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Hi Bold Bakers!
Let’s face it, getting in all of your veggies is hard. You know what makes it easier? When you get them in a cake! My Favorite Zucchini Bread recipe is a wholesome, stick-to-your-ribs kind of bread, made moist and nutritious throughout thanks to lovely, fresh, grated zucchini.
We all know and love my Best Ever Banana Bread and my Best Ever Pumpkin Bread. My Favorite Zucchini Bread is the newest addition to this family of homemade comforting breads.
How To Make My Favorite Zucchini Bread
My Favorite Zucchini bread starts with fresh grated zucchini, of course. Zucchini’s neutral flavor is great for baking, even though some of you might worry about how this vegetable will taste in a cake, I promise, all you’re left with is an extra moisture cake and great texture. From there this cake is a super simple combination or flour, sugar, oil, egg and a dash of spicy cinnamon.
After this bread bakes I glaze it with my classic vanilla glaze. This extra sweetness really takes the zucchini bread to the next level. Who could resist a warm slice of freshly baked zucchini bread with a vanilla glaze? No one!
[ Like veggies in your dessert? Try my Best-Ever Carrot Cake recipe! ]
My Favorite Zucchini Bread will surely become one of your families favorite! Recipe below!
Try Out My Other Best-Ever Recipes Too!
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Try These Recipes!
My Favorite Zucchini Bread
Ingredients
- 2 cups (16oz/450g) zucchini, grated
- 1 1/2 cup (7 1/2oz/213g) all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (8oz/225g) sugar
- 2 eggs, room temperature
- 1/2 cup (4floz/115ml) vegetable oil
- 1 teaspoon vanilla extract
For the Glaze
- ¼ cup (1oz/28g) powdered sugar, sifted
- 1 teaspoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350oF (180oC) then grease and line a 9 x 5 inch loaf tin. Set aside
- Using a large box grater, grate 2 large zucchinis.
- In a large bowl combine the flour, cinnamon, baking powder, baking soda and sugar and set aside,
- In a jug mix together the oil, eggs, vanilla and grated zucchini.
- Add the wet ingredients into the dry ingredients and mix until just combined.
- Transfer the batter to the loaf tin and bake for 45-55 minutes. The bread is done when a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.
- As the bread cools, make your glaze: In a small bowl combine the milk, powdered sugar and vanilla and mix until the sugar is fully dissolved.
- Generously pour the glaze over the zucchini bread and let it set, about 30 minutes to set. Cut into slices and enjoy!
- Cover and store the bread at room temperature for up to 3 days.
This is an awesome base recipe and is so adaptable. I really wanted to make a chocolatey treat with my leftover zucchini, as my kids hate to see green in their treats! So I added 1/4 cup of cocoa powder and about half a cup of chocolate chips. I also added 3/4 cup oats for more nutrition. I added some cocoa powder to the glaze too. It came out really rich and tasty. And the kids loved it so much! Thank you!
Does this cake freeze well?
Hi Gemma, can I use ground almonds instead of AP flour and what quantity?
OMG! so delicious! this it the spot. i used string frozen zucchini(was worried but didn’t have fresh) and whole wheat flour(didn’t have all purpose flour). all worked out and another recipe to die for! thank you my favorite baker Gemma for sharing another amazing recipe.
Well, came looking for zucchini cake, but this did just fine. I did make a couple of changes for our taste: reduced sugar to 2/3C doubled the vanilla, used melted butter instead of oil and added some walnuts and raisins (1/3 c each), also used white whole wheat flour instead of AP. And then I reduced the recipe by half. We have moved into a Senior apartment complex that provides our meals—such as they are. But I miss baking. We have a toaster/convection oven. This is the first item I baked. I had to reduce the amount because a 9x/13… Read more »
I doubled the recipe to use my large pan. I also subbed 25% almond flour and used half Morena sugar and half truvia. And truvia powder sugar for glaze. I haven’t tasted it yet, but as an old lady who has been baking for over 50 yrs, I can tell by smell and texture it is going to be marvelous. 😋
I added your magic tip from banana bread…. Oats! It soaked up the liquid from the zucchini. Previously, I found it to be too wet. With 50g oats, it is just nice.
Reduce sugar by 75% (55g) and added middle east spice.
Heavenly!
Thank you for your recipes and tips.
Could I substitute all honey for sugar and use white or brown spelt flour, or rye flour? Do you think it would work Gemma?
Hi Gemma what do I do if I don’t want the bread to be sweet
Hi Gemma
I love zucchini bread and all of your mug cake and mug muffin recipes and was wondering if you could merge the two and make a zucchini mug muffin recipe?