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Bread machine zucchini bread couldn’t be easier! Just place all the ingredients for this simple quick bread into your machine and you’ll have a fragrant loaf of quick bread before you know it.
I’ve used a bread machine for years to bake up homemade sandwich bread for my family in a completely hands-off way. My old sunbeam bread machine was at least 20 years old, purchased second hand from a garage sale for $10. We definitly got our money’s worth and then some!
When I accidentally managed to knock it off the counter, I actually cried when the housing shattered on the floor. My baby was gone.
Now in the spring of 2020, bread machines are having a revival as everyone collectively bakes together…apart in their own kitchens. I had a hard time finding a replacement for my baby, but I happened upon a Zolrushi Supreme Bread Maker though it was pricey, I couldn’t pass it up. They’re supposed to be the best bread machine on the market, and I’m going to put it to good use baking several times per week.
I especially love that it bakes a horizontal loaf, which works better for “quick breads,” as well as larger 2-pound loaf breads. Vertical loaves like those made in the old-fashioned bread machine models can be a bit dense, since all the weight of the bread is pressing down on everything below. Horizontal loaf pans work better for zucchini bread and banana bread, but also for larger 2-pound loaves in general.
When I brought my new baby home, I set it on the counter next to fresh zucchini from the garden, and I knew right away what my first batch would be.
I’d honestly never made zucchini bread in a bread machine before. I’d always stuck with yeasted breads, but a new machine calls for a new adventure, and bread machine zucchini bread was quick and easy.
Ingredients for Bread Machine Zucchini Bread
The ingredients for zucchini bread in a bread machine are basically the same as any homemade zucchini quick bread. Place beaten eggs and vegetable oil on the bottom, then add in a layer of flour to separate the wet ingredients from the dry.
Pile sugar, baking powder, baking soda, cinnamon, allspice, and salt atop the flour island and you’re ready to bake. (Note that the zucchini is added later.)
Turn on the bread machine and select the “cake” or “quick bread” cycle. This varies based on the machine, and on some machines, the “quick” cycle is still for a yeast-leavened bread. Be sure you select the cycle that does not have a rise time, but rather just mixes the ingredients and then bakes.
Allow the dough to mix for a few minutes before adding the zucchini. My bread machine has a little buzzer that goes off after a few minutes to tell you it’s time to add in the mix-ins. Adding in the zucchini as a mixin gives a better-finished product, and allows you to check to make sure the flour is fully incorporated at that point (if it’s not, use a spatula to scrape down the sides of the pan).
If your bread machine doesn’t have a mix-in timer, or you want to do a time delay bake, or you simply just don’t want to fuss with it…go ahead and add the zucchini in with the wet ingredients. Beat the eggs together, add the oil, and then stir in the zucchini until it’s fully coated in the mixture. This will help it fully mix into the batter (rather than leaving clumps of zucchini).
(This recipe is adapted from the Zolrushi Supreme Bread Maker manual. The original recipe included nuts and candied orange peel, which you could add if it suits your fancy.)
Bread Machine Zucchini Bread
Equipment
Ingredients
- 3 Eggs, Beaten
- 1/2 cup Vegetable Oil
- 2 cups White Flour, All Purpose
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 3/4 cup Sugar
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Allspice
- 2 cups Zucchini, shreaded
Instructions
- Place beaten eggs and vegetable oil into the bread pan of your bread machine.
- Add the flour over the top of the wet ingredients to create an "island" for the remaining dry ingredients to rest upon.
- Place the remaining dry ingredients on top of the flour (reserving the grated zucchini until later).
- Turn on the bread machine and select the "cake" or "quick bread" cycle. Check your manual to ensure you've chosen the cycle that's just mix and bake (without a rise time). Choose the crust darkness level that suits your tastes (pictured bread made with "medium" setting).
- Press start.
- Allow the bread to mix for a few minutes before adding grated zucchini. If your bread machine has an "add in's" alarm, add it then. If you'd like to do delayed bake, see notes on adding zucchini at the start.
- Close the bread machine and allow it to complete the cycle and bake the zucchini bread.
- When done, allow the bread to cool at least 10 minutes before tipping it out of the pan. Then let the bread cool completely on a cooling rack before cutting.
Notes
Flour Amounts
Be careful with the flour measurement here. To get the 240 grams of flour in this recipe, I'd suggest spooning your flour into the cup and leveling it. If you "scoop" the flour, you'll end up packing it into the cup and have quite a bit more than the recipe calls for. This may result in dry bread, which is not good for anyone!Note on Cook Time
The "quick bread" or "cake" cycles on bread machines vary. This bread was made with an 80 minute bake time. The standard cake cycle on my machine has 24 minutes to mix, 80 minutes to bake, and then 16 minutes to cool. The total time is 2 hours. If your machine varies more than slightly, us the "manual" mode if available.Adding Zucchini at the Start
If your bread machine doesn't have a mix in timer, or you want to do a time delay bake, or you simply just don't want to fuss with it...go ahead and add the zucchini in with the wet ingredients. Beat the eggs together, add the oil and then stir in the zucchini until it's fully coated in the mixture. This will help it fully mix into the batter (rather than leaving clumps of zucchini).Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe came out well. I scooped the flour as recommended, and used light brown sugar. Very nice texture.
This was PERFECT! I used a medium crust, 3 lb loaf – threw everything in (appreciate your dual instructions) and set timer to be complete at 6:09 am. This bread is just the right amount of sugar – not an overly sweet bread, but just the right amount. I think I’ll try 1/2 cup regular sugar and 1/4 cup brown next time, but it really is perfect the way it is.
So glad you enjoyed it!
Wonderful recipe! The loaf turned out light and moist and very tasty!
So glad you enjoyed it!
This bread turned out wonderful. I followed the recipe but swapped regular flour for gluten free. I used the “cake” setting on my bread maker and added the zucchini and also walnuts and raisins and chia seeds in during the “add in” phase. It turned out perfectly moist and delicious. The only question I have is if there’s a way to use less sugar or a different kind of sweetener? I used white cane sugar but wondering how it would be with brown sugar or less sugar overall and what kind of adjustments I could make to the recipe if it used less sugar? Thank you!
it was horrible….tasted like flour