If you’re on the hunt for a moist, aromatic quick bread that puts garden-fresh vegetables to delicious use, zucchini bread is the answer to your cravings. This loaf bakes up incredibly tender and full of flavor, thanks to an irresistible blend of warm spices, a duo of sweeteners, and that magical hidden veggie that melts right into the crumb. Whether you’re making it for breakfast, a snack, or dessert, zucchini bread brings unbeatable comfort and feels like the coziest hug from the oven.

Ingredients You’ll Need

This zucchini bread recipe only requires kitchen basics, but don’t underestimate their unique roles: each ingredient is chosen to maximize both taste and texture, from the warm spice notes to that perfect tender crumb.

Grated Zucchini: The star ingredient provides moisture, nutrients, and a subtle garden freshness—no need to peel, just wash and grate.
Oil (such as canola): Keeps the bread incredibly moist and tender, giving a softer crumb than butter would.
Brown Sugar: Adds depth, rich molasses undertones, and extra softness to the loaf.
Sugar: Lends just the right amount of sweetness to highlight the zucchini’s delicate flavor.
Eggs: Essential for binding everything together and ensuring a lofty, light rise.
Vanilla: Infuses the bread with a cozy, bakery-style warmth and rounds out the sweetness beautifully.
Flour: The structure-builder that holds your zucchini bread together—regular all-purpose flour is perfect.
Baking Soda: Works with the acid in the brown sugar to give your bread a gentle lift.
Baking Powder: Doubles up on the leavening to guarantee a delicate crumb and good rise.
Salt: Brightens and balances all the sweet, nutty, and spiced flavors.
Cinnamon: Delivers the essential, nostalgic spice note that just belongs in every zucchini bread.
Nutmeg: Adds a whisper of warm, almost savory depth that sets off the cinnamon perfectly.

How to Make Zucchini Bread

Step 1: Prep the Oven and Zucchini

Start by preheating your oven to 350°F to make sure it’s hot and ready for your batter. Give your zucchini a good scrub under running water to remove any dirt—there’s no need to peel, just grate it right down to the end with a box grater. When measuring, firmly pack the grated zucchini into your cup so you get the right amount of moisture for a luscious loaf. Toss the zucchini straight into a large mixing bowl; there’s no need to drain—embrace all that juiciness for the best texture.

Step 2: Combine Wet Ingredients

Add the oil, brown sugar, granulated sugar, eggs, and vanilla right on top of your grated zucchini. Stir them together until everything is thoroughly blended and almost glossy—this mix is the heart of what will make your zucchini bread so plush and flavorful.

Step 3: Add Dry Ingredients

Gently fold in the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Take your time and use a spatula or wooden spoon until you see no more stripes of flour. At this stage, the batter will feel thick but moist. Quickly spray a 1.5 lb bread pan (about 6 x 9.5 inches) with non-stick spray, then pour in the batter, smoothing the top with your spatula.

Step 4: Bake and Tent the Bread

Bake your bread for 40 to 45 minutes before covering it loosely with a large sheet of aluminum foil, tenting it so the bread has room to finish rising in the middle. If you like a crunchy top, sprinkle a bit of sugar over the batter before returning it to the oven. Bake for another 10 minutes, then check the center with a toothpick—if it comes out clean or with just a few moist crumbs, you’re golden. If not, give it a few more minutes and check again.

Step 5: Cool and Serve

Let the loaf cool in its pan on a rack until it reaches room temperature. This allows the crumb to set so slicing is a breeze. Serve slices thickly buttered or just as they are for that wonderful, homey treat!

How to Serve Zucchini Bread

Garnishes

For a little flourish, dust the top of your zucchini bread with powdered sugar, or spread a pat of sweet cream butter that melts into every slice. A sprinkle of chopped toasted walnuts or pecans can add a nutty crunch—perfect if you love a bit of texture.

Side Dishes

This versatile bread pairs beautifully with a fresh fruit salad, a mug of coffee, or even a dollop of Greek yogurt for breakfast. For a decadent brunch, serve warm zucchini bread with whipped cream cheese and honey on the side.

Creative Ways to Present

Transform your zucchini bread into bite-sized treats by baking in mini loaf pans or muffin tins—perfect for sharing or gifting. Get playful by stacking slices with a layer of whipped mascarpone and fresh berries for an easy dessert, or toast slices lightly and serve with a scoop of vanilla ice cream for a fun twist.

Make Ahead and Storage

Storing Leftovers

Once your zucchini bread is fully cooled, wrap it tightly in plastic or store it in an airtight container at room temperature for up to three days. The flavors actually deepen, making each slice even more irresistible with time.

Freezing

Zucchini bread freezes beautifully! Wrap the whole loaf or individual slices in plastic, then a layer of foil, and pop it in the freezer for up to three months. Let thaw overnight on the counter for best texture and taste.

Reheating

To reheat, place slices in a toaster oven or regular oven at 300°F for a few minutes until just warmed through. You can also microwave a slice for 10-15 seconds for quick, soft results—a dab of butter right after makes it extra delicious.

FAQs

Can I use whole wheat flour instead of all-purpose?

Yes, you can swap part or all of the flour for whole wheat for a nuttier, heartier loaf. Just be aware the bread may be slightly denser, so consider starting with half whole wheat and half all-purpose the first time.

Should I peel the zucchini before grating?

No need at all—the peel is thin and adds a pretty flecked color to your zucchini bread. Just be sure to wash the zucchini well before grating.

Why do I need to tent the bread with foil?

Tenting with foil prevents the top from over-browning while allowing the center to bake gently and rise properly. This trick gives you the perfect finished loaf with a soft interior and golden, not burnt, crust.

Are there any add-ins I can try?

Absolutely! Stir in a handful of chocolate chips, toasted walnuts, pecans, or even raisins right before baking to customize your zucchini bread experience.

What’s the best way to tell when my zucchini bread is done?

The trusty toothpick test is your friend: insert it into the center of the loaf and if it comes out clean or with just a crumb or two, the bread is done. Don’t worry if the top cracks a little—it’s perfectly normal and adds rustic charm!

Final Thoughts

If you’ve got a couple of zucchini on hand and a cozy urge to bake, this zucchini bread is pure joy—easy, comforting, and downright delicious. I hope you’re as smitten as I am with every tender, fragrant slice. Give it a try, and you might find yourself baking a second loaf before the first even disappears!

Zucchini Bread Recipe

★★★★★

4.8 from 27 reviews

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

Print Recipe

Description

This delicious zucchini bread recipe is moist, flavorful, and perfect for using up extra zucchinis. It’s a simple and satisfying treat that’s great for breakfast or snacking.

Instructions

Preheat oven: Preheat oven to 350 degrees. Grate zucchini and place in a large bowl.
Mix wet ingredients: Add oil, brown sugar, sugar, eggs, and vanilla. Stir until combined.
Add dry ingredients: Fold in flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Pour batter into a greased bread pan.
Bake: Bake for 40-45 minutes, then tent with foil and bake for another 10 minutes. Check for doneness.
Cool and serve: Allow the bread to cool, then slice and serve with butter.