Zucchini Bread
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When zucchini is in abundance in the summertime, I love mixing up a delicious loaf of zucchini bread. This zucchini bread recipe is spiced with cinnamon, made with lots of brown sugar and vanilla giving you a moist tender bread. And the best part is this bread takes ready to be baked in under 30 minutes!
I think when it comes to zucchini bread you either love it or you ….no you love it. Everyone does! Does anyone hate zucchini bread?!? If so, I haven’t met them and I think that’s just fine.
Summer = zucchini overload. So of course, since it’s August and zucchini is growing in wild abandon in just about everyone’s garden I wanted to mix up a classic. Zucchini bread. No frills. No fuss. Just an easy recipe to use up all that delicious zucchini.
Here’s Why I Know You Will Love This Zucchini Bread
- Quick To Throw Together. You have to love a good quick bread recipe. No mixer is required. And they come together quickly.
- Delicious Way To Use Up Zucchini. Let’s face it if it’s summertime then zucchini reigns supreme.
- Can Make All Year Long. Ok, yes I love baking with zucchini in the summer. But this zucchini bread is wonderful to make any time of year.
- Freezes Well. I love freezing my desserts. I love it so much I actually put together a handy dandy freezer guide for you.
Recipe Ingredients
- Flour
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Eggs
- Oil
- Vanilla
- Granulated Sugar
- Brown Sugar
- Zucchini – I prefer to shred my zucchini by hand. I think results in a better texture than using my food processor. No need to peel the skin off either, or wring out the zucchini after. We want all that moisture!
- Walnuts – I love mixing in some walnuts to add flavor and crunch. I recommend toasting the walnuts first to bring out their flavor. You can omit the walnuts if you want or swap them with something else, like chocolate chips.
How To Make This Zucchini Bread Recipe
Step One: Preheat and prepare pan.
Preheat oven to 350oF. Spray a 9×5” loaf pan with non-stick cooking spray or grease with butter and set aside. Or line with parchment paper. I prefer parchment paper so I can easily lift the bread out of the pan.
Step Two: Shred Your Zucchini.
I use a box grater but if you need to you can use a food processor. No need to wring it out. We want all that moisture!
Step 3: Combine dry ingredients.
In a mixing bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. No need to sift her, just give it all a quick whisk.
Step 4: Combine wet ingredients.
In a second mixing bowl, whisk together eggs, oil, sugars, and vanilla extract.
Step 5: Combine wet and dry ingredients.
Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.
Step 6: Fold in shredded zucchini and walnuts
Just a couple quick stirs. You don’t want to overmix!
Step 7: Bake.
Pour batter into prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack.
Recipe Tips
- Measure your flour accurately. I use the spoon and level method. You can learn how to measure your flour in this post.
- Careful to not over mix. I like to use a spatula and fold in the dry ingredients by hand. You want to stop mixing once they have been incorporated. Too much mixing = too much gluten forming. Gluten is what will give a bread its chew, but for a banana bread you want less gluten to form. So we can accomplish that by making sure we don’t overmix!
- Do not wring out the zucchini. Zucchini has a lot of moisture. But if you squeeze it out then it will result in a dry quick bread. That extra moisture is going to make for one moist bread!
Zucchini Bread FAQ’s
Zucchini has a lot of moisture. But if you squeeze it out then it will result in a dry quick bread. That extra moisture is going to make for one moist bread! So just simply shred the zucchini and add it to your bowl.
I like to store mine at room temperature for up to 2 days.
You can freeze for your bread for up to 3 months, just be sure to wrap and store it well. I like to wrap mine in plastic wrap first. Then either in one more layer of foil or in a plastic bag. To thaw it, I simply unwrap the bread and let it thaw at room temperature.
I usually bake with vegetable or canola and I haven’t tested it with another kind. But I think coconut or olive oil would work fine. You could also lighten it up with half applesauce in lieu of the oil.
More Recipes To Try
Zucchini Bread
Ingredients
For the bread:
- 1 1/2 cups (180 g) all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 2 large eggs room temperature
- 1/2 cup (180 mL) vegetable oil
- 3/4 cup (160 g) packed light brown sugar
- 1/2 cups (100 g) granulated white sugar
- 1 1/2 teaspoons vanilla extract
- 1 cup (150 g) shredded zucchini
- 1/2 cup (57 g) toasted walnuts
Instructions
- Preheat and prepare pan. Preheat oven to 350°F. Spray a 9×5” loaf pan with non-stick cooking spray, or line with parchment paper and set aside.
- Combine dry ingredients. In a mixing bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
- Combine wet ingredients. In a second mixing bowl, whisk together eggs, oil, sugars, and vanilla extract.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Fold in zucchini.
- Bake. Pour batter into prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan for about 10 minutes, then remove from the loaf pan and continue cooling on a wire cooling rack.
Notes
- Zucchini: I prefer to grate the zucchini by hand, I think it yields a better texture. No need to peel it or wring it out either. Zucchini has a lot of moisture. But if you squeeze it out then it will result in a dry quick bread. That extra moisture is going to make for one moist bread!
- Storage: I like to store mine at room temperature for up to 2 days. Or you can freeze for your bread for up to 3 months, just be sure to wrap and store it well. I like to wrap mine in plastic wrap first. Then either in one more layer of foil or in a plastic bag. To thaw it, I simply unwrap the bread and let it thaw at room temperature.
- Oil: I usually bake with vegetable or canola and I haven’t tested it with another kind. But I think coconut or olive oil would work fine. You could also lighten it up with half applesauce/half oil.
Perfectly delicious zucchini bread! I’m adding walnuts to my next loaf because I love the extra crunch and flavor they give.
Walnuts are a great addition – yum! So glad you enjoyed, and thanks for the suggestion!
I’m obsessed with zucchini bread this time of year! Growing up, my mom used to put chocolate chips in ours, along with walnuts. Walnuts are a must! I love how quick and easy this bread is and big on flavour!
Walnuts AND chocolate chips are definitely one of my love languages! Thanks so much for your comment, Nicole!
It’s about that time!!! This recipe just made me excited for Fall!
Right?! I love that this recipe is great for so many months out of the year. Hope you enjoy!
I love that this recipe is quick to make and can also be frozen for later as well.
Yes it is so fantastic to freeze! One of the reasons I love it, too 🙂 Hope you enjoy!
I make zucchini bread every year with our home grown zucchini. But I don’t follow the same recipe every time. I like trying different ones! This is one of the best so far. Nicely moist and very flavourful!
I’m so happy you love this recipe, Jacqueline! Thanks for your comment 🙂
What a great way to use up all that delicious zucchini! I love how easy this bread is to make!
It’s one of my favorites every summer, and I’m so glad you love it too!
I have a ton of zucchini to still use up! Will be trying this recipe this weekend!
I’m glad I’m not the only one looking for more zucchini recipes at the end of the season! I so hope you enjoy, Liz – can’t wait to hear how you like the bread!
Zucchini bread is one of my favorite. The texture here looks so perfect. I will bake with your recipe soon. Thanks for sharing
Thanks so much for your sweet comment! Trust me this bread tastes as good as it looks 🙂
Now I found the perfect recipe for zucchini bread! Will make this again!
I’m so glad you enjoyed, Joan! Thanks for your comment 🙂
I absolutely love zucchini bread but always end up buying it from my favorite bakery instead of making it at home! Your version inspired me to try making it from scratch – and I’m so happy to say that it turned out just like the one from the bakery I go to! It was moist and delicious!
So happy I could inspire you and that you enjoyed, Anjali! Thanks for your feedback!
Oh yum! The texture of this bread looks soooo good. Definitely the perfect use of summertime zucchini.
This is one of my faves for that zucc abundance, and I hope you enjoy as much as I do Tara!
The zucchini bread looks delicious! A slice of it will be great with a cup of coffee.
Absolutely! It’s definitely one of my favorite summer breakfasts. I hope you enjoy, Biana!
‘Tis the season and perfect timing! I needed a great zucchini bread recipe and this is THE one!
I might be a *bit biased but I have to agree, this is the BEST zucchini bread recipe out there! I hope you enjoy, Bernice 🙂
We love zucchini bread and I love every chance I get to make something vegan or vegetarian, just to mix things up. Thank you for sharing.
This is a terrific veg recipe, and I hope you enjoy as much as I do! Thanks for your comment Marta!
I love the additional flavor that the brown sugar adds to this bread. I have never made it with brown sugar before, and I was pleased with the final product. Next time, I plan to make muffins from this recipe.
I’m so glad you like this recipe, Angie! It works great for muffins and I cannot wait to hear how yours turn out. Thanks for your comment!