Basic Zucchini Bread
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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!
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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.
Recipe 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:
- Mixing bowls: These bowls are my favorite. I use them regularly.
- Loaf pan: A 9×5 loaf pan works best.
- Whisk and spatula: A large balloon whisk and silicone spatula are all you need for mixing.
Mix it up!
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.
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.
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.
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.
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.
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.
How to make zucchini muffins
This recipe is perfect for making into muffins!
- Line a 12-cup muffin pan with paper liners and heat the oven to 375°F.
- Make the batter as directed and divide it among the prepared muffin pan.
- Bake for 20-25 minutes until browned and the centers bounce back when pressed lightly.
Storage Instructions
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 it to room temperature before serving.
If you like this recipe, you’ll love these other tasty zucchini recipes:
- Apple Bread
- Drop Biscuits with Cheese, Zucchini, & Tomato
- Zucchini Banana Muffins
- Chocolate Zucchini Cupcakes
Zucchini Bread
Ingredients
- 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
- 1 ⅔ cups (216 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Position the oven rack to the lower-third position. (Just below the center of the oven.) Preheat the oven to 325°F. Grease a 9×5 loaf pan; set aside.
- In a large mixing bowl, whisk the eggs, oil, both sugars, and vanilla together until well combined. Whisk in the zucchini.
- In a separate bowl, add the flour, cinnamon, baking powder, baking soda, and salt. Whisk together until well combined.
- Add the flour mixture to the zucchini mixture. Using a silicone spatula, gently stir just until there are visible streaks of dry flour.
- 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.
- Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Notes
- Shred the zucchini with a box grater. This will yield the best results.
- Mix in 1 cup of chopped chocolate/chips, raisins, or nuts if desired.
- Line a 12-cup muffin pan with paper liners and heat the oven to 375°F.
- Make the batter as directed and divide it among the prepared muffin pan.
- Bake for 20-25 minutes until browned and the centers bounce back when pressed lightly.
Make ahead tip
- Keep the bread covered tightly and store at room temperature for up to 4 days or in the refrigerator for up to 1 week.
- The bread can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
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!
Hi Libbi! Unfortunately, I’m not experienced with high-altitude baking so I can’t give specific baking instructions.
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.
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?
There’s no need to squeeze the zucchini.
Thank you!
Just tried this with squash from the garden. Turned out great! Thanks for the recipe!