Rustic Air Fryer Zucchini Bread: Quick & Moist Loaf (Print Version)
Whip up moist Air Fryer Zucchini Bread with this easy recipe! Personal tips for a tender loaf, perfect for breakfast or snack time.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
2 cups grated zucchini (about 1-2 medium)
02 -
1 ½ cups all-purpose flour
03 -
½ cup granulated sugar
04 -
½ cup packed light brown sugar
→ Wet Ingredients
05 -
2 large eggs
06 -
½ cup vegetable oil
07 -
1 teaspoon vanilla extract
→ Flavor Boosters & Leavening
08 -
1 teaspoon baking soda
09 -
½ teaspoon baking powder
10 -
1 teaspoon ground cinnamon
11 -
¼ teaspoon ground nutmeg
12 -
½ teaspoon salt
→ Optional Add-ins
13 -
½ cup chopped walnuts or pecans
14 -
½ cup chocolate chips
# Instructions:
01 -
First things first, grate your zucchini. I use the larger holes on my box grater; it gives the bread a nice texture. Don't squeeze out all the water! That moisture is going to keep our Air Fryer Zucchini Bread super tender. In a big bowl, whisk together your flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, and salt. Make sure there are no lumps, especially with the brown sugar. This is where the magic starts to happen, smelling those spices already!
02 -
In a separate, medium bowl, whisk your eggs until they're light and frothy. Pour in the vegetable oil and vanilla extract, giving it another good whisk until everything is well combined and looks a bit glossy. Now, gently pour the wet mixture into the dry ingredients. Use a spatula to mix until just combined. Overmixing is a cardinal sin with quick breads, it makes them tough! A few lumps are totally fine, honestly.
03 -
Now for the star! Fold in your grated zucchini. See how it adds that lovely green fleck? If you're using walnuts, pecans, or chocolate chips, now’s the time to gently fold those in too. I usually add half chocolate chips, half walnuts, because I’m indecisive like that. Don't go crazy stirring; just enough to distribute everything. The batter will be thick, that’s normal for a good Air Fryer Zucchini Bread.
04 -
Lightly grease an air fryer-safe loaf pan (mine is usually about 6x3 inches, perfect for a mini loaf). Pour your beautiful Air Fryer Zucchini Bread batter into the prepared pan, smoothing the top with your spatula. I always give the pan a little tap on the counter to settle the batter and release any big air bubbles. It just feels right, you know?
05 -
Carefully place the loaf pan into your air fryer basket. Set your air fryer to 300°F (150°C) and cook for about 25-35 minutes. Now, air fryers vary wildly, so keep an eye on it! Around the 20-minute mark, I usually peek to make sure the top isn't browning too fast. If it is, loosely tent it with some foil. This step for Air Fryer Zucchini Bread is all about watchful waiting.
06 -
The Air Fryer Zucchini Bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Carefully remove the pan from the air fryer and let it cool in the pan for about 10-15 minutes. This is crucial for it to set properly; I learned that after trying to unmold a hot loaf and it just, well, crumbled. Then, turn it out onto a wire rack to cool completely. Or, if you're impatient like me, slice off a warm end piece and enjoy!
# Notes:
01 -
Don't overmix the batter; a few lumps are totally fine for moist bread.
02 -
Store leftovers tightly wrapped on the counter for a few days, or freeze slices for later.
03 -
No applesauce? Mashed banana or plain yogurt works for moisture, I've tried it!
04 -
Serve warm with a smear of cream cheese frosting or a dusting of powdered sugar.
# Tools You'll Need:
01 -
Air fryer
02 -
air fryer-safe loaf pan (approx. 6x3 inches)
03 -
large mixing bowls
04 -
whisk
05 -
spatula
06 -
grater
07 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 250
Total Fat: 10g
Total Carbohydrate: 35g
Protein: 5g