Easy Zucchini Bread
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If you're looking for a classic zucchini bread recipe that's easy, moist, and full of flavor, this is it. This simple, one-bowl recipe is my go-to summer bake, one I've made for years. With its warm spice blend and tender crumb, it's the best zucchini bread recipe to keep on hand when garden zucchini is abundant.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Total Time: 1 hour
- Yield: 2 (8×4-inch) loaves
- Skill Level: Easy (1 bowl, minimal cleanup)
- Freezer-Friendly: Yes, up to 3 months
- Best For: Afternoon tea, snacks, or gifting
If you want to make one loaf, see our single loaf zucchini bread inspired by this recipe.
What I Love About This Recipe
This is the zucchini bread recipe I've baked for most of my life, beginning in my grandmother’s kitchen, and now in my own. It’s truly a family favorite.
What sets it apart from others (even from my other breads like chocolate chip zucchini bread or double chocolate zucchini muffins) is the rich blend of warm spices-cinnamon, nutmeg, ginger, and cloves-similar to my popular spiced zucchini cake recipe. They add depth and warmth to every slice, making it perfect for tea time or a cozy snack.
Key Ingredients
- All-purpose flour - Provides structure and a soft crumb.
- Baking powder and baking soda - Essential for lift and lightness.
- Ground cinnamon - Classic warmth in every bite.
- Ground nutmeg, ginger, and cloves - A richer spice profile that makes this bread unique.
- Granulated sugar - Sweetness and a tender texture.
- Eggs - Bind the batter and add richness.
- Vegetable oil - Keeps the crumb moist.
- Vanilla extract - A hint of fragrant flavor.
- Fresh grated zucchini - Adds moisture and softness-no peeling or squeezing required.
- Chopped nuts (optional) - Walnuts or pecans for a delightful crunch.
How to Make Zucchini Bread
Step-by-step instructions are in the recipe card at the bottom of this post. Here is a brief overview of the steps.
Prep the pans and preheat the oven: Preheat to 350°F (175°C). Grease or line two 8×4-inch loaf pans with parchment.
Step 1: Whisk the eggs until foamy
Step 2: Whisk in sugar, oil, and vanilla. Then fold in the shredded zucchini.
Step 3: Fold in the dry ingredients and transfer batter to the prepared loaf pans.
Step 4: Bake for 45-55 minutes, or until a toothpick comes out clean
Tip: Let the loaf cool in the pan for 10 minutes before transferring to a rack to cool. Then slice and enjoy!
Variations & Add-Ins
- Nut-free option - Omit nuts or substitute seeds for crunch.
- Chocolate chips - Add 1 cup for a sweet twist.
- Lemon zest - Brightens the flavor.
- Mini loaves or muffins - Adjust baking times (see notes below).
Storage & Freezing
- Room temperature: Store in an airtight container for 1-2 days.
- Refrigerate: Keeps for up to 1 week.
- Freeze: Wrap cooled loaves tightly and freeze for up to 3 months. Thaw at room temperature overnight.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Dense or gummy bread | Overmixing or underbaking | Mix gently; bake until internal temp is 200°F |
| Bread sinks | Too much moisture | Pat zucchini lightly, ensure oven is preheated |
| Bread is dry | Overbaking or low oil | Check oven temp and reduce bake time |
Recipe FAQs
No, the peel adds color and texture, and the natural moisture keeps the bread tender. Only pat lightly if the zucchini is very wet.
You will need 3 cups of shredded zucchini. Two to three medium-sized zucchini should yield about 3 cups. If you have a little extra, it isn’t a problem to add it in!
Yes, a 1:1 gluten-free baking flour works well. Add 1-2 tablespoons extra liquid if needed.
You can cut up to 25% of the sugar without affecting texture or flavor. For a wholesome loaf, try my Zucchini Bread with No Refined Sugar for a natural sweetener.
Bake at 425°F for 5 minutes, then reduce to 350°F for 13-16 minutes. Yields about 12 muffins.
No. Do not squeeze excess moisture from the zucchini before adding it to the bread batter. The moisture helps keep the zucchini bread soft and delicious.
Yes, wrap cooled loaves or slices in plastic wrap and freeze for up to 3 months.
More Zucchini Recipes You May Also Enjoy
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Easy Zucchini Bread Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3 large eggs
- 1 ½ cups granulated sugar
- 3/4 cup cooking oil
- 3 cups grated raw zucchini about 2 medium
- 2 teaspoons vanilla extract
- optional: chopped walnuts (about 2/3 cup), coarsely chopped
Instructions
- Preheat the oven to 350 degrees F and coat two 8 x 4-inch loaf pans with non-stick cooking spray.
- Shred zucchini and set aside.
- Whisk the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix until fully incorporated.
- Add the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg to the zucchini mixture. Stir until well blended. Fold in the nuts and transfer to the prepared loaf pans.
- Bake for 45 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a rack before slicing and serving.
Video
Notes
- Zucchini: Use the larger side of a box grater to shred the zucchini. You do not need to peel the zucchini before using, unless it’s a large garden-size zucchini with tougher skin. Do not squeeze the zucchini dry; the moisture is needed in the bread.
- Storage: The zucchini bread can be stored at room temperature for up to 2 days. Because it is moist, refrigerate the loaf for longer storage.
- Freezing: Cool completely, wrap tightly and place in a freezer bag for up to 4 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I have made a lot of zucchini bread over the years, and this is one of my favorites! Next time I’m going to try 1 cup of granulated, and 1/2 cup brown sugar, and see how it goes. The spices in this bread are fantastic, and I added the walnuts as suggested. Such a fantastic addition to our morning coffee!!
Hi Tanya! I think my favorite part of this bread is the spices, and its texture. Thank you so much for trying the recipe and letting me know how you liked it! I’m with you on the morning coffee.
I make a similar zucchini bread, but for me the added touch is lemon zest – it brightens the taste enormously.
Hi Catherine! I’m always up for trying new flavors in zucchini bread. Lemon zest is a great idea!
This is the second time making this and it turned out perfectly both times, I didn’t change anything in the recipe. The spice blend makes this recipe very tasty. Thank you for a great recipe.
I love the spice blend in this zucchini bread too! Thank you for trying it, Linda!
OMG ! This was a delicious
zucchini bread! Good job!
My neighbor grows zucchini and
I never know what to do with them. Very moist , flavorful, and
perfect density !
Kathy B from Santa Barbara
Hi Kathy… YAY! You made my night. I’m so glad you enjoyed the zucchini bread! I am so hungry for this, it must be all the fresh zucchini coming off the vines. Thank you for trying it and letting me know how it worked for you. Have a great evening.
Can I use Stevie instead of sugar?
Hi Art, I’ve not tested this zucchini bread with Stevia. I’ve linked an article below on how to substitute Stevia for sugar. It’s not a 1:1 ratio and depends greatly on the moisture in the batter. https://sweetlysteviausa.com/blog/post/how-to-substitute-sweetly-stevia-for-sugar-in-baking. It’s a great question and I’ll add it to my testing schedule!
In the beginning you had your list of ingredients and you mentioned Ginger and nutmeg. Can that still be added and if so how much. This will be the first time I’ve ever made zucchini bread and out of all the ones I saw once I googled I decided on yours. Thank you and I will let you know how things turned out.
Hi Cynthia! Thank you for trying this recipe and for finding us! I’d love to hear how it turns out for you. The measurement amounts for ginger and nutmeg are 1/2 teaspoon each.
How much less sugar can I use and still have it turn out?
Hi Lael, that is a great question. Unfortunately, I have not tested this recipe using less sugar. The most important aspect to consider is that in recipes like this, sugar provides moisture and sweetness. In theory, you should be able to reduce the sugar by 10% without affecting the texture too much. You may also like my Healthy Morning Zucchini Bread recipe which does contain less sugar.
Hi! I’ve tasted today this recipe with half of sugar, and it’s perfectly baked
Thank you for your helpful comment, that is excellent!