Do you take the skin off zucchini for bread?

Nope! Leave it on. Zucchini skin is tender and contains nutrients. It grates easily and melts into the batter, leaving tiny green flecks in the finished bread. Only peel it if you're using an extra-large garden zucchini with tough skin.

What ingredients are in zucchini bread?

The base ingredients are flour, sugar, baking soda, cinnamon, salt, eggs, oil, vanilla, and of course, grated zucchini. Nuts are optional. The combination of moist zucchini and warm spices gives it a soft crumb and cozy flavor.

Is zucchini bread good or bad for you?

Zucchini bread sits somewhere in the middle. It includes a vegetable, and you can reduce the sugar or oil if you’re looking for a lighter loaf. While it’s not health food, it’s a more wholesome choice than heavily frosted cakes or processed pastries. It’s great for a balanced breakfast or snack, especially paired with a side of fruit or Cranberry Fluff .

How do you keep zucchini bread from getting bitter?

Bitterness in zucchini bread usually comes from overripe or oversized garden zucchinis. Scrape out large seeds before grating. Also, avoid using zucchini that's been left in the fridge for too long. Fresh and firm is best.

Zucchini Bread: 7 Moist Tricks for the Perfect Loaf

Description

This zucchini bread recipe is soft, perfectly spiced, and loaded with fresh zucchini and chopped nuts. A quick and easy bake for breakfast, snacks, or gifting.

Ingredients

Scale

2 cups all-purpose flour

1 ½ cups granulated sugar

2 teaspoons baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

3 large eggs

2 cups grated zucchini

¾ cup vegetable oil

1 tablespoon vanilla extract

1 ½ cups chopped walnuts or pecans

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Instructions

1. Preheat oven to 350°F. Grease or line two 8×4-inch loaf pans.

2. In a medium bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.

3. In a large bowl, beat the eggs. Add grated zucchini, oil, and vanilla. Mix well.

4. Add dry ingredients to the wet mixture. Stir until just combined.

5. Fold in chopped nuts. Do not overmix.

6. Divide batter evenly into prepared pans.

7. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

8. Cool in pans 5 minutes. Remove and cool completely on a wire rack.

Notes

No need to peel zucchini unless it’s large and tough-skinned.

Do not squeeze zucchini dry, its moisture makes the bread tender.

Store at room temperature for 2 days or freeze up to 3 months.

Add-ins like chocolate chips, lemon zest, or dried cranberries work well.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Bread, Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 208
Sugar: 13g
Sodium: 197mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg