Zucchini Bread
If you are out of ideas for zucchini, try our easy zucchini bread recipe! Enjoy the moist and flavorful taste of this classic quick bread.
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!
Why You’ll Love It
Quick and easy. You don’t need a mixer—just a bowl, whisk, and spoon!
Extra moist and flavorful. Zucchini adds wonderful moisture without tasting like vegetables.
Freezer-friendly. Makes two loaves—one for now, one for the freezer (or to gift).
Customizable. Add nuts, chocolate chips, dried fruit, or your favorite spices.
Ingredient Notes
- All-purpose flour: Measure using the spoon-and-sweep method for best results.
- Leavening: A combo of baking powder and baking soda ensures a good rise.
- Spices: Cinnamon and nutmeg add warmth; feel free to substitute apple pie spice.
- Zucchini: Shredded fresh zucchini (no need to peel). Lightly blot with a paper towel if it seems too wet.
- Oil: Use a neutral oil like vegetable or canola for the best texture and flavor.
- Sugar: Granulated sugar keeps the bread sweet and tender.
- Nuts: Walnuts or pecans add crunch, but they’re totally optional.
Steps to Make Zucchini Bread
- Heat the oven and grease two loaf pans or spray with baking spray.
- Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk the eggs with the oil, sugar, and vanilla until smooth and well blended.
- Stir the dry ingredients into the wet mixture to form a thick batter.
- Fold in the shredded zucchini and optional chopped nuts.
- Divide the batter evenly between the prepared pans and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, then turn out onto a rack to cool completely.
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.
Serving Suggestions
- Serve warm or room temperature with a pat of butter or cream cheese.
- Add a drizzle of honey or maple syrup for extra sweetness.
- Pair with coffee or tea for a cozy breakfast or snack.
- Toast leftover slices and spread with jam or nut butter.
How to Store and Reheat
Refrigerate: Wrap cooled zucchini bread in plastic wrap or foil and refrigerate for up to 5 to 7 days. For best freshness, store in an airtight container or large resealable bag.
Freeze: Wrap loaves or individual slices tightly in plastic wrap, then foil. Place in a freezer bag or container, label with the date, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Zucchini Bread
Ingredients
- 3 cups all-purpose flour, (383 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil, neutral flavor
- 2 cups granulated sugar, (14 ounces)
- 2 1/2 teaspoons vanilla extract
- 3 cups zucchini, shredded
- 1 cup walnuts, chopped, or pecans, optional
Instructions
- Heat the oven to 325°F 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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!