Easy Zucchini Bread Recipe
A family-favorite, this zucchini bread recipe is one I’ve baked for years. It’s quick to make, extra moist, and flavored with a cozy blend of warm spices. This 1-bowl recipe makes 2 loaves—perfect for sharing, gifting, or freezing.
Servings: 2 loaves
Calories: 208kcal
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.
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.
Nutrition
Serving: 1g | Calories: 208kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 213mg | Fiber: 1g | Sugar: 15g