Easy Zucchini Bread Recipe - this is SO GOOD! A crispy crust and super moist with the best crumb. It's great snack and wonderful for a simple breakfast! Slather it with pumpkin butter, strawberry jam or apple butter for the ultimate treat!
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Why you'll love this recipe
You're going to love this simple quick bread recipe. Especially now with all of the zucchini we have in our gardens!
✔️ It's simple, filled with nuts and has the BEST flavor.
✔️ It's super moist and will store for several days.
✔️ This easy quick bread freezes great and makes a terrific gift!
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- flour - all purpose flour is great for this recipe
- grated zucchini
- white sugar - to sweeten the loaf.
- canola oil, corn oil or olive oil to add richness and tenderness.
- eggs - add moisture and richness to the loaf.
- vanilla extract- for flavor
- nuts - I use walnuts, but pecans or filberts would be delicious in this recipe.
- salt, cinnamon, baking soda and baking powder - all the ingredients you need to flavor the loaf and help it to rise.
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Using a cheese grater, grate the zucchini, drain well and squeeze out excess moisture. (Use the large holes of a box grater.)
- Start by sifting together the dry ingredients - flour, baking powder, soda and salt - set aside.
- Next in a large mixing bowl, whisk together the eggs.
- With an electric mixer, add the oil, vanilla, zucchini until well incorporated.
- Add the flour in batches, mix to combine
- Add the nuts and mix to combine. I just use a wooden spoon or spatula for this part.
- Spoon the dough into a loaf pan, sprayed with non-stick cooking spray.
- Place in a preheated oven for one hour to one hour twenty minutes. I've found that cooking times really vary depending on the type of loaf pan you use.
- Check if the zucchini bread by doing the toothpick test. Insert it into the center of the bread. When it comes out clean, the zucchini bread is done! Cool for 15 minutes.
- Run a knife around the edges and remove from pan. Allow cool, serve and enjoy!
Equipment
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- Metal Loaf Pan
- Glass Loaf Pan - I like this one because it has a lid!
FAQ's
No, not at all! Don't peel the zucchini, the skin has loads of flavor plus it's pretty! Slicing into the bread and seeing those bits of green tells everyone just what kind of quick bread it is.
The best way to grate the zucchini is to use a box grater. Use the larger size for grating.
Yes, if you're using a larger zucchini it will have seeds. First slice the zucchini in half, then simply scoop out the seeds with a spoon.
Glass or metal pans are my first choice for zucchini bread. I like the way glass (especially!) conducts heat.
Check the easy zucchini bread loaf with a toothpick in the middle of the loaf. If it comes out clean, it's time to pull it out of the oven. If the toothpick comes out covered in dough, it's not done yet.
This will happen if the zucchini has too much moisture in it. Before adding the zucchini to the recipe, lightly squeeze any excess water out and blot it with a paper towel.
If you don't allow it to cool completely, it may crumble when you're slicing it. Over-mixing the easy zucchini bread recipe can also cause it to crumble. It will incorporate too much air into the loaf. Mix until everything is just incorporated.
Tips
You'll want to grate the zucchini, not chop or slice. Why? Because every bite should be filled shreds of the vegetable. After all, this is zucchini bread, right?!!
Allow the grated zucchini to set on a paper towel to help absorb excess moisture.
If you're freezing a loaf, do not slice it before freezing. It will keep better if it is not sliced.
Storage
Refrigerate - Allow it to cool completely. Wrap tightly in aluminum foil or plastic wrap or use an airtight container. Refrigerate up five days.
Freezer - This easy Zucchini Bread Recipe freezes fantastic! Avoid slicing it. It will stay more fresh if it's in a whole loaf form.
- allow it to cool completely
- wrap it securely with plastic wrap, then a second layer of foil.
- place in a plastic ziplock bag and freeze up to six months!
Reheat - allow to thaw overnight in the refrigerator. This can be reheated in the toaster or in the air fryer, if desired.
Related recipes
If you have a taste for something sweet, here are a few more recipes that I know you'll really enjoy!
- This homemade banana bread is also a family recipe. It's rich and dense, sweet and delicious!
- Cast Iron Skillet Corn Bread - Dan's always says this is the food of his people! A little drizzle of honey is all you need.
- I really love this easy to make Chocolate Chip Pumpkin Bread. It starts with a cake mix. Super moist and chocolatey!
Serving suggestions
Top it with Orange Jelly for a delicious treat!
A cup of coffee, tea or this super yummy Slow Cooker Hot Chocolate Recipe - is all you need with the easy zucchini bread recipe.
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Easy Zucchini Bread Recipe
Ingredients
- 3 cups flour all purpose
- 2 cups sugar
- 2 cups zucchini grated
- 3 eggs whisked
- 1 cup oil
- 1 cup nuts chopped
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 3 teaspoon cinnamon
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Instructions
- Preheat the oven to 350°
- Generously spray a loaf pan with non-stick cooking spray or line with parchment paper.
- Start by sifting together the dry ingredients - flour, baking powder, soda and salt - set aside.
- Next prepare the wet ingredients. Whisk together the eggs. Add the oil, vanilla, zucchini until well incorporated. Though you can do it by hand, I prefer to use a a hand or stand mixer.
- Add the flour in three batches, mix to combine.
- Add the nuts and mix to combine with a spoon.
- Spoon the batter into a loaf pan..Place in a preheated oven for one hour to one hour twenty minutes. I've found that cooking times really vary depending on the type of loaf pan you use.
- Check for doneness at one hour with a toothpick. When it comes out clean, the loaf is done! Cool for 15 minutes. Run a knife around the edges and remove from pan. Allow cool, serve and enjoy!
Sheri Van Wert
I think you were reading my mind! I just shredded 22 cups of zucchini this weekend to freeze so I can make zucchini bread when the weather cools down. All i needed was to find a great recipe. Thank you!
Bowl Me Over
Wonderful! I know you're going to just love this recipe - enjoy Sheri!
Jennifer Stewart
Zucchini was on sale this past week and I bought way too much! After freezing and toasting a bunch I still had a lot leftover. This bread was perfect for it! And I even made "french toast" out of the few slices that Brooks didn't scarf down. YUM!
Bowl Me Over
Yum, yum, yum - that makes my day! I'm so glad you enjoyed the zucchini bread recipe and the family too - that's awesome!!
Lois
This is just a wonderful Bread. Love it. Give it a try so very good.
Bowl Me Over
Most definitely, thank you Lois!