Fluffy Joanna Gaines Zucchini Bread

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Growing up, my mom would always make zucchini bread when our garden produced way too many zucchinis to keep up with. It became our late-summer tradition. Back then, I thought all zucchini bread was supposed to be a bit dry and bland – that’s just how it always turned out.

That’s until I tried Joanna Gaines’ recipe. Turns out, I’d been missing out on what zucchini bread should really taste like. Her version is moist and perfectly spiced, and it’s actually pretty simple to make. Even my kids, who usually turn their noses up at anything with vegetables, ask for seconds of this one.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this bread, as they’re usually more tender and have smaller seeds than the larger ones. If you spot those giant zucchini at the farmers’ market, it’s best to skip them since they can be woody and have large, tough seeds that might affect your bread’s texture. When grating your zucchini, there’s no need to peel it – the skin is tender and adds nice flecks of green to your bread. A helpful tip: after grating, you don’t need to squeeze out the moisture from the zucchini since that extra moisture helps keep your bread nice and moist during baking.

Options for Substitutions

This zucchini bread recipe is pretty forgiving and works well with several substitutions:

• Vegetable oil: You can swap the vegetable oil with melted coconut oil, melted butter, or applesauce (use 1 cup for a lighter version). Just note that applesauce will make the bread more dense and moist.
• White sugar: Feel free to use a mix of brown and white sugar, or reduce the sugar to 1½ cups. You can also try coconut sugar, though it might make the bread slightly darker.
• Zucchini: This is the star ingredient and can’t be completely replaced, but you can use yellow summer squash if that’s what you have on hand. Just make sure to drain excess moisture either way.
• Walnuts: Not a fan of walnuts? Try pecans, chopped almonds, or even chocolate chips. You can also skip them completely if you prefer nut-free bread.
• Plain flour: You can use whole wheat flour for up to half of the amount, but using all whole wheat will make the bread too heavy. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.
• Vanilla essence: Out of vanilla? Try almond extract (use just 1 teaspoon as it’s stronger) or simply skip it – the bread will still taste great!

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 too dense and wet, so be sure to place the shredded zucchini in a clean kitchen towel and give it a gentle squeeze to remove extra water. Another common error is overmixing the batter, which develops too much gluten and results in tough bread – instead, fold the ingredients just until combined, and a few small lumps are perfectly fine. When it comes to checking doneness, don’t rely solely on the baking time – insert a toothpick in the center and look for a few moist crumbs (but not wet batter), as the high moisture content of zucchini can affect baking times. For the best texture, let the bread cool in the pan for 10 minutes before transferring to a wire rack, and wait until it’s completely cool before slicing to prevent it from becoming gummy.

What to Serve With Zucchini Bread?

This sweet and moist zucchini bread is perfect for breakfast or as an afternoon snack with a hot cup of coffee or tea. For breakfast, try spreading a slice with cream cheese or butter while it’s still slightly warm – the heat makes everything melt just right. If you’re serving it for dessert, a scoop of vanilla ice cream or a dollop of whipped cream on top makes it feel extra special. You can also pair it with fresh fruit like berries or sliced peaches on the side to add some natural sweetness and color to your plate.

Storage Instructions

Counter Storage: This zucchini bread stays fresh 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 in the container to absorb any extra moisture from the zucchini, which helps keep the bread from getting too moist.

Refrigerate: Want it to last longer? Pop your wrapped zucchini bread in the fridge where it’ll stay good for up to a week. The cold temperature helps preserve all that wonderful moisture from the zucchini, keeping your bread nice and tender.

Freeze: This recipe is perfect for making ahead! Wrap the cooled bread tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. You can even slice it before freezing – just put some parchment paper between the slices so they don’t stick together. When you’re ready to eat, thaw it overnight in the fridge.

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

Estimated Nutrition

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

• Calories: 2700-3000
• Protein: 40-50 g
• Fat: 200-220 g
• Carbohydrates: 350-370 g

Ingredients

• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 4 large eggs
• 1 tablespoon vanilla essence
• 3 cups plain flour
• 2 teaspoons cinnamon powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups grated zucchini (approximately 2 medium-sized)
• 1 cup chopped walnuts

Step 1: Prepare the Baking Pan and Oven

Begin by preheating your oven to 350°F (175°C).

While the oven is heating, grease a 9×9-inch baking pan thoroughly with nonstick spray to ensure easy removal of the baked product once it’s done.

Step 2: Combine the Wet Ingredients

In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla until the mixture is smooth and well combined.

This forms the base of your batter.

Step 3: Mix the Dry Ingredients

In a separate medium-sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

Make sure all the dry ingredients are evenly distributed to ensure even rising and flavor throughout the bake.

Step 4: Combine Wet and Dry Mixtures

Add the dry flour mixture to the bowl with the egg mixture.

Stir gently until the ingredients are just combined; avoid overmixing, as this can result in a dense texture.

Step 5: Prepare and Add Zucchini and Walnuts

Wrap the grated zucchini in a clean kitchen towel or layers of paper towels and squeeze out as much excess liquid as possible.

This step is crucial to prevent a watery batter.

Stir the squeezed zucchini and walnuts into the batter, ensuring even distribution.

Step 6: Bake the Batter

Pour the prepared batter into the greased 9×9-inch baking pan.

Place the pan into the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center of the bake comes out clean.

Step 7: Cool and Serve

Once done baking, remove the pan from the oven and set it on a wire rack to cool completely.

Once cooled, cut into squares, serve, and enjoy your homemade treat!