If there’s one recipe I always turn to when I have extra zucchini lying around, it’s zucchini bread.
It’s one of those comforting, foolproof bakes that never lets me down.
Whether I’m craving something cozy for breakfast, a sweet treat with my coffee, or a way to sneak veggies into a snack, this bread checks all the boxes.
The first time I made zucchini bread, I wasn’t quite sure what to expect. Would it taste like vegetables?
Would it be too soggy? But once I pulled it out of the oven, let it cool just enough to slice, and took that first bite… I was hooked.
The texture is so moist and tender, with just the right amount of sweetness and a hint of spice. And no—you don’t taste the zucchini at all.
It just melts into the bread, giving it that perfect consistency.
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Why I Love Making Zucchini Bread
For starters, it’s such an easy recipe. No fancy mixers or complicated steps. I just grate the zucchini (I leave the skin on for extra nutrients), mix it into a simple batter with pantry staples like flour, eggs, sugar, oil, and warm spices like cinnamon and nutmeg, and pop it into the oven.
The aroma that fills my kitchen while it bakes is downright heavenly—like autumn and comfort rolled into one.
Plus, zucchini bread is super versatile. Sometimes I throw in chopped walnuts or chocolate chips for a little extra texture and flavor.
Other times, I make it a bit healthier by swapping half the flour for whole wheat or reducing the sugar slightly. It always turns out great.
How I Serve It
Most days, I just slice it up and enjoy it as-is. But if I’m feeling fancy, I’ll toast a slice and slather it with cream cheese or butter.
It also freezes beautifully, which is a lifesaver when I want to bake in bulk during zucchini season.
I usually wrap individual slices in parchment and stash them in a freezer-safe bag—then just pop one in the microwave when I need a quick treat.
Zucchini Bread Recipe (My Go-To)
Ingredients:
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2 cups grated zucchini (unpeeled)
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2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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2 large eggs
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3/4 cup sugar
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1/2 cup brown sugar
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1/2 cup vegetable oil (or melted coconut oil)
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1 tsp vanilla extract
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Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions:
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Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
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In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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In another bowl, beat the eggs, sugars, oil, and vanilla until smooth.
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Stir the wet ingredients into the dry mixture, then fold in the grated zucchini (and any optional mix-ins).
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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Zucchini bread has truly become a staple in my baking rotation. It’s wholesome, incredibly satisfying, and a wonderful way to make use of summer produce.
If you’ve never tried it before, trust me—it’s way better than it sounds. And once you do try it, don’t be surprised if it becomes a regular in your kitchen too.
Frequently Asked Questions About Zucchini Bread
1. Do I need to peel the zucchini before grating it for zucchini bread?
Nope! I always leave the peel on. It’s thin, softens during baking, and adds extra fiber and nutrients without affecting the texture or flavor.
2. How do I keep zucchini bread from being soggy?
After grating the zucchini, I sometimes gently squeeze out excess moisture using a clean kitchen towel—especially if it feels overly wet. But don’t overdo it; that moisture is what makes the bread so soft!
3. Can I freeze zucchini bread?
Yes! I freeze slices individually wrapped in parchment paper and then place them in a zip-top bag. They’ll stay fresh in the freezer for up to 3 months.
4. What kind of oil is best for zucchini bread?
I usually use vegetable oil or melted coconut oil. You can also use canola or even olive oil for a slightly different flavor profile.
5. Can I make zucchini bread healthier?
Absolutely. I often substitute half the flour with whole wheat flour and cut back a bit on the sugar. You can also add nuts or flaxseed for more nutrition.
6. Can I make this recipe gluten-free?
Yes! Just use a 1:1 gluten-free flour blend that’s designed for baking. It usually works well without any other adjustments.
7. Why is my zucchini bread not rising?
Make sure your baking soda and baking powder are fresh. Also, avoid overmixing the batter—just stir until everything is combined.
8. Can I turn this recipe into muffins?
Definitely! I just scoop the batter into a lined muffin tin and bake at 350°F (175°C) for about 20–25 minutes. Great for grab-and-go snacks!
9. Is zucchini bread supposed to be sweet or savory?
ucchini bread is usually sweet, similar to banana bread. But you can reduce the sugar and skip the spices to create a more savory version if you prefer.
10. What can I add to customize my zucchini bread?
I love mixing in chocolate chips, chopped walnuts, raisins, or even a swirl of cream cheese. You can also add shredded carrots or apples for an extra flavor boost.
