Soft, moist, and perfectly spiced, this Classic Zucchini Bread is an easy homemade treat made with fresh shredded zucchini, warm cinnamon, vanilla, and a touch of brown sugar.
It’s perfect for breakfast, an afternoon snack, or a simple homemade dessert. Serve it warm with butter or enjoy a slice with your morning coffee.
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Servings: 16 slices
Yield: 2 loaves
Difficulty: Easy
Ingredients
For the Zucchini Bread
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- ¾ cup (180 ml) vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups (about 240 g) shredded zucchini
- ½ cup (60 g) chopped walnuts or pecans, optional
Instructions
- Prepare the Zucchini
Wash the zucchini and grate it using the large holes of a box grater.
Gently press the shredded zucchini with a clean kitchen towel or paper towels to remove some of the excess moisture. Don’t squeeze it completely dry—the moisture helps keep the bread soft.
- Prepare the Oven
Preheat the oven to 325°F (165°C).
Grease two 8 × 4-inch loaf pans and line the bottoms with parchment paper for easy removal.
- Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Set aside.
- Mix the Wet Ingredients
In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
Stir in the shredded zucchini.
- Make the Batter
Gradually add the dry ingredients to the zucchini mixture.
Gently fold everything together just until no dry streaks remain.
Do not overmix, as this can make the bread dense instead of tender.
If using walnuts or pecans, gently fold them into the batter.
- Fill the Loaf Pans
Divide the batter evenly between the two prepared loaf pans.
Smooth the tops with a spatula.
- Bake
Bake for 50–60 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the tops begin browning too quickly, loosely cover the loaves with aluminum foil during the final part of baking.
- Cool
Let the zucchini bread cool in the pans for about 10–15 minutes.
Remove the loaves and transfer them to a wire rack to cool completely before slicing.
For the cleanest slices and best texture, allow the bread to cool fully before cutting.
Pro Tips
- Don’t squeeze the zucchini completely dry. A little moisture helps create a soft, moist loaf.
- Don’t overmix the batter. Mix only until the ingredients are combined.
- Use room-temperature eggs for a smoother batter.
- Check the bread with a toothpick rather than relying only on the timer.
- Let the loaves cool completely before slicing for the best texture.
Optional Add-Ins
Make this zucchini bread your own by adding:
- Chocolate chips
- Chopped walnuts
- Pecans
- Raisins
- Dried cranberries
- A little orange zest
For chocolate chips, gently fold about ½ cup into the finished batter.
Serving Suggestions
Enjoy a slice of zucchini bread:
- Warm with butter
- With cream cheese
- Alongside coffee or tea
- As an afternoon snack
- As a simple breakfast treat
Storage
Once completely cooled, wrap the bread tightly or place it in an airtight container.
Store at room temperature for up to 4 days.
For longer storage, wrap the loaf well and freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Do I need to peel the zucchini?
No. The zucchini can be grated with the skin on. The green flecks add color and make the finished bread look homemade.
Should I squeeze the zucchini?
Only gently. Removing some excess moisture helps prevent a gummy texture, but squeezing it completely dry can make the bread less moist.
Can I make this recipe into one large loaf?
Yes, but a larger loaf will need additional baking time. Use a toothpick inserted into the center to check for doneness.
Can I freeze zucchini bread?
Yes. Cool the loaf completely, wrap it tightly, and freeze it. Thaw at room temperature before slicing.
Recipe Notes
This classic zucchini bread is moist, lightly sweet, and warmly spiced. It’s an easy way to turn fresh zucchini into a delicious homemade loaf that the whole family will enjoy.