How to make a moist, flavorful, and easy Zucchini Bread from scratch. This loaf is gently spiced with brown sugar, cinnamon, and vanilla—an excellent way to use summer zucchini. Includes a how-to video.
The Best Recipe of Summer
If you grow a garden you likely end up with more zucchini than you know what to do with. Zucchini plants are generous and the results can pile up quickly. This zucchini bread is a simple, reliable way to use that bounty.
Adapted from a long-loved family recipe, this quick bread is moist and tender. The shredded zucchini keeps the crumb soft while brown sugar, cinnamon, and vanilla give it warm flavor. The zucchini itself is subtle—you’ll notice texture and moisture more than a distinct squash taste. This loaf is easy to mix, bakes in about an hour, and freezes well.
What You Need
This overview explains the ingredients and why they matter. Exact amounts are in the recipe card below.
- Eggs: 4 large eggs to bind and enrich the batter.
- Sugar: A mix of granulated and brown sugar brings sweetness and depth; dark brown sugar adds richer caramel notes.
- Oil: Neutral oils like canola, vegetable, or avocado keep the bread tender and moist. Melted butter changes the texture and is less preferred here.
- Flour: All-purpose flour gives structure to the loaf.
- Baking powder and baking soda: Provide lift for a light crumb.
- Salt, vanilla, and cinnamon: Small amounts of these boost and balance flavor.
- Zucchini: Grated zucchini folded into the batter supplies moisture and a tender texture without an overpowering squash flavor.
How to Make Zucchini Bread
This recipe is straightforward. Mix the wet ingredients, combine the dry ingredients separately, then fold them together with the zucchini. Avoid over-mixing to keep the loaf tender.
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, shaking out excess flour.
- In a large bowl, whisk the eggs until lightly beaten.
- Add granulated sugar, brown sugar, oil, and vanilla. Stir until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet and stir just until combined—do not over-mix.
- Fold in the grated zucchini until evenly distributed.
- Pour the batter into the prepared pan and bake at 350°F (175°C) for 65–75 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes, then run a knife around the edges and invert onto a cooling rack to cool completely before slicing.
Tips
- No need to peel: Leave the zucchini skin on and grate it; it adds color and nutrients. A box grater works fine, or use the shred attachment on a food processor for speed.
- Mix-ins: Add a cup of chocolate chips for a chocolate-chip variation or a cup of chopped nuts (walnuts are classic) for crunch.
- Check doneness correctly: Insert a toothpick or long skewer into the center; a few moist crumbs are ideal. If batter sticks, bake a little longer and check again.
- Muffin option: This batter can be used for muffins—reduce baking time and watch closely so they don’t overbake.
Storing
Store the cooled loaf in an airtight container at room temperature for 2–3 days. For longer storage, wrap the cooled whole loaf or individual slices tightly in plastic wrap or freezer bags and freeze for several months. Thaw overnight in the refrigerator or at room temperature.
More Recipes You Might Like:
- Zucchini Roll
- Banana Cake
- Chocolate Chip Banana Bread
- Blueberry Muffins
Enjoy!
Let’s bake together: Watch the step-by-step video in the recipe card below for a quick visual guide.
Zucchini Bread
Watch the how-to video below.
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Equipment
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Bread pan
Ingredients
- 4 large eggs
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) dark brown sugar
- 1 cup (236 ml) avocado, canola or vegetable oil
- 1 ½ teaspoons vanilla extract
- 3 ½ cups (435 g) all-purpose flour
- 1 ½ teaspoons baking soda
- ¾ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons salt
- 2 cups (260 g) grated zucchini (unpeeled, gently packed)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set aside.
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In a large bowl whisk 4 large eggs until lightly beaten.
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Add 1 cup granulated sugar, 1 cup dark brown sugar, 1 cup oil, and 1 ½ teaspoons vanilla. Stir until combined.
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In a separate bowl whisk 3 ½ cups all-purpose flour, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, 1 ½ teaspoons ground cinnamon, and 1 ½ teaspoons salt.
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Gradually add the dry ingredients to the wet, stirring until just combined. Do not over-mix.
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Fold in 2 cups grated zucchini until evenly distributed.
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Transfer batter to the prepared pan and bake at 350°F (175°C) for 65–75 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Cool in the pan 10 minutes, run a knife around the edges, then invert onto a rack to cool completely. Slice and serve.
Notes
Storing
Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for several months.
Gluten-free note
Some bakers report success using a 1:1 gluten-free flour blend such as Cup4Cup, though results may vary.
Nutrition
Nutrition information is an approximation.
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Recipe originally published June 26th, 2019.