Zucchini Bread
This zucchini bread recipe is soft, moist, and bursting with flavor, making it the perfect way to use fresh garden zucchini. With simple ingredients and easy steps, you’ll have a bakery-worthy loaf in just over an hour—ideal for breakfast, snacks, or dessert.
Equipment
- 9x5-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Box grater
- Whisk or hand mixer
- Measuring cups & spoons
- Spatula
- Wire cooling rack
Ingredients
- 2 cups grated zucchini about 2 medium
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- Prepare zucchini – Grate and gently squeeze out excess moisture with a clean towel.
- Mix dry ingredients – In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Mix wet ingredients – In a medium bowl, beat eggs, sugar, and oil until smooth. Stir in grated zucchini.
- Combine – Gently fold wet mixture into dry mixture until just combined.
- Add extras – Stir in walnuts or chocolate chips if desired.
- Bake – Pour batter into loaf pan and bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & serve – Let cool 10 minutes in pan, then transfer to a wire rack to cool completely.
Notes
For a lighter texture, avoid overmixing the batter.
You can freeze zucchini bread for up to 3 months—wrap tightly in plastic wrap and foil.
Try swapping half the flour for whole wheat flour for a heartier loaf.
For extra flavor, add ½ tsp nutmeg or a pinch of cloves.