Whether you have an abundance of fresh zucchini from your garden or you purchase it from the local supermarket, zucchini bread is a great way to use it. Zucchini bread is moist and flavorful. You would never know it is full of a vegetable! Sugar and warm spices make it a delicious quick bread everyone will rave about, and it’s easy. You don’t need a mixer to make the bread, just a bowl and whisk.
The recipe makes two loaves, perfect for a family gathering or neighborhood cookout. Or make one loaf for now and freeze one for another day. Zucchini bread freezes beautifully!
Recipe Variations
- Dried Fruit: Add 3/4 cup of raisins or dried cranberries to the zucchini bread batter, with or without the nuts.
- Chocolate Chips: Fold 1 cup of semisweet or milk chocolate chips into the batter.
- Spices: Instead of cinnamon and nutmeg, use 2 1/2 teaspoons of apple pie spice.
How to Store Zucchini Bread
- Wrap cooled zucchini bread in plastic wrap or foil to preserve moisture and place it in a container or large resealable bag. It should be fine for a day or two at room temperature, but it is a moist bread and will be best stored in the fridge. Refrigerate the bread and eat it within 5 to 7 days.
- To freeze the bread, wrap the loaf or individual slices in plastic wrap and foil and place in a freezer bag or container. Label with the name and date and freeze it for up to 3 months.
Zucchini Bread
If you are out of ideas for zucchini, try our easy zucchini bread recipe!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 24 servings 1x
- Category: Quick Bread, Zucchini
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 3 cups (383 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil, neutral flavor
- 2 cups (14 ounces) granulated sugar
- 2 1/2 teaspoons vanilla extract
- 3 cups shredded zucchini
- 1 cup chopped walnuts or pecans, optional
Instructions
- Heat the oven to 325 and grease 2 8 1/2-by-4 1/2-inch loaf pans or spray them with baking spray.
- Combine the flour, baking powder, soda, salt, and spices in a bowl; stir or whisk to blend thoroughly. Set aside.
- Combine the eggs, vegetable oil, sugar, and vanilla in a mixing bowl. Whisk until smooth and well blended.
- Add the dry ingredients and stir to blend to make a thick batter.
- Fold in the zucchini and nuts (1f using).
- Spoon the batter into the prepared loaf pans and bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Cool the loaves in the pans on a rack for 10 minutes, then turn them out onto the rack to cool completely.
- Slice and enjoy!
I have been making this zucchini bread since 2008, so it was before the update in July. I have shared it with friends and family, and it was the first recipe I made with my youngest son, and now my grandson, who is 3. So thank you, Diana, for many happy memories, and the best zucchini bread!
Thank you for the kind words! I’m so glad you have enjoyed it!