This Easy Zucchini Bread recipe makes one moist, warmly spiced loaf with simple ingredients. Mix it by hand and bake it today.

Easy Zucchini Bread Recipe

The top crackles gently beneath the knife, while the inside stays soft, cinnamon-scented, and surprisingly moist. This Easy Zucchini Bread recipe turns an ordinary garden vegetable into a tender homemade loaf that works just as well for breakfast as it does with an afternoon cup of coffee.

There is no mixer to pull out and no complicated technique to master. Grate the zucchini, stir the batter by hand, and let the oven do the rest.

Why You’ll Love This Recipe

• The zucchini keeps the loaf moist: It practically disappears into the crumb, leaving behind moisture without giving the bread a strong vegetable flavor.
• Everything mixes by hand: Two bowls, a whisk, and a spatula are all you need.
• Warm but not overly spiced: Cinnamon and a touch of nutmeg give the loaf a familiar homemade aroma without overpowering it.
• Easy to customize: Add chopped nuts, chocolate chips, raisins, or leave the loaf plain for a simple everyday treat.

Recipe Card Summary

• Prep Time: 15 minutes
• Cook Time: 50 to 60 minutes
• Cooling Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 10
• Yield: One 9-by-5-inch loaf
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Recipe Style: Modern-Easy

Easy Zucchini Bread Recipe Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs, at room temperature
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1½ cups finely grated zucchini
• ½ cup chopped walnuts or pecans, optional
• ½ cup semisweet chocolate chips, optional

Use fresh zucchini with smooth skin and no soft spots. Small and medium zucchini usually have a sweeter flavor and fewer large seeds than oversized garden zucchini.

How to Make Easy Zucchini Bread

1. Prepare the oven and loaf pan.
   Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan, then line the bottom and two long sides with parchment paper.Leave a little parchment hanging over the sides. This gives you handles for lifting the cooled bread from the pan.
2. Grate the zucchini.
   Wash and dry the zucchini. Trim off the ends, then grate it finely using the small or medium holes of a box grater.Measure 1½ cups of zucchini after grating. Do not squeeze out the liquid unless the zucchini is dripping wet. Its natural moisture helps give the bread its tender texture.
3. Combine the dry ingredients.
   In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.Whisking distributes the leavening evenly so you do not end up with salty or bitter pockets in the finished loaf.
4. Mix the wet ingredients.
   In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth.Continue whisking for about 30 seconds, until the mixture looks glossy and the brown sugar no longer has any large lumps.
5. Add the zucchini.
   Stir the grated zucchini into the wet ingredients. The mixture may look loose and slightly uneven, which is normal.
6. Make the batter.
   Add the dry ingredients to the zucchini mixture. Fold gently with a rubber spatula just until no dry streaks of flour remain.Do not beat or overmix the batter. Too much mixing develops the gluten in the flour and can make quick bread heavy or rubbery.
7. Add optional mix-ins.
   Fold in the chopped nuts or chocolate chips, if using. Save a small handful to sprinkle over the top of the loaf.
8. Fill the pan.
   Pour the batter into the prepared loaf pan and smooth the top. Sprinkle on the reserved nuts or chocolate chips, if desired.
9. Bake the zucchini bread.
   Bake for 50 to 60 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.If the top is browning too quickly, loosely cover the loaf with aluminum foil during the final 10 to 15 minutes.
10. Cool before slicing.
    Place the pan on a wire rack and let the bread cool inside it for 15 to 20 minutes.Run a thin knife around the short sides, then use the parchment paper to lift out the loaf. Let it cool for at least another 30 minutes before slicing so the soft center has time to set.

Recipe Notes and Helpful Tips

Do not peel the zucchini

The skin becomes tender during baking and leaves small green flecks throughout the loaf. Peeling is unnecessary unless the zucchini has especially thick or tough skin.

Measure the flour carefully

Too much flour is one of the most common reasons zucchini bread turns out dry. Spoon the flour into the measuring cup and level it with the back of a knife instead of scooping directly from the bag.

Keep the zucchini moisture

Freshly grated zucchini should normally go straight into the batter. Squeezing away all its liquid can leave the bread dry.

When using a very large or watery zucchini, blot it gently with paper towels instead of wringing it out completely.

Make it ahead

Zucchini bread often tastes even better the day after baking. Once the loaf is completely cool, wrap it tightly and leave it at room temperature overnight.

The moisture settles evenly through the crumb, and the cinnamon flavor becomes a little warmer and fuller.

Storage instructions

Store the cooled bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to one week.

Let refrigerated slices return to room temperature or warm them briefly before serving.

Freezing instructions

Wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to three months.

Thaw the loaf at room temperature while it is still wrapped. Individual slices can be thawed overnight in the refrigerator or warmed gently in the microwave.

Frequently Asked Questions

Should you squeeze the water out of zucchini for bread?

Usually, no. Zucchini provides much of the moisture that keeps the bread soft. Only blot or lightly squeeze it when the shredded zucchini is unusually wet and dripping with liquid.

Why is my zucchini bread soggy in the middle?

The loaf may be underbaked, sliced while still hot, or made with too much zucchini. Check the center with a toothpick and allow the bread to cool before cutting it.

A metal loaf pan also tends to bake quick bread more evenly than a thick glass or ceramic pan.

Can I use frozen zucchini?

Yes. Thaw the grated zucchini completely, then drain off only the loose liquid that collects in the container. Do not squeeze it completely dry.

Measure the zucchini after thawing and draining.

Can I make zucchini bread into muffins?

Yes. Divide the batter among 12 lined muffin cups, filling each about three-quarters full. Bake at 350°F for approximately 18 to 22 minutes, or until a toothpick comes out clean.

A Simple Loaf to Keep Around

This is the kind of loaf that slowly disappears from the kitchen counter—one slice at breakfast, another with coffee, and perhaps a small piece after dinner. Keep the recipe close when zucchini is plentiful, because a warm, cinnamon-scented loaf is one of the easiest ways to put it to good use.

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