There’s something incredibly comforting about pulling a loaf of freshly baked bread from the oven—the sweet aroma filling the kitchen, promising warm slices to enjoy with a pat of butter or a cozy cup of tea. Zucchini Bread is a timeless favorite that brings together the best of home baking: moist texture, gentle sweetness, and just the right touch of spice. It’s a wonderful way to use up garden zucchini, and the best part? You don’t need fancy skills or equipment—just simple pantry ingredients and a little love. This bread is perfect for sharing with family, gifting to friends, or enjoying all to yourself on a chilly afternoon.
Recipe info:
| Field | Details |
|---|---|
| Category | Bread, Dessert, Snack |
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Servings | 10 slices |
| Calories | ~220 kcal per slice |
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg (optional, for warmth)
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 tsp vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- ½ cup chopped walnuts or pecans (optional)
Step-By-Step Instructions
- Preheat and prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal. - Mix the dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside. - Beat the wet ingredients
In a large bowl, whisk eggs until smooth. Add oil, granulated sugar, brown sugar, and vanilla extract. Mix until well combined. - Add the zucchini
Stir in the grated zucchini. Be sure to squeeze out any extra liquid so the bread doesn’t get too soggy. - Combine
Gently fold the dry ingredients into the wet mixture. Stir until just combined—don’t overmix. If using nuts, fold them in now. - Bake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. - Cool & slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Helpful Notes & Tips
- Grating zucchini: Use the medium side of a box grater. Don’t peel the zucchini—its skin adds lovely flecks of color.
- Moisture matters: Squeeze zucchini lightly in a clean kitchen towel to remove excess water, but don’t wring it completely dry—some moisture keeps the bread tender.
- Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to 1 week. It also freezes beautifully (up to 2 months).
Recipe Variations
- Chocolate chip twist
Stir in ½ cup semi-sweet chocolate chips for a kid-friendly treat. - Healthier version
Swap half the flour for whole wheat flour and reduce sugar by 2–3 tablespoons. - Dairy-free option
Use coconut oil instead of butter and a non-dairy vanilla yogurt swirl for added moisture.
Serving Suggestions
- Serve warm with a smear of butter or cream cheese for breakfast.
- Pair with a cup of spiced tea, chai, or hot coffee for a cozy afternoon snack.
- Add a drizzle of honey or maple syrup for a touch of extra sweetness.
Conclusion
There’s nothing quite like a freshly baked loaf of Zucchini Bread—moist, fragrant, and irresistibly comforting. Whether you’re baking for family gatherings, holiday breakfasts, or simply to enjoy a slice in peace with your favorite mug of tea, this recipe will quickly become a household favorite. Bake it once, and you’ll find yourself coming back to it again and again. Happy baking!