🥒 Moist, Sweet & Perfectly Spiced
This zucchini bread recipe is soft, moist, and lightly sweetened with warm spices. A foolproof quick bread that’s perfect for breakfast, snacks, or even dessert — and a delicious way to use up fresh zucchini!
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 tsp vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini, squeezed to remove excess water)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional, for sweeter bread)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix dry: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet: In another large bowl, beat eggs with oil, sugars, and vanilla until smooth.
- Combine: Stir dry ingredients into wet mixture until just combined (do not overmix).
- Add zucchini: Fold in grated zucchini, then add nuts or chocolate if using.
- Bake: Pour batter into loaf pan, bake 50–60 minutes, until a toothpick inserted comes out clean.
- Cool: Let cool 10 minutes in pan, then transfer to a wire rack.
Nutrition Facts (per slice, USDA-based, 12 slices)
- Calories: 220 kcal
- Protein: 3 g
- Carbohydrates: 30 g
- Sugars: 16 g
- Fat: 10 g
- Saturated Fat: 2 g
- Fiber: 2 g
- Sodium: 160 mg
Why You’ll Love This Zucchini Bread
It’s sweet, moist, and packed with hidden veggies! Perfect for kids, great with coffee, and freezer-friendly for meal prep.
Do I need to peel zucchini for zucchini bread?
No — the skin is tender and blends in after baking.
How do I keep zucchini bread from being soggy?
Make sure to squeeze excess water from grated zucchini before adding.
Can I freeze zucchini bread?
Yes — wrap slices tightly and freeze up to 3 months.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend instead of all-purpose.
Zucchini Bread Recipe
Moist, soft, and perfectly spiced, this zucchini bread is a delicious way to use fresh zucchini. Perfect for breakfast, snacks, or dessert!
Ingredients
Equipment
Method
- Preheat Oven and Prepare Pan
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or butter and lightly flour it to prevent sticking.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Set aside.
- Combine Oil and Sugars
- In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until the mixture is smooth and slightly thickened.
- Add Eggs and Vanilla
- Add the eggs and vanilla extract to the sugar-oil mixture. Whisk until everything is well combined and smooth.
- Incorporate Dry Ingredients
- Gradually stir the dry mixture into the wet ingredients. Mix just until combined — do not overmix. The batter will be thick.
- Fold in Zucchini and Extras
- Gently fold in the grated zucchini. The batter will loosen as the zucchini releases moisture. If desired, also fold in chopped nuts or chocolate chips.
- Bake the Bread
- Pour the batter evenly into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Use freshly shredded zucchini grated with the large holes of a box grater; do not drain or squeeze out any moisture as it helps keep the bread moist.
For sugar alternatives, you can skip the brown sugar and use 1 cup of granulated sugar instead if preferred.
The 8×4-inch loaf pan produces a more domed loaf, while the 9×5-inch pan results in a flatter bread.
Optional add-ins include ½ cup of chopped nuts or chocolate chips, which can be folded into the batter after mixing in the zucchini.
