The Best Zucchini Bread Recipe

Zucchini bread is one of those recipes that instantly makes a kitchen feel warm and inviting. The smell of cinnamon and vanilla fills the air, and before you know it, you’re slicing into a perfectly moist loaf. This recipe has been my go-to for years, and no matter how many times I make it, it never disappoints. Whether you’re trying to use up an abundance of summer zucchini or just craving a sweet yet wholesome treat, this bread is the answer.

The Best Zucchini Bread Recipe

A little zucchini bread nostalgia

The first time I made zucchini bread, I was skeptical. I mean, vegetables in dessert? It felt like something my mom would trick me into eating as a kid. But one bite of that soft, perfectly spiced loaf changed everything. I remember pulling it out of the oven, letting it cool just enough to slice, and then taking that first warm, buttery bite. The slightly caramelized edges, the rich brown sugar flavor, and the subtle zucchini sweetness—it was love at first taste. Now, every time I bake a loaf, it brings me right back to that moment, standing in my kitchen, completely amazed that shredded zucchini could create something so delicious.

Why zucchini bread is a classic

Zucchini bread has been around for decades, and for good reason. It’s incredibly easy to make, requires no fancy ingredients, and always turns out soft and flavorful. The recipe likely originated in the U.S. during the Great Depression when home bakers got creative with whatever ingredients were available. Since zucchini is naturally moist and mild in flavor, it became the perfect addition to quick breads. Over time, variations have popped up—some with nuts, others with chocolate chips, and even a few healthier versions. But this classic recipe sticks to the basics, proving that sometimes, simple really is best.

Let’s talk ingredients (and a few handy swaps)

Flour

All-purpose flour gives this bread structure, but you can swap in whole wheat flour for a heartier texture. I sometimes do a 50/50 mix for a slightly nuttier flavor.

Baking powder & baking soda

These two work together to help the bread rise. Make sure they’re fresh—old leavening agents won’t give you the lift you need.

Salt

A little salt enhances all the sweet flavors. I always use kosher salt, but table salt works too (just use slightly less).

Sugars

Light brown sugar gives the bread a deep, caramel-like sweetness, while granulated sugar keeps it light. If you’re out of brown sugar, mix a tablespoon of molasses with white sugar for a quick substitute.

Vegetable oil

Oil makes the bread super moist. Canola is my go-to, but coconut oil works well if you like a hint of coconut flavor.

Vanilla extract

Vanilla ties everything together. Use the good stuff—it makes a difference.

Eggs

Eggs help bind the batter. Room temperature eggs mix in more smoothly, so I take mine out of the fridge about 30 minutes before baking.

Zucchini

The star of the show! No need to peel it—just grate and gently press out the excess moisture. You want it to stay a little damp to keep the bread from drying out.

The Best Zucchini Bread Recipe

The tools you’ll need

  • A loaf pan (9×5 or 8½×4½) for the perfect shape
  • A box grater for shredding the zucchini (or a food processor if you want to speed things up)
  • Mixing bowls for combining the ingredients
  • A spatula for folding everything together
  • A toothpick to check for doneness

Step-by-step: Making the perfect zucchini bread

Step 1: Prep your pan and oven

Preheat your oven to 350°F. Grease your loaf pan with non-stick spray or butter and flour. This prevents sticking and makes for an easy release.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and both sugars. This ensures everything is evenly distributed.

Step 3: Add the wet ingredients

Pour in the oil, vanilla, and eggs. Stir until the batter is thick—this is normal! The magic happens when the zucchini gets added.

Step 4: Fold in the zucchini

Add the shredded zucchini and stir. The moisture from the zucchini will loosen the batter, making it easier to pour into the pan.

Step 5: Bake to perfection

Pour the batter into the prepared pan and bake for 65-75 minutes. The top should be a deep golden brown. If it starts to get too dark, loosely tent it with foil for the last 10-15 minutes.

Step 6: Cool before slicing

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack. I know it’s tempting, but slicing too soon can make it crumble.

The Best Zucchini Bread Recipe

Variations and fun twists

  • Chocolate chip zucchini bread: Fold in ¾ cup of chocolate chips for a sweeter version.
  • Nutty zucchini bread: Add ½ cup of chopped walnuts or pecans for a crunchy texture.
  • Spiced zucchini bread: Mix in a teaspoon of cinnamon and a pinch of nutmeg for a cozy, fall-inspired flavor.
  • Gluten-free option: Swap the flour for a 1:1 gluten-free blend.
  • Vegan zucchini bread: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and substitute the sugar with maple syrup.

How to serve and store zucchini bread

Serving ideas

  • Warm with butter and honey for breakfast
  • Topped with cream cheese for a decadent treat
  • Sliced and toasted for a slightly crunchy texture

Drink pairings

  • A cup of coffee for a perfect morning pairing
  • Chai tea for a spiced, cozy vibe
  • A cold glass of milk for a nostalgic feel

Storing and freezing tips

Store at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate for up to a week. Want to freeze it? Wrap slices in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temp or pop a slice in the toaster!

Adjusting for different serving sizes

Want to make muffins instead? Divide the batter into a greased muffin tin and bake at 350°F for 20-25 minutes. If you’re doubling the recipe, use two loaf pans instead of one large pan—it bakes more evenly that way.

The Best Zucchini Bread Recipe

Common questions

1. Why is my zucchini bread dense?
Overmixing the batter can make it heavy. Stir just until everything is combined.

2. Can I use frozen zucchini?
Yes! Just thaw it and squeeze out excess moisture before adding it to the batter.

3. Why is my loaf taking longer to bake?
Ovens vary, and zucchini moisture levels can affect baking time. Keep checking with a toothpick.

4. Can I make this recipe without eggs?
Yes, flax eggs or applesauce work as good substitutes.

5. What if I don’t have a loaf pan?
You can bake it in a square cake pan or muffin tins—just adjust the baking time.

This zucchini bread is one of my absolute favorites, and I hope it becomes a staple in your kitchen too. Try it as written or experiment with your own twist—either way, you’re in for a treat!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This zucchini bread recipe is moist, easy, and packed with flavor! Perfect for breakfast or a snack.

  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (200 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • ¾ cup (164 g) vegetable oil, I use canola
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 2 ½ cups grated zucchini, gently press out excess moisture with hands, but don’t aggressively squeeze

Instructions

Step 1: Prep your pan and oven

Preheat your oven to 350°F. Grease your loaf pan with non-stick spray or butter and flour. This prevents sticking and makes for an easy release.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and both sugars. This ensures everything is evenly distributed.

Step 3: Add the wet ingredients

Pour in the oil, vanilla, and eggs. Stir until the batter is thick—this is normal! The magic happens when the zucchini gets added.

Step 4: Fold in the zucchini

Add the shredded zucchini and stir. The moisture from the zucchini will loosen the batter, making it easier to pour into the pan.

Step 5: Bake to perfection

Pour the batter into the prepared pan and bake for 65-75 minutes. The top should be a deep golden brown. If it starts to get too dark, loosely tent it with foil for the last 10-15 minutes.

Step 6: Cool before slicing

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack. I know it’s tempting, but slicing too soon can make it crumble.

Notes

How to serve and store zucchini bread

Serving ideas

  • Warm with butter and honey for breakfast
  • Topped with cream cheese for a decadent treat
  • Sliced and toasted for a slightly crunchy texture

Drink pairings

  • A cup of coffee for a perfect morning pairing
  • Chai tea for a spiced, cozy vibe
  • A cold glass of milk for a nostalgic feel
  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 65-75 minutes
  • Category: Lunch

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star