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Joanna Gaines' Zucchini Bread

Joanna Gaines zucchini bread is a farmhouse-style zucchini loaf with a split, domed top and a golden-brown crust. Grated zucchini (not squeezed) keeps the crumb moist while the loaf bakes until a toothpick 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
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) Grate and use as-is—do not squeeze.
Add-ins and topping
  • 1 cup walnuts, chopped (optional) Fold in only if using.
  • 1 tbsp turbinado sugar for top Sprinkle over batter before baking.

Equipment

  • 2 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease two 9x5 loaf pans (or prepare one large pan). This helps the batter release cleanly and supports a domed top.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl. Mix until evenly speckled so spices bake through every slice.
Mix wet ingredients
  1. Whisk granulated sugar, eggs, vegetable oil, and vanilla extract in a large bowl until well combined. Stop when the mixture looks smooth and glossy.
Add zucchini
  1. Stir in grated zucchini without squeezing it. Keep the moisture from the zucchini so the loaf stays tender.
Combine and fold in optional walnuts
  1. Add the dry ingredients to the wet ingredients and stir until just combined, then fold in walnuts if using. Mix lightly to avoid a tough crumb.
Bake
  1. Divide the batter between prepared loaf 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.
Cool
  1. Cool the loaves for 20 minutes before removing from the pans. This sets the crumb and makes slicing easier without breaking the domed top.

Notes

Pro tip: Grate the zucchini and skip squeezing—extra liquid is what creates that moist, tender interior. Store at room temperature in an airtight container for up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, you can replace half the vegetable oil with unsweetened applesauce while keeping the zucchini amount the same.