Zucchini Bread Recipe

This classic zucchini bread is incredibly moist, perfectly spiced, and easy to make in one bowl. It’s the best way to use up your garden zucchini — and it bakes up into a tender, cinnamon-scented loaf that disappears fast. Whether you’re drowning in a bumper crop or just craving a slice with your morning coffee, this is the reliable recipe you’ll come back to every summer.

Why This Recipe Works

The one-bowl method keeps things simple and quick — you’ll have the batter ready before the oven finishes preheating. We don’t wring out the zucchini, because that moisture is exactly what makes this bread ultra-moist and helps it stay tender for days. The spice blend is balanced to warm and flavor the loaf without overwhelming the subtle zucchini, and the mix of granulated and brown sugar gives both sweetness and a soft, caramel-like depth. It’s freezer-friendly, endlessly versatile, and a great canvas for nuts, chocolate chips, or whatever you have on hand.

The Recipe Card

Servings: 8 (one 9×5-inch loaf) | Prep time: 15 minutes | Cook time: 50 minutes | Total time: 1 hour 5 minutes

Ingredients

• 2 cups (240g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional)
• 1/2 cup (120ml) vegetable oil or melted coconut oil
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups (about 2 medium) grated zucchini, unpeeled

Instructions

1. Preheat and prepare the pan. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides so you can lift the loaf out cleanly later.
2. Whisk the dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves if using. Take a moment to break up any lumps — a smooth dry mix means a smooth batter.
3. Mix in the wet ingredients. Add the oil, granulated sugar, brown sugar, eggs, and vanilla directly to the dry ingredients. Stir until just combined. The batter will be thick and slightly stiff at this stage — that’s exactly right.



4. Fold in the zucchini. Gently fold in the grated zucchini until it’s evenly distributed. Don’t squeeze the liquid out; that moisture is what makes the bread so tender. As you fold, the batter will loosen up and become easier to stir.
5. Bake. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with foil after the 40-minute mark.



6. Cool and serve. Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely before slicing — this is the hardest part, but it keeps the slices from crumbling.

Tips & Variations

• Crumb control: For a tighter, more cake-like crumb, wring out some of the zucchini moisture in a clean towel. For ultra-moist bread, leave it in — that’s our preference.
• Add crunch: Fold in 1/2 cup chopped walnuts or pecans along with the zucchini.
• Chocolate version: Swap 1/4 cup of the flour for cocoa powder for a rich chocolate zucchini bread.
• Speed it up: Use a food processor or the large holes of a box grater to grate the zucchini in a minute or two.
• Mini loaves: Bake at 350°F for 30–35 minutes in smaller pans.
• Muffins: Bake at 375°F for 18–20 minutes — great for lunchboxes and quick breakfasts.
• Clean slices: Let the loaf cool completely before cutting for neat, even slices.

Storage & Make-Ahead

Store the cooled bread covered at room temperature for up to 3 days, or refrigerate for up to 1 week. Because it’s so moist, it actually improves on day two as the spices settle in. To freeze, wrap the loaf tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature. You can also slice it before freezing and pull out individual pieces as needed.

Nutrition Information

• Calories: 320 kcal
• Carbohydrates: 42 g
• Protein: 4 g
• Fat: 15 g
• Saturated Fat: 2.5 g
• Fiber: 1.5 g
• Sugar: 22 g
• Sodium: 220 mg

Nutrition values are an estimate and will vary based on your exact ingredients and serving size.

FAQs

Do I need to peel the zucchini?

No, you don’t need to peel it. The skin is thin and adds color and nutrients to the bread. Just wash it well and grate the whole zucchini, skin and all.

Can I use whole wheat flour?

Yes, you can substitute up to half the all-purpose flour with whole wheat flour. The bread will be slightly denser but still delicious and a touch more wholesome.

Why is my zucchini bread soggy?

Sogginess usually happens if the zucchini is overly wet or the bread is underbaked. If your zucchini is very watery, you can lightly squeeze it in a towel, but a little moisture is fine. Most importantly, make sure it’s fully baked — a toothpick should come out clean.

Can I reduce the sugar?

You can reduce the sugar to 1/2 cup total, but the bread will be less sweet and may be slightly drier. You can also use a sugar substitute like monk fruit — just adjust to your taste and expect a slightly different texture.

How do I know when it’s done?

The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and feel firm to the touch.