I didn’t grow up eating zucchini bread. In fact, I didn’t taste it until I was well into my twenties and visiting a friend’s farmhouse for a late summer weekend. Her kitchen smelled like cinnamon and warm earth, and on the counter sat a humble loaf, already sliced into. I assumed it was banana bread—until that first bite. It was softer, a bit more spiced, and with a moistness that felt downright comforting.
I asked her what it was, and when she said “zucchini bread,” I was stunned. Zucchini? In something this sweet and tender? I’d only ever grilled it or sautéed it beside onions. That weekend changed how I saw baking.
Since then, zucchini bread has become a quiet staple in my kitchen, especially when the garden starts overflowing or a neighbor leaves a bag of squash on the porch. It’s the kind of recipe that doesn’t shout but always shows up when you need something simple, honest, and full of soul.
Why You’ll Love This Recipe:
- Wonderfully moist, thanks to fresh zucchini
- Just the right amount of sweetness
- Perfect way to use up summer garden surplus
- Freezes beautifully and stays moist for days
- No fancy equipment or rare ingredients required
Ingredients You’ll Need:
- 2 cups grated zucchini (not peeled) – I always leave the peel on for texture and color. If your zucchini is extra watery, give it a gentle squeeze in a clean towel before measuring.
- 2 cups all-purpose flour – I’ve used half whole wheat flour before with great success. It gives a slight nutty flavor.
- 1 teaspoon baking soda – Make sure it’s fresh; old baking soda can lead to a flat loaf.
- 1/2 teaspoon baking powder – A bit of insurance for rise.
- 1/2 teaspoon salt – I use fine sea salt for even distribution.
- 1 teaspoon ground cinnamon – Adds that familiar, cozy warmth.
- 1/2 teaspoon ground nutmeg – Optional, but I find it rounds out the flavor.
- 1/2 cup granulated sugar – You can cut this to 1/3 cup if you prefer things less sweet.
- 1/2 cup brown sugar, packed – I love the depth this adds. Dark or light both work.
- 2 large eggs – Room temperature, if possible, for easier mixing.
- 1/2 cup neutral oil (like canola or avocado) – Melted butter works too, but the loaf will be a bit denser.
- 1 teaspoon vanilla extract – The real kind, if you can manage.
- Optional: 1/2 cup chopped walnuts or pecans, or 1/2 cup chocolate chips – I like to divide the batter and do half with nuts, half with chocolate if I’m sharing.
How to Make It (Step-by-Step Instructions):
Preheat your oven to 350°F and grease a standard 9×5-inch loaf pan. I like to also line mine with a strip of parchment paper, leaving an overhang for easy lifting. Trust me—when you’re ready to get it out of the pan, you’ll be glad you did.
Start by grating your zucchini. I use the large holes of a box grater and don’t bother peeling. Once it’s grated, let it sit in a colander while you prep the rest of the ingredients. You don’t want to wring it out completely, just enough to remove the excess so the batter doesn’t get soupy. I gently press it with a paper towel.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Don’t skip this step—it ensures the leavening agents and spices are evenly distributed, which means a better texture and flavor.
In a larger mixing bowl, combine both sugars with the eggs, oil, and vanilla. Whisk until smooth and glossy. I used to mix by hand with a wooden spoon, but a good balloon whisk makes it easier to get the sugar fully incorporated without over-mixing.
Fold the dry ingredients into the wet in two batches. Be gentle here—you don’t want to overwork the batter or the loaf will turn out tough. When it’s about 80% combined, fold in the zucchini and any extras like nuts or chocolate. It’ll look thick, almost like muffin batter, and that’s exactly right.
Pour the batter into your prepared pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. The edges should be golden and pulling slightly away from the pan. If it starts browning too fast on top, tent it with foil for the last 10–15 minutes.
Let it cool in the pan for at least 15 minutes before lifting it out. Then let it finish cooling on a rack. I know it’s tempting to slice into it right away—but letting it rest helps the crumb set up, and the flavor deepens as it cools.
Expert Tips for the Best Results:
The most important thing I’ve learned over the years is to respect the zucchini’s moisture—too much, and your bread will be gummy; too little, and it turns dry. Don’t skip that light squeeze. Also, always let the bread cool before slicing, even if you’re impatient like I often am. The flavors mellow, and the texture becomes just right. And if you’re ever unsure about doneness, check two spots with a toothpick—the center and just off-center. That way, you avoid a wet patch in the middle while the sides are perfect.
Variations & Substitutions:
I’ve made this recipe with all sorts of twists. One time I was out of oil and used applesauce—turned out a bit softer but still lovely. Another day, I grated in a small carrot alongside the zucchini, and no one noticed except me (and I liked it better). You can swap the spices too—I once added cardamom when I ran out of cinnamon and nutmeg, and it brought a whole new brightness. Even the flour’s flexible—I’ve done it with spelt flour, and while the crumb was slightly denser, the flavor was nutty and rich. Honestly, once you get comfortable with the base, it’s the kind of recipe that invites a little kitchen improvisation.
Serving Suggestions:
I love a thick slice of this zucchini bread with a smear of salted butter in the morning alongside a hot cup of coffee. It’s also lovely toasted, almost like banana bread, with a touch of cream cheese or a spoonful of jam. When we have guests, I’ll slice it into mini pieces for a brunch board or even serve it as a rustic dessert with vanilla ice cream and a drizzle of honey. It travels well, so I often pack a few slices when we’re heading to the lake or visiting friends—it always disappears quickly.
Storage & Reheating Instructions:
Once the bread has cooled completely, I wrap it tightly in plastic wrap or store it in an airtight container. It stays moist on the counter for up to three days, and even longer in the fridge. I like to toast leftover slices in a pan with a little butter if I’m feeling indulgent—or just pop them in the toaster for a quick warm-up. It also freezes beautifully. I wrap individual slices in parchment and freeze in a zip-top bag, so I can take out just what I need. It thaws quickly at room temp or with a quick toast.
Recipe FAQs (Answered by Clara):
Can I make this ahead of time?
You sure can. In fact, I find the flavor improves the next day. Just let it cool completely and wrap it well.
Can I use yellow squash instead of zucchini?
Absolutely. I’ve done that when I had too many crooknecks in the garden. The taste is almost identical, and it bakes up beautifully.
Is it supposed to be this moist?
Yes, this is a moist bread by design. If it feels wet, it may have needed a bit more time in the oven or a firmer squeeze on the zucchini.
What if I don’t have brown sugar?
No problem—just use all white sugar. The loaf will be slightly less caramel-y, but still sweet and delicious.
If you’ve never tried baking with zucchini before, I hope this recipe gives you the nudge. And if you’re already a zucchini bread fan, maybe this will be the version that becomes your go-to. It’s forgiving, flavorful, and just plain comforting—the kind of loaf you bake once and then crave again a few days later. If you give it a try, I’d love to hear how it turned out for you. Share your tweaks, your memories, or just let me know if it made your morning a little better. That’s the joy of sharing a recipe—it connects kitchens, one loaf at a time.
Nutrition Information (Per Slice, Based on 10 Servings):
Approximate values:
Calories: 250
Fat: 11g
Carbohydrates: 35g
Sugar: 18g
Protein: 3g
Fiber: 1g
Zucchini Bread
Ingredients
- 1½ cups grated zucchini moisture squeezed out
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ¾ cup sugar brown, white, or a mix
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup mini chocolate chips or raisins
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prep the zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a large bowl, whisk the eggs, oil, sugar, and vanilla until smooth and well blended.
- Combine: Stir the dry ingredients into the wet mixture just until combined. Fold in zucchini and any optional mix-ins like nuts or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Don’t overmix the batter—this helps keep the bread tender.
- For a healthier twist, substitute half the flour with whole wheat flour.
- Wrap and store at room temperature for up to 3 days or freeze for up to 3 months.
- Makes great muffins too—bake at 350°F for 18–22 minutes.
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