If you’re searching for a comforting classic, look no further than Zucchini Bread. Beloved for its tender crumb and subtle warmth, this quick bread brilliantly showcases zucchini’s ability to disappear into dessert, leaving behind incredible moisture and a dose of nutrition. Whether you’re baking for breakfast, an afternoon snack, or to share with friends, Zucchini Bread manages to be both nostalgic and quietly elegant—so don’t be surprised when an entire loaf vanishes in a flash.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this Zucchini Bread lies in its short, fuss-free ingredient list, where everything plays a starring role. Each element here has a purpose—from flavor to texture to that golden crust—so don’t skip a thing!

Zucchini: Freshly grated zucchini is the magic ingredient, adding unbeatable moisture and a lovely speckled appearance.
Oil: A neutral oil like canola keeps the bread ultra-tender and wonderfully rich without any heaviness.
Brown Sugar: This brings a light molasses flavor and enhances softness and color in the finished loaf.
Sugar: Granulated sugar balances out the deeper flavors and helps sweeten every bite just enough.
Eggs: Two large eggs bind everything together and help create a lofty, satisfying crumb.
Vanilla: Splashing in vanilla boosts aroma and rounds out all the other flavors beautifully.
Flour: All-purpose flour gives the bread structure without making it dense.
Baking Soda & Baking Powder: These provide just the right amount of rise and prevent any gumminess.
Salt: A teaspoon of salt sharpens all the sweet, spicy notes and keeps the bread from tasting flat.
Cinnamon: A hint of cinnamon brings the signature coziness you expect in Zucchini Bread.
Nutmeg: Just a smidge, but it makes every bite taste extra special and warming.

How to Make Zucchini Bread

Step 1: Prepare the Zucchini

Begin by preheating your oven to 350 degrees. Give your zucchini a good scrub to remove any lingering dirt or pesticides—the skin is staying on, after all! Grab a box grater and work through your zucchini. Once grated, firmly press it into your measuring cup to make sure you have exactly two cups. Don’t bother draining or drying the zucchini; that extra moisture is exactly what makes this bread so luscious once baked.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the oil, brown sugar, granulated sugar, eggs, and vanilla. Whisk it all together until you have a smooth, slightly thickened batter. This is where the sweetness and richness begins to take shape, promising a loaf that’s as fragrant as it is moist.

Step 3: Add Dry Ingredients and Zucchini

Now, gently fold in the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir just until everything is combined—over-mixing will make the bread tough. Add your lovely pile of grated zucchini and fold until it’s evenly distributed, transforming your batter into a masterpiece of speckled, delicious goodness.

Step 4: Prepare and Fill the Pan

Grease a 1.5-lb bread pan (ideally 6 by 9 1/2 inches) with non-stick spray. Pour the batter in and use a spatula to even out the top. If you want a sweet, textured finish, sprinkle a little extra sugar on the surface before baking—it gives a beautiful crust and a delightful crunch.

Step 5: Bake to Perfection

Slide the pan into the oven and bake for 40-45 minutes. After that, loosely tent a large piece of aluminum foil over the top—this helps the center cook through without over-browning the crust. If you like, shower a bit of sugar on top at this stage to finish. Bake for an additional 10 minutes, then check doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs. Let it go a bit longer if it needs more time.

Step 6: Cool and Serve

Set the pan on a cooling rack and let your Zucchini Bread cool to room temperature. Resist cutting into it right away; the flavors mellow and the crumb sets up beautifully as it cools. Serve thick slices with sweet cream butter—it’s absolute heaven!

How to Serve Zucchini Bread

Garnishes

Jazz up your Zucchini Bread with a dusting of powdered sugar, a drizzle of honey, or even a sprinkle of cinnamon. For those who love a little extra luxury, a schmear of whipped cream cheese or honey butter turns each slice into a special treat.

Side Dishes

This bread makes a dreamy breakfast paired with Greek yogurt, a smoothie, or fresh fruit. For brunch or afternoon tea, try matching it with herbal teas, strong coffee, or even a fruit compote on the side for a burst of color and flavor.

Creative Ways to Present

Want to wow at your next gathering? Turn your Zucchini Bread into petite tea sandwiches, layer slices with mascarpone and berries for a quick trifle, or toast slices lightly and serve with vanilla ice cream and a handful of toasted walnuts. You can even cube leftover bread for the world’s simplest bread pudding.

Make Ahead and Storage

Storing Leftovers

Store cooled Zucchini Bread tightly wrapped in plastic or an airtight container at room temperature for up to three days. It actually gets more flavorful on the second day as the spices mingle and the crumb becomes even more tender.

Freezing

Zucchini Bread freezes beautifully! Wrap the whole loaf or individual slices tightly in plastic wrap, then again in foil or a zip-top bag. Freeze for up to three months. Just thaw overnight at room temperature when ready to enjoy again.

Reheating

To gently warm up your Zucchini Bread, toast individual slices in the toaster oven for a couple of minutes, or briefly microwave for 10-15 seconds. This revives the softness and fills your kitchen with cozy, spicy aromas once again.

FAQs

Can I use yellow squash instead of zucchini in Zucchini Bread?

Absolutely! Yellow squash has a similar texture and moisture content, so it will work well in this recipe. Just make sure to grate it and measure it the same way you would zucchini.

Does the Zucchini Bread taste like vegetables?

Nope! The zucchini becomes nearly invisible in taste and texture, leaving your bread ultra-moist without any obvious veggie flavor. Most people would never guess it’s packed with zucchini unless you tell them.

Can I add mix-ins like nuts or chocolate chips?

Definitely! A handful of chopped walnuts, pecans, or chocolate chips can add lovely crunch and bursts of flavor. Just gently fold them in with the zucchini at the end to keep the batter fluffy.

Do I need to peel the zucchini before grating?

No need! The peel is thin, tender, and totally edible. It also adds appealing flecks of green throughout the bread, making it extra pretty.

Why tent with foil while baking?

Tenting with foil is the secret to Zucchini Bread that’s perfectly cooked all the way through. It prevents the top from over-browning while the center finishes baking, resulting in a loaf that’s moist and golden every time.

Final Thoughts

There is just something irresistible about homemade Zucchini Bread fresh from the oven. Whether you serve it plain or all dressed up, it’s a recipe that always disappears quickly. So roll up your sleeves, grab those zucchinis, and treat yourself—you’ll be coming back for another slice before you know it!

Zucchini Bread Recipe

★★★★★

5 from 15 reviews

Author: Lily
Total Time: 1 hour 10 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

This delicious Zucchini Bread recipe is moist, flavorful, and a perfect way to use up an abundance of zucchinis. It’s a simple and satisfying treat that’s great for breakfast or as a snack.

Instructions

Preheat oven: Preheat the oven to 350 degrees Fahrenheit. Grate the zucchini and place it in a large bowl.
Mix wet ingredients: Add oil, brown sugar, sugar, eggs, and vanilla to the grated zucchini. Stir until well combined.
Add dry ingredients: Fold in the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until just combined.
Bake: Pour the batter into a greased bread pan and bake for 40-45 minutes. Tent with foil and bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean.
Cool and serve: Allow the bread to cool in the pan, then slice and serve with sweet cream butter.

Notes

For added texture and flavor, you can mix in chopped nuts or chocolate chips to the batter.
This bread freezes well, so you can make a double batch and store one for later.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American