Quick Zucchini Bread No Nuts

Here is my go-to zucchini bread recipe, made without nuts for those who prefer a simpler version. It’s tender and moist, with just the right amount of spices and a hint of vanilla that makes the whole house smell wonderful while it bakes.

This zucchini bread has become my kids’ favorite way to eat their vegetables without even realizing it. I often make a double batch because the first loaf disappears so quickly – and let’s be honest, there’s nothing better than having a slice with your morning coffee, right?

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this bread since they’re tender and have smaller seeds than their larger counterparts. Those giant zucchini from your garden might be impressive, but they tend to be woody and have lots of large seeds – save those for other recipes. When grating your zucchini, there’s no need to peel it first – the dark green skin adds nice flecks of color to your bread and contains extra nutrients. If your grated zucchini seems really watery, you can give it a gentle squeeze with paper towels, but don’t drain it completely since that moisture helps keep your bread nice and moist.

Options for Substitutions

This zucchini bread recipe is pretty adaptable – here are some swaps you can try:

• Zucchini: You can swap grated zucchini with yellow summer squash or carrots. Just make sure to squeeze out excess moisture before adding to the batter.
• Cooking oil: Any neutral oil works here – try vegetable, canola, or even melted coconut oil. You can also use unsweetened applesauce for half the oil to reduce fat.
• All-purpose flour: For a different texture, use whole wheat flour for up to half the amount. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.
• Granulated sugar: Try using half brown sugar and half white sugar for a deeper flavor. You can reduce the sugar by up to 1/2 cup without affecting the texture too much.
• Vinegar: Any light-colored vinegar works – try apple cider vinegar or white wine vinegar. You can also use lemon juice instead.
• Eggs: For each egg, you can substitute with 1/4 cup mashed banana or 1/4 cup unsweetened applesauce if you need an egg-free version. The texture might be slightly denser.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – be sure to gently squeeze out the liquid from your grated zucchini using a clean kitchen towel or paper towels, as too much moisture can lead to a dense, gummy loaf. Another common mistake is overmixing the batter once the flour is added; mix just until the dry ingredients are incorporated to ensure a tender crumb, as excessive stirring will develop too much gluten and make your bread tough. For the best texture, don’t skip the vinegar in this recipe – it reacts with the baking soda to create a perfectly risen loaf with a light, tender crumb. When testing for doneness, remember that a toothpick inserted in the center should come out with a few moist crumbs (not wet batter), and letting the bread cool in the pan for 10-15 minutes before removing will prevent it from breaking apart.

What to Serve With Zucchini Bread?

This sweet and moist zucchini bread makes a perfect breakfast or afternoon snack, and there are lots of tasty ways to serve it! A simple spread of softened butter or cream cheese is my go-to choice for a classic pairing that lets the cinnamon-spiced flavor shine through. For breakfast, serve a warm slice alongside your morning coffee or tea, maybe with some fresh fruit on the side for a well-rounded start to your day. If you’re hosting friends for coffee, try serving it with a dollop of honey butter or a schmear of mascarpone cheese for something a little special.

Storage Instructions

Counter Storage: Your freshly baked zucchini bread will stay moist and yummy at room temperature for up to 3 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel under and over the bread to absorb any extra moisture from the zucchini.

Refrigerate: Want your zucchini bread to last longer? Pop it in the fridge in an airtight container or wrapped in plastic wrap, and it’ll stay fresh for up to a week. The cold temperature helps prevent any mold from growing, especially since this bread is quite moist.

Freeze: This zucchini bread is perfect for freezing! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer bag. It’ll keep well for up to 3 months. You can even slice it before freezing so you can thaw individual portions whenever you want a piece.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 30-40 g
• Fat: 150-180 g
• Carbohydrates: 400-450 g

Ingredients

• 3 eggs
• 2 cups granulated sugar
• 1 cup cooking oil
• 1 tablespoon vinegar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda

Step 1: Mix Wet Ingredients

In a large mixing bowl, combine the wet ingredients: eggs, sugar, oil, vinegar, zucchini, and vanilla.

Use a whisk or an electric mixer on a low setting to ensure all the ingredients are well blended into a smooth mixture.

Step 2: Add Dry Ingredients

Once the wet ingredients are combined, gradually add in the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.

Gently mix until the mixture is just combined, ensuring not to overmix.

This will help in achieving a soft and tender texture in your bake.

Step 3: Prepare the Baking Dish

Prepare your baking pans by lightly greasing them with oil or lining them with parchment paper.

This will prevent the loaf from sticking and make removal easier once baked.

Step 4: Bake the Loaf

Preheat your oven to 350°F (175°C).

Pour the batter into the prepared baking pans, spreading it evenly.

Place the pans in the preheated oven and bake for 50 to 60 minutes.

You can test for doneness by inserting a toothpick into the center of the loaf; it should come out clean when the bread is ready.

Step 5: Cool and Serve

Once baked, remove the pans from the oven and allow the loaves to cool in the pans for about 10 minutes.

Then, transfer them to a wire rack to cool completely.

Slice and serve your zucchini bread once it reaches room temperature, and enjoy the delicious flavors!