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Joanna Gaines' Zucchini Bread

Joanna Gaines zucchini bread made as a split, domed farmhouse-style loaf with a golden-brown crust. Grated zucchini (left unsqueezed) keeps the crumb moist while it bakes until a toothpick test comes out clean.
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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
  • 2 cup zucchini, grated (unsqueezed) Grate fresh zucchini and do not squeeze out moisture.
Optional mix-in and topping
  • 1 cup walnuts, chopped (optional) Optional for texture and crunch.
  • 1 tbsp turbinado sugar for top Sprinkle over batter before baking.

Equipment

  • 1 sheet pan
  • 2 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease two 9x5 loaf pans (or prepare one large pan). Use a quick visual check to ensure all corners are lightly coated.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly combined. Stop when you no longer see streaks of spice.
Mix wet ingredients
  1. Whisk granulated sugar, eggs, vegetable oil, and vanilla extract until well combined and smooth. The mixture should look glossy and uniform.
Add zucchini
  1. Stir in grated zucchini (no squeezing) so the batter stays moist. Stop once zucchini is evenly distributed with no dry flour pockets.
Combine and add walnuts
  1. Add dry ingredients to the wet mixture and stir until just combined, folding in walnuts if using. Look for a batter that is thick with no visible streaks of flour.
Bake
  1. Divide batter between prepared pans, sprinkle turbinado sugar on top, and bake for 55–65 minutes at 350°F. Bake until a toothpick inserted in the center comes out clean and the top turns deep golden brown.
Cool
  1. Cool for 20 minutes before removing from the pans. The loaf should feel set and slightly springy when pressed gently on the top.

Notes

Pro tip: grate zucchini fresh and skip squeezing—its moisture helps create the tender, moist interior and the domed, split top. Store tightly wrapped at room temperature up to 3 days or in the refrigerator up to 6 days; freeze slices up to 3 months (thaw overnight in the fridge). Dietary swap: for a nut-free version, omit walnuts and add an extra 1/2 tsp cinnamon to keep flavor balanced.