Zucchini Bread

This Zucchini Bread is the best there is and that’s not an exaggeration. It’s dense, tender, soft and tastes amazing! It’s a fantastic way to use up zucchini. It’s easy to make and will be devoured by everyone!

(Originally published August 11, 2021)

Oh boy it’s that time of year when zucchini seems to take over our gardens. I swear that green veggie seems to triple in size overnight!

I love zucchini! I love it so much a few years ago when zucchini noodles were all the rage, I jumped on the bandwagon and bought a spiralizer. Now that spiralizer rarely sees the light of day. . . oh well. That doesn’t mean I still don’t love zucchini, I think I just love it even more in a less healthy form like this Zucchini Cake with Lemon Glaze or Zucchini Sheet Cake.

If you’ve got zucchini coming out of your ears, then you are going to love this Zucchini Bread recipe. It’s honestly the best there is and I’m not even kidding.

I know that zucchini bread recipes are a dime a dozen, but this one is simple, delicious and absolutely scrumptious! I always love zucchini bread with chocolate chips, but sometimes a slice of zucchini bread with no chocolate chips and butter spread on top is equally as good (I can’t even believe I said that!).

This recipe really is the best because simple ingredients come together and bake into a beautiful loaf of quick-bread perfection. It’s soft, sweet and amazing slathered in butter.

Do I have to peel the zucchini?

No, you don’t have to, but you also can if you like. I wash my zucchini, cut the ends off and take a vegetable peeler and “partially” peel it. I’ve just always done it this way mainly because when my boys were little if there was too much green, they wouldn’t eat it, so peeling part of it was all part of my plan to get them to eat zucchini (lol). Plus, I love seeing the flecks of green so I always leave some peel on.

Why did my bread sink in the middle?

I know it is so frustrating when you bake something and it sinks in the middle sometimes and then other times it doesn’t. If your bread does sink in the middle it might be because you’re over mixing the batter. Quick breads (like this zucchini bread), do not need or like to be stirred too much. So when you’re mixing, only mix until the ingredients are just incorporated. Another reason could be because you’re filling your pans too full. With this recipe, if you divide the batter equally among the two pans, you shouldn’t have a problem with the pans being too full.

Can I freeze zucchini bread?

Yes you can! Let the bread cool completely, then wrap it tightly in plastic wrap or foil, and place the loaf into a Ziploc freezer bag before putting it in the freezer. Also, if you just want to eat it a slice at a time, slice it before you freeze it. Then when you want a piece you can pull it out of the freezer, take a slice out and then wrap it back up and put it back in the freezer. To thaw the bread, simply remove it from the freezer and allow it to thaw at room temperature. It will be ready to enjoy in a few hours! It should be good for up to six months in the freezer.

Can I add nuts?

Absolutely! If you’re a fan of nuts in baked good, then go ahead and add 1/2 to 1 cup of chopped nuts (something like pecans or walnuts). Mix them in along with the zucchini

What is the best way to grate zucchini?

I use my food processor but you can also use a box grater (use the large grate). Also, there is no need to wring out the liquid.

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