I’ve been making Joanna Gaines’ zucchini bread recipe for years, and it’s still my go-to for using up summer squash. ✨ The combination of grated zucchini, warm spices, and moist texture makes it perfect for breakfast or snacking.
This recipe stands out for its simplicity: just mix, pour, and bake. No fancy equipment or complicated techniques required. The result is a beautifully golden loaf with a tender crumb that’s irresistible fresh from the oven.
What makes this bread special is the perfect balance of flavors—sweet, spicy, and just a hint of zucchini. It’s also incredibly versatile: enjoy it plain, topped with cream cheese, or even as French toast.
Let’s get baking! With just a few simple ingredients and about an hour of your time, you’ll have a delicious homemade zucchini bread that’s perfect for sharing or enjoying all to yourself.
Ingredients for joanna gaines zucchini bread
Here’s everything you need to create Joanna Gaines’ moist and delicious zucchini bread recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ¼ cups | Unbleached, all-purpose variety |
| Granulated Sugar 🍮 | 1 cup | White granulated sugar |
| Brown Sugar 🍮 | ½ cup | Packed light brown sugar |
| Large Eggs 🥚 | 2 whole | Room temperature eggs |
| Vegetable Oil 🫒 | ½ cup | Neutral flavored oil |
| Grated Zucchini 🥒 | 2 cups | Packed, drained slightly |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla extract |
| Baking Powder 🧂 | 1 tsp | Fresh, not expired |
| Baking Soda 🧂 | ½ tsp | Fresh, not expired |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Ground Cinnamon 🌶️ | 1 tsp | Freshly ground preferred |
| Chopped Walnuts 🌰 | 1 cup | Optional, for added texture |
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You can find most ingredients at your local grocery store. Look for fresh zucchini at farmers markets or in the produce section. For quality spices, consider Penzeys or bulk bins at Whole Foods. Choose unsalted butter if you're planning to top with cream cheese.
If you don't have vanilla extract, you can omit it or substitute with almond extract at half the amount. For a nut-free version, simply omit the walnuts. If using different types of flour, note that whole wheat will make a denser bread. Use very ripe zucchini for best flavor.
Store cooled bread wrapped tightly in plastic wrap or aluminum foil for up to 3 days. For longer storage, slice and freeze on a baking sheet, then transfer to freezer bags. Thaw at room temperature or toast frozen slices directly.
Step-by-Step Instructions for Joanna Gaines’ Zucchini Bread
I’ll guide you through making this moist and delicious zucchini bread, just like Joanna Gaines’ recipe.
👨🍳 Step 1: Prepare the Wet Ingredients
Start by grating 2 cups of zucchini. I like to use the large holes on my box grater for this – it gives a nice texture to the bread. Once grated, squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This step is crucial as excess moisture can make the bread dense.
In a large mixing bowl, whisk together 2 whole large eggs, 0.5 cup vegetable oil, 1 cup granulated sugar, and 0.5 cup brown sugar until well combined. The mixture should be smooth and the sugars mostly dissolved. Finally, add 1 tsp vanilla extract and whisk to incorporate.
👨🍳 Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the dry ingredients: 2.25 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt, and 1 tsp ground cinnamon. I like to use a balloon whisk for this to ensure everything is evenly distributed.
Make sure to check the expiration dates of your baking powder and baking soda to ensure they’re fresh – this makes a big difference in the bread’s rise and texture.
🥘 Step 3: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix – you want a cohesive batter, not a tough bread. The mixture will still be slightly lumpy, which is perfect.
Now, fold in the 2 cups grated zucchini and 1 cup chopped walnuts (if using). The batter should be thick but still pourable. If it’s too thick, you can add a tablespoon or two of milk to achieve the right consistency.
🔥 Step 4: Bake the Bread
Preheat your oven to 350°F. Grease two 9×5-inch loaf pans and line them with parchment paper for easy removal. Divide the batter evenly between the two pans and smooth the tops.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be golden brown and the bread should be firm to the touch. Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
⏰ Step 5: Cool and Serve
Once the bread has cooled completely, you can slice and serve. This bread is perfect for breakfast, snacks, or even as a dessert. 4 servings is just the right amount for a small family or to share with friends.
Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage. This bread freezes beautifully – simply wrap individual slices in plastic wrap and store in a freezer bag for up to 2 months.
Joanna Gaines’ zucchini bread recipe is a game-changer for breakfast or brunch enthusiasts 🥐. This moist and deliciously simple recipe is perfect for using up that abundance of zucchini from your garden. The best part? It’s incredibly easy to make and requires just a few ingredients you likely have on hand.
Key Ingredients 🔪
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 cups grated zucchini
- 1 teaspoon vanilla extract
- Optional: chopped walnuts or pecans for added texture
Tips for the Perfect Zucchini Bread 💡: To ensure your zucchini bread turns out moist and delicious, make sure to not overmix the batter. Also, don’t squeeze out too much moisture from the grated zucchini, as this will help keep the bread tender.
The addition of chopped nuts not only adds texture but also provides a delightful contrast in flavor. Feel free to get creative with the recipe by using different types of nuts or even dried cranberries for a fruity twist 🍓.
Baking to Perfection ⏰
Preheat your oven to 350°F (180°C). Grease two 9×5-inch loaf pans and set them aside. The baking time is approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bread, as oven temperatures may vary.
Tips & Tricks for Perfect Joanna Gaines Zucchini Bread
Here are my top tips to help you achieve moist and delicious zucchini bread just like Joanna Gaines’ recipe.
Zucchini Preparation: In Step 1, when grating zucchini, make sure to squeeze out as much moisture as possible. This prevents a dense bread and ensures the right texture. 💡
Baking Powder and Baking Soda: As mentioned in Step 2, always check the expiration dates of your baking powder and baking soda. Fresh leavening agents make a big difference in the bread’s rise and overall texture.
Mixing Technique: When combining wet and dry ingredients in Step 3, be careful not to overmix. Stop mixing as soon as the ingredients are just combined to prevent tough bread.
Storage Tips: After cooling the bread completely, store it in an airtight container at room temperature for up to 3 days or freeze for longer storage. This bread freezes beautifully – simply wrap individual slices in plastic wrap and store in a freezer bag for up to 2 months. 🌡️
Nutrition Facts
320kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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