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Joanna Gaines' Zucchini Bread

Joanna Gaines zucchini bread is a farmhouse-perfect zucchini loaf with a split, domed top and a golden-brown crust. Grated zucchini (no squeezing) keeps the crumb moist while baking yields a clean-toothpick 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: 320
Ingredients Equipment Method Notes

Ingredients
  

Zucchini bread loaf
  • 3 cup all-purpose flour Measure by spooning into the cup and leveling.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 0.5 tsp nutmeg
  • 2 cup granulated sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cup zucchini Grated zucchini, unsqueezed.
  • 1 cup walnuts Optional; chopped.
  • 1 tbsp turbinado sugar For sprinkling on top.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease two 9x5 loaf pans (or bake in one large pan) so the batter doesn’t stick as it rises.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together to evenly distribute the leaveners and spices.
  3. Whisk granulated sugar, eggs, vegetable oil, and vanilla extract in a large bowl until well combined.
  4. Stir in grated zucchini (no squeezing) so the extra moisture bakes into a tender, moist loaf.
  5. Add the dry ingredients and stir until just combined; fold in walnuts if using to avoid overmixing.
Bake and cool
  1. Divide batter between prepared pans and sprinkle turbinado sugar on top for a sparkly, golden finish.
  2. Bake 55–65 minutes at 350°F until a toothpick comes out clean, indicating the center is set.
  3. Cool for 20 minutes before removing from pans so the loaf holds its domed shape when sliced.

Notes

Pro tip: keep the zucchini unsqueezed—its moisture is key to that classic, soft interior. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze up to 3 months. For a lighter option, substitute half the oil with unsweetened applesauce (the loaf will be slightly softer but still tender).