If ever there was a quick bread that captures the essence of summer and comfort baking, it would be Zucchini Bread. This marvelously moist loaf is gently spiced, irresistibly tender, and features the secret superpower of fresh zucchini that melts right into every bite. Whether you’re drowning in garden zucchini or just in need of a comforting treat, Zucchini Bread is that golden, aromatic baked good you’ll return to every season. It’s a family favorite in my kitchen, and once you try it, I know it will be in yours too!

Ingredients You’ll Need

Every ingredient in this Zucchini Bread plays an important part, transforming a pile of humble zucchini into a sweet, flavorful loaf. With simple pantry staples, you’ll create the perfect balance of moistness, spice, and a tender crumb that makes this bread truly memorable. Let’s see what you’ll need and why:

Grated Zucchini: The star of the recipe! It adds moisture and keeps the crumb wonderfully soft, plus sneaks in a veggie boost for good measure.
Oil (such as canola): Oil ensures the bread is ultra-moist and stays soft for days—skip the butter here for maximum tenderness.
Brown Sugar: Contributes a gentle molasses flavor and richer color, making the bread extra inviting.
Sugar: Balances the brown sugar and provides the classic, sweet background.
Eggs: These bind everything together, giving the loaf structure without heaviness.
Vanilla: Vanilla rounds out the flavors and infuses a warm, bakery-quality aroma.
Flour: All-purpose flour is perfect for structure without denseness.
Baking Soda: Key for lift and a beautiful dome on your loaf.
Baking Powder: Teams up with the soda for even better rise and a light crumb.
Salt: Sharpens all the flavors—don’t skip it!
Cinnamon: Warm spice that pairs perfectly with the sweetness and zucchini.
Nutmeg: Just a hint adds depth and that cozy, homey flavor.

How to Make Zucchini Bread

Step 1: Prepare Your Zucchini

Preheat your oven to 350 degrees to kick things off. Then wash and scrub your zucchini well, because even store-bought ones can collect dirt or residue. Using a box grater, grate your zucchini—there’s no need to peel! Firmly press grated zucchini into your measuring cup for accuracy. No draining required! The zucchini’s natural liquid is exactly what keeps the bread so lovely and moist.

Step 2: Mix the Wet Ingredients

In a large bowl, add the grated zucchini, oil, brown sugar, sugar, eggs, and vanilla. Stir everything together until fully combined. It’s okay if the batter looks a bit loose at this stage—the flour in the next step will bring it all together.

Step 3: Incorporate the Dry Ingredients

Gently fold in the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Take care not to overmix; stop as soon as there are no more streaks of flour. Overworking the batter can make the bread tough, so a light hand is your best friend here.

Step 4: Prepare the Pan and Bake

For best results, use a 1.5 lb bread pan (about 6 x 9.5 inches). Give it a thorough spray with non-stick cooking spray. Pour in your batter, smoothing the top. Bake for 40–45 minutes. Then, tent a large piece of aluminum foil over the bread to prevent over-browning but allow the bread to continue rising. Fancy a sweet crunch? Sprinkle a little sugar over the top before returning it to the oven for 10 more minutes. Check the center with a toothpick—it should come out clean or with just a few moist crumbs.

Step 5: Cool and Serve

Let your Zucchini Bread cool to room temperature right in the pan—this finishing touch helps lock in moisture. Slice, spread with sweet cream butter if desired, and savor every bite. This bread is magical warm, but just as delightful the next day (or the day after that, if it lasts!).

How to Serve Zucchini Bread

Garnishes

Zucchini Bread is fantastic on its own, but a pat of soft butter or a swirl of honey can take it over the top. For a little extra flair, try dusting with powdered sugar or scattering chopped walnuts or pecans on top before baking for a nutty finish.

Side Dishes

Pair your slice with a cup of coffee or tea for a cozy breakfast or afternoon snack. If you’re serving brunch, some creamy Greek yogurt and a fresh fruit salad on the side are all you need for a well-rounded feast.

Creative Ways to Present

Turn your Zucchini Bread into mini loaves or muffins for portable snacks or gifting. For dessert, toast thick slices and top with a scoop of vanilla ice cream and a drizzle of caramel—trust me, it’s irresistible!

Make Ahead and Storage

Storing Leftovers

Wrap cooled Zucchini Bread tightly in plastic wrap or store in an airtight container at room temperature. It stays soft and moist for up to three days, making it the perfect make-ahead treat for busy mornings or unexpected guests.

Freezing

Zucchini Bread freezes beautifully! Once completely cool, wrap the loaf (or individual slices) tightly in a couple of layers of plastic wrap, then place in a freezer bag. It’ll keep its flavor and texture for up to three months—just thaw at room temperature overnight when you’ve got a craving.

Reheating

To revive that just-baked magic, warm a slice in the microwave for about 10–15 seconds or pop it in a toaster oven until it’s gently heated through. Serve with butter for an ultra-comforting experience all over again.

FAQs

Can I leave the peel on the zucchini?

Absolutely! The zucchini skin is tender and practically vanishes into the bread, while adding color and a little boost of fiber. No need to peel unless you really prefer a lighter look.

Do I need to squeeze or drain the zucchini?

No, keep that moisture! The extra liquid is what keeps Zucchini Bread so luscious and tender. As long as you measure the grated zucchini packed into the cup, you’ll have the perfect balance.

What oil works best in this recipe?

Canola oil is classic for its neutral flavor, but vegetable oil or even light olive oil works beautifully. Avoid oils with strong flavors, which could overpower the delicate spices.

Can I add mix-ins like nuts or chocolate chips?

Of course! Try folding in about 1 cup of chopped walnuts, pecans, or chocolate chips before pouring the batter into the pan. They’ll add delightful crunch or sweetness with every slice.

Why should I tent the bread with foil while baking?

Tenting with foil ensures your Zucchini Bread doesn’t brown too quickly on top before the center has set. It’s the secret to achieving both a beautiful dome and a perfectly cooked crumb all the way through.

Final Thoughts

I hope you give this Zucchini Bread a try and make it part of your regular baking rotation. It’s simple, homey, and endlessly versatile—guaranteed to fill your kitchen with warmth and your heart with joy. If you’ve never baked it before, now is the perfect time to get started. Happy baking!

Zucchini Bread Recipe

★★★★★

5 from 8 reviews

Author: Ella
Total Time: 1 hour 10 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and moist zucchini bread recipe that’s perfect for breakfast or as a snack. Made with fresh zucchinis and warm spices, this bread is sure to be a hit with your family and friends.

Instructions

Preheat oven to 350 degrees: Wash the zucchini well and grate it. Press down firmly to measure accurately. No need to drain, add to a bowl.
Add oil, sugars, eggs, and vanilla: Mix well.
Fold in dry ingredients: Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Pour into a greased bread pan.
Bake: Bake for 40-45 minutes, tent with foil, sprinkle sugar on top if desired, and bake for another 10 minutes. Check for doneness.
Cool and serve: Let the bread cool, then enjoy with sweet cream butter.

Notes

For added texture, you can fold in chopped nuts or raisins into the batter.
This bread freezes well, so you can make a double batch and store one for later.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American