Go Back
–+ servings
Zucchini Bread

Irresistibly Moist Zucchini Bread Recipe for Any Occasion

This Zucchini Bread recipe is a fluffy, moist delight made with simple ingredients, perfect for breakfast, snacks, or dessert.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour
  • 1 cup Granulated Sugar Can substitute with brown sugar
  • 1 teaspoon Baking Powder Leavens the bread
  • 1 teaspoon Baking Soda Helps the bread rise
  • 1 teaspoon Ground Cinnamon Can add nutmeg for more flavor
  • 1 teaspoon Salt Enhances flavors
  • 2 cups Grated Zucchini Fresh or frozen works
  • 1/2 cup Vegetable Oil Can substitute with melted butter
  • 2 large Eggs Can replace with chia or flax eggs
  • 1 teaspoon Vanilla Extract Optional
  • 1 cup Chopped Walnuts or Pecans Can use chocolate chips instead

Equipment

  • Loaf pans
  • medium mixing bowl
  • large mixing bowl
  • spatula
  • whisk

Method
 

Step-by-Step Instructions for Zucchini Bread
  1. Preheat your oven to 350°F (175°C) and grease two 8x4-inch loaf pans.
  2. In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, combine the wet ingredients: grated zucchini, vegetable oil, eggs, and vanilla extract.
  4. Gradually add the dry mixture to the wet mixture, folding gently not to overmix. If using, fold in walnuts or chocolate chips.
  5. Divide the batter between the greased loaf pans, filling about two-thirds full.
  6. Bake for 50-60 minutes, checking with a toothpick for doneness. If tops brown too quickly, cover with foil.
  7. Let the loaves cool in the pans for 15 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 35gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store Zucchini Bread wrapped in plastic wrap or foil in the fridge for up to a week, or freeze for longer storage.

Tried this recipe?

Let us know how it was!