Name: Alexandra Cooks Zucchini Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 227 grams all-purpose flour; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1 teaspoon cinnamon; 1 teaspoon kosher salt; 1 cup light brown sugar; 1/2 cup granulated sugar; 3/4 cup vegetable oil; 1 teaspoon vanilla extract; 2 eggs; 2 1/2 cups grated zucchini

Jump to Recipe

Alexandra Cooks Zucchini Bread is a simple, reliable quick bread that delivers a tender crumb, rich brown sugar flavor, and incredible moisture in every slice. Whether you have a garden full of zucchini or simply want a dependable baking recipe, this loaf comes together with pantry staples and very little effort. The combination of grated zucchini, brown sugar, and warm cinnamon creates a comforting homemade treat that works equally well for breakfast, a snack, or dessert. Best of all, this recipe adapts easily to muffins, mini loaves, and even gluten-free baking, making it a favorite for many home bakers.

Story

The first time I made Alexandra Cooks Zucchini Bread, I was searching for a dependable way to use extra zucchini without spending hours in the kitchen. After one bite, it quickly became a regular recipe in my baking rotation. The loaf stays moist for days, slices beautifully, and fills the kitchen with an inviting aroma while it bakes. Because Alexandra Cooks Zucchini Bread relies on simple ingredients and straightforward techniques, it feels approachable even for beginners. At the same time, experienced bakers appreciate the consistent results and soft texture that make this bread stand out from other zucchini recipes.

Ingredients

227 grams (scant 2 cups) all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon ground cinnamon (optional)
1 teaspoon kosher salt
200 grams (1 cup) light brown sugar
100 grams (½ cup) granulated sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
340–453 grams (2½ cups) grated zucchini

Step-by-Step Instructions

Preparing the Ingredients

Preheat the oven to 350°F. Grease an 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using a larger amount of zucchini. Then line the pan with parchment paper, allowing some overhang for easy removal later. Next, grate the zucchini and set it aside. In one bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together the brown sugar, granulated sugar, vegetable oil, vanilla extract, and eggs until smooth and combined.

Cooking Instructions

Add the grated zucchini to the flour mixture and toss gently so the zucchini becomes coated with the dry ingredients. Then add the dry mixture to the wet ingredients and stir just until combined. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. If using an instant-read thermometer, the center should reach at least 205°F. Once baked, allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Tips for Perfect Results

Common Mistakes to Avoid

Many zucchini bread recipes fail because bakers overmix the batter. Instead, stir only until the ingredients come together. In addition, avoid packing flour into measuring cups if using volume measurements. Another common issue involves underbaking. Since oven temperatures vary, always check with a toothpick or thermometer rather than relying solely on time. Furthermore, if the top browns too quickly, loosely cover the loaf with foil and continue baking until fully cooked.

Pro Tips for Better Flavor

For deeper flavor, use freshly grated zucchini and quality vanilla extract. A touch of cinnamon adds warmth without overpowering the loaf. Additionally, chopped toasted walnuts, pecans, or almonds bring texture and richness. If you enjoy sweeter quick breads, fold in up to one cup of chocolate chips. Because brown sugar plays a major role in flavor development, using fresh brown sugar creates a more balanced and satisfying taste throughout the loaf.

Serving and Storage

How to Serve

Serve Alexandra Cooks Zucchini Bread slightly warm or at room temperature. It pairs beautifully with coffee in the morning and also works as an afternoon snack. For an extra-special treat, spread a thin layer of butter or cream cheese over each slice. During gatherings, mini loaves make thoughtful homemade gifts and attractive additions to brunch tables.

How to Store Leftovers

Store the cooled loaf in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to one week. To freeze, wrap the loaf completely in wax paper and place it inside a freezer-safe airtight bag. Freeze for up to three months, then thaw overnight at room temperature before serving. Proper storage helps preserve the soft texture and moisture that make this bread so enjoyable.

Conclusion

Alexandra Cooks Zucchini Bread remains a favorite because it combines simple ingredients with dependable results. The loaf bakes up moist, flavorful, and tender every time, while the flexible recipe allows for muffins, mini loaves, gluten-free adaptations, and delicious mix-ins. Whether you are baking for family, friends, or yourself, this zucchini bread delivers homemade comfort with very little effort.

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Frequently Asked Questions

Do I need to peel the zucchini before grating it?

No. The skin is tender and blends seamlessly into the batter. Leaving the peel on saves time and adds color and nutrients without affecting the texture of the finished loaf.

Can I make this recipe into muffins?

Yes. Fill a lined or greased 12-cup muffin pan no more than two-thirds full and bake at 350°F for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

Can I use gluten-free flour?

Many bakers report excellent results using gluten-free baking blends such as Bob’s Red Mill or Cup4Cup. Follow the package recommendations and use a blend designed for baking substitutions.