Name: Zucchini Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1½ cups grated zucchini (do not peel; lightly squeeze excess moisture); ½ cup vegetable oil or melted butter; ¾ cup granulated sugar (or half white, half brown sugar); 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; 1¾ cups all-purpose flour; Chopped walnuts or pecans; Chocolate chips; Raisins

Jump to Recipe· 4.2 from 88 reviews

If you’re looking for a comforting homemade treat that’s both moist and wonderfully tender, you’ve just found it with this fabulous Zucchini Bread Recipe. Made from freshly grated zucchini and a blend of warm spices, this quick bread strikes the perfect balance between light sweetness and rich flavor. It’s ideal for using up summer zucchinis and will have your kitchen smelling irresistible while baking.

Ingredients You’ll Need

The image shows a white marbled surface with a collection of clear glass bowls and jars holding various ingredients. In the center is a white bowl filled with green shredded zucchini. Surrounding it, from top left clockwise, are a glass bowl with white sugar, a small jar with salt, two whole white eggs, a small white bowl with a creamy white ingredient, a small white bowl with brown cocoa powder, a large jar with light brown sugar, a small jar filled with dark chocolate chips, a small glass bottle with dark vanilla extract, and a large glass jar of white flour photo taken with an iphone --ar 4:5 --v 7

This Zucchini Bread Recipe calls for simple yet essential ingredients, each bringing something special to the loaf. From the fresh zucchini that adds moisture and a gentle vegetal sweetness to the cinnamon that warmly spices the batter, every component plays a crucial role in creating the perfect texture and flavor.

1½ cups grated zucchini: Be sure to grate with the skin on and lightly squeeze excess moisture to keep the bread tender but not soggy.
½ cup vegetable oil or melted butter: Adds richness and keeps the bread wonderfully moist throughout.
¾ cup granulated sugar (or half white, half brown sugar): Sweetens the bread while brown sugar brings subtle caramel notes if you choose to use it.
2 large eggs: Provide structure and bind the ingredients together perfectly.
1 teaspoon vanilla extract: Adds a fragrant depth of flavor that complements the warm spices beautifully.
1 teaspoon baking soda: Helps the bread rise and achieve a light crumb.
½ teaspoon baking powder: Works alongside baking soda for an even lift.
½ teaspoon salt: Balances the sweetness and enhances all other flavors.
1 teaspoon ground cinnamon: Infuses the bread with a cozy, warming spice that’s irresistible.
1¾ cups all-purpose flour: Gives the pancake its body and structure.
Optional add-ins: Chopped walnuts or pecans, chocolate chips, or raisins add texture and extra flavor layers to suit your taste.

How to Make Zucchini Bread Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking—this step ensures your zucchini bread will come out perfectly formed and easy to slice.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the vegetable oil or melted butter with the sugar until well combined and slightly creamy. Then add the eggs and vanilla extract, mixing thoroughly to create a smooth, cohesive mixture that will form the base of your batter.

Step 3: Add the Grated Zucchini

Carefully stir in the freshly grated zucchini. Keep in mind, the zucchini adds natural moisture and a delicious subtle flavor but do not over-squeeze it—allowing some moisture to remain is key to that tender crumb everybody loves.

Step 4: Incorporate the Dry Ingredients

Sprinkle the baking soda, baking powder, salt, and ground cinnamon evenly over the wet mixture. Stir gently to combine, then slowly fold in the flour just until everything is incorporated. Avoid overmixing here to keep the bread light and tender.

Step 5: Add Optional Extras and Bake

If you’re feeling adventurous, fold in your chosen add-ins like nuts, chocolate chips, or raisins now. Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely cover it with foil during the last 10 to 15 minutes.

Step 6: Cool and Slice

Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy and helps maintain its soft texture for perfect slicing.

How to Serve Zucchini Bread Recipe

Garnishes

Though delicious on its own, a light spread of butter or a dusting of powdered sugar can elevate your zucchini bread to new heights. For a sweeter option, try a cream cheese glaze or whipped honey butter to complement the spices.

Side Dishes

This bread pairs wonderfully with a hot cup of coffee or tea, making it a cozy breakfast or afternoon pick-me-up. You can also serve it alongside fresh fruit or a dollop of Greek yogurt for a balanced snack or light breakfast.

Creative Ways to Present

Try slicing the zucchini bread into small squares and serving it on a dessert platter with an assortment of nuts and fresh berries for entertaining. Alternatively, toast a slice and top it with almond butter and banana slices for a delicious twist that feels both indulgent and wholesome.

Make Ahead and Storage

Storing Leftovers

Wrap your zucchini bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to a week, which helps maintain moisture and flavor.

Freezing

Zucchini bread freezes exceptionally well. After cooling, wrap the whole loaf or individual slices tightly in foil and place in a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw overnight in the fridge or at room temperature.

Reheating

To revive your zucchini bread, warm slices in a toaster oven or microwave for 20 to 30 seconds. This will bring back that freshly baked tenderness and enhance the aromas of cinnamon and vanilla in every bite.

FAQs

Can I substitute the oil with butter in this Zucchini Bread Recipe?

Absolutely! Melted butter can be used in place of vegetable oil and will add a rich, buttery flavor that many find delightful. Just make sure it’s cooled before mixing to avoid cooking the eggs.

Do I need to peel the zucchini before grating?

No need to peel! The skin adds a lovely color and nutrition to the bread while contributing to its moisture. Just grate the zucchini with the skin on and lightly squeeze to remove some excess water.

How can I make this zucchini bread less sweet?

Feel free to reduce the sugar slightly or substitute some of it with natural sweeteners like honey or maple syrup. Keep in mind that sugar also impacts texture, so avoid cutting it too drastically.

Can I add nuts or chocolate chips to the bread?

Yes, adding chopped walnuts, pecans, chocolate chips, or even raisins is a fantastic way to customize your zucchini bread recipe and add extra flavor and texture.

What’s the best way to know when the zucchini bread is done?

Insert a toothpick or cake tester in the center of the loaf. If it comes out clean or with just a few moist crumbs attached, your bread is perfectly baked and ready to cool.

Final Thoughts

This Zucchini Bread Recipe is truly a gem—simple to make but bursting with flavor and comforting texture. Whether you’re enjoying it fresh from the oven or as a delightful snack later in the day, it has a way of turning any moment into something special. Give it a try and see why it’s a beloved classic in so many kitchens!