Go Back
–+ servings
Whole zucchini bread loaf on a cooling rack
Sarah Pinkmann

Zucchini Bread

No ratings yet
This moist and classic zucchini bread is filled with warm spices, grated zucchini, and pantry staples. A one-bowl recipe that bakes into a tender, golden loaf, perfect for breakfast, snacks, or a cozy treat any time of year.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 Slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups zucchini shredded (unpeeled)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 large eggs
  • 1/2 cup vegetable oil or olive oil
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup chocolate chips optional

Equipment

  • 1 grater – for shredding zucchini
  • 2 mixing bowls – wet and dry ingredients
  • 1 loaf pan (9x5-inch) – greased or lined
  • 1 whisk or spatula – for mixing batter
  • 1 wire rack – for cooling

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate large bowl, whisk eggs, sugars, oil, and vanilla until smooth.
  4. Stir in grated zucchini.
  5. Add dry ingredients to wet and stir until just combined. Don’t overmix.
  6. Fold in nuts or chocolate chips if using.
  7. Pour batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 280kcalCarbohydrates: 35gSodium: 180mgPotassium: 210mg

Notes

No need to peel the zucchini, the skin adds nutrients and softens completely during baking.
Always squeeze shredded zucchini before mixing to avoid soggy batter.
Use brown sugar for a richer, more moist loaf.
This recipe works great as muffins too. Bake in muffin tins for 18–22 minutes.
Loaf stays fresh for 3–4 days or can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!