Zucchini Bread Recipe
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My mom’s yard is still mass producing zucchini and thanks to your input on facebook, we made zucchini bread. My husband is the banana bread making expert in our house. If you were keen on his banana bread recipe, this one is strikingly similar. It’s soft and moist.
I’m feeling peppy tonight and using super cool words like keen. I’m keen, you’re keen, we’re all keen around here. Maybe I’ve just eaten too much watermelon?… and it’s nearly midnight… and I work nights. Tra la la…
Ingredients for Zucchini Bread:
2 cups grated zucchini (1 large zucchini)
½ cup butter (1 stick) at room temperature
1 cup white sugar
2 large eggs, lightly beaten
1 ½ cups “better for bread” flour *measured correctly
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp vanilla
½ cup cranberries
How to Make Zucchini Bread:
Preheat the oven to 350˚ F.
1. Grate 2 cups of zucchini and use your hands to squeeze out extra juice over the sink. We measured 2 cups before it was squeezed.
2. In a mixing bowl of electric mixer, cream together butter and sugar.
3. Add 2 lightly beaten eggs and 2 cups of drained zucchini; combine well.
4. In a separate bowl, combine 1 ½ cups of flour, 1 ½ tsp of baking powder, 1 tsp of baking soda ½ teaspoon salt and add to creamed mixture.
5. Next, add 1/2 cup dry cranberries (craisins) and 1 tsp of vanilla extract. Mix to combine.
6. Use oil to grease and flour a loaf pan, then pour in the zucchini mixture.
7. Bake for 65 minutes (test with a toothpick at 60 minutes. If it comes out clean, it’s done).
Zucchini Bread Recipe
Ingredients
- 2 cups grated zucchini 1 large zucchini
- ½ cup butter 1 stick at room temperature
- 1 cup white sugar
- 2 large eggs lightly beaten
- 1 ½ cups “better for bread” flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla
- ½ cup cranberries
Instructions
-
Preheat the oven to 350 degrees F.
-
Grate 2 cups of zucchini and squeeze out extra juice.
-
In a mixing bowl, cream together stick of butter and 1 cup of sugar, than add 2 lightly beaten eggs and 2 cups of zucchini; combine well.
-
In a separate bowl, combine 1 ½ cups of flour, 1 ½ tsp of baking powder, 1 tsp of baking soda ½ teaspoon salt and add to creamed mixture.
-
Next, add 1/2 cup dry cranberries (craisins) and 1 tsp of vanilla extract. Mix to combine.
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Pour zucchini mixture in the greased and floured loaf pan and bake for 65 minutes. Use a toothpick to check for doneness.
-
Serve warm or cold, refrigerate leftovers.
natashaskitchen
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So good!!
I’m so happy you enjoyed that, Elena!
Thanks for a great recipe. I used this as my base and added frozen black current and frozen cranberries. I also put it in a 9×13 pan and it baked in 30 mins cut it into bars. Yummy 😋. Thanks!!!
You’re welcome! I’m happy you enjoyed that, Diana!
What size of loaf pan are you using?
Hi Katherine, I suggest using a bread loaf pan thats 9.25 long x 5.25 wide x 2.75 deep (Amazon affiliate link)
My families all time favorite zucchini bread! Thank you Natasha for this amazing recipe!
You’re welcome Lena! I’m glad you love the recipe. Thanks for sharing your great review!
Oh my, this zucchini bread is one of a kind! I made a few substitutions, just because it was a last minute decision so I ended up using what I had on hand. I used avocado oil because I was out of butter, raisins instead of cranberries, and regular all purpose flour. I also only needed to bake it for 50 minutes, could be because I used a glass bread pan or maybe my oven is a little too warm. About 30 minutes into Baking time I had to shield the top with aluminum foil to prevent overbrowning. It really is th best zucchini bread I’ve ever had! Thanks for another wonderful recipe!
You’re welcome Karina! I’m happy to hear you love the recipe! Thanks for sharing your fantastic review!
What can I say… it is more then just delicious… I will rate this recipe as 5+++.
I made this loaf 30 min ago and really enjoyed with cup of good green tea. My husband liked as well. By the way one slice of this loaf wasn’t enough for me, had to grab one more slice to satisfy my taste… oh can’t wait for tomorrow morning to have it with cup of coffee…
Definitely, I will make this loaf one more time…
Thank you
I’m so happy you enjoyed it!! 🙂
im waiting for the oven bell to go ‘ding’. i used zucchini & carrots coz i had no cranberries handy. some of the carrots were the ‘heritage’ variety they were very small but – get this – they are purple!
il hashtag you when its finished natasha 🙂
How awesome!! I can’t wait to see it!
Made this zucchini bread last night and added some walnuts to it, it was a hit! Thank you so much for what you do! You make cooking fun and easy 🙂
Kristina, thank you for the great review and you are very welcome :).
delicious! my husband devoured it while I was at work. thanks natash!
That’s so great! Thanks for a great review 🙂
just wanted to let you and others know, i made it today with regular all purpose and it worked really well! it came out very yummy and i added lemon zest like others said
I’m so happy you enjoyed the recipe! Thank you for the awesome review! 🙂
Thank you so much for sharing your tip! I haven’t tried with all purpose because the bread flour works so well, but I’m sure others might have the same question. Thank you Nina!! 🙂
This cake is really good with walnuts instead of cranberries 🙂 love adding a scoop of vanilla ice cream on top
I’m so glad you commented on this. I think I know what I’m baking tomorrow! Thanks for the tip. Ice cream does sound so so good!
I made this and it was real good. I just added carrots. 1/2 c zucchini and 1/2c carrots. =) Love your blog. love your recipes. Thank you!
Oh I bet carrots would taste great in there. Thanks for the tip!
Thank you so much, Natasha, it turned out very good! I added lemon zest instead of cranberries and topped with lemon glaze after it was baked…delicious! I love the way you explain everything, its sooooo easy to follow up 🙂 Great job! Stay that way and be blessed!
Thank you so much Olga :). I like your twist on using lemon zest and glaze.
I had left over zucchini and bananas. I decided to make a Zucchini/Banana bread! I also added cranberries and walnuts. Can’t wait to try it! 🙂
Oh yumm I bet the cranberries and walnuts will taste amazing!
Natasha, thank you so much for this recipe! We absolutely love this and zucchini fritters!!! I’ve made both many times, always doubling the recipe since both bread and fritters go so fast. God bless you and your family!
I wish zucchini grew all year long! 🙂 Thank you Svetlana!
Ah anything you bake with zucchini is so moist and fluffy and delicious! Im definitely gonna try this recipe. I made 4 chocolate zucchini cakes last week for parties and it was a huge hit! Super delicious!
Oh ok! I’m actually getting your recipe for the peach galette right now…my mom fell in love with it and asked me to make 2 today! Thanks for all your AMAZING recipes…God bless!
That’s sweet that your mom likes it so much 🙂 that makes me happy
I baked it yesterday. How delicious it tastes, Natasha!
Reminds me of Stolichnii cake from Russian store.
Served to my unexpected quests with tea. No one could tell that it is made is zucinni:)
I am so thankful that I found.your website!
Blessings:-)
Wow that’s a very good review. Thank you 🙂
Hi natasha!
So I was reviewing the instructions and on step 4 it says both baking powder and baking soda is needed but up in the ingredients it says only baking powder…is it only the b. powder or both??
BTW I love all your detailed step by step instructions, they are soo helpful!
Tnx for letting me know Snezhana, I just got it fixed. Recipe calls for baking soda and baking powder.
What a perfect combination! Enjoy!
wawwww… looks yummm! n healthy, also 🙂 think i’m gonna make it for my son. Thank you so much, Natasha, for sharing this idea 🙂
You’re welcome Estie. I hope your son loves it!
I just stopped by to check for something new and easy to bake.. And for sure, you had another great recipe! Thanks!
Hope you love it 🙂 You’re welcome Liana. Hey, I was just thinking about your tea the other day. I’m gonna make myself a nice big cup before I go to work tonight. Sounds so perfect.
Love the banana bread so I think I’ll love the zucchini bread as well. Looking forward to trying out this recipe. Thank you for sharing such creative recipes with us!
I’m so glad you enjoyed the banana bread! We make it all the time 🙂 let me know what you think of the zucchini bread.
Zucchini bread sound so good. And I have all the ingredients for it. Will try it tomorrow. I am up posting manti “Манты” recipe now. My son keeping me up, his nap was too long:)
I will have to check out your manti once you will have it posted 🙂
Thank you for sharing, Natasha!
I apreciate that you take your time and always post some new delicious dishes, so we can make our families happy by preparing something yummy.
God bless!
You are very welcome, it’s my pleasure 😀