Zucchini Bread Recipe

This classic Zucchini Bread recipe is a moist, sweet, and warmly spiced loaf that makes the most of fresh garden zucchini. With a soft crumb, a hint of cinnamon, and the option to add crunchy nuts, it’s the perfect quick bread for breakfast, snacking, or sharing.

Why You’ll Love This Recipe

Zucchini Bread is the ideal way to use up extra zucchini—and you don’t even taste the vegetables! The zucchini keeps the bread incredibly moist without making it dense or soggy. This recipe comes together with simple pantry ingredients and is easy to customize with nuts, chocolate chips, or even dried fruit. It also freezes well, making it great for batch baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour (or use gluten-free flour)

• 1½ teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon fine sea salt

• 2 teaspoons ground cinnamon

• 3 large eggs, room temperature

• 1 cup extra light olive oil (or canola or vegetable oil)

• 1½ cups granulated sugar

• 1 tablespoon vanilla extract

• 3 cups grated zucchini (from about 1 lb or 2 medium zucchini)

• 1 cup chopped walnuts or pecans (optional)

Directions

1. Preheat oven to 350°F. Grease two 8×4-inch metal loaf pans with butter and line with parchment paper for easy removal.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3. In a large mixing bowl, whisk together the eggs, oil, sugar, and vanilla until well blended.

4. Add the dry flour mixture to the wet ingredients and whisk until smooth and fully combined.

5. Grate the zucchini using the large holes of a box grater. Add the grated zucchini and chopped nuts (if using) to the batter. Fold gently until evenly distributed.

6. Divide the batter between the prepared loaf pans and smooth the tops.

7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the loaves cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 20 slices (2 loaves)
Prep time: 15 minutes
Cook time: 1 hour
Rest time: 15 minutes
Total time: 1 hour 30 minutes

Variations

• Add Chocolate Chips: Mix in 1 cup of chocolate chips for a sweeter twist.

• Lemon Zucchini Bread: Add 1 tablespoon of lemon zest and substitute half the vanilla with lemon juice.

• Coconut Flakes: Stir in ½ cup unsweetened shredded coconut for added texture.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.

• Mini Loaves: Bake in mini loaf pans for giftable portions—reduce baking time to 25–35 minutes.

Storage/Reheating

Storage: Store cooled loaves in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Freezing: Wrap the whole loaf or individual slices tightly in plastic wrap and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature.

Reheating: Warm slices in the microwave for 10–15 seconds or toast lightly for a crisp edge.

FAQs

Do I need to peel the zucchini first?

No, there’s no need to peel the zucchini. The skin is soft and blends into the bread seamlessly.

Should I squeeze out the moisture from the zucchini?

No, this recipe is designed to use the natural moisture in the zucchini to keep the bread moist.

Can I use whole wheat flour?

Yes, you can replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.

Can I bake this recipe in one large loaf pan?

You can, but the baking time will increase significantly. It’s best to use two 8×4-inch pans for even cooking.

What kind of oil is best for zucchini bread?

Extra light olive oil, canola oil, or vegetable oil all work well in this recipe.

Can I make muffins instead of loaves?

Yes, divide the batter into muffin tins and bake at 350°F for 20–25 minutes.

Why did my zucchini bread sink in the middle?

This can happen if the bread is underbaked, the batter is overmixed, or the oven temperature is too low. Be sure to bake until fully set.

Is zucchini bread healthy?

It’s a treat made with vegetables and can be made healthier by reducing sugar, using whole wheat flour, or cutting back on oil.

Can I add fruit like banana or apple?

Yes, mashed banana or grated apple can be added, but reduce the amount of zucchini slightly to compensate for the extra moisture.

How do I keep the bread from sticking to the pan?

Always grease and line your loaf pans with parchment paper for easy release.

Conclusion

Zucchini Bread is a timeless, comforting bake that’s perfect for making the most of fresh zucchini. With its moist crumb, warm cinnamon flavor, and endless variation options, this recipe is a must-have in any baker’s collection. Whether you’re serving it fresh, freezing for later, or gifting a loaf to a friend, it’s always a hit.

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