Zucchini bread

Zucchini bread is one of those recipes I turn to whenever my garden is overflowing with zucchini in late summer. There’s something incredibly satisfying about transforming those oversized vegetables into a moist, spiced quick bread that everyone loves. This simple one-bowl zucchini bread takes just about an hour from start to finish and fills your kitchen with the warm aroma of cinnamon.

I still remember the first time I made zucchini bread with my grandmother. She taught me not to squeeze out the moisture from the shredded zucchini, which seemed counterintuitive at first. But that liquid is exactly what keeps this bread incredibly moist and tender for days. This easy zucchini bread recipe requires no fancy equipment or mixer. Just a bowl, a whisk, and some basic pantry staples. Whether you enjoy it plain with your morning coffee or dress it up with chocolate chips, this homemade zucchini bread never disappoints.

What You’ll Need for Perfect Zucchini Bread

I always use fresh zucchini straight from my garden, but store-bought works beautifully too. Pro tip: use the large holes on your box grater for the perfect texture, and leave the skin on for added nutrition and beautiful green flecks throughout the bread.

• 1 ½ cups (186g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (119ml) vegetable oil (canola or avocado oil work great too)
• ¾ cup (150g) packed brown sugar
• ¼ cup (50g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 1 ½ cups (approximately 152g) shredded zucchini, unpeeled

Step-by-Step Instructions for Moist Zucchini Bread

I prefer preheating my oven well in advance so it reaches the perfect temperature by the time the batter is ready. This ensures even baking throughout.

Step 1: Preheat your oven to 350°F and thoroughly grease either an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter. Make sure to coat the corners well to prevent sticking.

Step 2: In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set this aside while you prepare the wet ingredients.

Step 3: Add the vegetable oil and both sugars to a large bowl. Stir vigorously with a spoon or whisk until the mixture is smooth and the sugars begin to dissolve into the oil, about 1 minute.

Step 4: Mix in the cinnamon, eggs, and vanilla extract, stirring until everything is fully incorporated and the mixture looks glossy.

Step 5: Pour the flour mixture into the wet ingredients and stir just until combined. The batter will be quite thick at this point. Don’t worry if you see a few flour streaks. Now add the shredded zucchini and stir gently until evenly distributed. The batter will become looser and more pourable as the zucchini releases its moisture. This is exactly what you want for a moist zucchini bread.

Step 6: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes if using a 9×5-inch pan, or 55-65 minutes for an 8×4-inch pan. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed.

Step 7: Let the zucchini bread cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely before slicing. This cooling time helps the bread set properly and makes slicing much easier.

Perfect Pairings for Your Zucchini Bread

This versatile zucchini bread works beautifully as breakfast, snack, or even dessert.

Fresh Fruit and Yogurt: Serve slices alongside Greek yogurt topped with fresh berries for a balanced breakfast. The protein from the yogurt complements the carbohydrates in the bread perfectly.

Cream Cheese Spread: A thin layer of softened cream cheese adds richness and pairs wonderfully with the warm spices in this zucchini bread recipe.

Hot Coffee or Tea: This bread is the ideal companion to your morning coffee or afternoon tea. The cinnamon notes enhance both beverages beautifully.

Butter and Honey: Warm a slice slightly and spread with softened butter and a drizzle of honey for an indulgent treat that highlights the bread’s natural sweetness.

More Delicious Quick Breads and Baked Treats

This classic zucchini bread brings moisture and natural sweetness to any breakfast or snack time. For variations on this beloved quick bread formula, try the warming spices in Snickerdoodle Zucchini Bread which adds cinnamon-sugar magic to the traditional recipe, or explore the bright citrus notes in Orange Cardamom Bread for an aromatic twist on quick bread baking.

When planning a complete breakfast spread, pair slices of this zucchini bread with Croissant French Toast Bake for an indulgent brunch centerpiece, or serve alongside Maple Pecan Scones for a delightful bakery-style morning. These baked goods work beautifully together for entertaining or special weekend mornings.

Keeping Your Zucchini Bread Fresh

Store your cooled zucchini bread tightly wrapped in plastic wrap at room temperature for up to 2 days. It stays incredibly moist thanks to the natural moisture from the zucchini.

For longer storage, I recommend refrigerating the wrapped bread for up to 5 days. Let it come to room temperature before serving, or warm individual slices in the microwave for 10-15 seconds.

Pro tip: this zucchini bread freezes beautifully for up to 3 months. Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag. You can also freeze individual slices in sandwich bags for quick grab-and-go snacks. Thaw overnight at room temperature or toast frozen slices directly.

Your Zucchini Bread Questions Answered

Print