Zucchini Bread
Updated
Updated
My sweet and moist zucchini bread is packed with freshly grated zucchini, crunchy walnuts, and a pinch of cinnamon. It’s the perfect summer dessert when my garden is overflowing with zucchini, but I also love making it year-round for breakfast or brunch. This easy, quick bread recipe makes two loaves, so I stash one in the freezer for later.
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5 STAR REVIEW
Easy Zucchini Bread Recipe
There’s nothing like a good loaf of zucchini bread and I think everyone should have a good recipe in their arsenal—this is mine! Made with both granulated and brown sugar, cinnamon and nutmeg, and some chopped walnuts, it’s so moist and has tons of flavor.
If you’ve got garden zucchini, this quick bread is one of the best ways to use it up. Luckily, zucchini is available year-round at the grocery store so that you can make this zucchini bread recipe all year long, too.
Zucchini Bread
Ingredients
- 3 cups all-purpose flour, (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 teaspoons vanilla
- 1 cup finely chopped walnuts
- 2 cups shredded zucchini*, (unpeeled, excess water pressed out)
Instructions
- Preheat oven to 325°F. Grease and flour 2 8×4-inch loaf pans. Set aside.
- In a large bowl whisk together the dry ingredients.
- In a medium bowl whisk together eggs, oil, both sugars, and vanilla until incorporated. Stir in walnuts and zucchini.
- Add wet ingredients to the dry ingredients and mix until just combined (do not over-mix or your bread will be tough).
- Pour equally into the loaf pans and bake for 45-60 minutes or until a tester in the middle comes out with just a few moist crumbs.
- Cool in pan on rack for 20 minutes.
- Carefully turn your cake bread out of pans and let cool completely. Slice and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Zucchini Bread Step by Step
Prep: Preheat the oven to 325°F. Grease and flour 2 8×4-inch loaf pans. Set aside.
Combine the dry ingredients: In a large bowl, mix 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 3 teaspoons cinnamon, ¼ teaspoon nutmeg, and 1 teaspoon salt.
Combine the wet ingredients: Combine 3 large eggs, 1 cup vegetable oil, 1½ cups granulated sugar,
½ cup brown sugar, 3 teaspoons vanilla, 1 cup finely chopped walnuts, and 2 cups shredded zucchini.
Combine wet and dry ingredients: Add wet ingredients to the dry ingredients and mix until just combined.
Assemble: Pour the batter equally into the loaf pans.
Bake: Bake for 45-60 minutes or until a tester in the middle comes out with just a few moist crumbs. Cool in the pan for an hour then transfer to a cooling rack.
Turn out and enjoy: Carefully turn your zucchini bread out of the pans and let them cool completely before slicing.
Recipe Variations
- Add in chocolate chips, because chocolate is always a good idea! ½ cup of mini chocolate chips will give just the right amount speckled throughout the loaves.
- Swap the zucchini for yellow squash, or use a combo of both! Unlike zucchini, yellow squash has tougher skin, so you’ll either want to peel it or use a finer grater.
- Make the zucchini bread healthier by replacing half of the all-purpose flour with whole wheat flour, replacing half of the vegetable oil with applesauce, and reducing the amount of sugar by ½ cup.
- To make muffins. Divide the batter between paper-lined muffin tins, ¾ full, and bake for about 18 to 20 minutes (depending on your oven).
- Convert to mini loaves. Instead of using 2 8×4-inch loaf pans, you’ll need to divide the batter evenly among 6 mini loaf pans, then bake for 35-40 minutes and cool for 20 minutes before releasing.
How to Store Leftovers
Baked and cooled, this bread can sit (tightly wrapped) on the countertop for 2-3 days. After that, you’ll want to refrigerate it, which will extend its life a few days longer.
You can also freeze this zucchini bread recipe. Wrap the loaves in plastic, then in foil, and transfer to a freezer-safe plastic bag for up to 2 months. Thaw in the refrigerator overnight.
OMG, amazing! I swapped out half the oil for apple sauce and only used half the sugar.
This is now my go to recipe for zucchini bread, so good!
How many muffins would this make?
This zucchini bread was delicious, it was a bit dense but I would definitely make it again ! My question is, can I bake this in a Bundt pan? Thanks
Wonderfully dense but still very moist and great flavor.
I just made this recipe. I did follow the “healthier” options by using Truvia instead of sugar (1/2 c), homemade applesauce for 1/2 the oil and whole wheat flour for 1/2 the flour. I made 24 muffins. The flavor is great, but they’re a little dry which is to be expected since I didn’t use all the oil called and changed the flour. Definitely will make these again.
I’m from the north (MA) now living in NC. Do you have any idea how difficult it is to find a decent recipe for Zucchini Bread!? I bought a loaf at a local farmers market from a vendor touting the best (far, far from the best – could not tell it was really zucchini bread). This recipe was wonderful! Thanks for posting.
I am saving this recipe to bake with my son – he is obsessed with baking!!
Hi Amy! I’m hoping to make this bread very soon, thanks. But I have a question: if I leave out the nuts, should I increase the measurements on anything else?
Hi Chris! Omitting the nuts will not alter the recipe (other than slight flavor and texture), so you don’t need to change anything else. Enjoy!