It seems as if this year, everyone seems to be baking something. At least on my feed, the top three items I have noticed people attempting are: sourdough bread, banana bread, and zucchini bread. I thought zucchini bread was strange until my parents grew zucchini for the first time in their garden this summer and I realized how much squash they had and needed to use. Needless to say, we were constantly in search of zucchini recipes.
This zucchini bread recipe is easy to put together and can be customized. I recommend adding a cup of mini chocolate chip cookies but if you prefer your zucchini bread to be plain, you can totally skip them. Additionally, you can use chopped nuts instead of chocolate chips. Just be sure to limit any toppings to 1 cup.
You can use a box grater or food processor to shred the zucchini. My preference is to use the box grater as it requires less clean-up. Though if you’re making a larger quantity of the zucchini bread recipe, a food processor (with grate attachment) might make more sense.
For this zucchini bread recipe, I ended up using the larger shredding holes. This does mean that you can slightly see the zucchini once it’s baked but that doesn’t bother me. If you want to sneak or hide the zucchini, you can also grate using the smaller holes.
You do not need to drain the zucchini before placing it in the batter. If you do, the batter might be a little bit dry.
I typically end up using about 2 medium-sized zucchinis to get 2 full and packed cups of shredded zucchini. Most times, I’ll place a box grater over a measuring cup to reduce the number of dishes I have to clean.
Baking Zucchini Bread
I decided to bake my zucchini bread in our 1-cup and 2-cup Souper Cubes® trays. I prefer this to muffins because they store more efficiently in the freezer. However, you can bake this zucchini bread recipe in a number of baking dishes, including:
- Loaf pan
- Cupcake or muffin tray
- 1-cup or 2-cup Souper Cubes® trays
Keep in mind that this recipe was tested on 1-cup and 2-cup trays so if you end up baking the zucchini bread in a regular loaf pan, you might need to add a few more minutes to the baking time. And if you prefer to bake the zucchini bread recipe into muffins, then it will take less time to bake.
Freezing and Reheating Zucchini Bread
Unless you are brand new to our page, you know I’m a huge fan of utilizing my freezer when prepping food as the food will last much longer than if I leave it on the counter or refrigerate it.
Zucchini Bread will last:
- 2-3 days on the counter
- 1 week in the refrigerator
- 4-6+ months in the freeze
It’s important to make sure you’re storing the food in an airtight container if possible or wrapping it well. My preference for freezing zucchini bread is to let it fully cool in the Souper Cubes® tray, then gently release the edges of the zucchini bread from the walls of the tray with a rubber or silicone spatula, place a lid on, and then freeze until solid. Once frozen, you can place up to 8 cups of zucchini bread in most freezer-safe gallon-size bags.
To Reheat Zucchini Bread:
- Let thaw on the counter, or
- Microwave on a plate (uncovered) in 20 second bursts until ready
- Place in a toaster or 300F oven until warm
How To Make Chocolate Chip Zucchini Bread
First, you’ll want to gather and prep your ingredients
My preference is to have two separate bowls, one for the wet ingredients and one for the dry ingredients.
Prepare Wet Ingredients
In a large bowl, place the shredded zucchini, eggs, vanilla extra, granulated or turbinado sugar, brown sugar, and oil. Mix until incorporated. I typically use a whisk or fork.
Prepare Dry Ingredients
In a medium-sized bowl, place the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and optional chocolate chips. Mix with a fork or whisk until fully incorporated.
Mix Wet and Dry Ingredients Together
I prefer to carefully dump the flour mixture over the wet mixture, which is why I use a large bowl for the wet mixture. You can mix together with a fork or whisk. If there’s a lot of batter and flour sticking to the sides, you can scrape down with a rubber or silicone spatula.
Zucchini naturally has water and moisture in it. How much moisture depends on the type of zucchini and how fresh it is. If you feel like your batter is a bit dry and is having a hard time fully incorporating, then add 1-2 tablespoons of oil.
Fill Batter in Desired Pan
Since we’re a small family, it doesn’t make sense for us to bake these in a larger loaf pan, which is why I like to bake this zucchini bread recipe in our Souper Cubes® 1-cup and 2-cup trays. I find the 1-cup loaves are really just a perfect size for a breakfast or afternoon snack.
Only fill each well halfway with batter so that there is room for it to expand when baking.
I like topping my batter with a little sprinkle of sugar.
Bake Zucchini Bread Until Golden Brown
Make sure to let your zucchini bread cool before popping out of the trays. You can use a rubber or silicone spatula along the edges of the zucchini bread to more easily release it from the tray.
Enjoy Or Freeze For Later
I will typically leave 2-3 loaves out for us to enjoy for the next couple of days and will freeze the rest so that it doesn’t go bad before we can eat it all.