The Best Zucchini Bread

This moist, flavorful, and perfectly spiced zucchini bread is the best way to use up fresh zucchini. Made with simple ingredients, it has a tender crumb and just the right amount of sweetness. Whether enjoyed for breakfast, as a snack, or as a dessert, this homemade zucchini bread is sure to become a favorite!

Why You’ll Love This Recipe

• Super Moist & Soft – Thanks to fresh zucchini and just the right balance of ingredients.
• Easy to Make – Simple, pantry-friendly ingredients come together in one bowl.
• Perfectly Spiced – A warm blend of cinnamon and vanilla enhances the flavor.
• Great for Meal Prep – Freezes well for an easy grab-and-go snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini (grated and moisture squeezed out)
• All-purpose flour
• Baking soda
• Baking powder
• Cinnamon
• Salt
• Eggs
• Granulated sugar
• Brown sugar
• Vegetable oil (or melted butter)
• Vanilla extract
• Optional: Chopped walnuts, pecans, or chocolate chips

Directions

1. Preheat & Prep – Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix Dry Ingredients – In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
3. Mix Wet Ingredients – In another bowl, whisk eggs, sugars, oil, and vanilla until smooth.
4. Combine – Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated zucchini and any optional mix-ins.
5. Bake – Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Serve – Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 10 minutes
• Bake Time: 50-60 minutes
• Total Time: 1 hour 10 minutes

Variations

• Chocolate Chip Zucchini Bread – Stir in ½ cup of chocolate chips.
• Nutty Version – Add ½ cup chopped walnuts or pecans for crunch.
• Healthy Swap – Use whole wheat flour or replace half the oil with applesauce.
• Spiced Up – Add nutmeg or ginger for extra warmth.

Storage/Reheating

• Storage: Store at room temperature for 3 days, or in the fridge for 5 days.
• Freezing: Wrap slices or a whole loaf in plastic wrap and freeze for 3 months.
• Reheating: Warm slices in the microwave for 10-15 seconds.

FAQs

Do I need to peel the zucchini?

No! The skin is soft and blends right into the bread.

How do I prevent my zucchini bread from being soggy?

Make sure to squeeze out excess moisture from the grated zucchini.

Can I make this into muffins?

Yes! Bake at 350°F (175°C) for 18-22 minutes in a muffin tin.

Can I use frozen zucchini?

Yes, just thaw it and squeeze out extra water before adding it to the batter.

How do I make this gluten-free?

Use a 1:1 gluten-free flour blend for an easy swap.

Can I use honey instead of sugar?

Yes! Replace sugar with ½ cup honey and reduce liquid slightly.

Why did my bread sink in the middle?

Overmixing or underbaking can cause sinking. Check doneness with a toothpick.

What’s the best oil to use?

Vegetable oil, canola oil, or melted coconut oil all work well.

Can I add a crumble topping?

Yes! Mix ¼ cup flour, ¼ cup brown sugar, and 2 tbsp butter for a delicious streusel topping.

What can I serve with zucchini bread?

Enjoy it with butter, cream cheese, or a drizzle of honey.

Conclusion

This Best Zucchini Bread is soft, moist, and full of flavor, making it the perfect homemade treat. Whether you keep it classic or add nuts or chocolate, this easy recipe is sure to impress. Try it today and enjoy a slice of pure comfort!

Print