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Joanna Gaines' Zucchini Bread

Joanna Gaines zucchini bread is a farmhouse-style zucchini loaf with a domed, split top and a golden-brown crust. Grated zucchini keeps the crumb moist, and baking until a toothpick comes out clean makes slicing effortless.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 0.5 tsp nutmeg
Wet ingredients
  • 2 cup granulated sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
Zucchini and add-ins
  • 2 cup zucchini, grated (unsqueezed) Grate and use without squeezing to keep moisture in the loaf.
  • 1 cup walnuts, chopped (optional)
  • 1 tbsp turbinado sugar for top

Equipment

  • 2 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease two 9x5 loaf pans (or prepare one large pan) so the batter releases cleanly after baking.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly combined.
Mix wet ingredients
  1. Whisk the granulated sugar, eggs, vegetable oil, and vanilla extract in a large bowl until well combined and glossy.
Combine batter
  1. Stir in the grated zucchini (no squeezing) so the moisture stays in the batter for a tender loaf.
  2. Add the dry ingredients and stir until just combined, then fold in walnuts if using to avoid overmixing.
Bake
  1. Divide the batter between the prepared pans and sprinkle turbinado sugar on top for a lightly crackled, golden crust.
  2. Bake at 350°F for 55–65 minutes until a toothpick comes out clean, watching for a deep golden-brown exterior.
Cool
  1. Cool for 20 minutes before removing from the pans so the domed loaf sets and slices neatly without crumbling.

Notes

Pro tip: grate zucchini on the large holes and skip squeezing—its extra moisture helps create the classic moist crumb. Store wrapped at room temperature for up to 3 days or in the refrigerator for up to 6 days; freeze sliced or whole for up to 3 months. For a swap, use half whole wheat flour (replace up to 1 cup of the all-purpose flour) for a heartier loaf while keeping the same bake time.