This easy homemade zucchini bread recipe is a super special treat and is a great way to use all of the extra garden zucchini this time of year!
I admit Homemade Zucchini Bread is one of my favorite breads. When I had to go gluten free this was one of the things I missed the most! (Nope, none of the gluten free substitutes are even close. :-)
One trick to be able to have great Homemade Zucchini Bread all year long is to grate it, lay it on a cookie sheet and then freeze. When frozen, break it into to pieces and put it in a freezer bag. That way you can have zucchini bread all year long!
I have included 2 easy zucchini bread recipes below, a scratch recipe and a recipe that starts with a cake mix.
You’ll also find an easy tip below the recipes to make either of these recipes a no bake zucchini bread recipe!
Easy Zucchini Bread Recipe – Scratch Version
This easy zucchini bread recipe blends freshly grated zucchini with a perfect mix of spices, creating a subtly sweet and warmly spiced treat. Perfect for breakfast, a snack, or dessert, this bread is a delightful way to enjoy the bounty of summer zucchini.
Ingredients
3 1/4 cups all-purpose flour
1 1/2 tsp. salt
1 tsp. ground nutmeg (optional)
2 tsp. baking soda
1 tsp. cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
3 tsp. vanilla extract
1 cup chopped walnuts
Instructions
- Preheat the oven to 350°. (To make it no bake, use our handy tip below the recipes.)
- In a large bowl, combine the flour, salt, nutmeg, baking soda, cinnamon and sugar.
- In a separate bowl, combine the oil, eggs, water, zucchini and vanilla extract.
- Mix the wet ingredients into the dry ingredients.
- Add the nuts and fold in.
- Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
Notes
Optional Zucchini Bread Add-Ins:
- Chocolate Chips
- Chocolate Zucchini Bread – Replace 1/2 cup flout wit 1/2 cup baking cocoa.
- Shredded Cheese
- Cranberries
- Other Nuts
This zucchini bread recipe is from our Dining On A Dime Cookbook, Volume 1:
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Easy Zucchini Bread Recipe Starting With A Cake Mix
Simplify your baking with this easy zucchini bread recipe that starts with a cake mix as a shortcut. By adding freshly grated zucchini and a few simple ingredients to a boxed cake mix, you can quickly whip up a moist, flavorful bread with minimal effort. Perfect for busy days, this recipe delivers a deliciously sweet and spiced treat in no time.
Ingredients
1 box Yellow Cake Mix
1 Tbsp cinnamon
1/2 cup vegetable oil
1/4 cup milk or water
3 eggs
2 cups coarsely shredded zucchini (about 2 medium zucchini)
Instructions
- Mix ingredients in a mixing bowl.
- Cook the Zucchini Bread in a waffle iron.
Notes
Simplify your baking with this easy zucchini bread recipe that starts with a cake mix as a shortcut. By adding freshly grated zucchini and a few simple ingredients to a boxed cake mix, you can quickly whip up a moist, flavorful bread with minimal effort. Perfect for busy days, this recipe delivers a deliciously sweet and spiced treat in no time.
Easy Trick For No Bake Zucchini Bread
Homemade zucchini bread is yummy, but it’s often too hot to bake it in the oven. Here’s an easy trick to making zucchini bread without heating the house.
From: Andrea
I very rarely turn on the oven during the summer… Why pay to run the a/c to fight against the heat from the oven? We all like homemade zucchini bread but I didn’t want to turn on the oven just to use up some zucchini from the garden.
I always like the end piece of the loaf of zucchini bread so I decided to try making it in the waffle iron and we LOVE it! If someone likes the gooey middle, they may not prefer them this way.
I have also made Amish Friendship Bread in the waffle iron. I think you could do this with most ‘sweet’ breads. If we have cornbread in the summer, I make that in the waffle iron as well. Hope this idea helps someone else out. :)
P.S. I did not vary anything in the zucchini bread recipe.
Thanks for this recipe. Always looking for a good zucchini bread. Have you baked this above 5,000ft altitude? Wondering if I need to adjust recipe when making at my Aunt’s house in Colorado. Thanks, Joe
You probably will but not too much. Usually for quick breads if you want you adjust the baking powder to 1 tsp per 1 cup flour or the baking soda -1/2 tsp per cup flour. With quick breads because they are so dense it doesn’t make as much difference. Your Aunt will know for her area too and can probably tell you more.
Do you squeeze the moisture out of the zucchini before freezing it?
Yes it will help to squeeze out the moisture.
Do you have a good gluten free zucchini bread recipe? Do you think I could just switch out the flour with cup for cup GF flour?
You should be able to Lori.