Ready to use up that garden bounty? This Zucchini Bread Recipe will quickly become your go-to whenever you’ve got extra squash—or simply crave a perfectly moist, cinnamon-laced treat! Each slice is soft, tender, and just sweet enough, bursting with flecks of zucchini and warm spice. Whether slathered with butter for breakfast or dressed up as a comforting dessert, you’ll love the way this easy quick bread tastes and makes your kitchen smell absolutely incredible.

Ingredients You’ll Need

One of the best things about making zucchini bread is that the ingredients are straightforward, pantry-friendly, and all play a special part. Each element adds its own flair—structure, sweetness, spice, or a pop of color—which is what transforms a humble squash into an unforgettable loaf!

Grated zucchini: The star of the show; it keeps the bread moist and adds pretty green flecks without an overwhelming flavor.
All-purpose flour: Gives the bread structure while still allowing for a tender, cake-like crumb.
Baking soda & baking powder: These leavening agents help the loaf rise beautifully and give it a light texture.
Salt: Balances sweetness and enhances all those cozy spices.
Ground cinnamon: Adds warmth and classic spiced-zucchini-bread aroma.
Ground nutmeg: Offers a subtle nutty sweetness that pairs perfectly with zucchini.
Vegetable oil: Makes for an ultra-moist crumb without overpowering the delicate flavors.
Granulated sugar: Sweetens the loaf, letting the zucchini and spices shine.
Brown sugar: Adds a hint of caramel-like depth and extra moisture.
Eggs: Help bind everything together while keeping the texture nice and tender.
Vanilla extract: Boosts flavor and rounds out the sweetness with lovely notes of vanilla.
Chopped walnuts or pecans (optional): For a satisfying crunch and toasty flavor, these are a tasty finishing touch (but the bread is wonderful without them too!).

How to Make Zucchini Bread Recipe

Step 1: Prep Your Pan and Oven

First things first, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper—this ensures your Zucchini Bread Recipe releases easily later. A properly prepared pan is the secret to a gorgeous loaf that doesn’t stick!

Step 2: Combine Dry Ingredients

Grab a large mixing bowl and whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mixing your dry ingredients well now means the leaveners and spices will be perfectly distributed, giving every slice maximum flavor and a lofty rise.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until everything is completely combined and smooth. Adding both sugars gives you the best sweet flavor and sumptuous texture—plus, the vanilla makes the loaf smell incredible even before it goes in the oven!

Step 4: Add the Zucchini

Stir the freshly grated zucchini into your wet mixture. For best results, lightly squeeze out any excess moisture with a clean kitchen towel; this small step helps avoid a soggy loaf and ensures your Zucchini Bread Recipe turns out just right every time.

Step 5: Bring it All Together

Pour the dry ingredients into the wet mixture and stir gently until just combined. If you want extra crunch and nutty flavor, now’s the time to fold in the walnuts or pecans. Take care not to overmix—stop as soon as you don’t see any big streaks of flour left. This is the secret to that perfectly tender crumb!

Step 6: Bake to Perfection

Pour your batter into the prepared loaf pan and smooth the top with a spatula. Slide it into the oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, or with just a few moist crumbs. Let your masterpiece cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

How to Serve Zucchini Bread Recipe

Garnishes

A warm slice of this Zucchini Bread Recipe is wonderful all on its own, but a finishing touch can make it extra special. Try a slather of creamy butter, a drizzle of honey, a dusting of powdered sugar, or even a bit of cream cheese for cheesecake vibes. For a brunch-worthy look, sprinkle chopped nuts on top right after baking!

Side Dishes

This sweet bread pairs beautifully with a hot cup of coffee or tea for breakfast, or alongside fresh fruit salad for a brunch spread that everyone will rave about. You can even go savory—think a slice next to scrambled eggs or plain Greek yogurt.

Creative Ways to Present

For a charming twist, cut your Zucchini Bread Recipe into thick slices and toast them gently for a few minutes until the edges turn golden and crisp. Or, cube it up and use as the base of a festive bread pudding or trifles. Mini loaves make delightful gifts—wrap them in parchment and tie with a colorful ribbon!

Make Ahead and Storage

Storing Leftovers

If by some miracle you have any leftovers, store your Zucchini Bread Recipe in an airtight container at room temperature for up to 3 days. It retains its moisture and flavor beautifully, making it the perfect grab-and-go snack or breakfast all week.

Freezing

This bread is made for freezing! Once completely cooled, wrap the loaf or individual slices tightly in plastic wrap, then place in a freezer bag. It’ll keep perfectly for up to three months—meaning a cozy treat is always just moments away.

Reheating

Craving a warm slice? Gently reheat zucchini bread in the microwave for 10-15 seconds or toast a slice in your toaster oven until just warmed through. It tastes as delicious as the day it was baked and fills your kitchen with that homey, cinnamon-spiced aroma all over again.

FAQs

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

Absolutely! Whole wheat flour will make the Zucchini Bread Recipe a bit heartier and give it a nutty flavor. I recommend swapping half the flour with whole wheat for best texture, and maybe adding a tablespoon or two of milk if the batter feels dry.

Do I need to peel the zucchini first?

No need to peel! The thin green skin is tender and actually adds lovely little flecks of color throughout the bread. Just wash and trim the ends before grating.

Can I make this recipe gluten-free?

Yes—use your favorite measure-for-measure gluten-free flour blend in place of the all-purpose flour. The Zucchini Bread Recipe works beautifully with gluten-free flour; just make sure your blend includes xanthan gum for the best structure.

What if I don’t have brown sugar?

If you’re out of brown sugar, simply use all granulated sugar and add an extra teaspoon of vanilla extract for depth. The bread will still come out tasty, though a touch less rich.

How can I tell when the bread is done baking?

The surefire test: insert a toothpick into the center of the loaf. If it comes out clean or with just a couple of moist crumbs, your Zucchini Bread Recipe is ready. If it’s still sticky or wet, bake for a few more minutes, checking again often.

Final Thoughts

There’s just something extra soulful about baking a loaf of zucchini bread—watching simple ingredients come together into a treat that disappears faster than you’d believe! If you haven’t tried this Zucchini Bread Recipe yet, grab a couple of zucchinis and bake up some smiles. I know you’ll be reaching for this recipe again and again!

Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 29 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This Zucchini Bread recipe is a delightful way to enjoy the abundance of summer zucchinis. Moist and flavorful, this easy quick bread is perfect for breakfast or as a sweet treat. Packed with grated zucchini and warm spices, it’s a must-try recipe for any baking enthusiast.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients:

2 cups grated zucchini (about 2 medium)
1/2 cup vegetable oil
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract

Optional Add-In:

1/2 cup chopped walnuts or pecans

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
Prepare the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mix the wet ingredients: In another bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla until well combined. Stir in the grated zucchini.
Combine the mixtures: Add the dry ingredients to the wet mixture and stir just until combined. Fold in the nuts if using.
Bake: Pour the batter into the prepared loaf pan, smooth the top, and bake for 50–60 minutes until a toothpick inserted into the center comes out clean.
Cool and serve: Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Notes

To prevent soggy bread, lightly squeeze the excess moisture out of the grated zucchini before adding it to the batter.
This bread freezes well—wrap tightly and store for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American