If you’re looking for a way to celebrate garden-fresh zucchini in the most comforting, delicious form, Zucchini Bread is truly the answer. This loaf is beautifully moist thanks to all that zucchini, warmly spiced with cinnamon and nutmeg, and just sweet enough to feel special. It’s the quick bread I grew up eating all summer long, and I promise it’s the kind you’ll want to make again and again until the very last squash of the season.

Ingredients You’ll Need

The ingredient list for Zucchini Bread is refreshingly simple, but don’t underestimate how much each item adds to the final slice. Every component here plays a part, whether it’s ensuring a tender crumb, lending irresistible flavor, or bringing everything together for the perfect bite.

Grated zucchini: This is the secret star, giving incredible moisture and a delicate, subtle flavor—no one will ever guess there’s a veggie packed inside!
All-purpose flour: The classic base for a soft and sturdy crumb that lets the spices and zucchini shine.
Baking soda: Essential for rise—ensures your bread turns out tall and fluffy.
Baking powder: Lends a bit more lift for an airy, light loaf.
Salt: A little boost that wakes up every other flavor (don’t skip it!).
Ground cinnamon: Adds warmth and a classic “homemade” aroma—so cozy!
Ground nutmeg: Just a pinch brings out the zucchini’s natural sweetness.
Vegetable oil: Keeps every slice tender and rich, without overpowering the delicate flavor.
Brown sugar: Adds moisture and a lovely molasses depth that pairs beautifully with spice.
Granulated sugar: Just the right touch of sweetness so the bread is balanced but not cloying.
Large eggs: These bind the batter and give structure for effortless slicing.
Vanilla extract: Infuses the bread with a dreamy bakery scent and flavor.
Chopped walnuts or pecans (optional): For a bit of crunch and earthy flavor, feel free to mix these in!

How to Make Zucchini Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F so it’s nice and hot when the batter is ready. Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment for super-easy cleanup. Little steps like this set you up for a perfect, golden loaf every time.

Step 2: Whisk Your Dry Ingredients

Grab a medium bowl and whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mixing these first ensures the baking soda and powder are evenly dispersed, so you won’t miss a speck of rise or spice in your Zucchini Bread.

Step 3: Mix Wet Ingredients and Zucchini

In a large bowl, whisk your oil, brown sugar, granulated sugar, eggs, and vanilla until everything is gorgeously smooth. This helps break up any stubborn brown sugar lumps. Then stir in your grated zucchini—don’t worry, you don’t need to squeeze it dry; a bit of moisture keeps the loaf extra-tender.

Step 4: Combine and Add Mix-Ins

Gently add your dry ingredients into the wet mixture. Stir just until combined—overmixing is the enemy of soft bread! If you’re adding nuts (or even chocolate chips or dried cranberries), fold them in here for a tasty twist and extra texture.

Step 5: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it in the oven and bake for 50 to 60 minutes. The best test is when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let your Zucchini Bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely—it’ll slice best after some cooling!

How to Serve Zucchini Bread

Garnishes

If you like, dust the cooled loaf with a light shower of powdered sugar, or drizzle a simple vanilla glaze for a bakery-style finish. A sprinkle of extra chopped nuts on top before baking looks gorgeous and adds a professional touch.

Side Dishes

Zucchini Bread is a superstar with a steaming mug of coffee or tea for breakfast. If you’re serving it for brunch, pair slices alongside creamy yogurt, fresh berries, or even a wedge of cheese for a slightly savory counterpoint.

Creative Ways to Present

Try cutting your Zucchini Bread into cubes for a fruit and bread platter, or grill thick slices with a pat of butter for a crispy, toasty treat. You can even layer slices with mascarpone or cream cheese and fresh fruit for an elegant dessert “sandwich.”

Make Ahead and Storage

Storing Leftovers

Once your Zucchini Bread is cooled, store slices tightly wrapped, or in an airtight container at room temperature for up to 3 days. It stays beautifully moist and somehow gets even more flavorful the next day!

Freezing

This bread freezes perfectly! Wrap the whole loaf or individual slices in plastic wrap and pop them in a freezer-safe bag. Tucked away in the freezer, your Zucchini Bread will keep fresh for up to 3 months—simply thaw overnight at room temperature.

Reheating

For that just-baked warmth, reheat slices in the microwave for 10–15 seconds or toast them in a skillet with a dab of butter. Either method makes it taste like you just pulled it out of the oven.

FAQs

Can I use whole wheat flour instead of all-purpose?

Absolutely! Swap in up to half whole wheat flour for a slightly nuttier, heartier bread. If you use all whole wheat, expect a denser loaf and consider adding an extra tablespoon of oil for moisture.

Should I peel the zucchini or leave the skin on?

No need to peel! The skin is tender and adds lovely green flecks throughout the bread—plus, you’ll get a little boost of extra fiber and color.

How do I know when my Zucchini Bread is done?

The key is the toothpick test. Plunge a toothpick right into the center of the loaf; if it comes out clean or with just a few moist crumbs, your bread is ready to come out of the oven.

Can I make this recipe into muffins instead of a loaf?

You sure can! Just divide the batter between muffin cups and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. Mini Zucchini Breads for everyone!

What’s the best way to grate zucchini for bread?

Use the large holes on a box grater. There’s no need to squeeze out every drop of liquid unless your zucchini is extremely watery. The moisture is what keeps your Zucchini Bread extra tender.

Final Thoughts

Homemade Zucchini Bread is one of those cozy kitchen projects that pays you back with every single slice—moist, aromatic, and impossibly easy to love. If you’ve never tried baking it before, let this be your sign. Grab a couple of zucchinis and bake up a loaf for yourself or someone you care about. Once that first bite melts in your mouth, you’ll understand why this Zucchini Bread recipe is a classic worth making all summer long!

Zucchini Bread Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8 slices) 1x
Diet: Vegetarian

Print Recipe

Description

Enjoy the moist and flavorful Zucchini Bread that makes a perfect treat for any time of the day!

Ingredients

Scale

Zucchini Bread Ingredients:

2 cups grated zucchini (about 2 medium)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat the Oven: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Prepare Wet Ingredients: In a large bowl, whisk together oil, brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in grated zucchini.
Combine and Bake: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in nuts if desired. Pour the batter into the loaf pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.