There’s something comforting about a warm slice of homemade zucchini bread. It’s soft, moist, and lightly sweet, with hints of cinnamon and vanilla that make the whole kitchen smell incredible. What makes it special is how simple it is—no fancy equipment, no complicated steps—just a humble loaf packed with flavor and a little secret: shredded zucchini that disappears into the batter, adding natural moisture without tasting like vegetables.
Whether you have an overflowing summer garden, want a cozy breakfast loaf, or need a quick homemade treat, this zucchini bread recipe is your go-to.
Ingredients You’ll Need
This classic recipe uses pantry staples and one fresh zucchini.
- 2 cups grated zucchini (about 1 medium, unpeeled)
- 2 cups all-purpose flour
- 1 cup granulated sugar (or swap with ½ cup brown sugar + ½ cup white sugar for deeper flavor)
- 2 large eggs
- ½ cup vegetable oil (or substitute with melted butter or applesauce for a lighter version)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ½ cup chopped nuts (optional – walnuts or pecans work best)
Step-by-Step Instructions
1. Prep Oven & Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
2. Prepare the Zucchini
- Grate zucchini with a box grater.
- No need to peel—those green flecks add color.
- If your zucchini is very watery, gently blot with paper towels.
3. Mix Wet Ingredients
- In a large bowl, whisk together eggs, sugar, oil, and vanilla.
- Stir in grated zucchini until well combined.
4. Mix Dry Ingredients
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
5. Combine & Add-Ins
- Slowly fold dry ingredients into wet mixture.
- Stir gently until just combined (overmixing makes tough bread).
- Fold in nuts, chocolate chips, or dried fruit if using.
6. Bake
- Pour batter into loaf pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Slice
- Let loaf cool in the pan for 10 minutes.
- Remove and cool completely on a wire rack before slicing.
Expert Baking Tips
- Don’t overmix: Stir just until flour disappears for a tender crumb.
- Grease the pan well: Prevents sticking.
- Check early: Ovens vary—start checking at 50 minutes.
- Prevent over-browning: Tent with foil if the top darkens too quickly.
- Cool fully: Warm slices crumble easily—patience pays off.
Variations to Try
- Chocolate Chip Zucchini Bread – swap nuts for ½ cup chocolate chips.
- Healthy Zucchini Bread – reduce sugar to ¾ cup, use half whole wheat flour, and applesauce instead of oil.
- Lemon Zucchini Bread – add 1 tbsp lemon zest + drizzle with lemon glaze.
- Vegan Zucchini Bread – replace eggs with flax eggs, use coconut oil.
- Zucchini Muffins – bake in muffin tins for 20–22 minutes.
Serving Ideas
- Spread with butter or cream cheese.
- Warm and drizzle with honey or maple syrup.
- Toast slices and serve with coffee or tea.
- Use leftovers for French toast-style zucchini bread.
Storage & Freezing Guide
- Room Temperature: Store in airtight container up to 3 days.
- Refrigerator: Wrap tightly, lasts up to 1 week.
- Freezer: Slice, wrap individually, and freeze up to 3 months. Reheat in toaster or microwave.
Nutrition Facts (per slice, 10 servings)
- Calories: 150 kcal
- Carbs: 22 g
- Fat: 6 g
- Protein: 3 g
- Fiber: 1 g
- Sugar: 12 g
FAQs
Do I need to peel zucchini for zucchini bread?
No—leave the skin on. It softens while baking and adds pretty green flecks.
Why is my zucchini bread soggy?
Likely too much zucchini moisture. Gently blot shredded zucchini if it’s very wet.
Can I make zucchini bread gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend.
Can I freeze zucchini bread?
Absolutely. Slice, wrap, and freeze for up to 3 months. Perfect for quick breakfasts.
Can I reduce the sugar?
Yes, but lowering too much may affect moisture and texture. Try swapping part of the sugar with applesauce.
Wrap-Up
This homemade zucchini bread recipe is everything you want in a quick bread: easy to make, wonderfully moist, and endlessly adaptable. With just a few pantry staples and one fresh zucchini, you can bake a loaf that’s perfect for breakfast, snacking, or gifting.
It’s the kind of recipe you’ll come back to every summer—and maybe all year round. Try it once, and it might just become your new family favorite.
