Zucchini Bread
This moist zucchini bread recipe is made with fresh shredded zucchini, cinnamon, brown sugar, vanilla, and pantry staples to create an incredibly soft, tender loaf that's perfect for breakfast, brunch, dessert, or an afternoon snack. It's freezer-friendly, easy to customize with chocolate chips or walnuts, and stays moist for days.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (250g) or gluten-free flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg optional
- pinch of ground ginger or cardamom optional
Wet Ingredients
- 2 large eggs room temperature
- ½ cup granualted sugar (100g)
- ½ cup dark brown sugar (110g) or light brown sugar, packed
- ¾ vegetable oil or avocado oil (170ml)
- 2 tsp vanilla extract
- 2 cups freshly grated zucchini, packed (270g) about 2 medium zucchini. Do not peel or squeeze zucchini for this recipe
Optional Mix-In's
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
- ¾ cup chopped nuts pecans, walnuts, etc
- ½ cup raisins
- ½ cup cranraisins
- 2 tbsp orange zest
- 2 tbsp lemon zest
Optional Top Crust
- 1 tbsp coarse sanding sugar
- ½ tsp ground cinnamon mix with 1 tbsp sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with nonstick baking spray, then line it with parchment paper, leaving an overhang on both long sides for easy removal.
- Wash and dry the zucchini thoroughly. Using the medium holes of a box grater, shred enough zucchini to equal 2 packed cups (270 grams).
- In a medium bowl, whisk your dry ingredients together.
- In a large bowl whisk together eggs, granulated sugar, brown sugar, oil, and vanilla.
- Fold in zucchini. Your mixture should be wet.
- Add your dry ingredients to your wet ingredients. Fold to combine.
- If using walnuts, pecans, chocolate chips, raisins, or dried cranberries, gently fold them in now.
- Transfer the batter into the prepared loaf pan. Smooth the top with an offset spatula or the back of a spoon. Sprinkle coarse sugar or chopped walnuts over the top if desired.
- Bake for 55–70 minutes. Begin checking around 55 minutes.
- Allow the loaf to cool in the pan for 15 minutes. Then, transfer to a cooling rack.
- Cool before slicing. See recipe notes for extra tips.
Leave the peel on. If your zucchini seems extremely wet, gently blot it with a paper towel once—but do not squeeze out all the moisture.
The bread is done when the top is deep golden brown, the center springs back lightly, and a toothpick inserted into the center comes out with a few moist crumbs.If the top browns too quickly, loosely tent with aluminum foil during the last 15–20 minutes.
Notes
Baking Success Tips
- Use fresh baking soda and baking powder.
- Measure flour accurately.
- Don't overmix the batter.
- Use freshly shredded zucchini.
- Bake in the center of the oven.
- Tent loosely with foil if needed.
- Always allow the loaf to cool before slicing.
Recipe Tips
✔ Leave the zucchini peel on. ✔ Freshly grate zucchini for the best moisture. ✔ Spoon and level the flour instead of scooping. ✔ Room-temperature eggs create a smoother batter. ✔ Mix gently to avoid a dense loaf. ✔ Don't overbake. ✔ Let the bread cool completely before slicing. ✔ The flavor improves the next day.Storage
Counter
Store tightly wrapped or in an airtight container for 4–5 days. Place a paper towel under the loaf to absorb excess moisture.Refrigerator
Store up to 1 week. Bring slices to room temperature or warm slightly before serving.Freezer
Wrap the cooled loaf tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. You can also freeze individual slices for quick breakfasts.Nutrition Facts
Serving Size: 1 slice (1/10 loaf)| Nutrient | Amount |
|---|---|
| Calories | 315 |
| Carbohydrates | 39g |
| Protein | 4g |
| Fat | 16g |
| Saturated Fat | 2g |
| Polyunsaturated Fat | 6g |
| Monounsaturated Fat | 7g |
| Trans Fat | 0g |
| Cholesterol | 37mg |
| Sodium | 275mg |
| Potassium | 175mg |
| Fiber | 1.5g |
| Sugar | 22g |
| Vitamin A | 4% DV |
| Vitamin C | 5% DV |
| Calcium | 4% DV |
| Iron | 8% DV |
Notes
- This recipe was developed using unsqueezed freshly grated zucchini, which provides the ideal amount of moisture for a soft, tender crumb.
- For the best flavor and texture, bake the loaf a day ahead. Like many quick breads, zucchini bread becomes even more moist and flavorful after resting overnight.
- If adding chocolate chips or nuts, lightly toss them with 1 tablespoon of flour before folding them into the batter to help prevent sinking.
- For bakery-style slices, use a sharp serrated knife and wipe the blade clean between cuts for neat, even pieces.