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Zucchini Bread Recipe

Zucchini Bread is a soft, moist quick bread made with freshly grated zucchini, warm cinnamon, and simple pantry ingredients. The zucchini adds moisture without making the loaf taste strongly of vegetables, while a little vanilla and brown sugar give it a gentle sweetness and a rich, homemade flavor.
This easy zucchini bread is a useful way to make the most of fresh zucchini, especially during the summer months. The batter comes together without a mixer and bakes into a tender loaf that works well for breakfast, an afternoon snack, or a simple dessert. Enjoy it plain, spread with butter, or lightly toasted for a warm slice.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 250 kcal

Equipment

  • 9 × 5-inch loaf pan
  • Box grater
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Parchment paper (optional)
  • Wire cooling rack

Ingredients
  

  • 1 1/2 cups grated zucchini lightly packed
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg optional
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan with cooking spray or a little oil. If desired, line the pan with parchment paper, leaving some overhang along the long sides to make removing the loaf easier.
  • Wash and dry the zucchini, then grate it using the medium holes of a box grater. Measure out 1 1/2 cups of grated zucchini. Gently squeeze it only if it is exceptionally watery. Removing too much moisture can make the finished bread dry, so the zucchini should remain slightly moist.
  • In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Add the grated zucchini and stir until evenly distributed throughout the mixture.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, if using, and salt. This helps distribute the leavening agents and spices evenly throughout the bread.
  • Add the dry ingredients to the zucchini mixture. Fold gently with a spatula until the flour is just incorporated. Avoid overmixing, as this can make the loaf dense. If using walnuts or pecans, fold them into the batter at this stage.
  • Pour the batter into the prepared loaf pan and spread it evenly. Smooth the top with a spatula so the bread bakes uniformly.
  • Place the pan on the center rack and bake for 50 to 60 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the final 10 to 15 minutes.
  • Remove the loaf from the oven and let it cool in the pan for 10 to 15 minutes. Transfer it to a wire rack and allow it to cool further before slicing. Cooling helps the crumb set and makes it easier to cut neat slices.

Notes

  • Do not peel the zucchini: The skin is tender and adds subtle color to the bread without affecting its texture.
  • Measure after grating: Use 1 1/2 cups of grated zucchini. Too much zucchini can make the center overly moist, while too little can result in a drier loaf.
  • Avoid overmixing: Stir only until the flour disappears. A few small lumps in the batter are fine.
  • Customize the spices: Cinnamon gives the bread a familiar warm flavor. Add nutmeg for extra depth or leave it out for a simpler taste.
  • Add-ins are optional: Chopped walnuts, pecans, or 1/2 cup of chocolate chips can be folded into the batter.