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A loaf of banana bread sits on a wooden cutting board next to a red and white checkered cloth, alongside a freshly baked zucchini bread.
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Zucchini Bread

Your garden gave you way more zucchini than you asked for. This is where it's going now.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Bread
Cuisine: American
Servings: 10 Servings
Calories: 299kcal
Author: Laura

Ingredients

  • 2 cups zucchini coarsely grated and lightly drained
  • 1/2 cup butter melted
  • 2 eggs
  • 1 cup sugar
  • 1 TBSP vanilla paste
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 1/2 cups all purpose flour
  • 1/2 cup buttermilk or 1/2 c milk with a dash of vinegar

Instructions

  • Set the zucchini to drain in a sieve while you make the batter, you don't want all the water out of the zucchini just whatever drains out
    Shredded zucchini draining in a metal mesh strainer over a glass bowl, with a spoon resting on the strainer—perfectly prepped for making moist and delicious zucchini bread.
  • Preheat the oven to 350°F
  • Lightly grease one 9x5 inch loaf pan
  • Melt the butter and let it cool, but do not let it solidify
    A hand pours melted butter from a small white cup into a bowl containing a yellow-green liquid.
  • Stir in the sugar
    A close-up of white sugar and softened butter in a mixing bowl, ready to be combined for baking.
  • Beat in the eggs, vanilla, and cinnamon
    Two raw eggs and a spoonful of vanilla extract rest on a mixture of creamed butter and sugar in a glass bowl.
  • Add the lightly drained zucchini to the mixture and stir to combine, set aside
    A white paper towel with greenish-yellow stains and spots, likely from moisture and possible mold or mildew, lying on a white surface.
  • In a separate bowl, mix together the flour, salt, baking powder, and baking soda
    Flour being poured from a metal container into a clear glass bowl.
  • Add the buttermilk alternately with the flour mixture to the batter, stirring to combine
    Flour and milk being added to a brown batter in a mixing bowl with a whisk.
  • The batter will be lumpy. If there are still dry flour spots, stir a little longer
    Close-up of a thick, beige batter with green specks in a clear glass mixing bowl, being stirred with a white spatula.
  • Bake for 55-65 minutes, don't open the oven door while it's baking, use the light to look at how it's doing in the oven if you need to
    A loaf pan filled with raw zucchini bread batter sits next to a glass bowl with remnants of zucchini bread batter and a spatula, on a white surface with a red checkered cloth.
  • Start checking for doneness at 55 minutes, use a toothpick to check in several places it should come out with some crumbs but not wet batter
  • Cool completely, then store wrapped
    A loaf of banana bread sits on a cooling rack next to an empty metal loaf pan, with a wooden cutting board in the background—perfectly capturing the comforting scene often found when baking classics like zucchini bread.

Video

Nutrition

Serving: 1 Serving | Calories: 299kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 464mg | Potassium: 132mg | Fiber: 1g | Sugar: 21g | Vitamin A: 401IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg