The Best Zucchini Bread Recipe

Growing up, zucchini bread was always a special holiday treat in our home. It was one of those recipes that was always on the treat counter and delivered to neighbors, teachers and friends.

But now, with our own garden and they abundance of fresh zucchini all season long, this beloved recipe has transitioned from a seasonal indulgence to a year-round staple. 

There’s something deeply satisfying about turning homegrown produce into a moist, flavorful loaf of zucchini bread. Now we are sharing our favorite flavored bread with you and answering some of your big bread questions.

Can You Freeze Zucchini Bread?

Absolutely! Zucchini bread freezes wonderfully, making it a great option for baking now and enjoying later. 

Once your zucchini bread has completely cooled, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. This double layer helps prevent freezer burn and keeps your bread fresh. 

When you’re ready to enjoy it, simply thaw it at room temperature or warm it gently in the oven.

Why Does My Zucchini Bread Sink in the Middle?

A sinking zucchini bread can be caused by a few common factors. Overmixing the batter can incorporate too much air, causing the bread to rise quickly and then collapse as it cools. 

Another culprit is underbaking.  If the center of your zucchini bread recipe isn’t fully set, it won’t hold its structure. Be sure to check doneness by inserting a toothpick (or butter knife) into the center when the timer goes off.  The toothpick should come out clean or with just a few moist crumbs. If it isn't, add another 5-10 minutes to the timer for baking.

Also, measure your ingredients carefully, as too much liquid or leavening agent can affect the bread’s stability.

Do I Need to Peel Zucchini for Zucchini Bread?

No!  (Isn't that a relief.)

Zucchini's skin is thin and tender, and it blends into the batter. Plus, it’s packed with nutrients and adds texture to the finished loaf. 

Just wash the zucchini thoroughly to remove any dirt, and you’re good to go.

How to Make the Moist Zucchini Bread Recipe

Ingredients Needed

• 4 eggs
• 1 1/2 c. oil
• 3 c. sugar
• 3 tsp. vanilla
• 4 1/2 c. flour
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 3 tsp. cinnamon
• 1 c. crushed pineapple
• 3 c. grated zucchini

Combine eggs, oil, sugar and vanilla in a bowl. Mix well.

In a separate bowl, combine flour, baking soda, baking powder, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients bowl. This should form a thick batter.

Add pineapple and zucchini to the batter and mix. The batter should become runny. Pour mixture in greased and floured bread pans or muffin tins.

Bake at 350° for one hour or until a toothpick comes out clean.

VIDEO: Zucchini Bread Recipe

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