Zucchini Bread

Warm, tender, and subtly sweet, zucchini bread is the kind of recipe that sneaks its way into your baking routine and refuses to leave. At first glance, it might seem unusual—vegetables in a sweet bread? But the zucchini here isn’t about adding a green, earthy taste. It’s all about moisture, softness, and a delicate flavor that pairs perfectly with spices like cinnamon and nutmeg. The result is a loaf that’s comforting yet light, sweet without being cloying, and just the right balance between dessert and snack.

This bread has a quiet versatility that makes it shine in almost any setting. You can serve it warm with a pat of butter for breakfast, wrap up a slice for a mid-afternoon pick-me-up, or even enjoy it with a cup of tea after dinner. It’s equally at home as part of a cozy weekend brunch or tucked into a lunchbox. And because it uses shredded zucchini, it’s also a great way to use up an abundant summer garden harvest—though truth be told, it’s just as welcome in the middle of winter.

What makes zucchini bread especially charming is its forgiving nature. No need for fancy ingredients or hours of prep time—grate, mix, bake, and you’re done. It’s the kind of recipe that even beginner bakers can pull off with confidence, but seasoned bakers will still appreciate for its flavor and texture. Plus, it’s easy to adapt. Love chocolate? Toss in a handful of chips. Want something nutty? Walnuts or pecans will fit right in.

And let’s not forget the subtle satisfaction of serving a sweet treat that has a bit of veggie goodness hidden inside. You don’t taste the zucchini itself, but it works behind the scenes, keeping the loaf moist and tender for days. Whether you’re making it for yourself, your family, or to share with friends, zucchini bread has a way of winning everyone over—slice by slice.

Why You’ll Love It

• Moist and Tender Texture – Thanks to the zucchini, every slice stays soft and fresh for days without drying out.
• Easy to Make – Simple ingredients, minimal prep, and no complicated techniques required.
• Perfectly Balanced Flavor – Lightly sweet with a hint of warm spice, making it great for breakfast, snacks, or dessert.
• Customizable Add-Ins – Chocolate chips, nuts, dried fruit—make it your own.
• A Clever Way to Use Zucchini – Ideal for using up garden or farmers’ market bounty in a delicious way.

Ingredient List

For the Bread

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini (about 2 medium zucchini)

Optional Add-Ins

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips

Ingredient Notes

• Zucchini – No need to peel; the skin is tender and adds lovely flecks of color. Just shred and gently squeeze out excess moisture.
• Brown sugar – Adds a deeper, caramel-like sweetness and keeps the bread extra moist.
• Vegetable oil – Neutral in flavor, ensuring the spices and zucchini shine through.
• Cinnamon and nutmeg – These warm spices elevate the bread from good to irresistible.
• Optional add-ins – Nuts add crunch, while chocolate chips bring extra indulgence—both work beautifully.

Kitchen Equipment Needed

• Mixing bowls – For combining dry and wet ingredients separately; I like using glass bowls so I can see everything clearly.
• Box grater or food processor – To shred the zucchini quickly and evenly.
• Measuring cups and spoons – For accurate ingredient portions.
• Whisk – To blend the wet ingredients smoothly.
• Rubber spatula – Perfect for folding the batter gently and scraping the bowl clean.
• 9×5-inch loaf pan – Standard size for a nicely risen zucchini bread; I love my non-stick pan for easy release.
• Cooling rack – Helps the bread cool evenly and prevents soggy bottoms.

Instructions

1. Prep and Preheat

• Position a rack in the center of the oven and preheat to 350°F (175°C).
• Grease a 9×5-inch loaf pan and line it with a parchment sling (overhang on the long sides) for easy removal.

Pro Tip: A parchment sling prevents sticking and keeps the loaf’s edges neat.

---

2. Shred and Drain the Zucchini

• Rinse and dry 2 medium zucchini; trim the ends.
• Shred on the medium holes of a box grater (or use a food processor) until you have 2 cups, loosely packed.
• Gather the shreds in a clean kitchen towel or paper towels and gently squeeze out excess moisture—don’t press it bone-dry.

Pro Tip: Leave a little moisture in the zucchini; it’s what keeps the crumb tender and plush.

---

3. Mix the Dry Ingredients

• In a large bowl, whisk together: 2 cups flour, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg.
• Whisk for about 30 seconds to evenly distribute leaveners and spices.

---

4. Whisk the Wet Ingredients

• In a separate bowl, whisk 2 large eggs, ¾ cup granulated sugar, and ½ cup packed brown sugar until slightly thick and lighter, 30–45 seconds.
• Slowly stream in ½ cup vegetable oil, whisking until glossy and cohesive.
• Whisk in 2 tsp vanilla extract.

Pro Tip: Room-temperature eggs blend more smoothly with the oil, helping the batter emulsify and rise evenly.

---

5. Bring Wet and Dry Together

• Make a well in the dry ingredients and pour in the wet mixture.
• Switch to a rubber spatula and fold 8–10 strokes until just combined (streaks of flour are okay).
• Add 2 cups shredded zucchini and any optional add-ins (½ cup nuts or chocolate chips).
• Fold another 8–12 strokes, stopping as soon as you no longer see dry pockets.

Pro Tip: Overmixing develops gluten and leads to a tough, dense loaf—stop the moment the flour disappears.

---

6. Pan It and Bake

• Scrape the batter into the prepared pan and smooth the top.
• Tap the pan on the counter 2–3 times to release large air bubbles.
• Bake 50–60 minutes (start checking at 48 minutes). The top should be set and springy; a toothpick inserted in the center should come out with a few moist crumbs (not wet batter).
• If the top is browning too fast, tent loosely with foil around the 40-minute mark.

Pro Tip: For precision, the loaf is done at an internal temp of 200–205°F (93–96°C) measured in the center.

---

7. Cool for the Best Texture

• Set the pan on a cooling rack for 10–15 minutes.
• Use the parchment to lift the loaf out and cool on the rack for at least 1 hour before slicing.

Pro Tip: Cooling lets the crumb set. Slicing too soon can make the texture gummy.

---

8. Slice, Serve, and Store

• Use a serrated knife to slice into ½-inch pieces.
• Serve plain, with a pat of butter, or a swipe of cream cheese.
• Store airtight at room temperature for 2–3 days or refrigerate up to 1 week.
• For longer storage, wrap slices individually and freeze up to 3 months; thaw at room temp or toast lightly.

Pro Tip: A quick toast refreshes day-old slices and brings back that just-baked aroma.

Tips and Tricks for Success

• Measure flour correctly – Spoon it into the measuring cup and level it off; too much flour can make the bread dry.
• Don’t over-drain zucchini – Keep a little moisture for that perfect soft texture.
• Mix gently – Overmixing develops gluten, resulting in a dense loaf.
• Check early – Ovens vary, so start testing for doneness a few minutes before the recipe time.
• Cool completely – This prevents gummy slices and helps the flavors settle.
• Use fresh spices – Cinnamon and nutmeg lose their punch over time; fresher spices mean richer flavor.

Ingredient Substitutions and Variations

• Whole wheat flour – Swap half the all-purpose flour for a nutty, wholesome twist.
• Coconut oil – Replace vegetable oil for a light coconut aroma and slightly richer texture.
• Gluten-free blend – Use a 1:1 baking blend to make it gluten-free without altering texture much.
• Maple syrup or honey – Replace part of the sugar with these for a natural sweetness and subtle flavor change.
• Spice blends – Try pumpkin pie spice or chai spice instead of just cinnamon and nutmeg.
• Citrus zest – Add lemon or orange zest for a bright, fresh note.
• Tropical version – Stir in shredded coconut and pineapple bits for a summery twist.
• Double chocolate – Add cocoa powder to the dry mix and chocolate chips for a brownie-like loaf.

Serving Suggestions

• Warm with butter – I love enjoying a thick slice slightly warmed with a pat of salted butter; the sweet-salty combo is heavenly.
• With cream cheese – Spread a thin layer of whipped cream cheese for a tangy contrast to the sweet, spiced bread.
• Toasted for breakfast – Pop a slice in the toaster and pair it with coffee or tea for a cozy morning start.
• As a dessert – Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an effortless sweet treat.
• With fruit – Pair slices with fresh berries or apple slices for a light, colorful snack plate.

Storage and Reheating Instructions

• Room temperature – Store in an airtight container for 2–3 days; keeps the crumb moist and soft.
• Refrigeration – Wrap tightly and refrigerate for up to 1 week; bring to room temperature before serving for best flavor.
• Freezing – Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag; freeze up to 3 months.
• Thawing – Let thaw at room temperature for a few hours or overnight in the fridge.
• Reheating – Warm slices in the microwave for 10–15 seconds or toast lightly to revive the fresh-baked taste.

Frequently Asked Questions

Do I need to peel the zucchini first?

Nope! The skin is thin and tender, and it adds pretty green flecks to the bread. Just wash, trim, and shred.

Can I make zucchini bread ahead of time?

Yes! It actually tastes even better the next day as the flavors meld. Store it airtight at room temperature or in the fridge.

Why is my zucchini bread dense?

Most often, it’s from overmixing the batter or adding too much flour. Mix just until combined and measure flour correctly.

Can I make this recipe into muffins?

Absolutely! Pour the batter into lined muffin tins and bake at 350°F (175°C) for about 18–22 minutes.

How do I know when zucchini bread is done?

Insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), it’s ready.

Can I reduce the sugar?

Yes, you can cut up to ¼ cup without affecting the texture much, but it will be less sweet.

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!