Zucchini bread is a simple, comforting, and delicious way to use fresh zucchini when you have plenty on hand. This easy zucchini bread recipe bakes into a sweet loaf with a tender, moist center and a lightly crisp crust that gives each slice the perfect balance of texture and flavor. It is a dependable homemade quick bread that works well for breakfast, an afternoon snack, or a simple make-ahead treat.
The mild flavor of zucchini blends beautifully into the batter, adding moisture without overpowering the bread. A touch of cinnamon gives the loaf warmth, while vanilla adds a soft sweetness that makes the finished bread feel classic and cozy. Serve a slice plain, spread it with whipped butter, or enjoy it alongside coffee or tea. Because this recipe makes two loaves, it is also a practical choice when you want one loaf to enjoy now and another to freeze for later.
If your kitchen is full of zucchini, this homemade zucchini bread is one of the easiest ways to turn it into something sweet, sliceable, and freezer-friendly. The recipe uses everyday baking ingredients and comes together with a straightforward mixing method, making it a useful option for both regular baking and seasonal zucchini abundance.
Ingredients to Make Zucchini Bread
This zucchini bread recipe uses basic pantry staples along with fresh zucchini. The ingredients are simple, but together they create a soft, sweet loaf with the familiar flavor of homemade quick bread. The zucchini is shredded before being mixed into the batter, helping it blend evenly throughout the bread and keep the crumb moist.
- zucchini
- sugar
- vegetable oil
- vanilla extract
- eggs
- all-purpose flour
- baking soda
- ground cinnamon
- baking powder
- non-stick cooking spray
See the recipe card below for exact quantities and step-by-step instructions.
Equipment
You can bake zucchini bread in any standard loaf pan, but stoneware loaf pans are especially helpful for even baking. Properly seasoned stoneware can help create a nicely cooked crust while allowing the center of the bread to bake through evenly. For this recipe, you will need two 9x5x3-inch loaf pans, a grater or shredder for the zucchini, one large mixing bowl, one separate bowl for the dry ingredients, and a spoon or spatula for combining the batter.
Recipe
Zucchini Bread
Ingredients
- 3 zucchini
- 1 ⅔ cups sugar
- ⅔ cup vegetable oil
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- non-stick cooking spray
Instructions
-
Heat the oven to 350ºF.
-
Grease only the bottoms of two 9x5x3-inch loaf pans with non-stick cooking spray. Greasing the bottoms helps the loaves release after baking while allowing the sides to bake properly.
-
Cut off the stem end of each zucchini, then shred the zucchini so it is ready to fold into the batter.
-
Crack the eggs into a large mixing bowl and beat them until just combined.
-
Add the shredded zucchini, sugar, vegetable oil, and vanilla extract to the eggs. Stir until the wet mixture is evenly combined.
-
In a separate bowl, mix the all-purpose flour, baking soda, ground cinnamon, and baking powder. Combining the dry ingredients first helps distribute the leavening and cinnamon evenly throughout the bread.
-
Add the dry ingredients to the zucchini mixture. Stir gently until the batter is well mixed, taking care not to overwork it.
-
Pour the batter evenly into the prepared loaf pans.
-
Bake for 50 to 60 minutes, or until a knife inserted into the center of a loaf comes out clean.
-
Cool the loaves in the pans for 10 minutes.
-
Loosen the sides of the loaves, remove them from the pans, and allow them to finish cooling before slicing or wrapping for storage.
Notes
Nutrition per Serving
Carbohydrates: 32 g
Protein: 3 g
Fat: 8 g
Sodium: 124 mg
Fiber: 1 g
Sugar: 17 g