There are few things as comforting as slicing into a warm, tender loaf of Zucchini Bread, filling your kitchen with the sweet scent of cinnamon and vanilla. This classic recipe transforms simple ingredients and humble zucchini into a moist, flavorful treat that’s perfect for breakfast, brunch, or a cozy afternoon snack. Whether enjoyed fresh out of the oven or toasted the next day, Zucchini Bread always brings nostalgic charm and a touch of wholesome indulgence to your table.

Ingredients You’ll Need

This Zucchini Bread recipe keeps things wonderfully simple, letting the zucchini shine. Each ingredient plays a special part in creating the irresistibly moist, aromatic loaf that everyone loves — no fancy gadgets or secret tricks required!

Zucchini (2 cups, grated): Provides unbeatable moisture and an ultra-soft crumb, plus a subtle green flecked color.
All-purpose flour (2 cups): The structure-building backbone for your loaf, giving just the right amount of lift.
Granulated sugar (1 cup): Adds the perfect sweetness to balance the earthy zucchini and warm spices.
Vegetable oil (1/2 cup): Makes the bread incredibly moist and keeps it soft for days.
Large eggs (2): Bind everything together while providing richness and stability.
Baking soda (1 teaspoon): Helps the bread rise and keeps the crumb light and airy.
Ground cinnamon (1 teaspoon): Delivers that signature cozy spice we all crave in Zucchini Bread.
Salt (1/2 teaspoon): Balances the flavors and brightens every bite.
Vanilla extract (1 teaspoon): Lends a lovely aromatic depth that pairs perfectly with zucchini.
Optional: Chopped walnuts (1/2 cup): For a little crunch and toasty, nutty flavor if you like some texture.

How to Make Zucchini Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your batter is ready. Grease a 9×5-inch loaf pan thoroughly — a little butter or nonstick spray does the trick and ensures your Zucchini Bread pops out beautifully once it’s baked.

Step 2: Shred and Squeeze the Zucchini

Grate about 2 medium zucchinis until you have 2 cups. Wrap the grated zucchini in a clean kitchen towel or paper towels and give it a good squeeze to remove excess moisture — this step keeps the bread from turning out soggy, leaving you with that perfect, tender texture.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. This blend ensures that all the leavening and spices are evenly distributed, guaranteeing a consistent flavor and rise in every slice.

Step 4: Combine Wet Ingredients

In a separate bowl, beat the eggs, sugar, vegetable oil, and vanilla extract until smooth and slightly pale. The eggs help provide a tender structure, while sugar and vanilla boost the loaf’s aromatic sweetness.

Step 5: Bring Everything Together

Gently fold the dry ingredients into the wet mixture — just until combined. Don’t overmix! A few streaks of flour are absolutely fine. Overmixing can make the loaf tough rather than delightfully tender.

Step 6: Add Zucchini (and Walnuts)

Stir in your squeezed zucchini and, if you like a bit of crunch, the chopped walnuts. Mix just until everything is distributed. This is the moment when the batter comes alive with color and texture!

Step 7: Bake to Perfection

Pour your batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack so it can firm up and slice beautifully.

How to Serve Zucchini Bread

Garnishes

The simplest embellishments can elevate each slice. A dusting of powdered sugar, a drizzle of honey, or a light smear of softened butter makes your Zucchini Bread feel bakery-special. You can also sprinkle extra chopped walnuts on top for even more texture and charm.

Side Dishes

Zucchini Bread pairs splendidly with a cup of coffee, a frothy cappuccino, or a tall glass of cold milk. For brunch, serve it alongside yogurt, fresh berries, or a little fruit salad. It’s a wholesome companion to any leisurely breakfast spread or afternoon tea.

Creative Ways to Present

Let your creativity shine by slicing the loaf and arranging it on a rustic board with spreads like cream cheese, apple butter, or even a tangy lemon curd. For a portable treat, cut the Zucchini Bread into cubes and serve on skewers with strawberries and grapes — perfect for picnics or gatherings.

Make Ahead and Storage

Storing Leftovers

Once your Zucchini Bread is completely cool, wrap it snugly in plastic wrap or foil. It keeps moist and fresh on the counter for about three days. If your kitchen is warm, transfer it to the fridge for a bit longer shelf life — just be sure it’s tightly wrapped!

Freezing

Zucchini Bread freezes beautifully! Wrap the whole loaf or individual slices in plastic, then place in a zip-top freezer bag. It keeps well for up to three months. When you’re ready to enjoy, just thaw overnight on the counter or pop a slice in your toaster.

Reheating

For that just-baked feel, warm slices briefly in the microwave or toaster oven. If you like, brush with a touch of butter first — your kitchen will be filled with the irresistible aroma all over again.

FAQs

Why squeeze the moisture from the zucchini?

Too much water left in the zucchini can make your bread dense or soggy. Squeezing it out ensures your loaf bakes up perfectly moist but not overly wet, with a tender crumb every time.

Can I make Zucchini Bread gluten-free?

Absolutely! Just substitute your favorite gluten-free all-purpose flour blend in a 1:1 ratio. The recipe is forgiving and works well with most cup-for-cup gluten-free flours.

Do I need to peel the zucchini?

Not at all. In fact, the peel adds a lovely green color and extra nutrients. After washing your zucchinis well, grate them with the skins on — it’s easier and adds visual appeal to the bread.

Can I add other mix-ins to my Zucchini Bread?

Yes! Feel free to stir in chocolate chips, dried cranberries, or toasted pecans along with (or instead of) walnuts for extra variety and bursts of flavor.

Is this Zucchini Bread recipe very sweet?

The loaf is gently sweet, but not overpoweringly so. If you prefer a less-sweet bread, try reducing the sugar by 1/4 cup, or add a pinch more cinnamon or even a pinch of nutmeg for spice-forward notes.

Final Thoughts

This Zucchini Bread is pure comfort — reliable, irresistibly moist, and always crowd-pleasing. I can’t wait for you to bake it and savor the flavors in your own kitchen, whether you dress it up or enjoy it as-is. Give this classic a try and let it work its cozy magic on your mornings, afternoons, and gatherings!

Zucchini Bread Recipe

★★★★★

5.1 from 13 reviews

Author: Lily
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 12 slices) 1x
Diet: Vegetarian

Print Recipe

Description

Irresistible Zucchini Bread is a moist and flavorful quick bread loaded with freshly grated zucchini and warm spices. Perfect for breakfast or as a sweet snack!

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Prepare Zucchini: Grate the zucchini and squeeze out excess moisture.
Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, and salt.
Mix Wet Ingredients: In another bowl, beat eggs with sugar, oil, and vanilla until smooth.
Combine Mixtures: Fold dry ingredients into wet mixture until just combined; avoid overmixing.
Add Zucchini: Stir in grated zucchini and walnuts if using.
Bake: Pour batter into loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.