Trisha Yearwood’s zucchini bread recipe is a must-try for any home baker looking to make something deliciously moist and easy to prepare.
You’ll be amazed at how the grated zucchini makes the bread incredibly moist and flavorful.
Make sure to grease or line your loaf pans to prevent sticking, as this step is crucial for a perfect outcome.
One of my favorite aspects of this recipe is the hint of cinnamon, which adds a lovely warmth to the bread.
Don’t forget to spread the batter evenly in the pan for an even bake!
How to Make Trisha Yearwood Zucchini Bread
Ingredients
- 3 cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 cup Sugar
- 1 cup Brown Sugar
- 3 Eggs
- 1 cup Vegetable Oil
- 2 tsp Vanilla Extract
- 2 cups Zucchini (grated)
- 1 cup Nuts (optional, chopped)
Step-by-Step Instructions
Step 1:
Preheat your oven to 325°F.
Grease two 5-by-9-inch loaf pans with cooking spray or line them with parchment paper.
Step 2:
In a large mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
Step 3:
In another bowl, beat the eggs.
Add the vegetable oil, vanilla extract, sugar, and brown sugar.
Mix thoroughly until well combined.
Step 4:
Slowly fold the wet ingredients into the dry mixture until just blended.
Don’t overmix to keep the bread light.
Step 5:
Fold in the grated zucchini and chopped nuts (if using), ensuring even distribution without overmixing.
Step 6:
Pour the batter into the prepared loaf pans.
Spread the batter evenly with a spatula.
Step 7:
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Tips and Tricks for Making This Recipe
Measure Flour Correctly
Always spoon flour into your measuring cup and level it off with a knife.
This avoids packing too much flour, which can make the bread dense.
Avoid Overmixing
When combining wet and dry ingredients, mix until just combined.
Overmixing can result in tough bread.
Use Fresh Zucchini
Freshly grated zucchini provides the best moisture and flavor.
Make sure to squeeze out excess moisture before adding it to the batter.
Let It Cool
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
This helps the bread set and prevents it from falling apart.
What to Serve with Trisha Yearwood Zucchini Bread Recipe
Creamy Tomato Soup
Pair your zucchini bread with a warm, creamy tomato soup.
The flavors complement each other wonderfully, providing a comforting feel.
Grilled Cheese
Add a classic grilled cheese sandwich on the side.
Its melty goodness works well with the moist texture of the bread.
Fresh Fruit Salad
A fresh fruit salad can create a light and refreshing contrast.
Mix in some berries, grapes, and melons for a colorful and tasty side.
Basil Pesto
A small dish of basil pesto adds a savory touch to your meal.
The herbaceous flavors pair nicely with the slight sweetness of the zucchini bread.
Roasted Red Peppers
Roasted red peppers offer a sweet and smoky taste.
They bring out the earthy flavors of the bread.
Greek Yogurt
Serve a bowl of creamy Greek yogurt with a drizzle of honey.
This adds a delightful, tangy note that balances the flavors.
Variations and Substitutions
You can easily substitute some ingredients in Trisha Yearwood’s zucchini bread recipe to suit your preferences or dietary needs!
Sweetener Options
Instead of granulated sugar, feel free to use honey or maple syrup.
These natural sweeteners add a unique flavor and slight moisture to your bread.
Simply use the same amount as the sugar called for in the recipe.
Flour Alternatives
Whole wheat flour can replace all-purpose flour for a denser, more nutritious loaf.
If you’re gluten-free, swap in a 1:1 gluten-free flour blend.
Add-ins
For extra texture and flavor, consider adding chopped nuts like walnuts or pecans.
Dried fruits such as raisins or cranberries also make a lovely addition.
Spice it Up!
Experiment with spices! Nutmeg, allspice, or even a dash of cloves can complement the cinnamon.
Low-Fat Options
Use applesauce in place of oil to reduce fat content while maintaining moisture.
Replace one cup of oil with one cup of applesauce for a healthier twist.
Dairy-Free
If you’re avoiding dairy, swap cow’s milk with any non-dairy milk like almond or soy milk.
This simple change doesn’t affect the taste much but makes it suitable for those with lactose intolerance.
Vegan Variation
For a vegan version, replace eggs with flax eggs or chia seeds mixed with water.
Use 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water per egg.
Try these fun and easy variations to tailor the zucchini bread to your taste!
How to Store Leftover Trisha Yearwood Zucchini Bread
Wrapping the Bread Properly
To keep your leftover zucchini bread moist and delicious, wrap it tightly in aluminum foil or plastic wrap.
This will prevent it from drying out or absorbing odors from your fridge.
A great alternative is to place the wrapped bread in a resealable plastic bag.
Refrigeration
If you plan to eat the leftovers within a few days, store the wrapped zucchini bread in the refrigerator.
This helps maintain its flavor and texture.
Remember to label the package with the date to keep track of how long it’s been stored.
Freezing for Longer Storage
For longer storage, freezing is the best option.
Individually wrap each slice of zucchini bread in plastic wrap, then place the wrapped slices in a freezer-safe container or bag.
This method makes it easy to grab a single slice when you want a quick treat!
You can enjoy the bread at its best quality for up to three months if frozen.
Common Mistakes to Avoid
Don’t Peel the Zucchini
You might be tempted to peel the zucchini before grating it, but resist the urge!
The skin adds essential texture and nutrients, so leave it on.
Peeling can also make the bread too moist.
Cutting Too Quickly
It can be tough to resist cutting into the bread right out of the oven, but patience is key!
Letting the bread cool allows it to firm up and makes slicing a lot easier.
Trying to cut too soon is a common mistake that can result in crumbling slices.
Over-Mixing the Batter
Mixing the batter too thoroughly can make your zucchini bread dense.
Aim to mix just until the ingredients are combined to keep the texture light and fluffy.
Over-mixing can also lead to tough bread instead of a tender loaf.
Trisha Yearwood Zucchini Bread Recipe
Ingredients
- 3 cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 cup Sugar
- 1 cup Brown Sugar
- 3 Eggs
- 1 cup Vegetable Oil
- 2 tsp Vanilla Extract
- 2 cups Zucchini grated
- 1 cup Nuts optional, chopped
Instructions
- Preheat your oven to 325°F.
- Grease two 5-by-9-inch loaf pans with cooking spray or line them with parchment paper.
- In a large mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs.
- Add the vegetable oil, vanilla extract, sugar, and brown sugar.
- Mix thoroughly until well combined.
- Slowly fold the wet ingredients into the dry mixture until just blended.
- Don’t overmix to keep the bread light.
- Fold in the grated zucchini and chopped nuts (if using), ensuring even distribution without overmixing.
- Pour the batter into the prepared loaf pans.
- Spread the batter evenly with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.