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Joanna Gaines' Zucchini Bread

Joanna Gaines zucchini bread with a farmhouse-style domed loaf and a golden-brown crust. Grated zucchini (not squeezed) keeps the crumb moist and tender, with a clean toothpick finish after baking.
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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
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 0.5 tsp nutmeg
Wet ingredients
  • 2 cup granulated sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
Bread add-ins
  • 2 cup zucchini, grated (unsqueezed) Grate zucchini and do not squeeze so the moisture stays in the loaf.
  • 1 cup walnuts, chopped (optional)
  • 1 tbsp turbinado sugar for top

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease two 9x5 loaf pans (or line up one large pan) so the batter releases easily after baking.
  2. Set the pans on a sheet pan for stability and to catch any overflow while baking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until the color looks evenly speckled.
Mix wet ingredients
  1. Whisk granulated sugar, eggs, vegetable oil, and vanilla extract in a large bowl until the mixture looks smooth and glossy.
Combine and bake
  1. Stir in grated zucchini (do not squeeze) so the batter thickens slightly and looks moist, with visible zucchini flecks.
  2. Add the dry ingredients and stir until just combined; stop when no dry streaks remain so the loaf doesn’t get tough, then fold in walnuts if using.
  3. Divide the batter between the prepared pans, sprinkle turbinado sugar on top, and bake for 55–65 minutes until a toothpick inserted in the center comes out clean.
Cool
  1. Cool the loaves for 20 minutes before removing from the pans so the domed top sets and slices cleanly.

Notes

Pro tip: keep the zucchini grated but unsqueezed—its extra moisture is what helps the loaf stay tender and prevents a dry crumb. Store tightly wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months for best texture. For a simple dietary swap, use a neutral oil swap (like canola) in place of vegetable oil if needed, keeping the rest of the recipe the same.