This easy zucchini bread is incredibly soft, ultra-moist, and gently spiced with cinnamon. The recipe yields two loaves—enjoy one now and freeze the other for later.
Zucchini Recipes
If you’re searching for zucchini bread, you probably have an abundance of zucchini—or you simply want a classic, comforting loaf. This straightforward zucchini bread is a dependable favorite: lightly spiced, tender, and easy to make.
There are many tasty ways to use zucchini. Chocolate zucchini cake and chocolate zucchini muffins are great when you want to sneak in vegetables with a kid-friendly chocolate flavor. For a brighter, tangy option try lemon zucchini bread made with sour cream. If you prefer savory, shredded zucchini mixed with carrots makes a versatile side similar to noodles or rice. Having a few different zucchini recipes on hand is handy when the harvest is plentiful.
Easy Zucchini Bread Recipe
This easy zucchini bread is a classic no-frills loaf: cinnamon-spiced, packed with shredded zucchini, and very kid-friendly. The batter makes two standard loaves and freezes well. You can also bake it as muffins or mini loaves if you prefer.
Basic equipment: two 8×4-inch loaf pans (or a muffin tin) and a few common kitchen tools. Ingredients you’ll need:
- All-purpose flour
- Ground cinnamon
- Baking powder
- Salt
- Baking soda
- Granulated sugar (or half granulated + half brown sugar)
- Eggs
- Canola or vegetable oil (or half oil + half applesauce)
- Vanilla extract
- Shredded zucchini
How to Make Zucchini Bread
No mixer is required—this recipe is quick and simple.
- Preheat and prepare pans. Preheat the oven to 350°F. Grease and flour two 8×4-inch loaf pans, or line a muffin tin for muffins.
- Sift the dry ingredients. Use a fine mesh sieve to sift together the flour, cinnamon, baking powder, salt, and baking soda. Set aside.
- Whisk the wet ingredients. In a large bowl, whisk the sugar, eggs, oil, and vanilla until well combined.
- Stir in zucchini. Fold the shredded zucchini into the wet mixture.
- Combine. Gently fold the dry ingredients into the wet until just incorporated—do not overmix.
- Divide and bake. Pour the batter evenly into the prepared loaf pans. Bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Cool the loaves in the pans on a wire rack for 30 minutes, then remove from pans and cool completely on the rack.
Mini loaves: 35–40 minutes. Muffins: 18–20 minutes.
The bread often tastes even better the next day as the flavors meld. For a crisp, flavorful crust, dust the pans with cinnamon-sugar instead of flour and sprinkle a little on top of the batter before baking.
Storing and Freezing
Wrap whole loaves tightly in plastic wrap or place slices in a zip-top bag. Store at room temperature for 3–4 days or in the refrigerator for 7–10 days.
To freeze, double-wrap loaves in plastic wrap and place them in a freezer-safe bag. Freeze up to 3 months. Thaw at room temperature while still wrapped.
Do you peel the zucchini for zucchini bread?
No need to peel typical store-bought zucchini. The skin is tender and won’t affect the texture. If you’re using very large, overgrown zucchini, peel and remove the seeds before shredding.
What does zucchini do in bread?
Zucchini adds moisture, much like bananas or applesauce, but with a much milder flavor. It pairs well with cinnamon, nuts, or chocolate and keeps the loaf tender without an overt vegetable taste.
Should you squeeze water out of zucchini for bread?
It depends on how wet the zucchini is. Store-bought zucchini is usually drier and fine to use as-is. Garden-fresh zucchini can be very moist; if the shredded zucchini pools water, drain it in a sieve or colander so the batter isn’t too wet. Excess liquid can make the bread gummy and difficult to bake through.
How to Grate Zucchini
- Wash zucchini and pat dry.
- Trim the ends.
- Grate using the largest holes of a box grater or use a food processor with a shredding disk.
Note: If zucchini is overgrown, peel, halve lengthwise, and scoop out seeds before shredding.
How many zucchinis is 2 cups grated?
This recipe calls for 2 cups shredded zucchini. Typically 1–2 medium zucchinis (about 8–9 inches long and 1½–2 inches in diameter) yield 2 cups. Juicier zucchini may lose volume after draining.
Easy Zucchini Bread Recipe
Ingredients
- 3 cups all-purpose flour (stir, spoon, & level)
- 1 Tbsp ground cinnamon
- 1 ½ tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 2 cups granulated sugar*
- 3 large eggs
- 1 cup oil* (canola/vegetable)
- 1 Tbsp vanilla extract
- 2 cups shredded zucchini
Equipment
-
Food Processor (optional)
-
Nylon Whisk
-
Large Mixing Bowl
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2 — 8×4-inch Loaf Pans
Instructions
-
Preheat the oven to 350°F. Grease and flour two 8×4-inch loaf pans and set aside.
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Sift the flour, cinnamon, baking powder, salt, and baking soda into a bowl and set aside.
-
In a large bowl, whisk the sugar, eggs, oil, and vanilla until combined. Stir in the shredded zucchini.
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Fold the dry ingredients into the wet ingredients until just combined. Divide batter evenly between the prepared pans.
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Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool loaves in the pans on a wire rack for 30 minutes, then remove and cool completely on the rack.
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Wrap loaves tightly or store slices in a zip-top bag. Keep at room temperature 3–4 days or refrigerate 7–10 days. To freeze, double-wrap and freeze up to 3 months.
Notes
- SUGAR – You can use half granulated and half brown sugar for a deeper flavor.
- OIL – Substitute half the oil with applesauce for a lighter loaf.
- ZUCCHINI – Use 1–2 small to medium zucchinis to yield 2 cups shredded. Drain juicy zucchini before using. For overgrown zucchini, peel and remove seeds before shredding.
- MINI LOAVES – Bake at 350°F for 35–40 minutes.
- MUFFINS – Bake at 350°F for 18–20 minutes.
- FREEZING – Double-wrap loaves in plastic and place in a freezer-safe bag. Freeze up to 3 months and thaw at room temperature while still wrapped.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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