Zucchini Bread

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Nothing beats fresh zucchini bread: moist, lightly spiced, and perfect for using up garden zucchini. For a nutty, earthy twist, try swapping in some Kernza® flour, a perennial grain with deep roots and a sustainable story. Kernza® not only adds flavor but also supports healthier soil, reduces erosion, and helps build climate resilience. Whether you keep it classic or go for the Kernza® upgrade, this bread is perfect warm from the oven with a pat of butter.

Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.

Prep Time10

Cook Time1

Cooling Time15

Total Time1 25

Course: Bread, Dessert, Snack

Cuisine: All

Keyword: summer, summer squash, zucchini

Season: Summer

Diet: Vegetarian

Servings: slices

Calories: 292kcal

Ingredients

1 ⅛ cup all-purpose flour*
⅜ cup kernza® or substitute with more all-purpose flour
1 tsp ground cinnamon
¼ tsp nutmeg ground
½ tsp baking soda
¼ tsp baking powder
½ tsp salt
2 eggs*
1 cup sugar granulated
1 cup zucchini* grated
1 stick unsalted butter melted and cooled
1 tsp vanilla extract

Instructions

Preheat oven to 325°F and set rack in middle position. Generously grease a loaf pan with nonstick cooking spray or butter.
In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Whisk to combine.
In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract. Stir to combine.
Add the dry ingredients to liquid ingredients and mix until just combined. Bake for 60 to 65 minutes, or until a knife or toothpick comes out clean. Set on a wire rack and let cool for about 15 minutes, then turn the loaves out onto rack to cool completely.
Best served warm with butter.

Nutrition