This zucchini bread recipe is soft, moist, and packed with flavor, making it the perfect treat for breakfast, snacks, or dessert. Made with freshly grated zucchini, warm cinnamon, and optional crunchy walnuts or pecans, this bread is simple to prepare and always a crowd-pleaser. It’s a versatile recipe that can be customized with gluten-free flour or fun add-ins like chocolate chips or dried fruit. Plus, it’s freezer-friendly and stays moist for days. Whether you’re a baking pro or a beginner, this easy zucchini bread recipe is a must-try for a delicious and healthy homemade treat!

Ingredients
- 3 cups all-purpose flour (or substitute with gluten-free flour)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- 3 large eggs, at room temperature
- 1 cup extra light olive oil (or canola or vegetable oil)
- 1 1/2 cups granulated sugar
- 1 Tbsp vanilla extract
- 3 cups grated zucchini (from about 1 lb or 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Prepare the pans: Preheat your oven to 350°F. Butter two 8×4-inch metal loaf pans and line them with parchment paper for easy removal.
- Mix the dry ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, oil, sugar, and vanilla extract until well blended and smooth.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture and whisk until just combined and smooth, ensuring no lumps remain.
- Prepare the zucchini: Grate the zucchini using the large holes of a box grater. Add the grated zucchini and nuts (if using) to the batter. Gently fold with a spatula until evenly incorporated.
- Bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool: Let the loaves cool in their pans for 10-15 minutes. Then, carefully remove them and transfer to a wire rack to cool completely to room temperature before slicing and serving.
Tips
- Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife for accurate measurement.
- Grate zucchini just before use: This ensures it retains its moisture for a tender loaf.
- Don’t overmix: Stir the batter just until the ingredients are combined to avoid dense bread.
Variations and Substitutions
- Gluten-Free: Swap the all-purpose flour for a gluten-free 1-to-1 baking flour blend.
- Add-ins: Mix in chocolate chips, dried cranberries, or shredded coconut for extra flavor.
- Oil alternatives: Replace the oil with melted coconut oil or applesauce for a lighter option.
- Nut-Free: Skip the nuts if you have allergies or prefer a nut-free version.

FAQs
Can I freeze zucchini bread?
Yes, wrap the cooled loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Do I need to squeeze the water out of the zucchini?
No, the moisture in the zucchini is essential for a soft and moist loaf.
What’s the best way to store zucchini bread?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Serving Suggestions
- Breakfast or snack: Serve slices with a spread of butter or cream cheese.
- Dessert: Top with a dusting of powdered sugar or drizzle with a simple vanilla glaze.
- Pair with coffee or tea: This bread is a perfect companion to a hot cup of coffee or tea.
Why You’ll Love This Recipe
This zucchini bread recipe is incredibly moist, easy to make, and full of warm, comforting flavors. The grated zucchini adds natural sweetness and moisture, making it a healthier option for a sweet treat. With the perfect balance of cinnamon spice and optional crunchy nuts, this loaf is versatile, freezer-friendly, and ideal for any time of the day. Whether for breakfast, dessert, or a snack, it’s a family favorite that’s sure to impress!
Zucchini Bread Recipe
20
servings15
minutes1
hourIngredients
3 cups all-purpose flour (or substitute with gluten-free flour)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
2 tsp ground cinnamon
3 large eggs, at room temperature
1 cup extra light olive oil (or canola or vegetable oil)
1 1/2 cups granulated sugar
1 Tbsp vanilla extract
3 cups grated zucchini (from about 1 lb or 2 medium zucchinis)
1 cup chopped walnuts or pecans (optional)
Directions
- Prepare the pans: Preheat your oven to 350°F. Butter two 8×4-inch metal loaf pans and line them with parchment paper for easy removal.
- Mix the dry ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, oil, sugar, and vanilla extract until well blended and smooth.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture and whisk until just combined and smooth, ensuring no lumps remain.
- Prepare the zucchini: Grate the zucchini using the large holes of a box grater. Add the grated zucchini and nuts (if using) to the batter. Gently fold with a spatula until evenly incorporated.
- Bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool: Let the loaves cool in their pans for 10-15 minutes. Then, carefully remove them and transfer to a wire rack to cool completely to room temperature before slicing and serving.

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