Every summer, my garden produces more zucchini than I know what to do with. For years, I gave bags of it away to neighbors until one of them shared her grandmother’s zucchini bread with me. That first slice changed everything. It was incredibly moist, perfectly spiced, and you could barely tell there were vegetables hidden inside. I immediately asked for the recipe and spent the next few weeks perfecting my own version. Now, instead of dreading my zucchini harvest, I look forward to it because it means fresh-baked zucchini bread all season long. This zucchini bread recipe has become a staple in my kitchen, and I’m thrilled to share it with you today.
Why You’ll Love This Zucchini Bread Recipe
This bread is phenomenally moist and stays that way for days. The zucchini adds incredible texture and moisture without making the bread taste like vegetables at all. It’s perfectly sweetened with just the right amount of cinnamon and warm spices that make your whole house smell amazing while it bakes. What makes this zucchini bread recipe special is its versatility—you can enjoy it for breakfast with coffee, as an afternoon snack, or even as a lighter dessert. Kids who refuse to eat vegetables will happily devour this bread without realizing they’re eating something healthy. It’s also incredibly forgiving for beginner bakers. The batter comes together quickly with just one bowl, and you don’t need any fancy equipment or techniques. Plus, it’s a brilliant way to use up extra zucchini when your garden is overflowing or when you find them on sale at the farmers market.
What Is Zucchini Bread?
Zucchini bread is a sweet quick bread similar to banana bread, made with shredded zucchini as a key ingredient. Despite being called bread, it’s really more of a cake in terms of texture and sweetness. The concept became popular in the United States during the 1960s and 1970s as home gardeners looked for creative ways to use their abundant zucchini harvests. The beauty of zucchini in baking is that it has a very mild flavor that disappears into the bread while adding incredible moisture. The shredded zucchini releases water during baking, which keeps the bread tender and prevents it from drying out. Most recipes include warm spices like cinnamon and nutmeg, which complement the subtle vegetable flavor perfectly. Some versions include nuts or chocolate chips for extra texture and flavor. It’s classified as a quick bread because it uses baking soda or baking powder as leavening agents rather than yeast, so there’s no rising time required.
Common Mistakes to Avoid
One of the biggest mistakes with this zucchini bread recipe is not squeezing out excess moisture from the zucchini. While zucchini adds wonderful moisture, too much liquid will make your bread soggy and dense. After shredding, place the zucchini in a clean kitchen towel and gently squeeze out some of the water. Don’t squeeze it bone dry, but remove about half the moisture. Another common error is overmixing the batter. Once you add the flour, mix just until the dry ingredients are incorporated. Overmixing develops gluten and creates a tough, dense bread instead of a tender one. Using zucchini that’s too large is also problematic—giant zucchini have large seeds and lots of water, plus their skin can be tough. Choose small to medium zucchini for the best results. Some people forget to leave the skin on, but the green skin adds color, nutrients, and you won’t notice it in the finished bread. Finally, not testing for doneness properly can lead to underbaked bread. Always use the toothpick test and check in the center, not just the edges.
How to Know When Your Zucchini Bread Is Done
The top of your bread should be golden brown with some cracks running through it—those cracks are actually a good sign. The edges will start to pull away slightly from the sides of the pan. Insert a toothpick or wooden skewer into the very center of the loaf. It should come out clean or with just a few moist crumbs attached, but no wet batter. If you see wet batter, give it another five minutes and test again. The bread should spring back when you gently press the top with your finger. You can also check the internal temperature with an instant-read thermometer—it should read between 200°F and 205°F when fully baked. Remember that the bread will continue cooking slightly from residual heat after you remove it from the oven, so it’s better to pull it out when it’s just done rather than overbaking it. Let it cool in the pan for about 10 minutes before removing, as it’s quite delicate when hot.
What to Serve With Zucchini Bread
This zucchini bread recipe is delicious on its own, but there are many ways to dress it up. A simple spread of butter or cream cheese is classic and delicious. For breakfast, try toasting a slice and adding a smear of almond butter or peanut butter for extra protein. Whipped honey butter or cinnamon butter are special treats that make it feel extra indulgent. Some people love spreading Nutella on their zucchini bread for a dessert-like experience. For a fancy brunch, serve slices with mascarpone cheese and fresh berries on the side. A warm slice pairs beautifully with your morning coffee or afternoon tea. If you want to make it truly decadent, serve it slightly warm with a scoop of vanilla ice cream. It’s also wonderful alongside a bowl of yogurt and granola for a complete breakfast. During holidays, I sometimes make a simple cream cheese frosting to spread on top, turning it into more of a cake.
Storage and Freezing Tips
Store your zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to four days. The bread actually gets more moist as it sits for a day, so it’s even better the next day. If your kitchen is very warm or humid, you can refrigerate it, though this may dry it out slightly. Bring it to room temperature or warm it briefly before eating. For longer storage, this bread freezes beautifully for up to three months. Wrap the completely cooled loaf tightly in plastic wrap, then again in aluminum foil, or place it in a freezer-safe bag. You can freeze the whole loaf or slice it first and freeze individual slices with parchment paper between them. This makes it easy to grab a single serving whenever you want. To thaw, leave it at room temperature for a few hours or overnight in the refrigerator. You can also thaw individual slices in the microwave for about 20 seconds.
Estimated Nutrition Information
Per slice (based on 12 slices): Approximately 215 calories, 9g fat, 32g carbohydrates, 1g fiber, 18g sugar, 3g protein. This bread provides some vitamin C and potassium from the zucchini. While it’s not a health food, it’s definitely a healthier treat than many desserts since it contains vegetables and you can reduce the sugar if desired. The zucchini adds moisture without adding many calories, which is why this bread can be so moist while still being relatively reasonable calorie-wise.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Difficulty: Easy
Servings: 12 slices
Ingredients
For the bread:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 and 1/2 cups shredded zucchini (about 1 medium zucchini)
- Optional: 1/2 cup chopped walnuts or pecans
Step-by-Step Instructions
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with butter or cooking spray, then dust it lightly with flour. You can also line it with parchment paper for easier removal.
Wash your zucchini but don’t peel it—the skin adds nutrients and color. Trim off the ends, then shred it using the large holes of a box grater or a food processor. Measure out one and a half cups of shredded zucchini.
Place the shredded zucchini in a clean kitchen towel or several layers of paper towels. Gently squeeze to remove some of the excess moisture. You want to remove about half the water, but don’t squeeze it completely dry. Set it aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure there are no lumps and everything is evenly distributed. Set this bowl aside.
In a large mixing bowl, whisk together the eggs until they’re lightly beaten. Add the oil, granulated sugar, brown sugar, and vanilla extract. Whisk everything together until the mixture is smooth and well combined. The sugar doesn’t need to dissolve completely, but make sure everything is evenly mixed.
Add the shredded zucchini to the wet ingredients and stir to combine. The zucchini should be evenly distributed throughout the mixture.
Pour the dry ingredients into the wet ingredients. Using a wooden spoon or rubber spatula, gently fold everything together. Mix just until you don’t see any more dry flour. The batter will be thick. Don’t overmix—a few small lumps are fine. If you’re adding nuts, fold them in at this point.
Pour the batter into your prepared loaf pan and spread it evenly with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
Bake for 50 to 60 minutes. Start checking at 50 minutes by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s done. If you see wet batter, continue baking and check every five minutes.
When the bread is done, remove it from the oven and let it cool in the pan for about 10 minutes. The bread is delicate when hot, so this resting time helps it firm up.
After 10 minutes, carefully run a knife around the edges of the pan to loosen the bread. Turn the pan upside down onto a wire cooling rack and gently tap to release the loaf. Let it cool completely before slicing, about 30 minutes. Use a serrated knife for the cleanest slices.
This zucchini bread recipe has saved my summer harvests and brought joy to countless breakfasts and afternoon snacks. The combination of moist, tender crumb and warm spices creates something truly special that keeps people coming back for more.
