Recipe Overview
This zucchini bread is soft, moist, and lightly spiced with cinnamon and nutmeg. The grated zucchini blends right into the batter, giving the bread a tender texture without making it taste like vegetables. It works well for breakfast, a snack, or a simple dessert, and it’s a great recipe to make when you have extra zucchini to use up.
Why You’ll Love This Recipe
- Soft, moist, and lightly sweet
- A great way to use fresh zucchini
- Perfect for breakfast, snacks, or dessert
- Made with simple baking ingredients
- Easy to customize with nuts, chocolate chips, or dried fruit
Ingredients You’ll Need
- 2 cups grated zucchini, about 2 medium zucchinis
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup chocolate chips
Step-by-Step Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchini using a box grater. If the zucchini is very wet, gently squeeze out some excess moisture with a clean towel, but do not press it completely dry.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
- Fold in the grated zucchini. If using nuts or chocolate chips, fold them in at this point.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the zucchini bread cool in the pan for 10–15 minutes.
- Remove from the pan and transfer to a wire rack to cool before slicing.
Helpful Tips
- Do not squeeze the zucchini completely dry. A little moisture helps keep the bread soft.
- Avoid overmixing the batter, or the bread may turn out dense.
- If the top browns too quickly, loosely cover the loaf with foil during the last 15–20 minutes of baking.
- Let the bread cool before slicing so it holds together better.
- For extra flavor and texture, add chopped nuts, chocolate chips, or a sprinkle of coarse sugar on top before baking.
Recipe Variations
- Add chocolate chips: Stir in ½ cup chocolate chips for a sweeter loaf.
- Add nuts: Fold in ½ cup chopped walnuts or pecans for crunch.
- Make it lighter: Replace ¼ cup of the oil with unsweetened applesauce.
- Add citrus flavor: Stir in 1 teaspoon of orange or lemon zest.
- Make it extra spiced: Add ¼ teaspoon ground cloves or ginger.
What to Serve with Zucchini Bread
Zucchini bread is delicious on its own, but it also pairs well with butter, cream cheese, honey, peanut butter, coffee, tea, or a glass of milk. Serve it for breakfast, as an afternoon snack, or as a simple sweet treat.
How to Store and Reheat
Store cooled zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To reheat, warm individual slices in the microwave for 10–15 seconds or toast lightly until warm.
Frequently Asked Questions
Do I need to peel the zucchini?
No. The zucchini peel is soft and blends into the bread after baking.
Should I squeeze the zucchini before adding it?
Only squeeze it lightly if it is very wet. Do not remove all the moisture, because the zucchini helps keep the bread soft.
Can I use frozen zucchini?
Yes. Thaw it first and drain off excess liquid before adding it to the batter.
Can I add chocolate chips or nuts?
Yes. Chocolate chips, walnuts, or pecans all work well in zucchini bread.
Can I freeze zucchini bread?
Yes. Wrap the cooled loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Why is my zucchini bread dense?
Dense zucchini bread is usually caused by overmixing the batter, using too much moisture, or slicing before the loaf has cooled enough.
Recipe Card
Prep Time: 15 minutes
Cook Time: 60–70 minutes
Total Time: 1 hour 15 minutes to 1 hour 25 minutes
Servings: 8–10 slices
Ingredients:
- 2 cups grated zucchini, about 2 medium zucchinis
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup chocolate chips
Instructions:
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate zucchini. If very wet, gently squeeze out some excess moisture with a clean towel, but do not press completely dry.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Add dry ingredients to wet ingredients and stir gently until just combined.
- Fold in grated zucchini. Add nuts or chocolate chips if using.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10–15 minutes.
- Transfer to a wire rack to cool before slicing.
Storage: Store cooled zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze tightly wrapped slices or a whole loaf for up to 3 months.