Does Joanna Gaines Have a Zucchini Bread Recipe?

Yes—Joanna Gaines is known for her comforting, farmhouse-inspired recipes, and she does have a zucchini bread recipe featured in the Magnolia Table cookbook series. Her version often includes nutmeg and a touch of brown sugar , giving it a deeper, warmer flavor. While not identical, it shares the same nostalgic quality as traditional zucchini bread recipes. Want to recreate something in her style? Add a dash of nutmeg and swap some white sugar for brown, just like she does.

Do You Squeeze Out the Liquid From Zucchini for Bread?

Not usually —especially not in the case of this Classic Zucchini Bread recipe. The moisture in zucchini is key to the loaf’s signature soft texture. That said, if your zucchini is extremely watery (which can happen with overgrown garden zucchinis), it’s okay to lightly blot it with a paper towel. The goal isn’t to dry it out—just to remove any excessive pooling liquid that could make the batter too thin.

Do You Take the Skin Off Zucchini for Bread?

Nope! One of the easiest parts of making zucchini bread is that there’s no need to peel the zucchini . The skin is soft, thin, and blends right into the loaf during baking. In fact, it adds a tiny pop of color and a little extra fiber. Unless your zucchini is especially old or has a tough rind, keep the skin on—it saves time and adds nutrients.

Do You Put Nutmeg in Zucchini Bread?

You can , and many bakers do. While it’s not in this core Classic Zucchini Bread recipe, adding ⅛ to ¼ teaspoon of ground nutmeg brings a warm, slightly spicy undertone that pairs beautifully with cinnamon and vanilla. Nutmeg is especially popular in fall-themed variations of zucchini bread or if you're channeling a more festive, cozy flavor. Want to explore more warm-spiced creations? Check out our fall-favorite Pumpkin Spice Coffee Creamer —perfect to sip with a slice of zucchini bread on a chilly morning.

Classic Zucchini Bread – The Best Moist Recipe You’ll Ever Bake

Ingredients

Scale

3 large eggs

2 cups white sugar

1 cup vegetable oil

1 tablespoon vanilla extract

2 cups grated zucchini (with peel, not drained)

2 cups all-purpose flour

1 ½ teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

¼ teaspoon baking powder

½ cup chopped walnuts (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans and set aside.

2. In a large mixing bowl, beat the eggs with an electric mixer until frothy.

3. Slowly add sugar while beating. Stir in oil and vanilla, and beat until thick. Fold in the grated zucchini.

4. In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder.

5. Gradually stir dry ingredients into the wet mixture until just combined.

6. Fold in chopped walnuts if using. Do not overmix.

7. Divide batter evenly into the two loaf pans.

8. Bake in preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.

9. Let loaves cool in pans for 10 minutes, then loosen edges with a knife.

10. Remove loaves from pans and let cool fully on a wire rack.

Notes

Use medium zucchini with the peel—don’t squeeze out moisture unless zucchini is overly watery.

Add-ins like chocolate chips, shredded coconut, or lemon zest work great.

Pecans may be used instead of walnuts, or omitted for a nut-free loaf.

Author: Aaron
Prep Time: 20 minutes
Cook Time: 1 hour
Method: Baking
Cuisine: American