If you’re searching for the ultimate way to usher in cozy, home-baked goodness, look no further than this Zucchini Bread. It’s a moist, tender loaf that transforms humble zucchini into a sweet, cinnamony treat that tastes like a big, warm hug. Whether you’re harvesting fresh zucchini from your garden or picking up a few at the market, this recipe is a fantastic way to sneak a little green into your day—deliciously! With just the right balance of spice, sweetness, and texture (plus a hint of optional crunch from walnuts or pecans), Zucchini Bread easily secures a spot as a year-round favorite for breakfast, snacking, or sharing with loved ones.

Ingredients You’ll Need

You’ll be amazed at how a handful of everyday ingredients turns into something truly spectacular. Every item plays its part to ensure this loaf comes out flavorful, moist, and perfectly spiced every single time.

Zucchini: The star of the show—grated and gently squeezed, zucchini brings moisture, tenderness, and subtle flavor.
All-purpose flour: Provides structure and keeps the crumb soft instead of dense.
Baking powder: Gives the loaf that lovely rise and light texture.
Baking soda: Teams up with the baking powder to ensure the bread bakes up beautifully.
Salt: Balances sweetness and enhances all the other flavors—don’t skip it!
Ground cinnamon: Adds warmth and that classic cozy flavor we all love in Zucchini Bread.
Ground nutmeg: Just a hint brings a subtle, aromatic note that works wonders here.
Unsalted butter, melted and cooled: Butter gives a rich, delicious flavor while keeping the loaf moist.
Vegetable oil: Makes for extra-moist slices and a lovely tender crumb.
Granulated sugar: Sweetens the bread and helps create a golden crust.
Packed light brown sugar: Adds a touch of caramel richness and keeps things moist.
Large eggs: Bind everything together and add a little extra rise.
Vanilla extract: Rounds out the flavors with gentle, fragrant sweetness.
Chopped walnuts or pecans (optional): Stir in some nuts for crunch and earthy flavor, or leave them out for a nut-free loaf.

How to Make Zucchini Bread

Step 1: Prep the Oven and Pan

Start by preheating your oven to 350°F (175°C) so it’s ready when you are. Generously grease and flour a 9×5-inch loaf pan. This step helps your Zucchini Bread release beautifully without sticking and gives that lovely, golden crust we all crave.

Step 2: Grate and Squeeze the Zucchini

Grate about two medium zucchinis until you have 2 cups worth. Next, place the grated zucchini in a clean kitchen towel and gently squeeze out the extra moisture. You want the zucchini to be damp, not dripping, which prevents the bread from being soggy but keeps it moist.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This ensures all the spices are evenly distributed and the leaveners are ready to work their magic.

Step 4: Combine Wet Ingredients

Grab a large bowl and whisk the melted butter, oil, granulated sugar, and brown sugar together until smooth and glossy. Whisk in the eggs, one at a time, and then add vanilla extract. The mixture should look creamy at this point—this will help give your Zucchini Bread its signature soft crumb.

Step 5: Fold in the Zucchini

Add your grated, squeezed zucchini into the wet mixture and gently fold to distribute it evenly. This step is where all that green goodness gets wrapped into every bite, adding color and moisture.

Step 6: Bring It All Together

Add the dry ingredients to the wet mixture and stir until just combined. Don’t overmix; a few streaks of flour are absolutely fine. If you’re using nuts, gently fold them in now. The batter will be thick and heavenly fragrant!

Step 7: Bake

Pour the batter into your prepared loaf pan and smooth the top. Slide it into the oven and bake for 50 to 60 minutes, until your kitchen smells irresistible and a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to finish cooling completely.

How to Serve Zucchini Bread

Garnishes

Dress up each slice by dusting with a light shower of powdered sugar, or spread a little softened butter or cream cheese on warm, thick slices. For extra crunch, scatter some toasted nuts on top or add a drizzle of honey right before serving.

Side Dishes

Zucchini Bread pairs beautifully with a hot cup of coffee or tea in the morning, or tuck a slice alongside yogurt and berries for a simple breakfast. In the afternoon, serve it with fruit or a glass of cold milk for a nostalgic snack.

Creative Ways to Present

For a playful twist, slice the loaf into cubes and serve as Zucchini Bread “croutons” with fruit salad. Wrap individual slices for lunchbox treats, or layer the bread with whipped cream and berries for a gorgeous dessert trifle at your next brunch gathering.

Make Ahead and Storage

Storing Leftovers

Once completely cool, wrap the loaf tightly in plastic wrap or an airtight container to keep it moist and fresh on your counter for up to three days. If your kitchen is warm or humid, pop it in the refrigerator to extend its shelf life a little longer.

Freezing

Zucchini Bread freezes like a dream! Simply wrap the whole loaf (or individual slices) tightly in plastic wrap, then place it in a zip-top freezer bag. Store in the freezer for up to three months—just thaw overnight in the fridge before enjoying.

Reheating

To bring back that just-baked flavor, warm slices gently in the microwave for 10–20 seconds or toast in a toaster oven. Add a pat of butter for an extra indulgent touch and enjoy every bite as if it’s fresh from the oven.

FAQs

Can I use whole wheat flour in this Zucchini Bread?

Absolutely! You can swap up to half the all-purpose flour with whole wheat for added nuttiness and fiber. Just keep in mind the texture may be a bit denser, but still delicious!

Do I need to peel the zucchini?

Nope, keep the peel on! The skin is thin, softens beautifully while baking, and adds lovely green flecks throughout your Zucchini Bread.

How do I know when the bread is done baking?

The classic toothpick test is your best friend here. Insert one into the center of the loaf; if it comes out clean or with just a few moist crumbs, your bread is ready. Overbaking can dry it out, so check a few minutes before the suggested time just in case.

What can I use instead of nuts?

If you prefer a nut-free loaf or need to avoid allergens, try adding chocolate chips, dried cranberries, or even shredded coconut for some fun texture and flavor twists.

Why does my bread sometimes sink in the middle?

This often happens if there’s too much moisture or if the bread wasn’t baked quite long enough. Be sure to squeeze out excess liquid from your zucchini and avoid overmixing the batter. Also, always check doneness with a toothpick before removing from the oven.

Final Thoughts

This truly is Zucchini Bread at its coziest and most irresistible—moist, flavorful, and just begging to be shared. Whether you’re making it for an easy breakfast, a lunchbox surprise, or to gift a friend, you’re guaranteed to win fans with every slice. Give it a try and watch your kitchen become everyone’s new favorite spot!

Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

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

Print Recipe

Description

This delicious zucchini bread is moist, flavorful, and perfect for any time of day. With warm spices and a hint of sweetness, it’s a versatile treat that is sure to become a favorite.

Ingredients

Scale

Zucchini Bread:

2 cups grated zucchini (about 2 medium)
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup unsalted butter, melted and cooled
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Prepare the zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine wet ingredients: In a large bowl, whisk the melted butter, oil, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, mix until combined.
Combine mixtures: Fold in the grated zucchini. Add the dry ingredients to the wet ingredients and stir until just combined.
Add nuts (optional): Gently fold in the nuts if using.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.