Easy Zucchini Bread Recipe

This easy zucchini bread recipe makes a wonderfully moist, tender, and flavorful loaf with freshly grated zucchini, warm cinnamon, and a touch of vanilla. It’s a simple homemade quick bread that’s perfect for breakfast, an afternoon snack, or dessert.

Why This Homemade Zucchini Loaf Works

Zucchini is composed of over 90% water, which acts as a natural moisture reservoir during baking. When combined with vegetable oil or melted butter, it ensures a dense, bakery-style crumb that never dries out. Best of all, you cannot taste any vegetable flavor—the sweet aromatic cinnamon and pure vanilla completely shine through.

Pro Baker Tips for Perfect Results

• Do not peel the zucchini: The tender green skin melts seamlessly into the loaf and adds beautiful emerald flecks and dietary fiber.
• Gently squeeze excess moisture: Lightly pat freshly grated zucchini with a paper towel. Do not wring it completely dry, but avoid watery pooling in your bowl.
• Avoid over-mixing: Fold dry ingredients with wet ingredients just until the flour streaks disappear for a tender crumb.

Print Pin

Easy Zucchini Bread Recipe

This easy zucchini bread recipe is moist, tender, and packed with fresh zucchini and warm cinnamon. Made with simple ingredients and no mixer, it’s the perfect homemade quick bread for breakfast, snacks, or dessert.

Cuisine American

Keyword zucchini bread, zucchini bread recipe

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 1 Loaf

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 large eggs
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ¼ cup brown sugar packed
• 1 teaspoon vanilla extract
• 1 ½ cups grated zucchini lightly squeezed
• ½ cup chopped walnuts or pecans optional

Instructions

• Preheat the oven. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
• Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Mix the wet ingredients. In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla until smooth.
• Add the zucchini. Stir the grated zucchini into the wet mixture until evenly incorporated.
• Combine wet and dry ingredients. Gradually add the dry ingredients to the zucchini mixture. Stir just until combined. Do not overmix. Fold in the chopped nuts if using.
• Bake. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Cool. Let the zucchini bread cool in the pan for about 10–15 minutes. Remove it from the pan and transfer it to a wire rack to cool completely before slicing.

Notes

Do I need to peel the zucchini?
No. The zucchini skin is tender and adds color and nutrients, so there’s no need to peel it.

Should I squeeze the zucchini?
Lightly squeeze excess moisture from the grated zucchini. You don’t want it completely dry because some moisture helps make the bread tender and moist.

Can I add chocolate chips?
Yes! Replace the nuts with ½ cup chocolate chips, or use both for a chocolate chip zucchini bread.

How do I store zucchini bread?
Store cooled zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to 1 week.

Can I freeze zucchini bread?
Yes. Wrap the cooled loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.

More Quick Breads & Loaves: For everyday sandwich baking, explore our soft Gluten Free Bread Recipe and bakery-style Moist Banana Bread.

Easy Zucchini Bread Recipe

This easy zucchini bread recipe is moist, tender, and packed with fresh zucchini and warm cinnamon. Made with simple ingredients and no mixer, it’s the perfect homemade quick bread for breakfast, snacks, or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Servings: 1 Loaf

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 large eggs
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ¼ cup brown sugar packed
• 1 teaspoon vanilla extract
• 1 ½ cups grated zucchini lightly squeezed
• ½ cup chopped walnuts or pecans optional

Method

 

1. Preheat the oven. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Mix the wet ingredients. In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla until smooth.
4. Add the zucchini. Stir the grated zucchini into the wet mixture until evenly incorporated.
5. Combine wet and dry ingredients. Gradually add the dry ingredients to the zucchini mixture. Stir just until combined. Do not overmix. Fold in the chopped nuts if using.
6. Bake. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool. Let the zucchini bread cool in the pan for about 10–15 minutes. Remove it from the pan and transfer it to a wire rack to cool completely before slicing.

Notes

Do I need to peel the zucchini?
No. The zucchini skin is tender and adds color and nutrients, so there’s no need to peel it.

Should I squeeze the zucchini?
Lightly squeeze excess moisture from the grated zucchini. You don't want it completely dry because some moisture helps make the bread tender and moist.

Can I add chocolate chips?
Yes! Replace the nuts with ½ cup chocolate chips, or use both for a chocolate chip zucchini bread.

How do I store zucchini bread?
Store cooled zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to 1 week.

Can I freeze zucchini bread?
Yes. Wrap the cooled loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.

Frequently Asked Questions (FAQ)