This easy zucchini bread can be whipped up in no time and makes the most incredible, mouthwatering loaf of zucchini bread you will ever eat.
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I’ve made this easy zucchini bread more times than I can count — it’s the loaf I turn to when summer zucchinis pile up and I want something fast, comforting, and reliably moist. The batter comes together in one bowl, the texture is tender but not gummy, and the crumb holds up whether you slice it for breakfast or tuck it into a lunchbox. If you dig quick loaves, this zucchini bread will become your go-to; it pairs beautifully with coffee, and if you like exploring other loaf recipes, try this perfect banana nut bread recipe for another favorite.
Why you’ll love this dish
This zucchini bread is fast, forgiving, and sneaks veggies into a slice that even picky eaters will happily eat. It’s ideal for:
- Using a bumper crop of zucchini.
- Making ahead for breakfasts, snacks, or potluck tables.
- A low-effort bake when you want something homestyle without fuss.
“Creamy, tender, and utterly irresistible — the kind of loaf you’ll slice before it cools.” — a friend who demands homemade baked goods
Beyond taste, it’s cost-effective (zucchini is cheap in season), customizable (add nuts or chocolate), and forgiving if you slight the mix-ins or swap oils. It’s a great weeknight baking win.
How this recipe comes together
Before you measure, here’s the quick process so you know what to expect:
- Grate zucchini and gently combine with the wet ingredients.
- Whisk dry ingredients separately, then fold into the wet mix — minimal stirring to avoid a tough crumb.
- Pour into a prepared loaf pan and bake until a toothpick comes out clean.
- Cool briefly in the pan, then finish cooling on a wire rack before slicing.
This recipe is essentially one-bowl, mid-temperature baking (around 350°F). If you want to experiment with different loaf textures or savory spins, check inspiration like this creative easy lasagna soup for how simple swaps can change a dish’s personality.
What you’ll need
- 2 cups all-purpose flour (substitute: half whole wheat for nuttier flavor)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional: add 1/4 tsp nutmeg)
- 2 large eggs
- 1 cup granulated sugar (or 3/4 cup sugar + 1/4 cup honey)
- 1/2 cup neutral oil (vegetable or light olive oil — melted butter works too)
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini, packed (about 1 medium-large zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips or raisins (optional)
Notes:
- Grate the zucchini on the coarse side for the best texture. No need to peel.
- If using whole wheat flour, expect a slightly denser loaf.
How to prepare it
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
- Grate zucchini and gently press out excess moisture with a clean towel only if the zucchini is extremely watery. A little moisture keeps the loaf tender.
- In a large bowl, whisk together eggs and sugar until combined. Add oil and vanilla and whisk until smooth.
- In another bowl, sift or whisk the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet and fold gently until almost combined.
- Fold in grated zucchini and any mix-ins (nuts, chips) until just distributed.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Bake 50–60 minutes, checking at 50 minutes. A toothpick inserted in the center should come out with a few moist crumbs but not raw batter.
- Cool the loaf in the pan for 10–15 minutes, then remove to a wire rack to cool completely before slicing.
Pro tip: rotate the pan once during baking if your oven has hot spots. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
Best ways to enjoy it
- Thick slices with softened butter for a classic treat.
- Toast and spread with cream cheese and a drizzle of honey for brunch.
- Serve alongside a bowl of fruit and yogurt for a balanced breakfast.
- Make mini toasts for kid-friendly lunchboxes with nut butter.
- For dessert, warm a slice and top with vanilla ice cream or whipped cream.
If you’re serving this at a gathering, slice it in advance and arrange on a platter with fresh berries and a dusting of powdered sugar.
Storage and reheating tips
- Room temperature: Wrap cooled loaf in plastic wrap or store in an airtight container for up to 2–3 days.
- Refrigerator: Keeps up to 6–7 days wrapped tightly; bring to room temp before serving for best texture.
- Freezer: Slice and wrap individual pieces in plastic and foil, or freeze the whole loaf tightly wrapped for up to 3 months. Thaw overnight in the fridge or at room temperature.
- Reheating: Microwave a slice for 10–20 seconds, or warm in a 300°F oven for 8–12 minutes. For a crisp top, finish under the broiler for 30 seconds, watching carefully.
Food safety: Always cool completely before wrapping to avoid condensation that can promote mold.
Helpful cooking tips
- Don’t overmix: Stirring until just combined keeps the crumb tender.
- Measure flour properly: Spoon flour into the cup and level with a knife to avoid a dry loaf.
- Moisture balance: If your zucchini is very watery, squeeze lightly; otherwise, use it as-is for a moister loaf.
- Sweetness adjustments: Reduce sugar by 1/4 cup if you prefer less sweet; add a streusel topping if you want extra sweetness and crunch.
- Add-ins: Toast nuts lightly first to deepen their flavor.
If you like swapping vegetables into baked goods, you’ll also enjoy savory salads alongside this loaf — for example, a bright Southern potato salad works well for picnics.
Creative twists
- Lemon-Zucchini: Add 1 tbsp lemon zest to the batter and swap half the cinnamon for cardamom.
- Chocolate Chunk: Replace 1/2 cup nuts with dark chocolate chunks and sprinkle a few on top before baking.
- Savory Herb: Reduce sugar, omit chocolate, add 2 tbsp grated Parmesan and 1 tbsp chopped fresh herbs (thyme or rosemary) for a brunch loaf.
- Gluten-free: Use a 1:1 gluten-free flour blend, but expect a slightly different texture; add an extra egg for structure.
- Vegan: Substitute 2 flax eggs (2 tbsp ground flax + 6 tbsp water, set 10 minutes) and use maple syrup for sweetness; texture will be denser.
Your questions answered
Q: Can I use frozen grated zucchini?
A: Yes — thaw and squeeze out excess water before adding. If you skip squeezing, reduce added oil by a tablespoon to compensate.
Q: How do I know when the loaf is done?
A: A toothpick inserted in the center should come out with a few moist crumbs but not wet batter. The top should spring back lightly when pressed.
Q: Can I halve the recipe for a smaller loaf?
A: Absolutely. Use a smaller pan (8×4-inch) and check doneness sooner — start checking at 35–40 minutes.
Q: Is it safe to use zucchini skin?
A: Yes. The skin contains flavor and nutrients and becomes tender while baking.
Q: Can I make muffins instead?
A: Yes — bake at 350°F for 18–22 minutes depending on size. Fill muffin tins 2/3 full.
Conclusion
This easy zucchini bread is dependable, adaptable, and perfect for using up summer produce — whether you stick with the classic version or try a lemon or chocolate riff. For more inspiration and variations on zucchini bakes and loaves, check out this classic Zucchini Bread Recipe, a savory take in the Light and Fluffy Zucchini Slice – The Clever Carrot, and a simple loaf technique in the Easy Little Bread Recipe.
Easy Zucchini Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment.
- Grate zucchini and gently press out excess moisture with a clean towel only if the zucchini is extremely watery. A little moisture keeps the loaf tender.
- In a large bowl, whisk together eggs and sugar until combined. Add oil and vanilla and whisk until smooth.
- In another bowl, sift or whisk the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet and fold gently until almost combined.
- Fold in grated zucchini and any mix-ins (nuts, chips) until just distributed.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Bake for 50–60 minutes, checking at 50 minutes. A toothpick inserted in the center should come out with a few moist crumbs but not raw batter.
- Cool the loaf in the pan for 10–15 minutes, then remove to a wire rack to cool completely before slicing.
