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Home » Dessert » Zucchini Bread

Zucchini Bread

June 14, 2021 by Sarah Olson Leave a Comment

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collage of zucchini bread images with text overlay for pinterest or facebook.
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Zucchini bread is a quick and easy way to use up that zucchini that’s taking over your garden. Are you wondering how to grate zucchini for bread, or how long can you freeze it? We’ll answer all of these questions in this post!

This zucchini bread recipe makes a moist, delicious quick bread that can be made with or without chocolate chips. It’s perfect for breakfast, brunch, and dessert. The double recipe below makes two loaves — one to eat now and one to freeze for later! Also, try my beer bread for a savory treat!

for in slice of zucchini bread

How to make zucchini bread:

  • Dry ingredients: All-purpose flour, baking powder, ground cinnamon, nutmeg,
  • Wet ingredients: Brown sugar, milk, melted butter, egg vanilla extract
  • Zucchini: Grated and drained well
entire loaf of zucchini bread with powdered sugar on top

How to grate zucchini for bread

If you’re baking bread then grate your zucchinis on the coarsest side of grater. It’s important that there is no excess water when making this recipe because too wet dough makes for a doughy and heavy loaf.

ingredients for zucchini bread

Removing the extra water from grated zucchini

To remove excess water from the zucchini, grate it on a box grater and then place it in a paper towel or clean kitchen towel and squeeze out any excess liquid. You should be able to remove about 1/4 cup of liquid.

zucchini bread batter (wet)

Zucchini bread variations

  • If you like, add chocolate chips or walnuts to the batter for extra flavor.
  • Zucchini bread is also delicious with dried cranberries or cherries!
  • If you’re not in the mood for zucchini bread or can’t find any, then substitute it with grated carrots instead. Grating your own vegetables is a great way of using up some produce that’s about to go bad and still make something delicious out of them!
unbaked zucchini batter in loaf pan

Storing zuchinni bread properly

  • Make sure that it’s wrapped tightly so that there are no holes for moisture to get. I like to wrap my zucchini bread loaf in foil.
  • Store extras at room temperature if they will be eaten within three days.
  • Or place the loaf in the fridge for up to a week.
baked zucchini bread on sheet pan

How long can you freeze zucchini bread?

  • If you want to freeze zucchini bread then make sure that it’s wrapped tightly so that there are no holes for moisture to get in.
  • It can last in the freezer for up to six months when stored properly. To defrost, just set it on the counter a few hours before serving.
slice of zucchini bread on plate

How do I reheat?

  • Warm a slice for for 15-20 seconds in the microwave.
  • Or add a slice to the toaster. Lather with butter if desired.

More dessert recipes:

  • Jello Poke Cake
  • Sour Cream Lemon Pie
  • Snickers Salad
  • Cherry Garcia Cookies

I hope you enjoyed this zucchini bread recipe. These ingredients are easy to find and the steps can be completed in a short amount of time, so give it a try!

If you liked what you made, remember to save it as well for future reference or make up your own variations on our original recipe.

Want more vintage-style recipes? Follow me on Facebook, Pinterest, YouTube, or Instagram.

hand holding piece of zucchini bread
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5 from 2 votes

Zucchini Bread

Make this zucchini bread that tastes just like grandma used to make!
Course Dessert
Cuisine American
Keyword zucchini bread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 slices
Calories 198kcal
Author Sarah Olson

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 cup brown sugar
  • 1/3 cup milk
  • 3 Tbsp. butter melted
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 cup zucchini grated and with water removed (see notes)

Instructions:

  • Preheat your oven to 350F. Spray a standard 9×5 loaf pan with non-stick cooking spray and set it aside.
  • In a large bowl, combined the flour, baking powder, cinnamon, and nutmeg. Whisk to combine.
  • In another bowl, whisk together the brown sugar, milk, melted butter, egg, and vanilla.
  • Add the wet ingredients to the dry and mix just until they’re combined– make sure not to overmix.
  • Add the zucchini and fold it into the batter.
  • Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean– about 45 minutes.
  • Transfer the loaf to a wire rack to cool. You can serve this warm or cold.
  • To reheat, place in microwave for 15-20 seconds or toast in the toaster.

Recipe Notes:

How to remove the water from zucchini:
To remove excess water from the zucchini, grate it on a box grater and then place it in a paper towel and squeeze out any excess liquid. You should be able to remove about 1/4 cup of liquid.
How do I store excess zucchini bread?
  • Make sure that it’s wrapped tightly so that there are no holes for moisture to get. I like to wrap my zucchini bread loaf in foil.
  • Store extras at room temperature if they will be eaten within three days.
  • Or place the loaf in the fridge for up to a week.
  • If you want to freeze zucchini bread then make sure that it’s wrapped tightly so that there are no holes for moisture to get in.
  • It can last in the freezer for up to six months when stored properly. To defrost, just set it on the counter a few hours before serving.
 

Nutrition:

Calories: 198kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 90mg | Potassium: 101mg | Fiber: 1g | Sugar: 22g | Vitamin A: 167IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Filed Under: Cakes, Dessert Tagged With: bread, dessert, zucchini

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