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Joanna Gaines' Zucchini Bread

Joanna Gaines zucchini bread delivers a farmhouse-perfect, domed loaf with a golden-brown split top and a moist crumb. This classic zucchini loaf bakes until a toothpick tests clean, then cools before slicing for clean, sliceable pieces.
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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: 340
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) Use grated zucchini without squeezing—keep its moisture for the tender crumb.
Optional & topping
  • 1 cup walnuts, chopped Optional but adds crunch and texture.
  • 1 tbsp turbinado sugar Sprinkle on top before baking for a lightly crisp, sparkly crust.

Equipment

  • 2 sheet pan
  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease two 9x5 loaf pans (or bake in one large pan).
  2. Set the pans aside so they’re ready for batter right after mixing.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly combined.
Mix wet ingredients
  1. Whisk granulated sugar, eggs, vegetable oil, and vanilla extract in a large bowl until well combined and glossy.
Combine batter
  1. Stir in grated zucchini (no squeezing—keep the moisture).
  2. Add the dry ingredients and stir until just combined, then fold in walnuts if using.
Bake
  1. Divide batter between the prepared loaf pans and sprinkle turbinado sugar on top.
  2. Bake 55–65 minutes at 350°F until a toothpick comes out clean.
Cool and finish
  1. Cool for 20 minutes before removing from the pans to help the domed top set.

Notes

Pro tip: grate the zucchini, then use it without squeezing so the loaf stays moist and tender with that signature domed split top. Store airtight at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze sliced for up to 2 months (thaw overnight in the fridge). For a lighter option, you can swap half the vegetable oil for unsweetened applesauce, keeping the texture close while reducing fat.