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Zucchini bread is one of my favorite ways to use up garden zucchini, especially in the summer when the counters are overflowing with it. I don’t know about you, but I love having a sweet loaf resting on my counter to snack on throughout the week or day. It’s sweet but not too sugary, perfectly spiced with cinnamon, and unbelievably moist. No mixer needed—just a bowl, a spoon, and a few pantry staples. Whether you’re new to baking or just want a reliable, one-bowl recipe, this zucchini bread is perfect for breakfast, snacking, or sharing with friends.
I make my fair share of quick loaves throughout the year, but this easy zucchini bread recipe is perfect for those hot summer months. I try not to waste a lot of food, so when I have extra bananas to use up, I’ll whip up a banana bread, and the same goes when I have extra zucchini in my fridge. Sometimes I’ll switch it up with my lemon zucchini bread for something brighter, but this classic version is my go-to. The water content in zucchini gives the loaf its perfectly moist crumb without needing any dairy, and the rest comes together with pantry staples—flour, cinnamon, oil, sugar, eggs, and vanilla. No fancy equipment, no complicated steps—just mix, pour, and bake.
Tips for Beginners
- If your loaf is sinking in the middle, that’s usually a sign it’s underbaked. Even if the top looks done, the center might still be gooey. Insert a toothpick deep into the center of the loaf—if it comes out with batter (not just crumbs), give it another 5–10 minutes and check again.
- Be careful not to overmix the batter as this can lead to a dense loaf. Once you combine the wet and dry ingredients, gently stir just until no dry streaks remain. A light hand helps keep the texture tender and airy.
- We need the water in the zucchini to create a moist loaf, so don’t ring it out. If your zucchini feels extra juicy, give it a quick pat with paper towels before adding it to the batter.
- Grease your loaf pan generously with butter or non-stick cooking spray before adding the batter for a seamless lift.
Zucchini Bread
Equipment
- 1 9×5-inch loaf pan
Ingredients
- 2 cups all purpose flour can sub half for whole wheat; for gluten-free, use a 1:1 gluten-free baking flour
- 2 tsp cinnamon
- 1½ tsp baking powder
- ½ tsp salt
- 1¼ cup sugar sub half with brown sugar for a deeper flavor
- 1 cup vegetable oil sub for melted butter or coconut oil
- 2 eggs sub with flax eggs for egg-free
- 2 tsp vanilla extract
- 2 cups grated zucchini
Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk together the flour, cinnamon, baking powder, and salt.2 cups all purpose flour, 2 tsp cinnamon, 1½ tsp baking powder, ½ tsp salt
- In a separate larger bowl, combine the sugar, oil, eggs, and vanilla extract. Stir in the zucchini.1¼ cup sugar, 1 cup vegetable oil, 2 eggs, 2 tsp vanilla extract, 2 cups grated zucchini
- Add the dry ingredients to the wet ingredients and stir together until just mixed.
- Pour the batter into a greased 9×5 loaf pan.
- Bake for 60-65 minutes or until a toothpick comes out clean from the center of the bread.
- Let the bread cool in the pan. Then, slice when ready to eat.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Cook Zucchini Bread Step by Step
Gather the ingredients: Gather all the ingredients together and preheat the oven to 350°F.
Combine the dry ingredients: In a large mixing bowl, combine 2 cups all-purpose flour, 2 tsp cinnamon, 1½ tsp baking powder, and ½ tsp salt.
Combine the wet ingredients: In another bowl, whisk together 1¼ cups sugar, 1 cup vegetable oil, 2 eggs, 2 tsp vanilla extract, and 2 cups of grated zucchini.
Mix the batter ingredients: Add the dry ingredients to the wet ingredients bowl and stir until the ingredients are combined. Be careful not to overmix.
Fill the pan: Pour the batter into a greased 9×5-inch loaf pan and spread it into an even layer.
Bake the loaf: Place the loaf into the oven on the middle rack and bake for 60-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs.
Cool and serve: Let the bread cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely before slicing and serving. Enjoy!
How to Store and Reheat
Zucchini bread stores beautifully, making it a great make-ahead option. Keep it at room temperature in an airtight container for up to 3 days. If you want it to last a bit longer, refrigerate the loaf tightly wrapped for up to 5 days.
To freeze, wrap individual slices or the whole loaf in plastic wrap, then a layer of foil, or place in a freezer-safe bag. It’ll keep well for up to 2 months. Thaw at room temperature or microwave slices for 15–20 seconds for a quick, warm treat.
Variations and Mix-Ins
Want to change things up? Here are some delicious mix-in ideas to customize your zucchini bread:
- Chocolate chips: for a sweet, melty bite in every slice.
- Chopped walnuts or pecans: add crunch and nuttiness.
- Shredded coconut: for a tropical twist.
- Raisins or dried cranberries: a chewy pop of sweetness.
- Lemon zest: brightens up the flavor.
- Spices like nutmeg or cloves: for a deeper, warmer spice blend.
- A swirl of cream cheese: makes it extra rich and tangy.
- Cocoa powder: turn it into a chocolate zucchini loaf.
Serving Suggestions
I really enjoy snacking on this zucchini bread throughout the day, but I also love having a slice in the morning with my favorite iced caramel latte. I’ll usually give the slice a swipe of my favorite butter, cream cheese, or nut butter. This loaf is one of my go-tos to bring to friend’s houses and to gift to new neighbors for housewarming gifts.
