Use up late summer squash and make this delicious recipe for zucchini bread!
Lightly sweetened, moist zucchini bread has a touch of cinnamon that makes it perfect for breakfast, a mid-morning snack, or a light dessert!
Add your favorite add-ins like nuts, dried fruit, or chocolate chips, and make an extra loaf or two for the freezer.
Homemade Zucchini Bread
- This easy recipe for zucchini bread is a healthy and wholesome quick bread that you can make in minutes and enjoy all week long!
- Shredded zucchini adds tons of moisture to this bread, making it light and fluffy, and since you can’t taste the zucchini, it’s perfect for variations like zucchini muffins with chocolate chips, lemon zucchini bread or pumpkin zucchini bread.
- Quick breads are perfect for freezing! Bake and freeze a loaf whole or in slices that can be popped in the toaster from frozen and served with a little honey butter for a quick breakfast or nutritious after-school snack!
Ingredients and Variations
Zucchini: No need to peel zucchini! Choose squashes that are firm and dark green, without any soft spots or tears. Even yellow squash can be used with zucchini, if available. Extra large zucchini may need to be peeled and seeded.
Batter: These are the basic quick bread ingredients, but you can add a bit more fiber by using a 1:1 ratio of white and whole wheat flour if you like. A gluten-free blend can also be used in place of the flour, although check package conversions for the best results.
Nuts: Totally optional walnuts, pecans, sunflower, pumpkin, chia, or even hemp seeds can be added for a pop of crunch and extra nutrition!
Variations: Make zucchini bread festive by adding crushed pineapple, apple pie spice, and some toasted walnuts or pecans. Toasted coconut, dried cranberries, raisins, or mini chocolate chips can be added.
How to Make Zucchini Bread
- Combine eggs, sugar, oil, and vanilla. Add the dry ingredients (as per the recipe card below).
- Fold in zucchini and (optional) nuts.
- Pour batter evenly into prepared loaf pans and bake until the bread reaches 200°F internally (about 50-65 minutes).
Best Way to Store Zucchini Bread
- Because it is so moist, you can keep zucchini bread on the counter for up to 2 days in a bread bag or airtight container.
- Cool loaves or slices completely before wrapping them in plastic wrap. Place the wrapped slices in a zippered bag and freeze for up to 3 months.
- Use slices of zucchini bread in French toast, or avocado toast!
Have you tried this Zucchini Bread recipe? Leave a comment and rating below!
- Preheat oven to 325°F. Grease 2 loaf pans or a bundt pan.
- In a large bowl, combine eggs, sugar, oil, and vanilla. Add flour, cinnamon, baking soda, salt, and baking powder and mix until mostly combined.
- Stir in zucchini* and nuts.*The batter is fairly thick, and you may want to add the zucchini before the flour is fully incorporated. The moisture will help incorporate the dry ingredients.
- Divide evenly between the two loaf pans. Bake for 50-65 minutes, or until the internal temperature in the center of the bread reaches 200°F.
- Cool in the pan for 10 minutes or until you can handle the pans. Gently turn out the bread and cool it completely on a cooling rack.
- Zucchini bread can be stored in a bread bag, zippered bag or covered container, for up to 2 days.
- Be sure to cool zucchini loaf, or slices, completely before wrapping in plastic wrap.
- Store wrapped slices in a zippered bag and freeze for up to 3 months.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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