Classic Betty Crocker’s Zucchini Bread

Looking for a foolproof way to use up all those extra zucchini from your summer garden? We’ve all been there – staring at a counter full of squash and wondering what to do with the seemingly endless bounty. After trying countless recipes over the years, I keep coming back to this classic Betty Crocker zucchini bread. It’s a straightforward, no-fuss recipe that turns those garden extras into a moist, perfectly spiced loaf that’s great for breakfast, snacks, or even dessert. Better yet, it’s the kind of recipe that works every single time, whether you’re an experienced baker or just starting out in the kitchen.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this bread – they’re usually 6-8 inches long and have the perfect balance of flavor and moisture. If you’re picking them from your garden or the store, look for zucchini that feel firm and heavy for their size, with smooth, blemish-free dark green skin. Stay away from the giant zucchini you might find at the end of summer, as they tend to be woody and have large seeds that can make your bread taste bitter. When you’re grating the zucchini, there’s no need to peel it first – the skin adds nice flecks of green to your bread and contains good nutrients. Just give them a quick wash, trim off the ends, and you’re ready to go.

Options for Substitutions

This classic zucchini bread recipe is pretty forgiving and allows for several ingredient swaps:

• Zucchini: You can swap grated yellow summer squash for zucchini in equal amounts. Just make sure to squeeze out excess moisture the same way.
• Vegetable oil: Feel free to use melted coconut oil, melted butter, or applesauce (for a lower-fat version) instead. If using applesauce, replace only half the oil to keep the bread moist.
• All-purpose flour: You can use whole wheat flour for a nuttier taste, or gluten-free all-purpose flour blend (with xanthan gum) in equal amounts. Note that whole wheat flour might make the bread slightly denser.
• Nuts: Any nuts work great here – try walnuts, pecans, or almonds. Seeds like pumpkin or sunflower seeds are good alternatives for nut-free options.
• Raisins: Try dried cranberries, chopped dates, or even chocolate chips instead. Or simply leave them out if you prefer.
• Eggs: For each egg, you can use 1/4 cup mashed banana or 1/4 cup unsweetened applesauce plus 1/2 teaspoon baking powder. The texture might be slightly different but still tasty.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini bread is not properly draining the grated zucchini – excess moisture can make your bread dense and gummy, so be sure to squeeze out the liquid using a clean kitchen towel or paper towels before adding it to your batter. Another common error is overmixing the batter once the flour is added, which can lead to tough, chewy bread – instead, fold the ingredients just until combined, and a few small lumps are perfectly fine. To prevent your nuts and raisins from sinking to the bottom, toss them in a tablespoon of flour from your measured amount before adding them to the batter. For the best texture, let your bread cool completely (at least 1 hour) before slicing, as cutting into it too soon can cause the loaf to collapse and become gummy.

What to Serve With Zucchini Bread?

This sweet and spiced zucchini bread makes a perfect breakfast or afternoon snack, and there are lots of tasty ways to enjoy it! A generous spread of softened butter or cream cheese is my go-to choice – both options bring out the warm cinnamon and clove flavors really nicely. For breakfast, pair a slice with your morning coffee or tea and some fresh fruit like berries or sliced peaches on the side. If you’re serving it as an afternoon treat, try it with a dollop of honey butter or a light smear of mascarpone cheese, plus a hot cup of chai tea or coffee to complement those cozy spices.

Storage Instructions

Counter Storage: Your freshly baked zucchini bread will stay good at room temperature for about 2-3 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel in the container to absorb any extra moisture from the zucchini.

Refrigerate: Want it to last longer? Pop your wrapped zucchini bread in the fridge, where it’ll stay fresh for up to a week. The cool temperature helps prevent any moisture from the zucchini from making the bread too wet.

Freeze: This bread freezes really well for up to 3 months! I usually slice it before freezing, then wrap individual pieces in plastic wrap and store them in a freezer bag. This way, I can grab just what I need when I want a slice.

Thaw: When you’re ready to enjoy your frozen zucchini bread, just let it thaw overnight in the fridge or for about an hour on the counter. If you like it warm, give it a quick 10-second zap in the microwave.

Preparation Time	15-20 minutes
Cooking Time	50-80 minutes
Total Time	65-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2000-2200
• Protein: 30-35 g
• Fat: 90-100 g
• Carbohydrates: 300-320 g

Ingredients

• 3 cups grated zucchini (from 2 to 3 medium-sized)
• 1 2/3 cups granulated sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 4 eggs
• 3 cups all-purpose or whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon powder
• 1/2 teaspoon clove powder
• 1/2 teaspoon baking powder
• 1/2 cup roughly chopped nuts
• 1/2 cup raisins, optional

Step 1: Prepare Oven and Pans

Begin by adjusting the oven rack to a low position so the tops of the pans will be centered during baking.

Preheat the oven to 350°F (175°C).

Prepare your loaf pans by greasing the bottoms only with shortening or cooking spray.

You can use two 8×4-inch loaf pans or one 9×5-inch loaf pan, depending on your preference.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the following ingredients: grated zucchini, sugar, oil, vanilla extract, and eggs.

Stir these ingredients together until they are well mixed, creating a cohesive wet mixture.

Step 3: Combine Dry Ingredients with Wet Mixture

Add the remaining ingredients (except for nuts and raisins) into the bowl with the wet mixture.

Gently stir until all ingredients are combined and the batter is smooth.

Once the batter is ready, fold in the nuts and raisins to evenly distribute them throughout the mixture.

Step 4: Prepare Batter for Baking

Divide the batter evenly between the two 8-inch pans, or pour it all into the single 9-inch pan.

Distribute the batter as evenly as possible to ensure even baking.

Step 5: Bake the Loaves

Place the loaves in the preheated oven.

If using 8-inch pans, bake for 50 to 60 minutes.

For a 9-inch loaf, bake for 1 hour 10 minutes to 1 hour 20 minutes.

The loaves are done when a toothpick inserted in the center comes out clean.

Allow the loaves to cool in the pans on a cooling rack for 10 minutes.

Step 6: Cool and Store the Loaves

After cooling in the pans, gently loosen the sides of the loaves with a knife and remove them from the pans.

Place the loaves top side up on a cooling rack and let them cool completely, which should take about 2 hours.

Once cooled, wrap the loaves tightly.

They can be stored at room temperature for up to 4 days or refrigerated for up to 10 days.

Enjoy your delicious homemade zucchini bread!