Looking for the perfect way to use up fresh zucchini? This Best Zucchini Bread recipe is moist, subtly sweet, and packed with warm spices. It’s the ultimate quick bread that’s easy to bake and hard to resist—ideal for breakfast, snack time, or even dessert!

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Why You’ll Love This Zucchini Bread

• Moist & Tender: Thanks to freshly grated zucchini, this bread stays wonderfully moist.
• Simple Ingredients: No fancy tools or hard-to-find ingredients needed.
• Perfect for Freezing: Make a double batch and freeze one for later!

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Ingredients

• 2 cups grated zucchini (about 2 small zucchinis)
• 1 ¾ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 large eggs
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tsp vanilla extract
• Optional: ½ cup chopped walnuts or chocolate chips

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Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Grate the Zucchini

Grate zucchini with the skin on using a box grater. No need to peel. Lightly blot with a paper towel to remove excess moisture.

Step 3: Mix Wet Ingredients

In a large bowl, whisk eggs, sugars, oil, and vanilla until smooth.

Step 4: Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 5: Combine and Fold

Add the dry ingredients into the wet and stir just until combined. Gently fold in zucchini and any optional add-ins.

Step 6: Bake

Pour batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

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Tips for Success

• Don’t overmix: Stir just until no streaks of flour remain.
• Use fresh zucchini: It gives the bread its signature moist texture.
• Add texture: Mix in nuts or chocolate chips for added flavor and crunch.

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Variations to Try

• Gluten-Free Zucchini Bread: Use a 1:1 gluten-free flour blend.
• Zucchini Muffins: Divide batter into a muffin tin and bake for 20–25 minutes.
• Lemon Zucchini Bread: Add 1 tbsp lemon zest and a lemon glaze on top.

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How to Store Zucchini Bread

• At Room Temperature: Wrap tightly and store for up to 3 days.
• In the Fridge: Keeps for up to a week in an airtight container.
• Freezer-Friendly: Wrap in plastic and foil; freeze for up to 3 months.

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Nutrition Facts (Per Slice – 12 slices)

Nutrient	Amount
Calories	210 kcal
Carbohydrates	29 g
Protein	3 g
Fat	10 g
Saturated Fat	1.5 g
Fiber	1 g
Sugar	15 g
Sodium	180 mg

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Final Thoughts

This Best Zucchini Bread recipe is your new go-to for a comforting, homemade treat that’s as nutritious as it is delicious. Whether you’re baking for the family or just using up garden zucchini, you’ll love every bite.

Please try our Cheese Banana Bread or Seafood Bread Bowl