There’s nothing like warm, homemade zucchini bread fresh from the oven. It’s moist, full of cinnamon and vanilla, and the perfect way to use up extra zucchini from the garden or market.
My family loves this recipe as is or even as french toast, it’s simple, flavorful, and never dry. I’ll even use yellow squash for it as well!
This zucchini bread turns out beautifully every time, tender inside with a lightly crisp edge. The grated zucchini melts right into the batter, adding moisture without tasting like veggies. It’s delicious for breakfast, snack time, or even dessert.
You can make it plain, or stir in chocolate chips, nuts, or even do a glaze over the top.
Quick Bites About This Recipe
Flavor: Soft, moist bread with warm cinnamon spice and sweet vanilla.
Make Ahead: I will often shred the zucchini in advance. You can even use frozen shredded zucchini, just defrost and remove excess moisture.
Freezer Friendly: Freezes beautifully for 3-4 months.
Variations & Substitutions: Add chocolate chips, walnuts, or pecans for extra flavor and crunch.
Zucchini Bread Ingredients
- All-purpose flour: The base for a tender crumb. If measuring with cups, spoon and level, or weigh for accuracy.
- Salt: Balances the sweetness and enhances the flavor.
- Baking soda and baking powder: Works together to help the loaves rise and stay fluffy.
- Cinnamon and nutmeg: Give that cozy, classic flavor. Don’t skip the cinnamon! I love and it makes the bread smell amazing. You could also use pumpkin pie spice.
- Eggs: Binds everything and add moisture.
- Vegetable oil: Keeps the texture soft and moist. You can use melted butter or neutral oil like avocado oil too.
- Granulated sugar: Sweetens and helps create a soft crumb.
- Vanilla extract: Adds warmth and depth to the flavor.
- Zucchini: Grated fresh zucchini adds moisture. No need to peel; just grate and gently squeeze out excess water if it’s very wet.
How to Make Zucchini Bread
- Start by preheating your oven to 350°F (180°C). Grease two 8×4-inch loaf pans with butter or dairy-free butter.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Set aside.
- In another bowl, whisk the eggs, oil, sugar, and vanilla until the mixture looks smooth and slightly thickened.
- Add the dry ingredients to the wet mixture and stir until just combined — don’t overmix or the bread can become dense.
- Fold in the grated zucchini and any mix-ins like chocolate chips or nuts. The batter should be thick but pourable.
- Divide the batter evenly between the prepared pans. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
- Let the loaves cool in the pans for about 15 minutes, then transfer them to a wire rack to cool completely before slicing.
Storing and Reheating (If There’s Any Leftovers!)
Room Temperature: Place into an airtight container and enjoy within 2-3 days.
Refrigerate: Store up to 5 days for longer freshness.
Freeze: Wrap each loaf or slices in plastic wrap or into an airtight container then freeze up to 3-4 months. Thaw at room temperature.
How to Serve Zucchini Bread
Slice and serve plain, with butter, or a little cream cheese. It’s delicious slightly warmed or even toasted the next day. Pair it with coffee or tea for an easy breakfast or afternoon treat. We also like to enjoy it as zucchini bread french toast!
Recipe Tips and Notes
- Don’t over mix the batter once the dry ingredients are added, that keeps the bread soft and tender.
- If your zucchini is very watery, lightly squeeze out the excess moisture before adding it.
- To test for doneness, insert a toothpick into the center, it should come out mostly clean with minimal crumbs.
- This recipe makes two loaves, so you can enjoy one now and freeze one for later.
Zucchini Bread
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step by step recipe video
Ingredients
- 3 cups all-purpose flour 375g
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3 large eggs
- 1 cup vegetable oil 236ml, or avocado oil
- 2 cups granulated sugar 400g
- 1 tablespoon vanilla extract
- 2 cups zucchini grated, 226g
Instructions
- Preheat the oven to 350°F (180°C). Grease two 8×4-inch loaf pans and set aside.
- In a large bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, and nutmeg.3 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons baking soda, 1/2 teaspoon baking powder, 1 tablespoon ground cinnamon, 1/4 teaspoon nutmeg
- In another bowl, whisk eggs, oil, sugar, and vanilla until smooth.3 large eggs, 1 cup vegetable oil, 2 cups granulated sugar, 1 tablespoon vanilla extract
- Add dry ingredients to wet mixture and stir until just combined.
- Fold in grated zucchini (and chocolate chips or nuts if using).2 cups zucchini
- Divide batter evenly between pans and bake 45–50 minutes, or until a toothpick comes out mostly clean.
- Cool in pans 15 minutes, then remove and cool completely on a wire rack.
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Notes
- Substitutions: Add 1 cup chocolate chips, walnuts, or pecans for extra flavor and texture.
- Storage: Wrap tightly and store at room temperature up to 3 days or refrigerate up to 5.
- Freeze: Wrap in plastic and foil; freeze up to 2 months.
- Reheat: Warm slices in the microwave for 10–15 seconds or toast lightly before serving.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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