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Joanna Gaines' Zucchini Bread

Joanna Gaines zucchini bread is a farmhouse-style zucchini loaf with a domed, split top and a golden-brown crust. Grated zucchini (no squeezing) keeps the crumb moist, while turbinado sugar makes a lightly crackled finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 3 cup all-purpose flour
baking soda
  • 1 tsp baking soda
baking powder
  • 1 tsp baking powder
salt
  • 1 tsp salt
cinnamon
  • 1 tbsp cinnamon
nutmeg
  • 0.5 tsp nutmeg
granulated sugar
  • 2 cup granulated sugar
eggs
  • 3 eggs
vegetable oil
  • 1 cup vegetable oil
vanilla extract
  • 2 tsp vanilla extract
zucchini, grated (unsqueezed)
  • 2 cup zucchini, grated (unsqueezed) Use grated zucchini without squeezing to keep moisture in the batter.
walnuts, chopped (optional)
  • 1 cup walnuts, chopped (optional) Optional mix-in.
turbinado sugar for top
  • 1 tbsp turbinado sugar for top

Equipment

  • 2 sheet pan

Method
 

Prep & preheat
  1. Preheat oven to 350°F and grease two 9x5 loaf pans (or grease one large pan). Make sure pans are evenly greased so the domed top releases cleanly.
  2. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl. Stop when the spices are evenly distributed and no dry streaks remain.
  3. Whisk granulated sugar, eggs, vegetable oil, and vanilla extract in a large bowl until well combined. The mixture should look smooth and glossy.
  4. Stir in zucchini, grated (unsqueezed). Mix just until combined—do not squeeze the zucchini.
Bake
  1. Add dry ingredients to the wet ingredients and stir until just combined. Fold gently and stop when you no longer see flour pockets.
  2. Fold in walnuts, chopped (optional) if using. Distribute them evenly through the batter.
  3. Divide batter between prepared pans and sprinkle turbinado sugar on top. Add an even layer so the top splits and browns uniformly.
  4. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean. Look for a golden-brown crust and a domed top that has split in the center.
Cool
  1. Cool for 20 minutes before removing from pans. The loaf should feel set, not wet in the center.

Notes

Pro tip: grated zucchini, grated (unsqueezed), should stay wet—squeezing removes moisture and can lead to a drier loaf. Store airtight at room temperature for up to 2 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a lighter option, use half granulated sugar and half a 1:1 baking sugar substitute (measure by weight if your substitute instructs it).