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!
