There’s something special about the smell of zucchini bread baking in the oven—it’s cozy, nostalgic, and impossible to resist. This easy homemade zucchini bread recipe is one I come back to again and again, and I hope it becomes a favorite in your kitchen too.
Type of Cuisine:
American
Prep Time: 20 Minutes.
Cook Time: 60 Minutes
How Many Servings?
2 loaves/ 6 mini loaves
This easy zucchini bread recipe is warm, comforting, and full of character. Toasted anise seeds—my mother’s signature touch—add a subtle sweetness that pairs beautifully with the zucchini. With golden raisins and crunchy walnuts folded in, each slice is perfectly spiced and irresistibly tender.
Ingredients for Zucchini Bread
- Grated Zucchini: The show’s grated zucchini star adds moisture and a subtle earthy sweetness to the bread. Its mild flavor harmonizes perfectly with the spices.
- All-Purpose Flour: The backbone of the bread provides structure and a soft texture.
- Baking Soda and Baking Powder: Dynamic duo for leavening, ensuring a light and fluffy loaf.
- Cinnamon, Cardamom, Ginger, Anise Seeds: A spice blend that elevates the bread with warm, aromatic notes and a hint of licorice from the toasted and ground anise seeds.
- Melted Butter: Infusing richness and a buttery essence, the melted butter contributes to the bread’s decadence.
- Sugar: Balancing sweetness adds a delightful touch to counter the spices.
- Eggs: Binding the ingredients together while imparting richness and moisture.
- Vanilla Extract: A subtle enhancer, bringing depth and warmth to the overall flavor profile.
- Toasted and Chopped Walnuts: Adding a delightful crunch and a nutty undertone.
- Golden Raisins (Optional): For those seeking a burst of sweetness, golden raisins contribute a pleasant surprise.
Baking Tips for Easy Zucchini Bread Recipe
- Zucchini Type: Green or yellow zucchini both work beautifully—no need to peel! The skin adds visual appeal.
- Grate & Prep: Always grate, not chop. Remove excess moisture by salting, resting, rinsing, and drying—or just squeeze with a clean cloth if you’re short on time.
- Leavening: A mix of baking soda and baking powder gives a perfect rise and soft crumb.
- Secret Flavor: Toasted, ground anise seeds add a warm, sweet fragrance that makes this loaf stand out.
- Mini Loaves: Try a mini loaf pan for quicker baking, easy freezing, and built-in portioning.
- Toothpick Test: Insert in the center—if it comes out clean, your loaf is done!
Adding Your Personal Touch
Zucchini bread is the perfect base for flavor creativity. Stir in chocolate chips for sweetness, shredded coconut for a tropical note, or swap in pecans, pistachios, or even chopped figs. I love using golden raisins and walnuts for their soft bite and rich texture—but feel free to mix in what you love.
Once you’ve nailed this easy zucchini bread recipe, keep exploring! Try zucchini fritters with lemon zest or my crisp zucchini salad with radicchio—proof that this humble veggie can truly do it all.
Ingredient Substitutions for Your Zucchini Bread
Missing an ingredient or baking for specific dietary needs? Here are some simple swaps:
-
Anise Seeds: Not a fan? Try fennel seeds, cardamom, or skip it entirely.
-
Walnuts: Allergic? Use pumpkin or sunflower seeds for a similar crunch.
-
Baking Soda or Powder: If you’re out of one, triple the other (3:1 swap).
-
Zucchini: Yellow squash works great as a stand-in.
-
All-Purpose Flour: Use a 1:1 gluten-free blend for a gluten-free-friendly version.
Baking is flexible—don’t be afraid to adjust and make this easy zucchini bread recipe truly your own.
Preparation
Prep the Zucchini & Toast the Anise
While the zucchini drains, lightly toast the anise seeds in a dry pan until fragrant. Let them cool, then grind them for a sweet, aromatic boost.
Preheat your oven to 375°F (190°C) and grease your baking dishes.
Mix the Dry & Cream the Wet
In a separate bowl, cream the melted butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine & Fold
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—be careful not to overmix.
Fold in the toasted, chopped walnuts and golden raisins for extra texture and sweetness, if using.
Bake the Loaves
Let the loaves cool slightly before removing from the pans. Slice, serve, and enjoy!
Serve & Enjoy
Unveil the secret to our delicious, fragrant zucchini bread recipe, a comforting and sweet treat enriched with anise seeds, walnuts, and golden raisins. Perfect as a breakfast delight or a cozy afternoon snack, this recipe will show you how easy it is to bring a piece of heartwarming nostalgia into your kitchen.
Type of Cuisine:
American
Prep Time: 20 Minutes.
Cook Time: 60 Minutes
How Many Servings?
2 loaves/ 6 mini loaves
Ingredients:
| 4 cups grated zucchini, about 5 large zucchini | |
| 1 teaspoon salt | |
| 3 cups all-purpose flour | |
| 1 teaspoon baking soda | |
| 1 teaspoon baking powder | |
| 2 teaspoons ground cinnamon | |
| 1 teaspoon cardamom | |
| 1 teaspoon ginger | |
| 1 tablespoon of anise seeds, toasted and ground | |
| ¾ cup melted butter room temperture | |
| 1¼ cup sugar | |
| 2 large eggs | |
| 1 tablespoon vanilla extract | |
| 1 1/2 cups walnut, toasted and chopped cup | |
| of golden raisins (optional) |
Preparation
Grate the zucchini and sprinkle with salt. Let it rest in a colander for 15 minutes to release excess moisture. While the zucchini drains, lightly toast the anise seeds in a dry pan until fragrant. Let them cool, then grind them for a sweet, aromatic boost. Preheat your oven to 375°F (190°C) and grease your baking dishes.
n a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, cardamom, and ground anise seeds. In a separate bowl, cream the melted butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
After the zucchini has rested, rinse it under cold water and pat dry thoroughly. Stir it into the butter and sugar mixture. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—be careful not to overmix. Fold in the toasted, chopped walnuts and golden raisins for extra texture and sweetness, if using.
Divide the batter evenly between your two prepared baking dishes. Bake at 375°F (190°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool slightly before removing from the pans. Slice, serve, and enjoy!
Let the loaves cool slightly before removing from the pans. Slice, serve, and enjoy!
Rana’s Notes!
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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Have you tried my best zucchini bread recipe or perhaps added your twist to it? I would love to hear from you! Leave a comment below sharing your experience and any creative ingredient additions or substitutions you’ve made. Let’s learn from each other and continue to elevate our zucchini bread-baking game!