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Zucchini Bread Recipe

Zucchini Bread Recipe

A moist, sweet, and comforting zucchini bread recipe made with shredded zucchini, warm spices, and simple pantry staples. Perfect for breakfast, snacks, or gifting, this quick bread comes together easily and stays delicious for days.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 250 kcal

Ingredients
  

  • 2 medium zucchinis about 2 cups shredded, moisture squeezed out
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs at room temperature
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • Optional add-ins:
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips

Instructions
 

  • Prep the zucchini – Wash and dry the zucchinis. Trim the ends and grate them using a box grater or food processor. Place the shredded zucchini in a clean towel or paper towels and squeeze out excess moisture until mostly dry.
  • Preheat the oven – Set your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
  • Mix dry ingredients – In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Mix wet ingredients – In another large bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and well combined.
  • Combine mixtures – Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined (do not overmix).
  • Fold in zucchini and add-ins – Stir in the shredded zucchini and any optional nuts or chocolate chips. Batter will be thick.
  • Bake – Pour batter into prepared loaf pan. Smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool and serve – Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Zucchini prep tip: Always squeeze out excess liquid from the zucchini or the bread may turn soggy.
  • Storage: Wrap in plastic wrap or aluminum foil and store at room temperature for 3 days, or refrigerate for up to 1 week. For longer storage, freeze tightly wrapped slices for up to 3 months.
  • Variations: Add chocolate chips, dried cranberries, or switch nuts for extra flavor.
  • Serving idea: Toast a slice and spread with butter or cream cheese for a cozy breakfast.
Keyword zucchini bread recipe, quick bread recipes, shredded zucchini, moist zucchini bread, easy zucchini bread