If you’ve got a garden or a farmers market habit, you know exactly how fast zucchini can pile up.
This Zucchini Bread is the answer to that summertime abundance, and honestly, it’s good enough to make year-round.
It’s tender, moist, warmly spiced with cinnamon and nutmeg, and comes together in about an hour with everyday ingredients you likely already have.
No fancy techniques, no stand mixer required. Just grate some zucchini, stir everything together, and pop it in the oven.
This is the kind of recipe that makes your whole kitchen smell incredible and disappears fast once it hits the cooling rack.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 55–60 minutes |
| Total Time | About 1 hour 15 minutes |
| Servings | 1 loaf (about 10–12 slices) |
| Difficulty Level | Easy |
If you love quick breads as much as I do, you’ll want to check out my Pumpkin Zucchini Bread, it’s a seasonal twist on this classic that’s absolutely worth bookmarking.
Why You’ll Love This Zucchini Bread
Zucchini bread has been a beloved American quick bread staple for decades, and for good reason, it’s incredibly forgiving and produces a loaf that stays moist for days.
The zucchini practically melts into the batter, adding moisture without any detectable “vegetable” flavor.
It’s the kind of recipe that wins over picky eaters every single time, even the ones who claim they don’t like vegetables.
Here’s a quick rundown of what makes this recipe special:
- Super moist texture: Shredded zucchini adds natural moisture, so this loaf stays soft and tender for days without drying out.
- Perfectly spiced: A blend of cinnamon and nutmeg gives it that classic warm flavor that pairs beautifully with your morning coffee or tea.
- One-bowl simplicity: You don’t need a mixer or any fancy kitchen equipment. A couple of bowls and a whisk are all it takes.
- Great for using up zucchini: Got more zucchini than you know what to do with? This recipe uses two full cups of shredded zucchini, making it the perfect solution.
- Family-friendly: Kids love it, adults love it, and it’s easy to customize with add-ins like chocolate chips or walnuts.
- Freezer-friendly: This bread freezes beautifully, so you can make two loaves at once and save one for later.
You might also enjoy: Banana Nut Bread
Ingredients
This recipe uses simple, pantry-staple ingredients. The key is not to skip the squeezing step for your zucchini, it makes a huge difference in the final texture of the loaf.
- 2 cups (about 2 medium zucchini) shredded zucchini, excess moisture squeezed out
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs, room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- 1 teaspoon pure vanilla extract
- ½ cup (60g) chopped walnuts or pecans (optional but recommended)
Read Also: Chocolate Chip Bread Recipe
Kitchen Equipment Needed
You don’t need anything fancy here, this is a simple, low-equipment recipe that any home baker can pull off with basic kitchen tools.
- 9×5-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Box grater or food processor with grater attachment
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Clean kitchen towel or cheesecloth (for squeezing zucchini)
- Cooling rack
- Toothpick or cake tester
Recommended Products for This Recipe
These are products I personally love and use when making this zucchini bread, they genuinely make the process easier and the results more consistent.
1. USA Pan 9×5-Inch Loaf Pan
This is my go-to loaf pan for all quick breads. The aluminized steel construction distributes heat evenly so your zucchini bread bakes uniformly without dark, over-baked edges.
The non-stick coating also means your loaf slides out cleanly every single time.
2. OXO Good Grips Box Grater
A sharp, sturdy box grater makes shredding zucchini effortless and gives you those perfect fine shreds that melt into the batter.
The OXO version has a non-slip base and comfortable handle so you’re not fighting it the whole time. It’s a small upgrade that makes a big difference.
3. Nielsen-Massey Pure Vanilla Extract
Good vanilla matters in simple baked goods where every flavor counts.
Nielsen-Massey uses a cold extraction process that preserves more of vanilla’s natural flavor complexity, and you can absolutely taste the difference in a delicate loaf like this one.
4. Bob’s Red Mill Organic All-Purpose Flour
For quick breads, the quality of your flour matters. Bob’s Red Mill organic all-purpose flour has a consistent protein level that gives you that tender, perfectly crumbed loaf every time.
It’s widely available and worth keeping stocked.
5. Checkered Chef Cooling Rack
Cooling your zucchini bread on a proper wire rack lets air circulate underneath so the bottom doesn’t steam and get soggy.
This stainless steel rack is oven-safe, fits standard baking sheets, and is easy to clean.
Step-by-Step Instructions: How to Make Zucchini Bread
1. Preheat the Oven and Prepare Your Pan
- Position an oven rack in the center of the oven. This ensures even baking and prevents the top of your bread from browning too quickly.
- Preheat your oven to 350°F (175°C) and allow it to fully preheat before you put the bread in — don’t rush this step.
- Grease your 9×5-inch loaf pan generously with butter, shortening, or cooking spray, making sure to get into the corners.
- For extra insurance against sticking, cut a piece of parchment paper to fit the bottom of the pan and lay it inside, then grease the parchment too. This makes removing the loaf a breeze.
2. Shred and Drain the Zucchini
- Wash your zucchini well under cold running water, then pat dry. You do not need to peel it — the skin is thin and will blend right into the bread.
- Trim off both ends of each zucchini.
- Using the large holes of a box grater (or the grating attachment on your food processor), shred the zucchini until you have approximately 2 cups of shredded zucchini.
- Place the shredded zucchini in the center of a clean kitchen towel or a double layer of cheesecloth.
- Gather the edges of the towel together and twist firmly over the sink, squeezing out as much liquid as possible. This step is critical — zucchini contains a lot of water, and if you skip this, your bread will be wet and gummy in the center.
- You’ll be surprised how much liquid comes out. Squeeze until you can’t squeeze any more, then set the drained zucchini aside.
3. Mix the Dry Ingredients
- In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Whisk everything together thoroughly for about 30 seconds. Whisking the dry ingredients distributes the leavening agents and spices evenly throughout, so you don’t end up with pockets of baking soda or uneven spice flavor.
- Set the dry ingredient bowl aside.
4. Mix the Wet Ingredients
- In a large mixing bowl, crack in the two eggs and whisk them lightly for about 10–15 seconds.
- Add the granulated sugar and brown sugar to the eggs. Whisk vigorously until the mixture is smooth and the sugars are mostly dissolved, about 1 minute. The mixture should look slightly pale and thick.
- Pour in the vegetable oil and add the vanilla extract.
- Whisk everything together until fully combined and smooth, about 30 seconds more.
5. Combine Wet and Dry Ingredients
- Add the drained shredded zucchini to the wet ingredient bowl and stir it in with a spatula or wooden spoon until evenly distributed.
- Pour the dry ingredients into the wet ingredients all at once.
- Using a rubber spatula, fold the batter together with gentle, sweeping strokes — scraping the bottom and sides of the bowl as you go. Mix only until no dry flour streaks remain.
- This is very important: do not overmix. Overmixing activates the gluten in the flour, which leads to a dense, tough loaf instead of a tender one. A few small lumps in the batter are totally fine.
- If you’re adding walnuts or pecans, fold them in now with just a few more gentle strokes.
6. Pour and Bake
- Pour the batter into your prepared loaf pan. Use the spatula to scrape every last bit out of the bowl.
- Smooth the top of the batter gently with the spatula so it’s even.
- Optional: sprinkle a light dusting of cinnamon sugar over the top of the batter for a slightly crispy, sweet crust.
- Place the pan on the center oven rack and bake at 350°F (175°C) for 55–60 minutes.
- At the 45-minute mark, check on your bread. If the top is browning too fast, tent it loosely with a piece of aluminum foil to protect it while the center continues to bake through.
- The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If it comes out with wet batter, it needs more time — check every 5 minutes until it’s done.
7. Cool and Slice
- Remove the pan from the oven and set it on a wire cooling rack.
- Let the bread cool in the pan for 10–15 minutes. This resting time lets the bread firm up so it doesn’t fall apart when you remove it.
- Run a butter knife or thin spatula along the short ends of the pan to loosen the bread, then carefully tip the pan over and lift the loaf out. If you used parchment paper, it should release very easily.
- Place the loaf right-side-up on the cooling rack and allow it to cool for at least 30–45 minutes before slicing. Cutting into it too early will result in a gummy texture — the bread continues to set as it cools.
- Slice with a serrated bread knife for the cleanest cuts.
This bread pairs wonderfully alongside a warm mug of something cozy — the same way I love serving my Cinnamon Streusel Bread on weekend mornings.
Tips for The Best Zucchini Bread
A few small adjustments make the difference between a good loaf and a truly great one.
These tips come from years of testing this recipe and noticing what actually matters.
- Always squeeze your zucchini: This cannot be overstated. Skipping this step is the most common reason zucchini bread comes out wet, sunken, or undercooked in the middle. Squeeze firmly and thoroughly.
- Don’t overmix the batter: Stir just until the flour disappears. Overmixing develops gluten and makes the bread tough and rubbery instead of soft and tender.
- Use room temperature eggs: Room temperature eggs emulsify more easily with the oil, giving you a smoother, more uniform batter.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag compacts the flour and can result in too much, making your bread dense.
- Don’t skip the brown sugar: The combination of granulated and brown sugar adds depth of flavor and contributes to that beautifully moist crumb. All-white sugar just isn’t the same.
- Test for doneness early: Ovens vary. Start checking at the 50-minute mark so you don’t overbake your loaf.
- Let it cool completely before slicing: The texture improves significantly as it cools. If you can hold off for an hour, the slices will be cleaner and the crumb will be set perfectly.
You might also enjoy: Fall Bread Recipes
Serving Suggestions
Zucchini bread is delicious on its own, but there are so many ways to enjoy it beyond just a plain slice.
It works beautifully as a breakfast bread, an afternoon snack, or even a light dessert.
Here are some of my favorite ways to serve it:
- Toasted with butter: Slice it thick, toast it lightly, and spread with soft salted butter. It’s simple and absolutely perfect.
- With cream cheese: A schmear of plain or honey-walnut cream cheese takes it from snack to something that feels a little more special.
- Alongside a fruit and yogurt parfait: Serve a slice with a Fruit and Yogurt Parfait for a well-rounded breakfast that feels indulgent but isn’t.
- With a hot drink: Pair it with your morning coffee, a chai latte, or a cup of tea. The warm spice notes in the bread complement almost any cozy drink.
- As a dessert: Top a warm slice with a small scoop of vanilla ice cream and a drizzle of honey for an easy, crowd-pleasing dessert.
- Gifted in a loaf: Wrap it in parchment, tie with kitchen twine, and give it as a homemade gift, it travels well and stays fresh for several days.
Variations of Zucchini Bread
Once you’ve mastered the base recipe, there’s a whole world of delicious variations to explore.
These simple tweaks let you customize the loaf to suit the season or whatever you’re craving.
- Chocolate Chip Zucchini Bread: Fold in ½ cup of semi-sweet or dark chocolate chips along with (or instead of) the nuts. This is a crowd favorite, especially with kids.
- Lemon Zucchini Bread: Add the zest of one lemon and 1 tablespoon of fresh lemon juice to the wet ingredients. Drizzle a simple lemon glaze over the cooled loaf for a bright, summery twist.
- Pumpkin Zucchini Bread: Replace ½ cup of the shredded zucchini with ½ cup of canned pumpkin puree and add ½ teaspoon of pumpkin pie spice — or just check out my full Pumpkin Zucchini Bread Recipe for a fully developed version.
- Whole Wheat Zucchini Bread: Swap half the all-purpose flour for whole wheat flour to add a nuttier flavor and extra fiber. The loaf will be slightly denser but still delicious.
- Blueberry Zucchini Bread: Fold in ½ cup of fresh or frozen blueberries (do not thaw if frozen). The pockets of jammy fruit are a lovely contrast to the warm spices.
- Spiced Zucchini Bread: Add ½ teaspoon of ground ginger and ¼ teaspoon of ground cloves to the spice blend for a more boldly spiced, gingerbread-adjacent loaf.
Storage and Reheating
Zucchini bread stores really well, which makes it perfect for baking on the weekend and enjoying throughout the week.
Keep it properly stored and it’ll stay moist and fresh for days.
- Room temperature: Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container. It will keep at room temperature for up to 3 days.
- Refrigerator: For longer storage, keep it in an airtight container in the fridge for up to 5–6 days. The cold can firm up the texture slightly, so you may prefer to bring slices to room temperature or toast them before eating.
- Freezer: This bread freezes exceptionally well. Wrap the full cooled loaf (or individual slices) tightly in plastic wrap, then in a layer of aluminum foil or place in a zip-top freezer bag. Freeze for up to 3 months.
- Thawing: Thaw overnight in the refrigerator or at room temperature for 1–2 hours. Individual slices can be thawed in about 30 minutes at room temperature.
- Reheating: Toast slices in the toaster or warm them in a 300°F (150°C) oven for 8–10 minutes. Toasting enhances the flavor and gives the outside a nice light crunch.
Read Also: Old Fashioned Pumpkin Bread
Nutritional Facts
The following nutritional information is an estimate based on one slice, assuming the loaf is cut into 12 equal slices and made with walnuts.
Exact values will vary based on specific ingredients and brands used.
- Calories: ~215 kcal
- Carbohydrates: ~27g
- Protein: ~3g
- Fat: ~11g
- Saturated Fat: ~1.5g
- Fiber: ~1g
- Sugar: ~14g
- Sodium: ~180mg
- Vitamin C: ~5% DV (from zucchini)
- Potassium: ~115mg
You might also enjoy: Blueberry Breakfast Muffins
Health Benefits of Key Ingredients
Zucchini bread isn’t just delicious, it’s also sneaking some genuinely nutritious ingredients into every slice.
Here’s a look at some of the key ingredients and what they bring to the table beyond great flavor:
- Zucchini: Zucchini is rich in vitamin C, potassium, and antioxidants. It’s also high in water content and fiber, which supports healthy digestion. At just about 20 calories per cup, it adds incredible moisture to baked goods without loading up on calories.
- Eggs: Eggs provide high-quality complete protein and are rich in choline, which supports brain health. They also supply B vitamins including B12 and riboflavin, and contribute to the structure and richness of the bread.
- Cinnamon: Ground cinnamon is more than just a warming spice — it contains antioxidants and has been studied for its potential role in supporting blood sugar regulation. Even a small amount adds meaningful nutritional value.
- Walnuts: Walnuts are an excellent source of omega-3 fatty acids, which support heart and brain health. They also add magnesium, phosphorus, and protein to every slice. Their rich, buttery crunch makes them a worthy add-in both nutritionally and flavor-wise.
- Nutmeg: Used in small amounts, nutmeg contributes trace minerals like manganese and copper, along with natural compounds that have antioxidant properties.
FAQs About Zucchini Bread
1. Do I need to peel the zucchini before grating it?
No, you don’t need to peel it at all. Zucchini skin is very thin and soft, and it completely disappears into the batter once baked.
Just give the zucchini a good wash before grating and you’re good to go.
2. Why is my zucchini bread wet or sinking in the middle?
This almost always comes down to not squeezing enough moisture out of the shredded zucchini.
Zucchini holds a surprising amount of water, and if that water gets into your batter, it will make the bread wet and cause it to sink as it bakes.
Squeeze the zucchini firmly in a kitchen towel until you can’t wring out any more liquid, and you should be fine.
3. Can I make this recipe into muffins?
Yes! Divide the batter evenly into a greased or lined standard 12-cup muffin tin.
Bake at 350°F (175°C) for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
They make great grab-and-go breakfasts and freeze just as well as the loaf.
4. Can I reduce the sugar in this recipe?
You can reduce the total sugar by up to ¼ cup without dramatically affecting the texture.
Keep in mind that sugar does more than just sweeten,0 it also contributes to moisture and browning.
Reducing it too much may result in a slightly drier, paler loaf.
5. Can I substitute the oil with something else?
Yes, you can substitute the vegetable oil with an equal amount of melted coconut oil, light olive oil, or even unsweetened applesauce for a lower-fat version.
Applesauce will produce a slightly denser, more moist loaf.
Melted butter also works well if you prefer a richer flavor, though it may make the loaf slightly less moist the next day.
Easy Zucchini Bread
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
- ½ cup chopped walnuts or pecans 60g; optional but recommended
Equipment
- 9×5 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
Method
- Preheat your oven to 350°F (175°C) with a rack in the center position. Grease a 9×5-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.
Nutrition
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.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Zucchini Bread is one of those recipes that earns a permanent spot in your rotation.
It’s warm, comforting, and wonderfully simple to pull together on any day of the week.
Whether you’re working through a summer zucchini haul or just craving something homemade and satisfying, this loaf delivers every single time.
Give it a try and I promise it’ll become a household favorite. If you make it, I’d love to hear how it turned out, drop a comment below, share your photos, and let me know if you added any fun mix-ins.
Recommended:
- Cinnamon Swirl Pumpkin Bread
- Apple Pie Bread
- No Eggs Banana Bread
- Pineapple Quick Bread
- Blackberry Bread
