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Easy Zucchini Bread Recipe

Easy Zucchini Bread

iamwinfred
This Easy Zucchini Bread is tender, moist, and warmly spiced with cinnamon and nutmeg — and it comes together in about an hour with simple pantry staples. Shredded zucchini melts right into the batter, adding incredible moisture without any detectable vegetable flavor. It's a one-bowl recipe that requires no mixer, no special skills, and no fuss. Whether you're working through a summer zucchini haul or just craving something homemade and comforting, this classic quick bread delivers a perfectly golden loaf every single time.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 slices
Calories 215 kcal

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Box grater or food processor with grater attachment For shredding zucchini
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Clean kitchen towel or cheesecloth For squeezing moisture from zucchini
  • Cooling rack
  • Toothpick or cake tester For testing doneness
  • Parchment paper Optional, for lining the loaf pan

Ingredients
  

  • 2 cups shredded zucchini about 2 medium zucchini (approximately 270g); excess moisture squeezed out
  • 1½ cups all-purpose flour 190g; spooned and leveled
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 large eggs room temperature
  • ½ cup granulated sugar 100g
  • ¼ cup light brown sugar 50g; packed
  • ½ cup vegetable oil 120ml; or melted coconut oil
  • 1 tsp pure vanilla extract

Optional Add-Ins

  • ½ cup chopped walnuts or pecans 60g; optional but recommended

Instructions
 

  • Preheat your oven to 350°F (175°C) with a rack in the center position. Grease a 9x5-inch loaf pan generously with butter or cooking spray, and optionally line the bottom with parchment paper for easy removal.
  • Wash the zucchini (do not peel), trim the ends, and grate using the large holes of a box grater until you have 2 cups. Place the shredded zucchini in a clean kitchen towel and squeeze firmly over the sink until as much liquid as possible is removed, then set aside.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined. Set aside.
  • In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Add the vegetable oil and vanilla extract and whisk until fully combined.
  • Stir the drained zucchini into the wet ingredients, then add the dry ingredients all at once and fold gently with a rubber spatula just until no flour streaks remain — do not overmix. Fold in walnuts or pecans if using.
  • Pour the batter into the prepared loaf pan, smooth the top, and bake at 350°F (175°C) for 55–60 minutes, tenting loosely with foil at the 45-minute mark if the top is browning too quickly. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the bread cool in the pan on a wire rack for 10–15 minutes, then turn it out and allow it to cool completely (at least 30–45 minutes) before slicing with a serrated knife.

Notes

  • Squeeze the zucchini well: This is the single most important step. Excess moisture from un-squeezed zucchini is the main reason zucchini bread comes out wet, sunken, or undercooked in the center.
  • Don't overmix: Fold the batter just until the flour disappears. Overmixing develops gluten and results in a tough, dense loaf instead of a tender crumb.
  • Measure flour correctly: Spoon flour into your measuring cup and level with a knife — don't scoop directly from the bag, which compacts the flour and can make your bread dense.
  • Room temperature eggs: They emulsify more easily with the oil, giving you a smoother, more uniform batter. Take them out of the fridge about 30 minutes before you start.
  • Oil substitutions: Melted coconut oil, light olive oil, or melted butter all work well in place of vegetable oil. Unsweetened applesauce can be used for a lower-fat version but will result in a slightly denser loaf.
  • Add-in ideas: Fold in ½ cup of chocolate chips, blueberries, or raisins along with (or instead of) the nuts for fun variations.
  • Storage: Wrap the cooled loaf tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to 6 days.
  • Freezing: Wrap the whole loaf or individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 1–2 hours.
  • Muffin variation: Divide batter into a greased 12-cup muffin tin and bake at 350°F for 20–24 minutes for easy grab-and-go portions.
  • Reduce sugar: You can cut the total sugar by up to ¼ cup without dramatically affecting texture, though the loaf may be slightly paler and less moist.

Nutrition

Serving: 1SliceCalories: 215kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 31mgSodium: 180mgPotassium: 115mgFiber: 1gSugar: 14gVitamin A: 3IUVitamin C: 5mgCalcium: 3mgIron: 6mg
Keyword easy zucchini bread, moist zucchini bread, quick bread, zucchini bread recipe, zucchini recipes
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