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Joanna Gaines' Zucchini Bread

Joanna Gaines zucchini bread delivers a farmhouse-style, domed loaf with a split top and a golden crust. This classic zucchini loaf bakes up moist and tender, with grated zucchini (no squeezing) and a lightly crackled turbinado sugar finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1 baking soda
  • 1 baking powder
  • 1 salt
  • 1 tbsp cinnamon
  • 0.5 tsp nutmeg
Wet ingredients
  • 2 cup granulated sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cup zucchini grated (unsqueezed)
Optional add-in and topping
  • 1 cup walnuts chopped (optional)
  • 1 tbsp turbinado sugar for top

Equipment

  • 2 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease two 9x5 loaf pans (or use one large pan) so the loaves don’t stick.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly combined.
Mix the wet ingredients
  1. Whisk granulated sugar, eggs, vegetable oil, and vanilla extract in a large bowl until well combined and smooth-looking.
Add zucchini
  1. Stir in grated zucchini without squeezing it so the loaf bakes up moist.
Combine and fold
  1. Add the dry ingredients to the wet ingredients and stir until just combined, then fold in walnuts if using for even distribution.
Bake
  1. Divide batter between the prepared pans, sprinkle turbinado sugar on top, and bake for 55–65 minutes until a toothpick comes out clean and the tops turn golden-brown.
Cool and finish
  1. Cool for 20 minutes before removing from the pans so the domed tops set and slice cleanly.

Notes

Pro tip: keep the zucchini unsqueezed so its moisture drives the signature tender crumb and the loaf domes as it bakes. Store baked zucchini bread covered in the fridge for up to 4 days or freeze slices for up to 3 months. For a dietary swap, use a neutral oil like canola in place of vegetable oil for a similar texture.