Zucchini bread is a super easy bake, no mixer required!
Customize it with your favorite nuts, spices, or dried fruits.
I still remember the first time I encountered zucchini bread as a teenager.
Simply Recipes / Sally Vargas
I had a hard time getting my mind around the concept.
Heck, if you could get something that good out of carrots, why not zucchini?
After one bite, I was sold forever.
Simply Recipes / Elise Bauer
It couldn’t be easier; you don’t need a mixer!
It’s basically ourzucchini muffinrecipe in a bread form.
It is pretty forgiving.
Simply Recipes / Sally Vargas
If you use 4 cups, it will result in a more moist and dense bread.
There’s no need to peel the zucchini when making bread.
Walnuts and pecans are especially good in zucchini bread, and so is dried fruit.
Simply Recipes / Sally Vargas
A bit of orange zest would work too, or grated apples or carrots.
For a version with crushed pineapple, try myZucchini Bread with Pineapplerecipe.
Frozen zucchini bread will taste best if you eat it within 3 months.
Simply Recipes / Sally Vargas
Thaw it on the countertop, still wrapped, or in a low oven.
Simple Tip!
Not all zucchini contains the same amount of moisture.
Simply Recipes / Sally Vargas
Fresh homegrown zucchini tends to be wetter than store-bought.
Butter two 9 x 5-inch loaf pans.
Stir in the drained grated zucchini and then the melted butter.
Simply Recipes / Sally Vargas
Fold in the nuts and dried cranberries or raisins, if using.
How do you know how much moisture is “right” for this recipe?
Ideally, the batter will be thick but not pasty, pourable but not thin.
Simply Recipes / Sally Vargas
Divide the batter equally between the loaf pans.
Cool in pans for 10 minutes.
Turn out onto wire racks to cool thoroughly.
Simply Recipes / Sally Vargas
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