Zucchini Bread

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!

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 you can make this zucchini bread recipe all year long, too.

Ingredients Needed

Here’s what you’ll need to make this zucchini bread recipe.
(Be sure to scroll below to the printable recipe card for details and measurements.)

• Zucchini – Grated zucchini, unpeeled. If there’s a ton of excess moisture, press it out. (See notes below.)
• All-purpose flour – Spooned and leveled for accurate measuring, so the bread is’t too dense or crumbly.
• Baking soda and Baking powder – Helps the loaves rise.
• Cinnamon and Nutmeg – For a warm flavor and aromatics.
• Salt – Helps balance out the sweetness.
• Eggs – Provides structure to the batter.
• Vegetable oil – This makes the cake nice and moist with a neutral flavor.
• Granulated sugar and Brown sugar – For the perfect sweetness and notes of molasses.
• Vanilla extract – For flavor.
• Chopped walnuts – Provides a nutty flavor and textural crunch.

How to Prep Zucchini for 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.

How to Make Zucchini Bread

Here’s an overview of how to make this quick and easy zucchini bread.
(Scroll to the bottom for our easy printable recipe with the complete directions and don’t miss the video below.)

1. Prep. Preheat oven to 325F. Grease and flour 2, 8×4-inch loaf pans. Set aside.
2. Make the batter. Whisk together the dry ingredients. In a separate 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.
3. Assemble. Pour batter equally into the loaf pans.
4. 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. Carefully turn your cake bread out of pans and let cool completely before slicing.

Recipe Variations

• 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.
• To make Muffins. Divide the batter between paper-lined muffin tins, 3/4 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.

Proper Storage

• Storing 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.
• To Freeze: 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.

More Zucchini Recipes To Try

• Pizza Stuffed Zucchini Boats
• Zucchini Ricotta Pancakes
• Mini Chocolate Zucchini Cakes
• Zucchini Lasagna Rolls

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Zucchini Bread

4.75 from 4 Ratings

Sweet and moist quick Zucchini Bread filled with freshly grated zucchini, walnuts, and cinnamon. This recipe makes two loaves, so you can freeze one for later!

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings: 16 (2 loaves)

Cook ModePrevent your screen from going dark

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 , excess water pressed out

Instructions

• Preheat oven to 325 degrees 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!

Notes

To make Muffins. Divide the batter between paper-lined muffin tins, 3/4 full, and bake for about 18 to 20 minutes (depending on your oven.)

Convert to Mini loaves. You’ll follow this 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.

Nutrition

Calories: 371kcal | Carbohydrates: 45g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 231mg | Potassium: 148mg | Fiber: 1g | Sugar: 26g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

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.

Other Notes

Course: Bread

Cuisine: American

Keyword: zucchini bread, zucchini bread recipe

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