Our Favorite Zucchini Bread

This Zucchini Bread is our family’s favorite recipe. So easy to make, topped with sweet cinnamon flavored crumble, and drizzled with icing. You will absolutely love this super moist, sweet, and tender bread with a pleasant combination of textures. 

When zucchini season comes around and overloads you with fresh, delicious zucchini, you know it’s time to make some great recipes. Don’t let the season go by without enjoying Zucchini Fritters or Zucchini Boats. If you haven’t tried savory zucchini muffins yet, make sure to stop by and get the recipe for Cheddar Zucchini Muffins.

This bread is definitely something you need to try soon. The best part is the combination of soft, moist and tender bread with the sweet and crunchy streusel topping.

Even my kids, who are extremely picky, can’t resist this tasty bread. Not even the sight of the green specks of zucchini can turn them away. If you can convince them to just try a little bit, they will be sold because a vegetable can really taste this good!

FREQUENTLY ASKED QUESTIONS:

Do I have to peel zucchini?

Nope! No need to peel the zucchini because the skin will cook nice and soft. Plus, the skin is what holds most of the vitamins and nutrients so it would be a water to get rid of. Simply wash the zucchini, wipe it dry, and grate. Don’t cut the stem off so you can hold onto it while grating but discard it after. 

Do I have to squeeze out zucchini?

No, don’t squeeze out the zucchini but pat some of the excess liquid with a paper towel. Some zucchini will have a different amount of moisture in it for example, store-bought doesn’t have as much moisture as garden zucchini. You don’t want to get rid of all the moisture, just the excess. Grate zucchini right onto a paper towel and spread it out a little so it’s no longer in a mount. Use another sheet of paper tower to gently pat it. 

How to grate zucchini?

Wash zucchini, wipe it off, and cut off the very tip, not the stem. Use the larger size holes of the box grater to grate the zucchini all the way down to the stem. Keeping the stem on will help you hold onto it until the end. (You can also use a food processor with the grating disk attachment.)

Why did my bread fall?

There are a few reasons why a quick bread can sink in after baking and that’s under-cooking, over-mixing, bread pan was over-filled, and stale baking soda and baking powder.

Make sure to get fresh baking soda and baking powder every 6-9 months if you don’t bake often. Don’t fill the pan too much, bread pan should be filled about half way or only a little bit more. Whisk quick bread batter just until the ingredients are combined and smooth and don’t beat or whisk too long.

And finally, make sure to bake it long enough so it’s cooked through. If you’re worried about the top browning too much, loosely tent the top with a sheet of aluminum foil. You can use a thermometer to check if the bread reached 200° in the center. If you don’t have an instant read digital thermometer, you can use your fingers to gently press in the center and see how firm it is or do the toothpick test. (I highly recommend getting a thermometer if you cook and bake even a little bit.)

Can I put under-baked bread back into the oven?

Yes, in most cases you can put quick breads right back into the oven to cook more. Make sure the oven is still at the right temperature and bread is hot. Don’t try to bake cooled bread. Place the bread back into the oven for another 10-15 minutes as needed.

Can I make this bread into muffins?

Absolutely, simply divide the batter into the cups of a muffin pan and bake for 18-20 minutes. 

HOW TO MAKE ZUCCHINI BREAD

Grate Zucchini:

Wash zucchini, wipe it off, and cut off the very tip, not the stem. Place the grater onto a sheet of paper towel and use the large grate side of the box grater to grate the zucchini all the way down to the stem. Discard the stem.

Spread grated zucchini out a little so it’s no longer in a mound and use another sheet of paper tower to gently pat the excess moisture. 

Mix the Batter:

Whisk together wet ingredients and sugar just until combined. Add flour, cinnamon, nutmeg, salt, baking soda, and baking powder and gently whisk together just until incorporated and smooth.

Preheat the oven to 350°. Grease a ceramic or glass bread baking dish all over the bottom and up the sides and pour bread batter into it. 

Make Streusel Topping:

In a medium bowl, combine brown sugar, white sugar, cinnamon, and flour. Mix well until all ingredients are incorporated evenly.

Pour in melted butter and carefully fold it in with a large fork. You will want to be careful so you don’t over-mix. Streusel should look like large crumbs and not paste.

Spread streusel topping evenly all over the batter.

Bake:

Bake at 350° for 55-60 minutes. You can use a thermometer to check if the bread reached internal temperature of 200° in the center. If you don’t have an instant read digital thermometer, you can use your fingers to gently press in the center and see how firm it is or do the toothpick test.

Icing:

Make the icing right before you need to add it to the bread because it hardens as it sits. Whisk powdered sugar and warmed heavy whipping together and drizzle it over the baked bread.

STORING AND FREEZING TIPS

You can store zucchini bread at room temperature for about 2 days but make sure to cover it air-tight. In a high moisture environment, it would not last longer than 2 days. To extend the shelf lime of this bread, store it in the refrigerator for up to 5 days. Make sure to keep it covered air-tight as well.

Freezing:

To freeze zucchini bread, cool it down completely first. You can slice the bread and freeze individual slices or freeze the whole loaf. For sliced breads, place a small sheet of parchment paper in between each slice to keep them from sticking together or wrap each slice individually.

Wrap the whole loaf of bread in aluminum foil first and then place it in a large zip-lock freezer bags and let the air out. Freeze for up to 3 months but no longer.

Defrost the bread on the counter top. Slices of bread will take minutes to defrost.

OUR FAVORITE QUICK BREAD RECIPES:

We love sweet quick breads as a snack or for breakfast. Banana bread is an all-time classic that never gets tiring but you can mix it up and make Coconut Banana Bread. Try Coconut Key Lime Bread too if you’re a fan of coconut. 

Caramel Pumpkin Pull Apart Bread is a different kind of quick bread but also fast, easy, and delicious. 

Have you tried savory quick breads? If not, definitely try this Caprese Quick Bread and Bacon Cheese Bread. 

If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!

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