Basic Zucchini Bread

This post may contain affiliate links. Read the full disclosure here.

This zucchini bread recipe is so tender and moist with warm hints of cinnamon. It comes together quickly and freezes well so you can make a few loaves to save for later!

side view of open face zucchini bread on marble cutting board

Zucchini bread recipe

I have a honey nut zucchini bread on the blog that is one of the first recipes I ever shared. While that recipe is good, it’s not a classic.

Today’s zucchini bread is simple yet tasty. It’s moist like my favorite banana bread and it’s the perfect way to use up the zucchini from the garden.

I know it’s hot and the last thing you want to do right now is turn on the oven. But, trust me, this bread is worth it! Plus, it freezes beautifully so you can make a few loaves to stash away for later.

I tested this recipe vigorously to end up with, what I think, is the perfect loaf. It’s moist and spongy with hints of cozy cinnamon. It goes perfectly with that morning cup of coffee.

Why this recipe works

  • Eggs and oil are the only fat in this recipe. The two together yield a phenomenally tender and moist bread.
  • Both white and brown sugar are used as sweeteners. The brown sugar adds depth to the flavor as well as more moisture.
  • The bread isn’t overly sweet! I opted to use just under 1 cup of sugar. This was a pleasant balance.
  • The recipe comes together using the muffin method. It’s quick and requires few tools.
overhead of zucchini bead next to two slices

Homemade zucchini bread ingredients

You don’t need a ton of ingredients to make this amazing bread.

  • Fat: Eggs and oil are the only fats needed. The eggs should be at room temperature for easier mixing.
  • Sugar: White and light brown sugar offers the best flavor and sweetness.
  • Spices: Pure vanilla, ground cinnamon, and salt are added for additional flavor.
    • Zucchini bread will taste like the spices you add. So feel free to play around with different flavors. Try adding ginger or nutmeg!
  • Leavening: Baking powder and baking soda are used to give the bread rise.
  • Flour: All-purpose flour is best for quick bread.
  • Zucchini: You need about 2 medium zucchini and I find it’s best to grate them with a box grater.

To make this bread you’ll need:

Zucchini bread add-ins

One thing I love about this recipe is you can switch it up by adding your favorite mix-ins. Try it with 1 cup of chocolate chips, chopped chocolate, raisins, or nuts.

side view of zucchini bread with two slices take out

How to make zucchini bread

This recipe is simple and straight forward! You only need one mixing bowl and two utensils.

The batter – The batter comes together using the muffin method for mixing. This is where you mix the wet ingredients together and the dry ingredients together. Then, the two are combined using a few stirs as possible.

Before you begin make sure to prep the baking pan and preheat the oven. You want to let the oven heat for at least 30 minutes before you begin making the bread.

zucchini shredded with box grater

Step 1: Mix the wet ingredients

Whisk the eggs, oil, vanilla, and both sugars together in a large mixing bowl. Then stir in the grated zucchini.

*Make sure you used a box grater to finely shred the zucchini or the bread will be dry. I tested a mandoline but the zucchini didn’t release enough moisture into the bread.

process shots showing wet ingredients mixed in glass bowl

Step 2: Mix the dry ingredients

You can use a separate bowl and whisk flour, cinnamon, salt, baking powder, and baking soda together. Or you can use a fine-mesh sieve and sift them into the wet ingredients.

I like to use the sieve but either way will work.

dry ingredients for zucchini bread in glass bowl with whisk

Step 3: Combine wet and dry ingredients

Use a silicone spatula and stir the dry ingredients into the wet ingredients just until no streaks of dry flour are visible. Take care not to overmix or the bread will be tough.

process shots showing how to make zucchini bread

Step 4: Bake

Transfer the batter to a greased 9×5 loaf pan and bake for 50-60 minutes at 325°F.

Bake until the center bounces back when lightly pressed. The bread should have a dark golden crust.

Let the bread cool in the pan for 20 minutes then turn it out onto a wire rack. Allow the bread to cool completely before slicing.

overhead of zucchini bread in pink loaf pan with pale blue napkin

How to make zucchini muffins

This recipe is perfect for making into muffins!

  1. Line a 12-cup muffin pan with paper liners and heat the oven to 375°F.
  2. Make the batter as directed and divide it among the prepared muffin pan.
  3. Bake for 20-25 minutes until browned and the centers bounce back when pressed lightly.

How to store zucchini bread

Keep the bread covered tightly and store it at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Or freeze the bread for up to 3 months. Thaw it in the refrigerator overnight and bring to room temperature before serving.

If you like this recipe, you’ll love these other tasty zucchini recipes:

Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.

Please take a moment to follow me on InstagramPinterestFacebookYoutube or sign up for my free newsletter to never miss the newest recipes and blog updates.

You can also shop my favorite baking tools. Thank you so much for your support!

overhead of zucchini bead next to two slices

Zucchini Bread

Yield: 1 loaf/10 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This homemade zucchini bread is made with brown and white sugar, pure vanilla, and warm cinnamon. It's the perfect way to use up those summer zucchini!

Switch it up by adding your favorite mix-ins or bake the batter into muffins! See recipe notes.


  • 2 eggs
  • ½ cup (120 ml) vegetable oil, canola oil or melted coconut oil can be used
  • ½ cup (100 g) granulated sugar
  • ⅓ cup (70 g) light brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cup (181 g) shredded zucchini - SEE NOTE 1
  • 1 ⅔ cups (216 g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt


  1. Position the oven rack to the lower-third position. (Just below the center of the oven.) Preheat the oven to 325°F. Grease a 9x5 loaf pan; set aside.
  2. In a large mixing bowl, whisk the eggs, oil, both sugars, and vanilla together until well combined. Whisk in the zucchini.
  3. In a separate bowl, add the flour, cinnamon, baking powder, baking soda, and salt. Whisk together until well combined.
  4. Add the flour mixture to the zucchini mixture. Using a silicone spatula, gently stir just until there are visible streaks of dry flour.
  5. Transfer the batter to the prepared pan and bake for 50-60 minutes, until golden brown and a toothpick inserted near the center comes out clean.
  6. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.


  1. Shred the zucchini with a box grater. This will yield the best results.
  2. Mix in 1 cup of chopped chocolate/chips, raisins, or nuts if desired.

Make muffins

  1. Line a 12-cup muffin pan with paper liners and heat the oven to 375°F.
  2. Make the batter as directed and divide it among the prepared muffin pan.
  3. Bake for 20-25 minutes until browned and the centers bounce back when pressed lightly.

Make ahead tip

  1. Keep the bread covered tightly and store at room temperature for up to 4 days or in the refrigerator for up to 1 week.
  2. The bread can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 254Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 210mgCarbohydrates: 33gFiber: 1gSugar: 16gProtein: 4g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!

Mention @introvertbaker or tag #introvertbaker!

Similar Posts

Leave a Reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I’m glad I found you! Can’t wait to try this! What are your instructions for high altitudes? My quick breads tend to fall!! Also, what size scoop do you use? Thanks!

    1. Hi Libbi! Unfortunately, I’m not experienced with high-altitude baking so I can’t give specific baking instructions.

  2. I made this bread yesterday and it is so delicious, it’s just sweet enough and tastes heavenly. I didn’t modify the base recipe, but I did add one cup of chopped walnuts and a half teaspoon of nutmeg. It turned out perfect at 55 minutes. I toasted two slices this morning with a little dairy-free butter on top and ate it while I drank my coffee. I’m definitely keeping this recipe to make again.

  3. Thanks for the recipe– looks great! Can’t wait to try it! For the shredded zucchini, do I need to squeeze out the moisture or is it ok to leave it in?

      1. Thank you!

      2. Just tried this with squash from the garden. Turned out great! Thanks for the recipe!