If you’re looking for a delightful way to celebrate summer’s bounty, this Zucchini Bread Recipe is a must-try! It’s wonderfully moist, warmly spiced, and packed with just enough sweetness to satisfy your cravings without going overboard. The subtle texture from grated zucchini keeps every bite tender and fresh, while the blend of cinnamon and nutmeg adds a nostalgic aroma that feels like a cozy kitchen hug. Whether you’re new to baking or a seasoned pro, this recipe brings together simple ingredients that transform into a loaf you’ll want to share again and again.
Ingredients You’ll Need
Gathering straightforward, pantry-friendly ingredients is key to this recipe’s success, each playing an essential role in flavor, texture, or that inviting golden color. Nothing fancy here, just good wholesome goodness that’s accessible and reliable.
- 2 cups grated zucchini: Provides moisture and a subtle vegetable sweetness that keeps the bread soft.
- 2 cups all-purpose flour: The foundation of the bread, creating structure and crumb.
- 1 teaspoon baking soda: Helps the bread rise for a tender, fluffy interior.
- 1/2 teaspoon baking powder: Gives an extra lift so your bread isn’t dense.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1 1/2 teaspoons ground cinnamon: Adds warmth and a comforting spice note.
- 1/2 teaspoon ground nutmeg: Brings subtle earthiness and depth to the spice blend.
- 1/2 cup vegetable oil: Keeps the bread moist and tender.
- 3/4 cup granulated sugar: Sweetens but doesn’t overpower, giving a perfect crumb.
- 1/4 cup brown sugar: Adds richness and a hint of caramel flavor.
- 2 large eggs: Bind everything together while providing lift and tenderness.
- 2 teaspoons vanilla extract: Enhances the overall flavor with its sweet, fragrant aroma.
- 1/2 cup chopped walnuts or pecans (optional): Adds crunch and a delightful nutty contrast.
How to Make Zucchini Bread Recipe
Step 1: Prep Your Pan and Zucchini
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan so the bread won’t stick. Next, grate your zucchini and wrap it in a clean kitchen towel, squeezing out any excess moisture. This crucial step keeps the bread from becoming soggy while still preserving the tender summer flavor zucchini brings.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Getting these combined early means your spices and rising agents are evenly distributed, so no surprise clumps or uneven flavors in your Zucchini Bread Recipe.
Step 3: Combine Wet Ingredients
In another mixing bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and glossy. This mixture is what gives your bread its moist crumb and rich sweetness, so take your time ensuring they’re fully blended.
Step 4: Bring Wet and Dry Together
Fold the grated zucchini gently into the wet ingredients, then add the dry mixture gradually, stirring just until everything is combined. Be careful not to overmix—that’s the secret to tender, moist bread with a perfect crumb structure.
Step 5: Add Nuts and Bake
If you love a bit of crunch, fold in the chopped walnuts or pecans now. Pour the batter into your prepared loaf pan, smoothing the top for even baking. Pop it in the oven for about 50–60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Zucchini Bread Recipe
Garnishes
A slice of this zucchini bread shines beautifully with a light schmear of creamy butter or a swirl of honey butter for extra indulgence. If you’re feeling festive, a sprinkle of powdered sugar or a drizzle of cream cheese glaze makes the presentation pop and adds an inviting sweetness.
Side Dishes
Zucchini bread pairs perfectly with a hot cup of coffee or tea, making it an ideal companion for brunch or an afternoon snack. For something heartier, serve alongside a fresh fruit salad or yogurt to balance out the sweetness with freshness and creaminess.
Creative Ways to Present
Transform your zucchini bread into delightful gifts by wrapping slices with rustic twine and parchment paper. For a brunch spread, consider cutting the bread into small cubes for a bread pudding or layering it with ricotta and berries for an impressive dessert. The possibilities are as endless as your creativity!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover zucchini bread tightly in plastic wrap or place in an airtight container to keep it fresh and moist. Stored this way, it will stay soft for up to 3 days at room temperature or about a week in the refrigerator.
Freezing
This Zucchini Bread Recipe freezes beautifully. Slice the bread first, then arrange the slices in a single layer on a baking sheet and freeze until firm. Transfer the slices to a freezer bag or container and store for up to 3 months. This way, you can enjoy your favorite bread anytime, no matter the season!
Reheating
For warm, freshly baked flavor, reheat your zucchini bread slices in the microwave for 15-20 seconds or pop them into a toaster oven for a lightly crisped crust. Either method revives the bread’s softness and highlights those tender zucchini notes.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! You can substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. Just keep in mind the texture might be a bit denser and the bread will have a richer taste.
Do I have to peel the zucchini before grating?
There’s no need to peel the zucchini; the skin is tender and full of nutrients. Using unpeeled zucchini keeps the bread moist and adds a lovely green flecked appearance.
What if I don’t have nuts? Can I leave them out?
Yes, nuts are optional and can easily be omitted if you have allergies or simply prefer the bread without them. The bread will still be deliciously moist and flavorful.
Can I add chocolate chips to this zucchini bread?
Definitely! Adding half a cup of chocolate chips into the batter gives a sweet surprise in every bite, making this zucchini bread even more irresistible.
How long does this zucchini bread stay fresh?
Stored properly at room temperature in an airtight container, the bread stays fresh for about 3 days. Refrigeration extends its life up to a week, while freezing keeps it good for several months.
Final Thoughts
This Zucchini Bread Recipe is one of those timeless treasures that brings comfort and joy with every loaf. Whether you’re baking for family, friends, or just yourself, it’s a perfect way to enjoy fresh zucchini in a deliciously sweet, warmly spiced package. I’m confident once you try it, you’ll keep coming back to this recipe for every season. So, gather your ingredients and get baking—it’s pure bliss wrapped in a slice!
Print
Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Zucchini Bread recipe delivers a moist, flavorful quick bread perfect for breakfast or a snack. Grated zucchini adds natural moisture and nutrition, while warm spices like cinnamon and nutmeg provide cozy autumnal flavors. Optional nuts add a pleasant crunch, and the bread freezes well for make-ahead convenience.
Ingredients
Vegetables
- 2 cups grated zucchini (about 2 medium)
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Optional
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Remove Moisture from Zucchini: Place the grated zucchini into a clean kitchen towel and squeeze out as much excess moisture as possible to avoid soggy bread.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined and free of lumps.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well blended.
- Add Zucchini to Wet Ingredients: Stir the prepared grated zucchini into the wet mixture until incorporated evenly.
- Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined—do not overmix to keep the bread tender.
- Fold in Nuts (Optional): If using, fold in the chopped walnuts or pecans carefully, ensuring even distribution without overworking the batter.
- Pour Batter into Pan: Pour the batter into the greased loaf pan and smooth the top with a spatula for an even bake.
- Bake: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- Add 1/2 cup chocolate chips for extra sweetness and texture.
- Substitute half the all-purpose flour with whole wheat flour for a healthier version.
- This bread freezes well — wrap tightly and store in the freezer for up to 3 months.
