Homemade Betty Crocker’s Zucchini Bread

You know what’s funny about zucchini bread? It’s one of those recipes that makes me feel like I’m being sneaky in the best way possible. Growing up, my mom would always make this Betty Crocker classic whenever our garden produced way too many zucchinis. And somehow, my siblings and I never questioned why this sweet, cozy bread had green bits in it – we just knew it was good.

Now, when I make this recipe, I love how simple and reliable it is. There’s something so satisfying about turning those extra garden zucchinis (or the ones you grabbed on sale at the store) into something that makes the whole house smell like cinnamon and vanilla. Plus, it’s one of those no-fuss recipes that doesn’t need fancy equipment or hard-to-find ingredients.

Every time I make this bread, it reminds me that sometimes the best recipes are the ones that have been around forever, passed down through cookbooks and recipe boxes, getting little splatter marks and notes in the margins along the way.

What Kind of Zucchini Should I Use?

For zucchini bread, medium-sized zucchini (about 6-8 inches long) are your best bet since they’re tender and have smaller seeds than the larger ones. If you happen to have garden zucchini that grew too big, you can still use them – just be sure to remove the large seeds and extra-watery center before grating. When picking zucchini at the store, look for ones that feel firm and heavy for their size, with smooth, blemish-free dark green skin. There’s no need to peel your zucchini before grating it for bread – the skin adds nice flecks of green color and contains helpful nutrients.

Options for Substitutions

This classic zucchini bread recipe is pretty forgiving and offers several swap options:

• Zucchini: You can swap grated zucchini with yellow summer squash or a mix of both. Just make sure to drain excess moisture before using. You could also try carrots, though this will change the flavor and create more of a carrot cake style bread.
• Vegetable oil: Feel free to use melted coconut oil, canola oil, or even unsweetened applesauce (use equal amounts) for a lower-fat version. If using applesauce, the texture might be slightly more dense.
• All-purpose flour: You can use whole wheat flour for a nuttier taste, or go half and half. For gluten-free needs, try a 1:1 gluten-free flour blend – just make sure it contains xanthan gum.
• Eggs: For each egg, you can substitute with 1/4 cup mashed banana or 1/4 cup unsweetened applesauce. The texture might be slightly denser.
• Nuts and raisins: Switch up the nuts with any kind you like – walnuts, pecans, or almonds all work great. Instead of raisins, try dried cranberries, chopped dates, or chocolate chips.
• Sugar: You can reduce the sugar by up to 1/3 cup without affecting the texture too much. Brown sugar can replace up to half of the white sugar for a deeper flavor.

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 ensure even baking, avoid filling your loaf pan more than 2/3 full, as this quick bread needs room to rise without spilling over. For the best texture, let the bread cool completely (at least 1 hour) before slicing, and if your nuts or raisins tend to sink to the bottom, try tossing them in a tablespoon of flour before adding them to the batter.

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 simple spread of cream cheese or butter while the bread is still slightly warm lets you appreciate all those cozy spices. For breakfast, serve a thick slice alongside your morning coffee or tea, maybe with some fresh fruit on the side for a complete meal. If you’re having it as an afternoon treat, try it with a dollop of honey butter or a smear of peanut butter – both add extra protein and make it more filling.

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 cold temperature helps prevent any mold from growing, especially since this bread is nice and moist from the zucchini.

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 put them in a freezer bag. This way, I can grab just what I need when I want a slice with my morning coffee.

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 or toast it lightly.

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

Estimated Nutrition

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

• Calories: 2100-2300
• Protein: 30-40 g
• Fat: 100-120 g
• Carbohydrates: 300-320 g

Ingredients

• 3 cups grated zucchini (about 2 to 3 medium-sized)
• 1 and 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 ground cloves
• 1/2 teaspoon baking powder
• 1/2 cup chopped nuts
• 1/2 cup raisins (optional)

Step 1: Prepare the Oven and Pans

Adjust the oven rack to the lower position so that the tops of the pans will be in the center of the oven.

Preheat the oven to 350°F (175°C).

Grease the bottoms only of two (8×4-inch) loaf pans or one (9×5-inch) loaf pan using shortening or cooking spray.

This will help the loaves release easily after baking.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the zucchini, sugar, oil, vanilla, and eggs.

Stir these ingredients together until they are well mixed, forming a homogenous mixture.

Step 3: Combine Dry Ingredients and Add Mix-ins

Gradually stir in the remaining dry ingredients into the zucchini mixture, except for the nuts and raisins.

Once the dry ingredients are well incorporated, add the nuts and raisins, and gently fold them into the batter.

Ensure that the nuts and raisins are evenly distributed throughout the batter.

Step 4: Divide and Bake the Batter

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

Place the pans in the preheated oven.

Bake the 8-inch loaves for 50 to 60 minutes, and the 9-inch loaf for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Step 5: Cool and Remove from Pans

Once baked, let the loaves cool in the pans on a cooling rack for about 10 minutes.

Carefully loosen the sides of the loaves from the pans and remove them.

Place the loaves top side up on the cooling rack and allow them to cool completely, about 2 hours, before slicing.

Step 6: Store the Loaves

After the loaves have cooled completely, wrap them tightly to preserve their freshness.

Store the loaves at room temperature for up to 4 days, or refrigerate them for up to 10 days.

Enjoy your moist and flavorful zucchini bread whenever you’re ready!