Go Back
- 2 cups grated zucchini (thoroughly squeezed dry) - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup vegetable oil - 3 large eggs - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1/2 teaspoon ground nutmeg - 1 cup chopped walnuts or pecans (optional) - 1/2 cup chocolate chips (optional) Fresh zucchini is key to great flavor. Look for firm, shiny zucchini. Check for any soft spots, as they may indicate rotting. Choose zucchinis that are medium-sized. Smaller zucchinis are often sweeter and more tender. If you want to mix things up, ripe bananas can add a nice twist. Choose bananas that have brown spots. They will be sweeter and easier to mash. You can use them in place of some sugar. This adds more natural sweetness and a moist texture to the bread. For the best results, always use quality ingredients. They make a big difference in taste and texture. 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Prepare a 9x5-inch loaf pan. Grease it with butter or cooking spray. Dust with flour to stop sticking. 3. In a big bowl, mix the granulated sugar, brown sugar, and vegetable oil. Whisk until creamy and smooth. 4. Now, add the eggs one at a time. Beat well after each one. Pour in the vanilla extract and mix until fluffy. 5. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This makes sure there are no lumps. 6. Gradually fold the dry mix into the wet mix. Use a spatula or wooden spoon. Be gentle; too much mixing can make the bread dense. 7. Next, fold in the grated zucchini. If you want, add nuts and chocolate chips for extra flavor. 8. Pour the thick batter into the prepared pan. Use a spatula to smooth the top. 9. Place the pan in the oven and bake for 50 to 60 minutes. Check with a toothpick in the center; it should come out clean or with a few crumbs. 10. When done, let the bread cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing. Enjoy making Joanna's Delightful Zucchini Bread! For the full recipe, you can check the earlier section. To ensure perfect texture and rise, start with dry zucchini. Grate it and squeeze out excess moisture. This step helps keep the bread light and fluffy. Use room-temperature eggs for better mixing. When combining wet and dry ingredients, mix gently. Overmixing can make the bread dense. To check for doneness, insert a toothpick into the center. It should come out clean or with a few moist crumbs. If it comes out wet, bake a little longer. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This helps avoid sogginess. For added depth, consider spices like ginger or allspice. A dash of nutmeg also brings warmth. You can add a teaspoon of almond or coconut extract for a tasty twist. Adjust sweetness by using less sugar if you prefer. You could also try adding mashed bananas to enhance the flavor and moisture. These small changes can take Joanna Gaines’s zucchini bread from good to great. Explore these options and find your favorite combination. {{image_4}} You can make Joanna Gaines’s zucchini bread even better with a few simple swaps. - Using whole wheat flour: Whole wheat flour adds fiber and nutrients. It gives the bread a hearty texture. You can substitute all-purpose flour with whole wheat flour in equal amounts. This way, you keep the same taste but boost the health factor. - Reducing sugar content: Cutting back on sugar can help make this treat healthier. You can use less granulated sugar or brown sugar. Try using one cup of sugar instead of one and a half cups. You can also use natural sweeteners like honey or maple syrup for a different taste. Zucchini bread is fun to change up with flavors. Here are some ideas to try: - Adding spices or flavor extracts: You can enhance the taste by adding spices like cloves or ginger. A teaspoon of almond extract or orange zest adds a refreshing twist. These small changes can make your zucchini bread stand out. - Zucchini bread with fruit additions: You can mix in fruits to make your bread more exciting. Chopped apples or crushed pineapple work well. They add moisture and sweetness. You can also add dried fruits like raisins or cranberries for a chewy texture. Each flavor adds a unique touch to your loaf. For the complete recipe, check out the Full Recipe. Enjoy experimenting with these variations! To keep Joanna Gaines's zucchini bread fresh, store it at room temperature. Place it in an airtight container or wrap it in plastic wrap. This keeps moisture in and prevents it from drying out. Make sure to store it in a cool, dry spot away from sunlight. It can stay fresh for about 3 to 4 days this way. For longer storage, freezing zucchini bread is a great option. First, let it cool completely after baking. Then, wrap it tightly in plastic wrap or aluminum foil. Place the wrapped bread in a freezer bag. This method protects it from freezer burns and keeps it tasty. To thaw, take the bread out of the freezer. Leave it at room temperature for several hours. You can also speed up this process by placing it in the fridge overnight. To reheat, slice the bread and warm it in the oven at 350°F for about 10 minutes. This will bring back its soft texture and warm flavor. You can find the full recipe for Joanna Gaines's zucchini bread to enjoy any time you wish! How do I ensure my zucchini bread doesn’t turn out soggy? To avoid soggy zucchini bread, make sure to squeeze the grated zucchini well. This step removes excess moisture. Use a clean kitchen towel or paper towel to press out the water. Also, avoid overmixing the batter. This keeps the bread light and fluffy. Can I substitute ingredients in Joanna Gaines’s Zucchini Bread recipe? Yes, you can substitute some ingredients. For example, swap granulated sugar with coconut sugar for a healthier option. You can also use applesauce instead of oil for a lighter bread. Just remember, these changes may alter the flavor and texture slightly. How long does zucchini bread last at room temperature? Zucchini bread can last about 2 to 3 days at room temperature. Store it in an airtight container to keep it fresh. If you notice it drying out, warm it slightly before serving for a soft bite. What can I use as a substitute for eggs in this recipe? If you need an egg substitute, use 1/4 cup of unsweetened applesauce per egg. You can also use flax eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Is it necessary to peel the zucchini before grating? No, you don’t need to peel the zucchini. The skin adds color and nutrients. Just wash it well before grating. This keeps the flavor fresh and bright. Can I use frozen zucchini for this recipe? Yes, you can use frozen zucchini. Just make sure to thaw and drain it well before adding it to the batter. This prevents excess moisture from making the bread soggy. In this blog post, we covered a delicious zucchini bread recipe. We discussed the essential ingredients and gave tips for quality selection. You learned the step-by-step instructions for mixing and baking. We also shared baking tips, flavor variations, and storage info. Zucchini bread is easy to customize and can be enjoyed by all. With some simple tweaks, you can make it healthier or add exciting flavors. Now it's time to bake and share this tasty treat with friends and family!

Joanna Gaines’s Zucchini Bread

Get ready to savor Joanna's Delightful Zucchini Bread, a perfect blend of moist zucchini and sweet flavors! This easy recipe combines fresh zucchini, sugar, and warm spices, making it a delicious treat for any occasion. With optional nuts and chocolate chips, it’s customizable to your taste. Click through for the full recipe and tips on perfecting your zucchini bread baking skills - you won't want to miss it! Enjoy this scrumptious bake today!
Print Recipe Pin Recipe

Ingredients
  

2 cups grated zucchini (thoroughly squeezed dry)

1 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

3 large eggs

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it with butter or cooking spray, followed by a light dusting of flour to prevent sticking.

    In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk them together vigorously until the mixture is smooth and creamy.

      Introduce the eggs to the mixture, one at a time, beating well after each addition. Then, pour in the vanilla extract and continue mixing until everything is well incorporated and fluffy.

        In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to eliminate any lumps and ensure even distribution of the leavening agents and spices.

          Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix gently until just combined, being careful not to overmix, as this can make the bread dense.

            Carefully fold in the grated zucchini, ensuring it’s evenly mixed throughout the batter. If desired, incorporate the chopped nuts and chocolate chips at this stage for added flavor and texture.

              Pour the thick batter into the prepared loaf pan, using a spatula to smooth the top and create an even surface.

                Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check the doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

                  Once baked, remove the zucchini bread from the oven and let it cool in the pan for approximately 10 minutes. Afterward, gently transfer the bread to a wire rack to cool completely before slicing.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10 slices

                      - Presentation Tips: For an inviting presentation, slice the zucchini bread and serve it warm alongside a small dish of butter for spreading. For an extra touch of sweetness and visual appeal, lightly dust the top with powdered sugar before serving. Enjoy!