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–+ servings
Sliced loaf of zucchini bread with visible shredded zucchini
Abby Pinkmann

Zucchini Bread Recipe (2025)

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This moist and easy zucchini bread recipe is packed with flavor and perfect for breakfast, snacking, or dessert. Includes variations with chocolate chips, nuts, and citrus.
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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 shredded zucchini unpeeled
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup chocolate chips optional

Equipment

  • 1 Grater
  • 2 Mixing Bowls
  • 1 9x5-inch Loaf Pan
  • 1 Spatula
  • 1 Wire Rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, whisk eggs, sugars, oil, and vanilla until smooth.
  4. Stir in shredded zucchini.
  5. Gradually fold in the dry ingredients until just combined.
  6. Add nuts or chocolate chips if using.
  7. Pour batter into loaf pan and smooth the top.
  8. Bake 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 90gCalories: 280kcalCarbohydrates: 35gProtein: 4gFat: 14gSodium: 180mgFiber: 2gCalcium: 40mg

Notes

  • Squeeze Your Zucchini: For best texture, grate zucchini and squeeze out excess moisture using a clean towel or cheesecloth before adding to the batter. Too much liquid will make the bread dense or gummy.
  • No Peeling Required: You don’t need to peel the zucchini. The skin softens during baking and adds lovely green flecks to the loaf.
  • Customize It: Add lemon zest for a citrus kick, or swap in chocolate chips, chopped nuts, or even dried cranberries depending on the occasion.
  • Make Muffins Instead: Use the same batter to make 12–14 muffins. Bake at 350°F (175°C) for 18–22 minutes, until a toothpick comes out clean.
  • Freezer-Friendly: Wrap cooled bread tightly in foil or plastic wrap and freeze for up to 3 months. Slice before freezing for easy grab-and-go portions.
  • Oil vs. Butter: Use oil for a super-moist texture or melted butter for a richer, more traditional flavor. Either works, just don’t reduce the fat too much.

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