Zucchini Bread

Name: Zucchini Bread Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 cup vegetable oil; 2 cup sugar; 3 eggs; 2 cup zucchini (grated); 1/4 cup carrot (grated (optional)); 3 teaspoons vanilla extract; 3 cup all-purpose flour; 1 tbsp cinnamon; 1 teaspoon salt; 1 tsp baking soda; 1 tsp baking powder; 1/2 cup walnuts (optional)

This Zucchini Bread recipe is moist, tender, and packed with grated zucchini. The zucchini melts into the batter, adding natural moisture without an overpowering flavor, while the cinnamon adds a warm and cozy depth.

This is the version of Zucchini Bread I make most often, but if I want a lighter version, I’ll whip up this Healthy Zucchini Bread. Or if I want a little citrus twist, Lemon Zucchini Bread is another favorite.

Reasons to Love This Bread

Zucchini Bread is versatile and you can enjoy it as breakfast, a snack, or dessert—it’s perfect any time of day!
Packed with shredded zucchini, it’s a sneaky way to get more veggies into your diet.
You can make this bread in batches and freeze for a quick treat anytime you crave it!

Recipe Ingredients

Ingredients for Zucchini Bread on a table.

Zucchini: Adds moisture and a mild flavor, creating a tender texture.
Cinnamon: Offers a warm, aromatic spice that infuses the bread with a cozy, sweet-spicy flavor.
Walnuts: Provide a crunchy texture and a nutty, earthy flavor.

See the recipe card for full information on ingredients and quantities.

Variations

Add-Ins: Add 1-2 cups of chocolate chips for extra sweetness, or mix in ⅓ cup of cocoa powder to create Chocolate Zucchini Bread—Dutch-process cocoa is preferred for its rich flavor. Incorporate 2 teaspoons of lemon zest for a bright lemony flavor, or gently fold in a cup of fresh blueberries before baking. For a seasonal treat, mix in 1 cup of canned pumpkin puree and 3 teaspoons of pumpkin pie spice.
Topping Options: Top slices with honey butter by mixing ½ cup softened butter with 2 tablespoons of honey. Spread cream cheese frosting over the cooled loaf for a tangy finish. Dust the cooled loaf with powdered sugar for an elegant touch. Alternatively, you can mix chopped walnuts or pecans with brown sugar and butter to create a nut-streusel topping.

How to Make Zucchini Bread

Step 1: Preheat your oven to 350°F (175°C).

Step 4: Combine flour, cinnamon, baking soda, baking powder, and salt. One cup at a time, gently fold into wet ingredients and stir.

Step 5: Add nuts to the mixture or divide the batter and pour into the pans, sprinkling nuts on top.

Batter poured into the loaf pan and muffin pan.

Step 6: Bake loaves for 60 minutes or until a cake tester inserted into the center comes out clean (muffins take 20-25 minutes).

Zucchini muffins and a whole loaf of zucchini bread on a cooling rack.

Expert Tips

Squeezing Water Out of Zucchini: Zucchini naturally has a lot of water, giving this bread a moist consistency. Squeeze out excess moisture after shredding using a cheesecloth/thin towel or let it sit in a bowl for a few minutes.
Don’t Overmix the Batter: Fold in the dry ingredients gently and mix just until combined to avoid tough, rubbery bread.

Frequently Asked Questions

How do I shred and peel zucchini?

A lot of people prefer to grate the zucchini with a simple box grater. This is effective and simple enough to do.

Can I use frozen zucchini?

Yes, you can use frozen zucchini, but let it defrost completely and then squeeze out all excess water. Be aware that it may not have the same fresh taste as fresh zucchini.

Storage Info

STORE Zucchini Bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To FREEZE, wrap the loaves tightly in plastic wrap and foil or freezer bags, and store them for up to 3 months.

REHEAT individual slices in the microwave for 15-20 seconds or warm the whole loaf in a 350°F (175°C) oven for 10 minutes, wrapped in aluminum foil to maintain moisture.