Zucchini Bread Recipe — an easy, one‑bowl quick bread made with just a wooden spoon. The grated zucchini is barely noticeable in flavor but gives this loaf an incredibly moist, tender crumb.
If you love zucchini bread: try variations such as lemon zucchini bread or chocolate zucchini bread for different flavors.
author’s note
Zucchini Bread That’s Worth the Hype
Zucchini bread is one of my favorite quick breads. Over years of testing I perfected a simple, reliable version that rises well, stays moist, and has great texture. I even served mini loaves at my wedding reception — it’s that dependable.
The method is straightforward: one bowl, a wooden spoon, and a few basic tips to ensure the loaf bakes evenly and comes out perfect every time.
Zucchini Bread Recipe Preparation
Do You Have To Peel Zucchini For Zucchini Bread?
There’s no need to peel zucchini. Leaving the peel on saves time and adds a pleasant flecked appearance to the loaf. This recipe is designed to be quick and fuss‑free.
Grating
Wash and dry the zucchini, trim the ends, then grate on the large side of a box grater. Measure loosely so you have about 2 cups of shredded zucchini; do not pack it tightly.
Do you squeeze the liquid out of zucchini for bread?
No. For this recipe, keep the liquid. The moisture from the zucchini is key to the loaf’s tender texture, so simply grate and measure without wringing.
Quick Tip
Quick breads rise using baking powder or baking soda rather than yeast, so they require no lengthy proofing time and are ready in about an hour.
This loaf is forgiving when you follow a few simple guidelines. Below is an overview of the method followed by a full ingredient list, equipment notes, and baking instructions.
How To Make This Zucchini Bread Recipe
- Prepare the pan: Grease a 9×5‑inch loaf pan and dust with flour, or line it with parchment paper and leave an overhang for easy removal.
- Mix the batter in one bowl: Combine all wet ingredients, then add dry ingredients and stir until just combined. Use a wooden spoon and avoid electric mixers to prevent overmixing and excess air.
- Bake: Bake at 350°F for about 55–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Variations
Make This Recipe Your Own
Chocolate chip zucchini bread: Fold 1 cup chocolate chips into the batter. Toss chips with 1 tablespoon flour first so they don’t sink.
Nuts or dried fruit: Substitute 1 cup chopped walnuts, pecans, or raisins in place of chips; toss with a tablespoon of flour before adding.
Zucchini muffins: Use the batter to make muffins: fill muffin cups slightly over half full and bake at 350°F for 18–24 minutes until golden and springy. Test centers with a toothpick for doneness.
Storage
Freezing and Shelf Life
Allow the loaf to cool completely, wrap tightly in plastic wrap, place in a freezer bag, and remove excess air. Freeze up to 3 months. You can also freeze shredded zucchini for later use.
How long does zucchini bread last?
At room temperature, the loaf stays best for 1–2 days and often tastes even better on day two. After that it may become overly moist.
Should you refrigerate zucchini bread?
To extend freshness up to a week, refrigerate wrapped slices in an airtight container. For longer storage, freeze as noted above.
Use Up The Rest Of Your Zucchini
- Sheet pan chicken with zucchini — an easy weeknight meal.
- Stuffed zucchini boats with sausage and cheese.
- Cold pasta salad with roasted corn and zucchini.
- Zucchini tossed with pasta and pesto for a light sauce.
Quick Tip
Use the right size pan: This recipe is formulated for a wide 9×5‑inch loaf pan. A narrower pan may require a longer bake time; an 8×4‑inch pan is too small for the full batter.
Homemade Zucchini Bread Recipe
Video
A demonstration video accompanies the original recipe and shows the steps for grating, mixing, and baking the loaf.
Equipment
- 9×5‑inch bread pan
- Cooling rack
- Box grater
Ingredients
- 2 cups shredded zucchini (unpeeled; about 1 medium zucchini)
- 2 large eggs
- 1/3 cup canola or vegetable oil
- 1/3 cup unsalted butter, melted and cooled
- 1 cup light brown sugar, lightly packed
- 2 teaspoons vanilla extract
- 2 cups all‑purpose flour (plus extra for dusting the pan)
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons light brown sugar for topping (firmly packed)
Instructions
- Preheat oven to 350°F. Grease and lightly flour a 9×5‑inch loaf pan or line it with parchment paper with an overhang.
- Melt the butter and let it cool so it isn’t hot. Wash and dry the zucchini, then grate on the large holes of a box grater. Measure loosely to get 2 cups—don’t pack or squeeze out liquid.
- In a large bowl, use a wooden spoon to combine the eggs, oil, melted butter, brown sugar, vanilla, and shredded zucchini until evenly mixed. Avoid electric mixers to prevent adding excess air.
- Add the salt, cinnamon, baking soda, and baking powder to the wet mixture and stir lightly. Add the flour and mix until just combined and smooth; stop as soon as the batter is uniform to avoid overmixing.
- Scrape the batter into the prepared pan, smooth the top, and sprinkle the 2 tablespoons of brown sugar over the surface. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and cool in the pan for 15 minutes. Run a knife around the edges, invert the loaf onto a cooling rack, and cool completely before slicing with a sharp serrated knife to prevent crumbling.
Recipe Notes
Pan size: Use a wide 9×5‑inch pan for the best results. A more narrow pan may increase bake time by 10–15 minutes. An 8×4‑inch pan is too small for the full batter.
Cooling: Allow the loaf to rest 15 minutes in the pan to finish baking. Elevate on a cooling rack so air circulates; otherwise, trapped steam can make the bottom soggy.
Storage: Best within 1–2 days at room temperature. For longer storage up to a week, refrigerate tightly wrapped; for months, freeze well wrapped and sealed.
Nutrition
Per serving (approximate): 317 kcal; Carbs 42 g; Protein 4 g; Fat 15 g; Sugar 22 g. Nutrition data is an estimate.
Zucchini Bread Recipe FAQs
The loaf should pull away slightly from the pan edges. Insert a toothpick into the center — it should come out clean or with moist crumbs. Oven temperature, altitude, and pan type affect timing, so check near the end of the bake time.
If the zucchini is large and seedy, halve it and scoop out the seeds. Small to medium zucchinis typically have tender seeds and do not need seeding.
Common causes include overmixing (which incorporates too much air) and batter that is too wet. Measure ingredients accurately and mix only until combined to avoid sinking.