Sweet and moist Zucchini Bread filled with freshly grated zucchini, walnuts, and cinnamon. A great summer dessert cake when you have garden veggies or all year round for a breakfast or brunch. This easy quick bread recipe makes two loaves, so you can freeze one for later!
There’s nothing like a good loaf of zucchini bread. I think everyone should have a zucchini bread recipe in their arsenal – this is mine!
Ingredients for this Zucchini Bread Recipe
- All-purpose flour
- Baking soda and baking powder
- Cinnamon, nutmeg, and salt
- Large eggs
- Vegetable oil
- Granulated sugar and brown sugar
- Vanilla extract
- Chopped walnuts
How to use Zucchini in Zucchini Bread
- Zucchini do not need to be peeled for zucchini bread – the skin on zucchini is actually quite tender and softens up nicely when baked. Plus, you get those lovely flecks of green throughout every slice!
- Wash and trim your zucchini – just like any produce, you’ll want to rinse and dry the zucchini to get rid of any potential bacteria. Trim the ends, too, since you won’t want to use those in the bread.
- Shred and squeeze out any excess moisture – zucchini naturally has a lot of water in it, which becomes obvious once you grate it and let sit for a bit. Make sure you squeeze any excess water from it before adding it to your other ingredients.
- Add in some chocolate chips, because chocolate is always a good idea! 1/2 cup of mini chocolate chips will give just the right amount speckled throughout the loaves.
- Swap out the zucchini with 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 healthy 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 1/2 cup.
Can this recipe be made into mini loaves or muffins?
Yep! Simply use my recipe (complete printable below), then scoop 3 tablespoons of the batter into paper-lined muffin tins and bake for about 18 minutes (depending on your oven.)
For mini loaves, you’ll follow my recipe but 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 Zucchini Bread
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.
If you’ve got garden zucchini, this is one of the best ways to use it up! Luckily, zucchini is available year round at the grocery store, so you can make this zucchini bread recipe all year long.
other zucchini recipes we love
- Corn and Zucchini Saute
- Zucchini Ricotta Pancakes
- Mini Chocolate Zucchini Cakes
- Shrimp and Zucchini Tostadas
Watch the video for zucchini bread
How to make zucchini bread
- 3 cups all-purpose flour
- 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 sugar
- 1/2 cup brown sugar
- 3 teaspoons vanilla
- 1 cup finely chopped walnuts
- 2 cups shredded zucchini , excess water pressed out
- Preheat oven to 325 degrees F. Grease and flour 2, 8x4-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!
- For recipe tips and variations, please refer to the full article.
- Baked and cooled zucchini 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 zucchini bread. 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.