Every summer I end up with more zucchini than I know what to do with—and this zucchini bread recipe is the answer I bake on repeat. It is moist, warmly spiced, and sweet enough for breakfast or an afternoon snack without tasting like cake.
This easy zucchini bread recipe uses simple pantry staples and one large loaf pan. Grate the squash, stir the batter, and your kitchen smells like cinnamon in about an hour. It freezes well too, which makes it perfect when the garden (or farmers market) overflows.
Pair a warm slice with our easy watermelon feta salad recipe for a light summer lunch spread.
Recipe Snapshot
- Prep time: 15 minutes
- Bake time: 50 to 55 minutes
- Total time: about 1 hour 10 minutes
- Yield: 1 loaf (10 to 12 slices)
- Best for: brunch, snacks, lunchboxes, freezer batches
Why This Zucchini Bread Recipe Works
Zucchini adds moisture without a strong vegetable flavor, so the bread stays tender for days. Brown sugar and cinnamon bring classic quick-bread warmth, while walnuts add optional crunch. Unlike some recipes that turn out dry or gummy, this version balances wet and dry ingredients and avoids overmixing.
If you love seasonal baking, bookmark our mini pumpkin pies for when fall arrives—and keep this loaf in rotation all summer long.
Zucchini Bread Ingredients
- 1 1/2 cups grated zucchini (about 1 medium), excess moisture squeezed out
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup neutral oil or melted butter
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts or pecans, optional
How to Make Easy Zucchini Bread
1. Prep the oven and pan (2 minutes)
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment for easy removal.
2. Grate and drain the zucchini (5 minutes)
Grate zucchini on the large holes of a box grater. Place in a clean towel and squeeze out excess liquid—this step prevents soggy bread.
3. Whisk dry ingredients (2 minutes)
In a large bowl, whisk flour, baking soda, baking powder, cinnamon, and salt. Set aside.
4. Mix wet ingredients and combine (4 minutes)
In another bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth. Stir in drained zucchini. Add dry ingredients and fold until just combined. Fold in nuts if using—do not overmix.
5. Bake until golden (50 to 55 minutes)
Spread batter evenly in the prepared pan. Bake 50 to 55 minutes until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
6. Cool and slice (15 minutes)
Cool in the pan 10 minutes, then transfer to a wire rack. Slice when barely warm or fully cooled.
Tips for the Best Zucchini Bread
- Do not skip draining the zucchini—excess water leads to a dense, underbaked center.
- Use room-temperature eggs so the batter emulsifies evenly.
- Check early at 48 minutes if your oven runs hot.
- Add chocolate chips for a sweeter twist kids love.
- Wrap cooled loaves tightly before freezing for up to 3 months.
Zucchini Bread Variations
Stir in 1/2 cup chocolate chips, swap walnuts for pecans, or add 1/2 teaspoon nutmeg with the cinnamon. For a lighter lunch menu, serve beside our summer vegetable tian and a simple green salad.
Need a savory summer side instead? Our easy lemon garlic orzo recipe in 25 minutes pairs beautifully with a sweet slice for brunch.
Serving and Storage
- Serve plain, with butter, or cream cheese.
- Store covered at room temperature up to 3 days.
- Refrigerate up to 1 week for longer freshness.
- Freeze slices wrapped individually in plastic, then foil.
- Thaw frozen slices at room temperature or toast lightly.
Make-Ahead Checklist
- Preheat oven to 350°F and prepare the loaf pan.
- Grate zucchini and squeeze out excess moisture.
- Whisk dry ingredients in one bowl, wet in another.
- Fold batter until just combined; add nuts if desired.
- Bake 50 to 55 minutes until a toothpick tests clean.
- Cool 10 minutes in pan, then transfer to a rack.
Frequently Asked Questions
What is the best zucchini for bread?
Medium summer squash with tender skin works best. You do not need to peel unless the skin is very tough. Grate and drain well before adding to batter.
Why is my zucchini bread dry?
Overbaking, too much flour, or not enough moisture from the zucchini are common causes. Measure flour correctly and squeeze—but do not over-squeeze—the grated squash.
Can I make zucchini bread without nuts?
Yes. The recipe works perfectly without nuts. You can also substitute chocolate chips or leave add-ins out entirely.
Can I use whole wheat flour?
Replace up to half the all-purpose flour with whole wheat flour. The loaf may be slightly denser but still delicious.
How do I know when zucchini bread is done?
A toothpick inserted in the center should come out with a few moist crumbs. The top should be golden and spring back lightly when pressed.
Can I make zucchini muffins instead?
Yes. Divide batter into a lined 12-cup muffin tin and bake about 20 to 24 minutes at 350°F until set.
Does zucchini bread freeze well?
Yes. Wrap cooled loaves or slices airtight and freeze up to 3 months. Thaw at room temperature before serving.
Final Thoughts
Easy zucchini bread is one of the smartest ways to use summer squash—and it never feels like a chore when the result is this cozy and reliable. Bake one loaf for the week, or double the batch and freeze a second for busy mornings.
Try it this weekend. Grate, squeeze, stir, and bake while zucchini is at its peak. For another crowd-pleasing summer bake, save our buffalo chicken dip for your next backyard party menu.