If comfort had a flavor, I’m convinced it would taste exactly like Zucchini Bread: moist, fragrant, and studded with just the right touch of sweetness. This classic recipe takes humble garden zucchini and transforms it into a tender loaf that delivers cozy cinnamon warmth in every bite. Whether you enjoy a thick slice for breakfast, sneak it into lunchboxes, or treat guests with afternoon coffee, you’ll quickly discover why Zucchini Bread always disappears faster than you’d expect!

Ingredients You’ll Need

One of the best things about Zucchini Bread is that it relies on pantry staples and easy-to-find fresh ingredients that really let its flavors shine. Here’s how each ingredient supports the incredible flavor, delicate crumb, and beautiful golden color of this loaf.

All-purpose flour: The backbone of structure, creating that perfect, sturdy yet soft crumb every Zucchini Bread needs.
Baking powder: Gives the bread a lovely lift, so it’s never dense or heavy.
Baking soda: Teams up with the zucchini and applesauce to help the loaf rise and brown beautifully.
Salt: Enhances and balances the sweetness; just a little goes a long way.
Ground cinnamon: Infuses the batter with warm, delightful spice that pairs perfectly with zucchinis.
Ground nutmeg: Adds a subtle note of earthiness — a secret touch many can’t identify but absolutely love.
Vegetable oil: Keeps the bread incredibly moist for days; feel free to use melted coconut oil for a light coconut twist.
Light or dark brown sugar: Deepens the sweetness and helps with that irresistible moisture.
Granulated sugar: Rounds out the sweetness and enhances the caramelization in the crust.
Eggs: Bind everything together and contribute to that rich, golden loaf.
Unsweetened applesauce: Makes Zucchini Bread stay moist longer; you can swap in sour cream or Greek yogurt for a bit of tang and richness.
Pure vanilla extract: Adds wonderful aroma and those classic bakery-style vibes.
Shredded zucchini: The real star — trust me, there’s no need to blot! It practically disappears into the bread while adding major moisture and a speckled look.
Optional add-ins: Chocolate chips, chopped nuts, or raisins for those who love a bit of bonus texture and flavor.

How to Make Zucchini Bread

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (177°C) so it’s ready to go when your batter is mixed. Lightly grease a 9×5-inch loaf pan with nonstick spray or a slick of butter — this helps that tender loaf release with ease once it’s fully baked. If you’re hoping to make muffins instead, use a standard muffin pan and adjust the baking time; check around 20-25 minutes.

Step 2: Whisk Dry Ingredients

Grab a large bowl and give your flour a quick fluff before spooning and leveling it into your measuring cup. Add baking powder, baking soda, salt, cinnamon, and nutmeg. A thorough whisk here makes sure your bread rises evenly and distributes those beautiful warm spices throughout the loaf.

Step 3: Combine Your Wet Ingredients

In a medium bowl, whisk together the vegetable oil, brown and granulated sugars, eggs, applesauce, and vanilla extract. Don’t worry if it looks a little separated at first — a bit of elbow grease brings everything together into a smooth, glossy mixture that promises a super moist Zucchini Bread.

Step 4: Add Zucchini

Fold in the shredded zucchini right into your wet mixture. You’ll love how it almost melts away once baked, giving each bite that legendary Zucchini Bread texture. You don’t even need to blot the zucchini; that extra moisture keeps your loaf tender and never dry.

Step 5: Combine Wet and Dry Mixtures

Pour the wet ingredients into your large bowl of dry ingredients, and gently stir or whisk until just combined. It’s important not to overmix; a few streaks of flour are fine. This step is key for achieving a beautifully tender crumb — overworking makes bread tough. If you’re adding chocolate chips, nuts, or raisins, fold them in gently now.

Step 6: Bake the Bread

Pour your thick batter evenly into the prepared loaf pan and smooth the top with a spatula. For a tender crust and perfectly set center, bake on the center rack for 55-70 minutes. About halfway through, loosely cover the top with aluminum foil to avoid over-browning. Your Zucchini Bread is ready when a toothpick comes out mostly clean — just a few moist crumbs is perfect!

Step 7: Cool and Slice

Once baked, transfer the loaf pan to a wire rack and let it cool for one hour in the pan. This patience ensures easy release and keeps the loaf from crumbling. For picture-perfect slices, let the bread cool completely before slicing. But if you can’t resist, embrace some slightly warm, rustic slices — that’s part of the homemade charm.

How to Serve Zucchini Bread

Garnishes

While Zucchini Bread is delicious all on its own, a light dusting of powdered sugar, a drizzle of honey, or a few extra chocolate chips scattered on top takes each slice to the next level. For a special brunch, add a swipe of butter or cream cheese while still a little warm — absolute heaven!

Side Dishes

Pair your Zucchini Bread with a bowl of fresh berries, a cup of yogurt, or even a frothy coffee for a well-rounded breakfast or snack. It also goes wonderfully with a scoop of vanilla ice cream for a cozy dessert twist.

Creative Ways to Present

For something different, try slicing Zucchini Bread into cubes for sweet croutons in a fruit salad, or layer it with whipped cream and berries in parfait glasses. Mini loaves or muffins make adorable, shareable treats for parties, picnics, or edible gifts.

Make Ahead and Storage

Storing Leftovers

To keep your Zucchini Bread fresh and moist, simply wrap it tightly in plastic wrap or store in an airtight container at room temperature. It will keep happily on the counter for up to 3-4 days, perfect for snacking all week long.

Freezing

Zucchini Bread freezes beautifully! Wrap the cooled loaf or individual slices in plastic wrap, then foil, and stash in a freezer bag. It will keep for up to 3 months. To enjoy, thaw overnight at room temperature or gently warm slices in the microwave.

Reheating

There’s nothing like a warm piece of Zucchini Bread. Just pop a slice in the microwave for 10-15 seconds, or toast gently in a toaster oven for a crisp edge. Add a pat of butter and you’ll have the ultimate comfort treat — soft, fragrant, and ready in seconds.

FAQs

Do I need to peel the zucchini first?

Nope! Just wash your zucchini, trim the ends, and shred it directly. The skin is thin and tender; it disappears into the bread for a lovely speckled look and extra nutrition.

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture stays quite close to the original, so no one will even notice the difference.

Should I squeeze out the zucchini after shredding?

There’s no need to blot or squeeze the zucchini for this recipe; the extra moisture helps keep the bread tender and rich, never dry. Just pile it in — the batter will be thick, but that’s what you want!

Can I add nuts, chocolate chips, or other mix-ins?

Definitely! Zucchini Bread is wonderfully versatile. Stir in up to 1 cup of chocolate chips, toasted walnuts, pecans, or even raisins for added texture and flavor. Mini chocolate chips work especially well for an even distribution.

How do I tell when my bread is done baking?

Your loaf is ready when a toothpick inserted in the center comes out mostly clean, with a few moist crumbs but no wet batter. If it’s browning too quickly on top, cover loosely with foil; baking times can vary, so start checking at 55 minutes.

Final Thoughts

This Zucchini Bread recipe holds a special place in my heart, and I hope it becomes a staple in your kitchen too. It’s one of those comforting bakes that brings smiles every single time. Give it a try — I’m sure you’ll be baking it on repeat, sharing slices with everyone around you!

Zucchini Bread Recipe

★★★★★

4.8 from 18 reviews

Author: Mariam
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A delightful and moist Zucchini Bread recipe that’s perfect for any time of day. This easy-to-make bread is packed with shredded zucchini and warm spices, creating a flavorful treat.

Instructions

Preheat the oven: Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan. See notes for muffins.
Mix dry ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Set aside.
Combine wet ingredients: In a medium bowl, whisk oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla until combined. Add zucchini and mix.
Combine wet and dry: Pour wet ingredients into dry ingredients and gently stir until just combined. Fold in any optional add-ins.
Bake: Spread batter in the loaf pan and bake for 55-70 minutes, covering with foil halfway through if needed. Check for doneness with a toothpick.
Cool and slice: Cool in the pan for 1 hour, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

You can store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 15g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: Zucchini Bread, Bread Recipe, Baking, Zucchini Recipe