Sandra Joanna Gaines Zucchini Bread is made with fresh grated zucchini, warm cinnamon spice, and crunchy crushed walnuts, all bound together in a moist, oil-based batter. The result is a tender, golden square cake that balances the earthiness of the vegetable with the sweetness of sugar and vanilla. It is the ultimate way to use up a garden harvest and makes a comforting breakfast or afternoon treat.
Joanna Gaines Zucchini Bread Ingredients
- 1 1/4 cups Vegetable Oil: Keeps the bread incredibly moist and tender for days.
- 2 cups Granulated Sugar: Provides the structure and sweetness.
- 4 Large Eggs: At room temperature, to bind the batter.
- 1 tablespoon Vanilla Extract: Generous amount for a bakery-style aroma.
- 3 cups All-Purpose Flour: The structural base.
- 2 teaspoons Ground Cinnamon: Adds the signature warmth.
- 2 teaspoons Baking Powder: For lift.
- 1 teaspoon Baking Soda: Reacts with the acidity to help the bread rise.
- 1/2 teaspoon Kosher Salt: Enhances the flavors.
- 3 cups Zucchini: Grated (about 2 medium zucchini). Essential to squeeze dry.
- 1 cup Crushed Walnuts: Adds a savory crunch to offset the sweet crumb.
How To Make Joanna Gaines Zucchini Bread
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan generously with nonstick spray or butter to ensure the bread releases easily.
- Whisk the wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Mix the dry ingredients: In a separate medium bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and kosher salt. Ensure the spices and leavening agents are evenly distributed.
- Combine the batter: Pour the dry flour mixture into the wet egg mixture. Stir gently with a spatula or wooden spoon just until combined and no streaks of flour remain. Do not overmix.
- Prepare the zucchini: Wrap the grated zucchini in a clean kitchen towel or layers of paper towels. Squeeze firmly over the sink to remove any excess liquid. This step is crucial to prevent the bread from becoming soggy.
- Fold the add-ins: Add the squeezed zucchini and the crushed walnuts to the batter. Stir gently to distribute them evenly throughout the mixture.
- Bake the bread: Pour the batter into the prepared baking pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove from the oven and let the bread cool completely on a wire rack before slicing. This allows the structure to set so it doesn’t crumble when cut.
Recipe Tips
- Squeezing is Key: Zucchini is mostly water. If you skip the step of squeezing it out in a towel, that liquid will release during baking, resulting in a dense, gummy, or wet center that may never fully cook through.
- Pan Size: This specific recipe calls for a 9×9-inch square pan, which creates a “snack cake” style bread. If you want to use loaf pans, you will need to adjust the baking time (likely 55-65 minutes) and divide the batter between two pans.
- Vegetable Oil: Using oil instead of butter is traditional for zucchini bread because it remains liquid at room temperature, ensuring the bread stays soft and moist rather than drying out.
- Grate Size: Use the large holes of a box grater. If you grate the zucchini too finely, it will dissolve into the batter; larger strands provide better texture and specks of green.
What To Serve With Zucchini Bread?
This bread is sweet enough to be served as a cake, but it works perfectly as a breakfast item. Serve a warm square with a generous pat of salted butter or a smear of cream cheese to balance the cinnamon spice. A hot cup of coffee or a cold glass of milk is the perfect accompaniment.
How To Store Leftovers Zucchini Bread?
- Room Temperature: Store the cooled bread in an airtight container at room temperature for up to 3 days. The moisture from the zucchini keeps it fresh.
- Refrigerate: In hot or humid weather, store it in the fridge for up to 1 week.
- Freeze: Wrap individual squares or the whole block in plastic wrap and foil. Freeze for up to 3 months. Thaw on the counter before eating.
Zucchini Bread Nutrition Facts
- Calories: ~350 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g
- Nutrition information is estimated per square based on 12 servings.
FAQs
Yes, chopped pecans work beautifully if you prefer a sweeter, more buttery nut flavor than walnuts. You can also omit nuts entirely for a nut-free version.
No. The skin of the zucchini is thin and tender, and it adds lovely green flecks to the bread. Just wash the vegetable well before grating.
This usually happens if the bread was underbaked (the center wasn’t set) or if there was too much liquid from the zucchini weighing down the batter. Ensure you squeeze the vegetable dry and test with a toothpick.
Try More Recipes:
- Joanna Gaines After School Banana Bread Recipe
- Joanna Gaines Shortbread Cookies Recipe
- Joanna Gaines Banana Bread Recipe
Joanna Gaines Zucchini Bread Recipe
Description
A moist, spiced square zucchini cake packed with walnuts and cinnamon, perfect for using up garden produce.
Ingredients
Instructions
- Preheat the oven: Set oven to 350°F and grease a 9×9 pan.
- Whisk the wet ingredients: Mix oil, sugar, eggs, and vanilla.
- Mix the dry ingredients: Whisk flour, spices, and leavening agents.
- Combine the batter: Stir dry mix into wet until just combined.
- Prepare the zucchini: Squeeze excess liquid from grated zucchini.
- Fold the add-ins: Stir zucchini and walnuts into batter.
- Bake the bread: Pour into pan; bake 50 minutes until set.
- Cool the bread: Cool completely on a rack before serving.
Notes
- Squeeze the zucchini thoroughly to prevent a soggy crumb.
- Use vegetable oil for superior moistness over butter.
- Bake in a square pan for a cake-like texture.
