The Best Zucchini Bread Recipe Is Finally Here.

Zucchini bread is a favorite baked good among many families. It is sweet, nutty, and has cozy spices that make you want to cuddle up in a blanket. The comfort of a warm loaf of freshly baked zucchini bread spread with some savory melted butter is unparalleled. 

There are many versions of this classic dish, but this is what I consider the best zucchini bread recipe. My secret ingredient is to use toasted and ground anise seeds. My mother would always add anise seeds to all of her bread recipes, and it would just produce the most heavenly smell. Anise seeds have a natural sweet taste and licorice smell that make the zucchini bread undeniably delicious. I also add golden raisins and walnuts for more texture and flavor.

Tips For The Best Zucchini Bread 

  • I used green and yellow zucchini since I happened to have both. You can use any zucchini you want. Yellow and green zucchini have the same flavor.
  • I used both baking soda and baking powder to balance the acidity when making the batter. They also both give the batter a good lift. 
  • To make the zucchini bread cool down faster, I used my new baking dish, which has six mini loaves. Mini loaves also make the bread easy to wrap and freeze! 
  • Make sure to toast the anise seeds to bring the fragrance lightly. Let the anise seeds cool down before grinding. 

How to Prepare Zucchini for Bread

When making bread, you don’t need to peel the vegetable. Peeling the zucchini will take a long time, and the skin won’t affect the flavor. The green specks of zucchini skin also make the bread more colorful. It would be best to grate the zucchini instead of chopping it since it will make the zucchini the same size and shape. After grating the zucchini, sprinkle some salt on them and leave them in a bowl for about 15 minutes. This will draw out the moisture to prevent the bread from being too moist. Once the time is up, rinse the zucchini and add it to the batter. If you don’t have time to let the zucchini sit in salt, you can also add it to a clean cloth and squeeze out the extra moisture. 

How to Check If Zucchini Bread is done 

You can check if your bread is done by doing the toothpick test when baking. The toothpick test is where you stick a toothpick in the middle of the bread. The bread is done if it does not have any uncooked batter stuck. This test can also be done on cakes and other baked goods. 

What Can I Add To The Bread?

There are plenty of ingredients that you can add to this dish to spruce up its taste and texture. For example, you can add chocolate chips, dried coconut, raisins, pecans, pistachios, or even dried figs. Zucchini bread can be whatever you want it to be! I like to add chopped walnuts and golden raisins.

Don’t forget to check out other Zucchini based recipes that are easy to make and taste delicious.

Zucchini Fritters with Lemon Zest.

Zucchini Salad with Radicchio

Now, on to our Zucchini bread recipe!



Adjust Servings
3 cups all-purpose flour
4 cups grated zucchini (about 5 large zucchini)
¾ cup melted butter
1 ¼ cup sugar
1 ½ cup walnut (toasted and chopped)
1 cup golden raisin (optional)
2 eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon ginger
1 tablespoon anise seeds (toasted and ground)
1 teaspoon salt


The first step is to grate the zucchini, put it in a colander, sprinkle the salt on it, and let it stand for 15 minutes.
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Add the all-purpose flour with baking soda, baking powder, cinnamon, ginger, cardamon, and the ground anise seeds in a big bowl.
In another bowl, mix the butter and sugar until it gets creamy. Add the two eggs and the vanilla and mix them all together.
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Wash the grated zucchini with cold water and pat dry. Stir into the egg mixture, add the flour mixture and mix all together
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Divide the batter into two greased baking dishes and bake at 375 for about 50 minutes. Use the toothpick method to check for doneness.
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Can I Freeze Zucchini Bread?
Yes, zucchini bread tastes just as good after it has been frozen! You can make many loaves of zucchini bread all at once and freeze them for later. Wrap them in plastic wrap or tin foil and place them in freezer-safe sealable bags. Zucchini bread can last for about 3-4 months in the freezer. When ready to eat the zucchini bread, leave it out on the counter to thaw. It should take about 3 hours. You can also freeze slices of zucchini bread instead of the entire loaf. Freezing portions will make it quicker to thaw. You can place the pieces of zucchini bread in the microwave for about 15 seconds until it is warm.
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Talk To Us!
Have you tried this dish and loved it? Is there an ingredient you think needs to be added? Let us know what you think! Send us a message or leave a comment below.
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