Zucchini Bread Recipe
There’s something incredibly comforting about the smell of freshly baked zucchini bread wafting through the kitchen. It takes me right back to my grandmother’s cozy kitchen, where she always seemed to have a loaf cooling on the counter. I’ll admit, as a kid, I was skeptical about vegetables in my dessert (weren’t vegetables just for dinner?). But one bite of her tender, spiced zucchini bread, with its perfect balance of sweetness and a hint of cinnamon, had me hooked. It’s a recipe I’ve been making—and tweaking—for years, and I’m excited to share it with you.
Zucchini bread is one of those magical recipes that feels indulgent but sneaks in a healthy ingredient. It’s the perfect way to use up those late-summer zucchinis that seem to multiply overnight in the garden. Moist, subtly spiced, and incredibly versatile, this bread is just as welcome at breakfast with a cup of coffee as it is for an afternoon snack. Whether you’re a seasoned baker or a beginner, this recipe is foolproof and endlessly customizable. Let’s dive in!
A little history behind zucchini bread
Zucchini bread, as we know it today, gained popularity in the United States during the 1960s and 70s, when home cooks embraced the trend of incorporating vegetables into baked goods. While zucchinis originated in the Americas, the practice of grating and baking them into quick breads has more modern roots, likely tied to the rise of quick bread recipes that use baking soda or powder instead of yeast. It’s an ingenious way to use surplus garden produce, and over the years, it’s evolved into a classic comfort food with countless variations. Sweet or savory, plain or loaded with mix-ins, zucchini bread is a blank canvas for creativity.
Let’s talk ingredients: what makes zucchini bread so special?
- Zucchini (2 cups, grated): The star of the show! Zucchini adds moisture and a tender texture to the bread. No need to peel it—just wash, grate, and lightly squeeze out excess liquid. If you’re short on zucchini, yellow squash works well, too. Plus, zucchini is rich in vitamins like C and A, so there’s a little bonus health boost in every slice.
- All-purpose flour (1 1/2 cups): This forms the structure of the bread. I sometimes swap half the amount for whole wheat flour for a nuttier flavor and added fiber. Gluten-free all-purpose blends also work well if you’re avoiding gluten.
- Baking soda (1 teaspoon) and baking powder (1/4 teaspoon): These ensure the bread rises beautifully and stays light. Be sure to check your leavening agents aren’t expired for the best results.
- Salt (1/2 teaspoon): A pinch of salt enhances the flavors and balances the sweetness.
- Cinnamon (1 teaspoon) and nutmeg (1/4 teaspoon, optional): These spices bring warmth and depth to the bread. Feel free to adjust the amounts or skip the nutmeg if it’s not your favorite.
- Eggs (2 large): Eggs provide structure and help bind the ingredients. For a vegan version, you can use flax eggs (1 tablespoon flaxseed meal + 2 1/2 tablespoons water per egg).
- Vegetable oil (1/2 cup): This keeps the bread moist. For a healthier twist, substitute with melted coconut oil or unsweetened applesauce.
- Sugar (1 cup): Granulated sugar gives sweetness, but brown sugar can be used for a richer, more caramel-like flavor. You can also try reducing the sugar slightly if you prefer a less sweet loaf.
- Vanilla extract (1 teaspoon): A hint of vanilla ties all the flavors together.
- Optional add-ins: Chopped walnuts or pecans, raisins, or chocolate chips can elevate the bread’s texture and flavor. I love adding dark chocolate chips for a touch of indulgence.

What tools do you need?
You don’t need fancy equipment to make zucchini bread, which makes it all the more approachable. Here’s what I recommend:
- 9×5-inch loaf pan: A standard loaf pan is perfect for this recipe. If you don’t have one, try using a muffin tin for zucchini muffins (just reduce the baking time to about 20-25 minutes).
- Box grater: A simple box grater works perfectly for grating zucchini. If you’re in a hurry, a food processor with a shredding blade will do the trick.
- Mixing bowls: You’ll need one large bowl for the dry ingredients and another for the wet.
- Whisk and spatula: A whisk helps mix the dry ingredients evenly, while a spatula makes folding the wet and dry ingredients together a breeze.
Step-by-step: how to make zucchini bread
Preheat and prep your pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a bit of oil or line it with parchment paper for easy removal. Trust me, parchment paper is a lifesaver if you’ve ever struggled to get a loaf out of the pan!
Grate your zucchini
Grab your box grater and shred two medium zucchinis. Lightly squeeze the grated zucchini over the sink or a bowl to remove excess moisture, but don’t go overboard—you want some of that moisture for a soft, tender loaf.
Mix the dry ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This step ensures the leavening agents and spices are evenly distributed.
Combine the wet ingredients
In another bowl, beat the eggs, then add the vegetable oil, sugar, and vanilla extract. Whisk until smooth and creamy. The mixture should look slightly glossy.
Add the zucchini
Stir the grated zucchini into the wet ingredients until it’s evenly distributed. The batter will start looking more like zucchini bread now!
Combine the wet and dry ingredients
Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix—overworking the batter can make the bread dense.
Fold in optional mix-ins
If you’re adding nuts, raisins, or chocolate chips, now’s the time to fold them in gently. I love the crunch of walnuts paired with the softness of the bread.
Bake to perfection
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing at this point—don’t be surprised if neighbors “accidentally” stop by.
Cool and enjoy
Once the bread is baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling completely before slicing helps the texture set and prevents crumbling.

Variations to try
- Gluten-free: Swap the all-purpose flour for a gluten-free baking blend.
- Vegan: Use flax eggs and replace the sugar with coconut sugar for a plant-based version.
- Low-carb: Substitute almond flour and a low-carb sweetener like erythritol.
- Seasonal twist: Add a handful of dried cranberries and orange zest for a festive holiday version.
- Savory option: Skip the sugar and spices, and add grated Parmesan, herbs, and a pinch of chili flakes for a savory loaf.
Serving and pairing ideas
Zucchini bread is delicious on its own, but I love serving it warm with a smear of butter or cream cheese. For a fancy brunch, slice it thick and top with a dollop of Greek yogurt and a drizzle of honey. Pair it with a side of fresh fruit or a latte for the ultimate comfort.
Drinks that complement zucchini bread
A cup of coffee or black tea is a classic pairing. If you’re in the mood for something different, try it with a chai latte—the spices pair beautifully with the cinnamon and nutmeg in the bread. For an evening treat, a glass of dessert wine like Moscato works surprisingly well.
Storing and reheating tips
Zucchini bread stays fresh for up to 3 days at room temperature if wrapped tightly. For longer storage, keep it in the fridge for up to a week or freeze slices individually for quick snacks. To reheat, pop a slice in the toaster or microwave for a few seconds.
Scaling the recipe
Need to make a smaller loaf? Halve the ingredients and use a mini loaf pan. Doubling the recipe works well, too—just bake in two pans and freeze one for later.
Encouragement to try it
There’s a reason zucchini bread has stood the test of time—it’s simple, satisfying, and endlessly adaptable. Give it a try, and make it your own with your favorite mix-ins or twists. Happy baking!

FAQs
1. Can I skip squeezing the zucchini?
You can, but the bread may turn out a bit wetter. A light squeeze helps balance moisture.
2. Can I use frozen zucchini?
Yes! Thaw and drain it first, then use as directed.
3. Can I make this without eggs?
Absolutely—flax eggs or chia eggs work well.
4. Why is my zucchini bread dense?
Overmixing the batter or too much moisture in the zucchini can cause density. Be gentle and precise!
5. Can I use other vegetables?
Yes! Try grated carrots or even a mix of zucchini and carrots for a fun twist.

Zucchini Bread Recipe
This easy zucchini bread recipe is perfectly moist, lightly spiced, and endlessly adaptable. Bake it today for a comforting treat!
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Ingredients
- 2 cups of grated zucchini: Fresh zucchini works best, and you don’t need to peel it. Simply wash and grate.
- 1 1/2 cups of all-purpose flour: For a healthier option, you can substitute part of the flour with whole wheat flour.
- 1 teaspoon of baking soda: This helps the bread rise and gives it a light texture.
- 1/4 teaspoon of baking powder: A small amount to ensure the bread has a perfect rise.
- 1/2 teaspoon of salt: Balances the sweetness and enhances the flavor.
- 1 teaspoon of ground cinnamon: Adds warmth and depth to the flavor.
- 1/4 teaspoon of ground nutmeg: Optional, but it adds a subtle spice that complements the zucchini.
- 2 large eggs: Acts as a binder and adds richness.
- 1/2 cup of vegetable oil: You can substitute with melted coconut oil for a different flavor.
- 1 cup of granulated sugar: You can also use brown sugar for a deeper flavor.
- 1 teaspoon of vanilla extract: Adds sweetness and enhances the overall flavor.
- Optional add-ins: Chopped nuts, raisins, or chocolate chips can be added for extra texture and flavor.
Instructions
Preheat and prep your pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a bit of oil or line it with parchment paper for easy removal. Trust me, parchment paper is a lifesaver if you’ve ever struggled to get a loaf out of the pan!
Grate your zucchini
Grab your box grater and shred two medium zucchinis. Lightly squeeze the grated zucchini over the sink or a bowl to remove excess moisture, but don’t go overboard—you want some of that moisture for a soft, tender loaf.
Mix the dry ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This step ensures the leavening agents and spices are evenly distributed.
Combine the wet ingredients
In another bowl, beat the eggs, then add the vegetable oil, sugar, and vanilla extract. Whisk until smooth and creamy. The mixture should look slightly glossy.
Add the zucchini
Stir the grated zucchini into the wet ingredients until it’s evenly distributed. The batter will start looking more like zucchini bread now!
Combine the wet and dry ingredients
Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix—overworking the batter can make the bread dense.
Fold in optional mix-ins
If you’re adding nuts, raisins, or chocolate chips, now’s the time to fold them in gently. I love the crunch of walnuts paired with the softness of the bread.
Bake to perfection
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing at this point—don’t be surprised if neighbors “accidentally” stop by.
Cool and enjoy
Once the bread is baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling completely before slicing helps the texture set and prevents crumbling.
Notes
Serving and pairing ideas
Zucchini bread is delicious on its own, but I love serving it warm with a smear of butter or cream cheese. For a fancy brunch, slice it thick and top with a dollop of Greek yogurt and a drizzle of honey. Pair it with a side of fresh fruit or a latte for the ultimate comfort.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Lunch