If there’s one comfort bake I’ll return to time and again, it’s classic Zucchini Bread. This is the loaf I reach for on lazy Sundays when the kitchen window is open, or when I want to turn a bundle of fresh zucchini into something irresistibly homey. Tender, lightly spiced, and impossibly moist, every slice bursts with subtle sweetness and the magical way zucchini just melts into the batter. Whether you have overflowing summer gardens or snagged a few zucchinis at the market, you’ll want to keep this Zucchini Bread recipe within arm’s reach.

Ingredients You’ll Need

Simple ingredients are the heart of great Zucchini Bread. Each one plays a special part, from the zucchini’s natural moisture to that touch of spice from cinnamon, coming together in a loaf that’s anything but ordinary. Here’s what you’ll need and why each matters:

Zucchini: Grated fresh zucchini keeps the bread beautifully moist and adds a hint of earthy flavor. Squeeze it dry for best results!
All-purpose flour: Provides structure to the loaf, ensuring a tender but sturdy crumb.
Granulated sugar: Sweetens the bread and helps brown the top to a gentle, golden finish.
Vegetable oil: Guarantees a moist texture and a beautiful, even crumb—no dryness here.
Eggs: Bind everything together and give the bread that rich, satisfying texture.
Baking soda: Ensures a gentle rise for a light, fluffy loaf.
Ground cinnamon: Delivers that perfect, cozy warmth to each slice.
Salt: Enhances every flavor, balancing sweetness and making those spices sing.
Vanilla extract: Rounds out the flavors with a soft, aromatic sweetness.
Optional: Chopped walnuts: For crunch and a nutty twist that pairs perfectly with the soft crumb.

How to Make Zucchini Bread

Step 1: Prep Your Oven and Pan

Let’s get started with the basics: preheat your oven to 350°F (175°C) so it’s hot and ready. Take a 9×5-inch loaf pan and give it a good greasing—this ensures your Zucchini Bread slips out effortlessly when it’s golden and done.

Step 2: Grate and Dry the Zucchini

Grab your medium zucchinis and grate them until you have about two cups. Here’s a crucial tip: pile the grated zucchini into a clean kitchen towel and squeeze out as much excess moisture as possible. A slightly dry zucchini keeps your bread’s texture just right—not soggy or dense.

Step 3: Mix Your Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Mixing these together first makes sure each bite of your Zucchini Bread bakes up evenly spiced and perfectly risen.

Step 4: Combine Wet Ingredients

In a separate bowl, beat together the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth and lightly creamy. This is where the magic begins as the sugar dissolves and everything blends into a sweet, golden base.

Step 5: Bring Wet and Dry Together

Now, gently fold your dry ingredients into the wet mixture. Be careful not to overmix—just blend until you no longer see streaks of flour. Overmixing can lead to a denser loaf, and we want that classic Zucchini Bread tenderness.

Step 6: Add Zucchini (and Walnuts)

Stir in your grated (and dried) zucchini, along with walnuts if you’re adding them. The batter will look lusciously thick and studded with green, and you’ll know you’re on the right track.

Step 7: Bake to Perfection

Pour the batter into your prepared loaf pan. Pop it in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell heavenly, and the top will be perfectly golden.

Step 8: Cool and Unmold

Let the bread cool in the pan for about 10 minutes. This patience pays off, making sure your Zucchini Bread holds together when you transfer it to a wire rack to finish cooling completely. Once cooled, it’s all yours to slice and share.

How to Serve Zucchini Bread

Garnishes

A few simple garnishes can make your Zucchini Bread extra special. Try a dusting of powdered sugar for a delicate finish, a dollop of whipped cream if you’re feeling fancy, or even a scattering of extra chopped walnuts on top for crunch and visual appeal. A drizzle of honey or maple syrup also makes each slice a treat.

Side Dishes

This bread is so versatile—it’s perfect with a mug of coffee or tea at breakfast, alongside yogurt and fresh fruit for a weekday brunch, or as an afternoon pick-me-up with iced tea. Pair a slice with a scoop of vanilla ice cream for dessert magic!

Creative Ways to Present

For a crowd, slice your Zucchini Bread and arrange it on a rustic wooden board with fresh berries or citrus slices. Cut it into cubes for a brunch buffet, or even toast thick slices and spread with salted butter or cream cheese. Individual mini-loaves also make adorable gifts for neighbors and friends.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap your Zucchini Bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay moist and delicious for up to three days—if it lasts that long!

Freezing

This Zucchini Bread freezes beautifully. Allow the loaf to cool completely, then wrap it in foil and place it in a freezer-safe bag. It can be frozen for up to three months. When you’re ready for a treat, just thaw overnight at room temperature.

Reheating

To enjoy that just-baked feel, warm individual slices in the microwave for 10-15 seconds or pop them in a toaster oven. Toasted Zucchini Bread with a pat of butter is truly next-level comfort.

FAQs

Can I make Zucchini Bread without nuts?

Absolutely! The walnuts are completely optional and the bread will be just as moist and flavorful without them. If you have a nut allergy or simply prefer a nut-free version, skip them without worry.

Do I need to peel the zucchini?

No peeling required—just wash your zucchini well and grate right through the skin. The peel is tender and adds a lovely speckled color throughout the Zucchini Bread.

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

You can substitute whole wheat flour for a heartier, nuttier loaf, though the texture will be slightly denser. For best results, try using half whole wheat and half all-purpose flour.

Why do I need to squeeze the grated zucchini?

Zucchini is packed with moisture, which can make the bread soggy if not removed. Squeezing the grated zucchini ensures your loaf is perfectly moist but not heavy, with a lovely crumb.

How do I know when the Zucchini Bread is done?

The best way to check is with a toothpick inserted into the center of the loaf—if it comes out clean or with just a few moist crumbs, your Zucchini Bread is ready. If there’s wet batter on the toothpick, give it a few more minutes in the oven.

Final Thoughts

I’m always delighted by how a few humble ingredients can transform into something as comforting and crowd-pleasing as Zucchini Bread. Give this recipe a try—you might just find it becomes your favorite way to welcome a new season or turn everyday mornings into something memorable. Happy baking!

Zucchini Bread Recipe

★★★★★

5 from 15 reviews

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

Print Recipe

Description

A delicious and moist zucchini bread recipe that is perfect for using up summer zucchinis. This easy-to-make bread is packed with flavor and is great for breakfast or as a snack.

Instructions

Preheat Oven: Preheat the 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 Ingredients: Fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Add Zucchini: Stir in the grated zucchini and walnuts if desired.
Bake: Pour the batter into the loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cool: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

You can add chocolate chips or raisins for extra flavor.
This bread freezes well; just wrap it tightly in plastic wrap and store in the freezer for up to 3 months.

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

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 220
Sugar: 16g
Sodium: 180mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: zucchini bread, summer recipe, quick bread, easy baking