Zucchini Bread Recipe
If you’ve been searching for a Zucchini Bread Recipe that checks all the boxes—moist, flavorful, and easy enough for any day of the week—this is the one you’ll cherish. There’s something so magical about transforming a humble garden vegetable into a golden, cinnamon-laced loaf. With its tender crumb and just the right touch of sweetness, this classic zucchini bread comes together from pantry staples but tastes like a labor of love. Whether you serve it for breakfast, as an afternoon pick-me-up, or tucked into a lunchbox, each slice feels like a warm, homey hug that makes the most of summer’s green bounty.
Ingredients You’ll Need
This zucchini bread comes together with simple ingredients, but don’t let that fool you—each brings its own personality to the loaf. Together they create a perfect balance of softness, spice, moisture, and crunch, making every bite worth savoring.
- Eggs: Provide structure and that lovely fluffy texture—using three makes the loaf rich and satisfying.
- Sugar: Fuels the sweet flavor and helps the zucchini caramelize beautifully; don’t be tempted to skimp.
- Vegetable Oil: Ensures a super-moist crumb and tender bite every single time.
- Vanilla Extract: Adds warmth and brings out the natural sweetness in the bread.
- Grated Zucchini: The star of the show—adds moisture, subtle flavor, and those pretty green flecks.
- All-purpose Flour: The backbone that holds everything together—measure carefully for best results.
- Fine Sea Salt: Just enough to perk up all the other flavors; you’ll notice if it’s missing.
- Baking Soda: Reacts with the zucchini’s natural acidity for a lovely rise.
- Baking Powder: Adds a little extra lift, ensuring a tall, fluffy loaf.
- Ground Cinnamon: Provides that classic, cozy spice note—don’t skip it!
- Chopped Pecans (optional): Lend sweetness, nuttiness, and a delightful crunch.
How to Make Zucchini Bread Recipe
Step 1: Prep Your Pans and Oven
Start this Zucchini Bread Recipe by preheating your oven to 350°F. Grease two 8×4-inch loaf pans liberally and line the bottoms with parchment paper. This simple step ensures your finished loaves slide out perfectly every time.
Step 2: Beat Eggs and Sugar
In a large mixing bowl, beat the eggs and sugar together until the mixture is visibly lighter in color, airy, and fluffy. This helps dissolve the sugar and gives the loaf its irresistible crumb.
Step 3: Add Oil, Vanilla, and Zucchini
Drizzle in the vegetable oil, mixing as you go, then stir in the vanilla extract. Fold in the grated zucchini gently—and don’t worry about squeezing it dry; the moisture is part of the magic here.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. This step evenly distributes the leavening agents and spice, preventing any pockets of flour in your finished bread.
Step 5: Combine Wet and Dry Mixtures
Add your dry ingredients to the wet mixture, folding gently just until you see no streaks of flour. Overmixing at this stage can lead to toughness, so soft and gentle is the way to go.
Step 6: Fold in Pecans
If you like a little crunch, gently fold in the chopped pecans at this point. They’re absolutely optional, but add wonderful texture and a toasty note.
Step 7: Divide and Bake
Spoon the batter evenly into your prepared pans. Slide them into the oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Cool and Unmold
Let the loaves cool in their pans for about 20 minutes; then carefully run a knife around the edges and transfer them to a wire rack. Allow them to cool completely before slicing (unless you just can’t resist a warm piece… no judgment here!).
How to Serve Zucchini Bread Recipe
Garnishes
A warm slice of zucchini bread on its own is perfection, but if you want to take things up a notch, a dusting of powdered sugar, a drizzle of honey, or a little pat of butter that melts into each slice are all dreamy touches. For extra flair, scatter a few toasted pecans or even a handful of fresh berries on top before serving.
Side Dishes
This Zucchini Bread Recipe shines at brunch alongside a bowl of tangy Greek yogurt, a colorful plate of sliced fruit, or as a sweet counterpoint to savory eggs. For a coffee break, pair it with a hot latte or chilled iced coffee and you’ve made the ultimate treat.
Creative Ways to Present
Try slicing your bread thickly and toasting it gently for a touch of crispness, then serve with cream cheese or homemade jam. Or, cube day-old zucchini bread for bread pudding, or use it as a base for out-of-this-world French toast. For gifting, wrap a small loaf in parchment and twine for a sweet, home-baked surprise.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your zucchini bread tightly in plastic wrap or aluminum foil. It will keep wonderfully at room temperature for up to three days, retaining its moisture and flavor when stored properly. If your kitchen is especially warm, pop it in the fridge to keep it fresh.
Freezing
This Zucchini Bread Recipe is freezer-friendly. Once cooled, wrap each loaf (or individual slices) tightly in plastic wrap, then pop them in a zip-top freezer bag. They’ll keep for up to three months. Thaw overnight at room temperature for best results, or reheat from frozen for a quick treat.
Reheating
If you prefer your bread warm, simply zap a slice in the microwave for 10-15 seconds, or toast it lightly in the oven. That just-baked aroma returns, and the crumb becomes deliciously soft and comforting all over again.
FAQs
Can I make this Zucchini Bread Recipe gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend (with xanthan gum if it doesn’t already have it), and you’ll have a lovely loaf that’s just as moist and flavorful.
Should I peel the zucchini?
There’s no need to peel—the skin is thin, tender, and adds those gorgeous green flecks that make zucchini bread so appealing. Just give your zucchini a good wash and grate away.
Can I use other nuts or skip them?
Of course. Walnuts are a great substitute for pecans, or you can leave the nuts out altogether for a nut-free option. The bread will still be soft and delicious.
Why is my zucchini bread sinking in the middle?
This can happen if your bread was underbaked, if the batter was overmixed, or if there’s too much moisture. Check for doneness with a toothpick and gently fold the batter for best results.
Can I make muffins instead of loaves?
Yes! Simply portion the batter into lined muffin cups, filling each about 2/3 full, and bake at 350°F for 20–25 minutes. You’ll get that same cozy Zucchini Bread Recipe flavor in grab-and-go form.
Final Thoughts
This Zucchini Bread Recipe is one I never tire of sharing because it’s so simple, so comforting, and always greeted with big smiles. Don’t be surprised if it vanishes in record time—there’s just something about homemade zucchini bread that brings everyone to the table. I can’t wait for you to try it and make it your own favorite tradition!
Print
Zucchini Bread Recipe
- Total Time: 1 hour 20 minutes
- Yield: 2 loaves 1x
- Diet: Vegetarian
Description
This Zucchini Bread recipe is a delicious and moist treat that’s perfect for breakfast or as a snack. Packed with grated zucchini and warm spices, it’s a simple yet satisfying baked good that everyone will love.
Ingredients
Wet Ingredients:
- 3 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 cup chopped pecans (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F. Grease two 8×4-inch loaf pans and line with parchment paper.
- Beat Eggs and Sugar: Beat eggs and sugar together until light and fluffy.
- Add Wet Ingredients: Add vegetable oil, then stir in vanilla and grated zucchini.
- Combine Dry Ingredients: In a separate bowl, whisk flour, salt, baking soda, baking powder, and cinnamon.
- Mix Batter: Mix dry ingredients into wet mixture until just combined.
- Add Pecans: Fold in chopped pecans if using.
- Bake: Divide batter evenly between the two loaf pans. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool for 20 minutes before transferring to a wire rack.
Notes
- You can add chocolate chips or raisins for extra flavor.
- Store leftover bread in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 17g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Zucchini Bread, Baking, Breakfast, Snack, Dessert, Zucchini Recipe
