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Zucchini Bread

Zucchini Bread

This zucchini bread recipe creates a moist, flavorful loaf that’s lightly sweet, spiced with cinnamon, and packed with fresh grated zucchini. Perfect for breakfast, snacks, or dessert, it’s an easy way to use up extra zucchini and sneak in some veggies while enjoying a comforting homemade treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • ¾ cup granulated sugar
  • ½ cup brown sugar packed
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini about 2 medium zucchini, unpeeled
  • ½ cup chopped walnuts or pecans optional
  • ½ cup chocolate chips optional

Equipment

  • Mixing bowls (large and medium)
  • Whisk or hand mixer
  • Wooden spoon or spatula
  • Box grater or food processor (for grating zucchini)
  • Measuring cups and spoons
  • 9x5-inch loaf pan
  • Parchment paper (optional)
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
  2. Prepare zucchini: Grate the zucchini using a box grater. Pat lightly with a paper towel to remove excess moisture, but don’t dry it completely.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Mix wet ingredients: In a large bowl, whisk eggs, oil, granulated sugar, brown sugar, and vanilla until well combined.
  5. Combine: Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
  6. Fold in zucchini and any optional add-ins like nuts or chocolate chips.
    Zucchini Bread

Notes

  • For a healthier version, swap half of the all-purpose flour for whole wheat flour.
  • Add a teaspoon of lemon zest for a fresh citrus twist.
  • Zucchini bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 1 week.
  • This recipe freezes well—wrap tightly in plastic wrap and store for up to 3 months.
  • Zucchini Bread