Every summer, when the garden overflows with more zucchini than I know what to do with, this easy zucchini bread recipe becomes my go-to solution.
I still remember the first time I made it, the kitchen smelled of cinnamon, nutmeg, and warm sugar, and the loaf came out golden, soft, and impossibly moist. It’s the kind of comfort bake that feels like home, no matter the season.
What I love most about this bread is how it brings together simplicity and nostalgia. You don’t need fancy equipment, and it’s ready in under an hour.
Whether you serve it for breakfast with your morning coffee, slice it for a cozy afternoon snack, or gift it to a friend wrapped in parchment and twine, it always earns compliments.
It’s also a wonderful way to sneak extra veggies into your family’s day, not that anyone will ever notice. The zucchini melts right into the batter, adding moisture without an obvious “green” taste.
What you get instead is pure comfort in loaf form: tender crumb, rich spice, and a slightly crisp crust that’s perfect every single time.
Zucchini Bread Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the zucchini. Grate the zucchini using the large holes of a box grater. Lightly squeeze out excess moisture using a clean kitchen towel, but don’t overdo it, some moisture keeps the bread tender.
- Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine the wet ingredients. In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and slightly frothy.
- Combine everything. Add the dry ingredients to the wet mixture and stir gently until just combined. The batter should be thick but pourable. Do not overmix — this keeps the loaf tender.
- Fold in zucchini and any optional mix-ins like nuts or chocolate chips.
- Pour into the prepared pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before slicing. The flavor actually deepens after a few hours, so it’s even better the next day.
About the Recipe
This is the best zucchini bread recipe because it’s reliable, delicious, and completely foolproof. You can make it in one bowl, no mixer required, and it stays soft for days. The combination of brown sugar, cinnamon, and shredded zucchini creates a loaf that’s moist but never heavy, with just the right sweetness.
It makes one standard 9×5-inch loaf, serving about 8 slices. If you have extra zucchini, you can easily double the recipe and freeze one loaf for later. It’s a great make-ahead treat for breakfast, lunchboxes, or afternoon coffee breaks.
You can also adapt this recipe to your taste, add chocolate chips, chopped nuts, or even swap in half whole-wheat flour for extra fiber. However you make it, this loaf delivers that classic, bakery-style flavor that keeps everyone coming back for seconds.
Ingredients
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup vegetable oil (or melted coconut oil)
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup semi-sweet chocolate chips
- ¼ cup raisins or shredded coconut for texture
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the zucchini. Grate the zucchini using the large holes of a box grater. Lightly squeeze out excess moisture using a clean kitchen towel, but don’t overdo it, some moisture keeps the bread tender.
- Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine the wet ingredients. In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and slightly frothy.
- Combine everything. Add the dry ingredients to the wet mixture and stir gently until just combined. The batter should be thick but pourable. Do not overmix, this keeps the loaf tender.
- Fold in zucchini and any optional mix-ins like nuts or chocolate chips.
- Pour into the prepared pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before slicing. The flavor actually deepens after a few hours, so it’s even better the next day.
Tips for Success
The secret to perfect zucchini bread lies in balance. First, don’t skip squeezing out the excess moisture from the zucchini — it keeps the loaf from becoming too dense. But you still want a little moisture left to make the crumb tender and soft.
Second, avoid overmixing the batter. Once the flour is added, stir just until no streaks remain. Overmixing can make the bread tough or gummy. A few lumps in the batter are totally fine, they’ll disappear as it bakes.
Finally, let the bread cool completely before slicing. It’s tempting to cut into it while warm, but the loaf needs time to set and develop flavor. If you plan to make it ahead, wrap it in foil or plastic wrap once cooled, it stays moist and delicious for days.
What Goes Well With It
A warm slice of zucchini bread pairs perfectly with a cup of coffee or tea in the morning. The cinnamon and vanilla notes make it ideal for breakfast or brunch, especially alongside scrambled eggs, yogurt, or a fruit salad.
For dessert, try warming a slice and serving it with a scoop of vanilla ice cream or a drizzle of honey. It’s simple, rustic, and comforting, like a homemade bakery treat.
If you’re hosting a brunch or potluck, slice it thick and arrange it on a wooden board with butter, cream cheese, and fresh berries for a lovely presentation.
Nutrition & Health Benefits
Zucchini is the quiet hero of this recipe. It’s packed with vitamins A and C, fiber, and antioxidants, yet it blends seamlessly into the bread, making each bite moist without adding fat or calories.
Eggs provide protein and structure, while the oil adds that tender, melt-in-your-mouth texture. If you’d like to make it even healthier, you can substitute half the oil with unsweetened applesauce or swap part of the all-purpose flour with whole wheat.
This recipe strikes the perfect balance between wholesome and indulgent, sweet enough to feel like a treat, yet full of simple, real ingredients you can feel good about.
How to Store & Reheat
This zucchini bread keeps beautifully at room temperature for up to 3 days. Wrap it tightly in plastic wrap or store it in an airtight container to retain moisture.
For longer storage, refrigerate it for up to a week, or freeze it for up to 3 months. To freeze, slice the cooled loaf, wrap individual slices in plastic wrap, and place them in a zip-top freezer bag. That way, you can grab one slice at a time, perfect for breakfast or a quick snack.
To reheat, microwave a slice for about 15–20 seconds or toast it lightly in a toaster oven. The warmth brings back that just-baked softness and aroma of cinnamon and vanilla.
Closing Personal Touch
In my house, zucchini bread isn’t just a recipe, it’s a little tradition that sneaks into every summer and fall. When the first loaf comes out of the oven, it signals the changing seasons, those cozy weekends when you open the windows and let the smell of baking fill the kitchen.
It’s also one of those recipes that connects generations. My kids love it warm with a pat of butter, my husband prefers it toasted, and I love slicing it late at night with a cup of chamomile tea. Every time, it feels like home.
If you’ve never baked zucchini bread before, I promise this recipe will win you over. It’s forgiving, flavorful, and impossible to mess up. So grab that extra zucchini and bake a loaf, you’ll see why it’s a staple in so many family kitchens.
