Alton Brown Zucchini Bread Recipe for Anytime Baking

Zucchini bread emerges as a delectable surprise, transforming ordinary vegetables into a culinary masterpiece that sparks joy in every bite.

Sneaking garden-fresh zucchini into a soft, spice-laden loaf creates magic in your kitchen.

Moist crumbs whisper tales of comfort and nostalgia with each delightful slice.

Cinnamon and nutmeg dance alongside the vegetable’s subtle sweetness, crafting a symphony of flavors.

This humble quick bread elevates simple ingredients into an extraordinary treat that feels both nourishing and indulgent.

Bakers of all skill levels can effortlessly whip up this crowd-pleasing recipe that promises to delight taste buds.

One forkful will transport you to a world of pure, homemade happiness – get ready to fall in love with this irresistible zucchini bread.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 320 kcal

Servings: 11

Tips for Alton Brown’s Zucchini Bread

Mix in chocolate chips, dried cranberries, or shredded coconut for unexpected flavor bursts.

Replace half the all-purpose flour with whole wheat flour to increase fiber and protein content.

Swap vegetable oil with coconut oil or applesauce for alternative moisture and subtle flavor enhancement.

Wrap cooled loaves tightly in plastic wrap or aluminum foil, storing at room temperature for 3-4 days or refrigerating for up to a week to maintain freshness.

How to Serve Alton Brown’s Zucchini Bread

• Pair with Morning Delight: Serve warm slices alongside a steaming cup of coffee or herbal tea for a cozy breakfast experience.
• Create Dessert Transformation: Top with a scoop of vanilla ice cream or whipped cream for an indulgent after-dinner treat.
• Pack for Picnic Perfection: Wrap individual slices in parchment paper for a delightful portable snack during outdoor adventures or road trips.
• Spread with Creamy Goodness: Enhance flavor by adding a layer of cream cheese, butter, or honey for extra richness and sweetness.

Storing Alton Brown’s Zucchini Bread

• Preserve Peak Freshness: Store zucchini bread wrapped tightly in plastic wrap or aluminum foil at room temperature for 2-3 days. Keep away from direct sunlight and heat sources.
• Refrigerate for Extended Enjoyment: For longer storage, place bread in an airtight container in the refrigerator. Consumption is best within 5-7 days, maintaining optimal moisture and flavor.
• Freeze for Future Cravings: Slice bread before freezing for convenient portioning. Wrap individual slices or entire loaves in plastic wrap, then place in freezer-safe bags. Frozen zucchini bread stays delicious for up to 3 months.
• Revive and Reheat Perfectly: Thaw frozen bread at room temperature or gently warm in the oven at 300°F for 10-15 minutes. Microwave briefly for a quick warm-up, ensuring soft and tender texture.

Ingredients List for Alton Brown’s Zucchini Bread

• All-Purpose Flour: Choose unbleached flour for richer flavor and better texture.
• Ground Cinnamon: Select fresh, fragrant cinnamon for warm, vibrant notes.
• Salt: Use fine sea salt for even distribution and balanced taste.
• Granulated Sugar: Opt for pure cane sugar for natural sweetness.
• Baking Soda: Ensure fresh baking soda for proper rising and lightness.

• Eggs: Select large, fresh eggs at room temperature for smoother mixing.
• Vegetable Oil: Pick neutral-flavored oil like canola for consistent moisture.
• Vanilla Extract: Choose pure vanilla extract for deeper, more authentic flavor.
• Grated Zucchini: Select firm, bright green zucchini without soft spots or blemishes.

• Walnuts: Use fresh, crisp walnuts for delightful crunch and nutty undertones.

Kitchen Tools for Alton Brown’s Zucchini Bread

• Mixing Bowls: Medium and large sizes for separating dry and wet ingredients.
• Whisk: Essential for blending dry ingredients smoothly.
• Loaf Pans: Two 8×4 inch pans for perfect zucchini bread shape.
• Parchment Paper: Prevents sticking and ensures easy bread removal.
• Measuring Cups and Spoons: Precise measurements for consistent results.
• Grater: For shredding fresh zucchini into fine, moist strands.
• Wooden Spoon or Spatula: Gentle mixing without overstirring batter.
• Wire Cooling Rack: Allows bread to cool evenly from all sides.
• Toothpick: Checks bread doneness by testing center's moisture.

Baking Instructions for Alton Brown’s Zucchini Bread

• Kickstart Your Baking Adventure

Grab your baking gear and warm up the oven to a cozy 350°F. Line two loaf pans with parchment paper, making sure every nook and cranny is covered.

• Blend Dry Ingredients Like a Pro

Toss flour, cinnamon, salt, sugar, and baking soda into a mixing bowl. Whisk with enthusiasm until the mixture looks perfectly blended and uniform.

• Create Moisture Magic

Crack eggs into a large bowl and give them a gentle beating. Swirl in vegetable oil, vanilla, and freshly grated zucchini. Stir until everything looks wonderfully combined.

• Marry the Mixtures

Pour the dry ingredients into the wet ingredients. Fold them together with a light touch, adding chopped walnuts for that extra crunch. Be careful not to overmix – you want the batter to look just barely combined.

• Bake to Perfection

Divide the batter between your prepared pans. Slide them into the oven and bake for 50-60 minutes. Your bread is ready when a toothpick comes out clean from the center.

• Cool and Slice

Let the bread rest in the pans for a quick 5 minutes. Transfer to a wire rack and allow it to cool completely before slicing into delicious pieces of zucchini heaven.

Moist Alton Brown Zucchini Bread Recipe

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• Total Time: 1 hour 15 minutes
• Yield: 11 1x

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Description

Alton Brown’s zucchini bread recipe delivers a moist, flavorful quick bread packed with garden-fresh zucchini. Home bakers can enjoy this simple yet delicious treat that combines wholesome ingredients with classic baking techniques.

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Ingredients

Scale 1x2x3x

• 2 cups (480 ml) all-purpose flour
• 2 cups (300 g) zucchini, grated/shredded
• 3 large eggs
• 1 ½ cups (300 g) sugar
• ¾ cup (180 ml) vegetable oil
• 1 ½ cups (170 g) walnuts, chopped
• 2 tsps (10 ml) baking soda
• 1 tbsp (15 ml) cinnamon
• 1 tsp (5 ml) salt
• 1 tbsp (15 ml) vanilla

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Instructions

1. Preparation: Preheat oven to 350°F and line two 8 x 4-inch loaf pans with parchment paper, ensuring complete bottom and side coverage.
2. Dry Ingredient Blend: Whisk cinnamon, kosher salt, granulated sugar, baking soda, and all-purpose flour in a medium bowl until completely integrated and smooth.
3. Wet Ingredient Fusion: Whip eggs until frothy, then blend vegetable oil, vanilla extract, and freshly grated zucchini into a glossy, consistent mixture.
4. Batter Assembly: Delicately fold dry ingredients into wet ingredients, incorporating chopped walnuts with minimal stirring to maintain batter integrity.
5. Pan Distribution: Evenly distribute batter between prepared pans, smoothing surfaces for uniform rising and consistent baking.
6. Baking Process: Bake for 50-60 minutes, rotating midway through cooking cycle. Verify doneness by inserting a toothpick – minimal crumbs indicate perfect consistency.
7. Cooling Technique: Rest bread in pans for 5 minutes to stabilize structure, then transfer to wire rack for complete cooling before slicing.

Notes

• Moisture Management: Grate zucchini and gently squeeze out excess liquid to prevent soggy bread, ensuring a perfect texture.
• Nut Distribution: Lightly coat chopped walnuts in flour before adding to batter to prevent sinking and ensure even spread throughout the loaf.
• Toothpick Test Tip: When checking doneness, insert toothpick at multiple points in the center to confirm consistent baking across the entire loaf.
• Storage Wisdom: Wrap cooled zucchini bread tightly in plastic wrap or store in an airtight container to maintain freshness for up to 4 days at room temperature.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 320
• Sugar: 25 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 70 mg