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Zucchini Bread Recipe

Zucchini Bread is a moist, tender quick bread made with freshly grated zucchini, warm cinnamon, and everyday baking ingredients. The zucchini adds moisture without overpowering the flavor, while a little vanilla and brown sugar give the loaf a sweet, comforting taste.
This easy zucchini bread recipe requires no yeast or special equipment, making it a practical choice for breakfast, afternoon snacks, or dessert. The batter comes together quickly, and the oven does most of the work while the loaf develops a golden crust and soft center.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 servings

Equipment

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

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup grated zucchini
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg optional

Instructions
 

  • Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving some overhang to help lift out the finished bread.
  • Grate the Zucchini: Wash and trim the zucchini, then grate it using the large holes of a box grater. Gently squeeze out excess liquid if the zucchini is particularly watery, but avoid drying it out completely.
  • Mix the Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg, if using. Break up any lumps so the leavening ingredients are evenly distributed.
  • Combine the Wet Ingredients: In a separate bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth. Stir in the grated zucchini until evenly incorporated.
  • Make the Batter: Add the dry ingredients to the zucchini mixture. Fold gently with a spatula until no dry patches remain. Avoid overmixing, as this can make the bread dense.
  • Fill the Loaf Pan: Pour the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any large air pockets.
  • Bake Until Set: Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the final 15 minutes.
  • Cool and Slice: Let the bread cool in the pan for 10–15 minutes before lifting it onto a wire rack. Allow it to cool completely before slicing for the cleanest cuts.

Notes

  • Do not peel the zucchini: The skin is tender and adds subtle green flecks without affecting the flavor.
  • Handle the moisture carefully: Zucchini naturally contains water, which helps keep the loaf moist. Squeeze out only excess liquid if the grated zucchini is very wet.
  • Measure the flour accurately: Spoon flour into the measuring cup and level it off rather than packing it down.
  • Customize the texture: Add 1/2 cup chopped walnuts, pecans, or chocolate chips if desired.
  • Storage: Keep the completely cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.