitutes
Allergens: Eggs, Milk, Pumpkin Seeds
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour
- Instead of Light Brown Sugar: Dark Brown Sugar, White Sugar + Molasses
- Instead of Baking Powder: Cream of Tartar + Baking Soda
- Instead of Coarse Salt: Fine Table Salt
- Instead of Ground Cinnamon: Ground Nutmeg, Allspice
- Instead of Grated Zucchini: Grated Carrots, Grated Pumpkin
- Instead of Large Eggs: Flax Egg (1 tbsp flax + 3 tbsp water per egg)
- Instead of Vanilla Extract: Almond Extract (use half amount)
- Instead of Grapeseed Oil: Vegetable Oil, Canola Oil
- Instead of Milk: Greek Yogurt, Almond Milk, Soy Milk
- Instead of Roasted Pumpkin Seeds: Walnuts, Pecans, No nuts
Equipment Needed
- Mixing Bowl
- Box Grater
- Measuring Cups
- Measuring Spoons
- Whisk or Fork
- Spatula
- 8×4 inch Loaf Pan
- Cooling Rack
- Oven
Critical Steps — Do Not Skip
- Baking at the correct temperature (350°F) for the full 50 minutes.
- Performing the toothpick test to confirm doneness.
- Allowing the bread to cool completely before slicing.
Chef Tips from the Video
- Using grapeseed oil keeps the crumb extra moist without adding a strong flavor.
- Roasting the pumpkin seeds beforehand adds a nutty crunch.
- For a sweeter loaf, increase the brown sugar by ¼ cup.
Troubleshooting
Bread is dense and heavy.
Do not over‑mix the batter and ensure baking powder and soda are fresh. Also, avoid over‑grating zucchini that releases too much moisture.
Bread is dry or crumbly.
Add an extra tablespoon of oil or a few more tablespoons of milk/yogurt. Make sure the zucchini is not overly squeezed dry.
Bread does not rise enough.
Check that the baking powder and soda are within their expiration dates and that the oven temperature is accurate.
Storage
Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for up to 5 days.
Freezer: Slice, wrap each piece in foil, then place in a freezer bag; freeze for up to 2 months.
Room temperature: Can sit at room temperature for up to 1 day, but best kept refrigerated.
Make-Ahead Tips
- Bake the loaf a day ahead; it actually tastes better after the flavors meld.
- Freeze individual slices for quick breakfast or snack.
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 wartime rationing when cooks needed to stretch flour and sugar with vegetables.
What are traditional regional variations of zucchini bread in the United States?
In the Midwest, bakers often add raisins or walnuts, while in the Southwest you’ll find cornmeal or chili powder added for a subtle spice. Some Southern versions incorporate buttermilk for extra tenderness.
How is zucchini bread traditionally served in American households?
It is commonly sliced and served for breakfast or brunch, sometimes toasted with butter or cream cheese. It also appears as a snack with a cup of coffee or tea.
What occasions or celebrations is zucchini bread associated with in American culture?
Zucchini bread is a popular bake for potlucks, school events, and casual family gatherings, especially in the summer when fresh zucchini is abundant.
How does zucchini bread fit into the broader American quick‑bread tradition?
It belongs to the quick‑bread family, which includes banana, pumpkin, and carrot breads—recipes that rely on chemical leaveners rather than yeast, making them fast and convenient for home bakers.
What are the authentic traditional ingredients for American zucchini bread versus acceptable substitutes?
Traditional ingredients include all‑purpose flour, light brown sugar, eggs, oil, milk, and grated zucchini. Acceptable substitutes are whole‑wheat flour, honey, plant‑based milks, and pumpkin seeds or other nuts.
What other American dishes pair well with zucchini bread?
Serve it alongside a hearty bowl of chili, a fresh fruit salad, or a simple cheese platter. It also complements creamy soups like tomato bisque.
What makes zucchini bread special or unique in American quick‑bread cuisine?
The grated zucchini adds moisture and a subtle vegetal sweetness, while the pumpkin seeds provide a contrasting crunch, making the loaf both tender and texturally interesting.
What are the most common mistakes to avoid when making zucchini bread?
Common errors include over‑mixing the batter, using too much flour, not draining excess zucchini moisture, and using expired leavening agents. Each can lead to a dense or gummy loaf.
Why does this zucchini bread recipe use oil instead of butter?
Oil stays liquid at room temperature, creating a consistently moist crumb and allowing the bread to stay tender longer than butter, which can solidify and make the texture slightly firmer.
Can I make zucchini bread ahead of time and how should I store it?
Yes, bake it a day ahead, let it cool completely, then wrap tightly and refrigerate. For longer storage, slice and freeze the pieces; reheat briefly in a toaster oven before serving.
What does the YouTube channel Simply Mamá Cooks specialize in?
The YouTube channel Simply Mamá Cooks specializes in approachable, family‑friendly Latin‑inspired and comfort‑food recipes, often highlighting fresh vegetables and quick, wholesome meals for busy households.
How does the YouTube channel Simply Mamá Cooks' approach to American comfort baking differ from other cooking channels?
Simply Mamá Cooks blends traditional American comfort recipes with Latin flavor twists and emphasizes ingredient flexibility, encouraging home cooks to adapt recipes with what they have on hand, unlike many channels that stick strictly to classic methods.
Last updated: September 2, 2026
