If you've exhausted all your banana bread ideas, it's time to switch over to zucchini bread. The sweet bread, which is very reminiscent of banana bread, packs in a bunch of veggies without actually tasting like veggies. Joanna Gaines's zucchini bread recipe is super simple and bakes up a delicious snack you'll definitely enjoy.
I made Joanna's bread today following her recipe closely — I even made the same mistake she did in her YouTube video, using an 8-by-8-inch pan instead of a 9-by-9. Lesson learned: a 9-by-9 is definitely the pan you need! I also opted to leave out the nuts, solely for personal preference; the bread bakes up just the same without them if you also want to go that route.
I highly recommend whipping up this bread for yourself at home and eating it warm with butter on top. Such a delicious (and healthy-ish) snack!
- Cooking spray
1 1/4 cups vegetable oil
2 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups thickly shredded zucchini (about 2 medium zucchini)
1 cup crushed walnuts (about 3 1/2 ounces)
- Preheat the oven to 350°F. Spray a 9-by-9-inch baking pan lightly with cooking spray.
- In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla until smooth.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Add the flour mixture to the egg/sugar mixture and mix until just combined.
- Wrap the zucchini in a clean kitchen towel and squeeze out any excess liquid. Fold the zucchini and walnuts into the batter.
- Pour the batter into the prepared pan and spread it evenly. Bake until a tester inserted in the center comes out clean, about 50 minutes. Cool on a wire rack until completely cool, about 30 minutes.
- Store in an airtight container at room temperature for up to three days.
- 9 servings
- Prep Time
- 15 minutes
- Cook Time
- 50 minutes
- Total Time
- 1 hour, 4 minutes, 59 seconds