There’s something so satisfying about slicing into warm, homemade zucchini bread. Maybe it’s the way your kitchen fills with a cozy, spiced aroma, or the way each bite surprises you with how tender and flavorful it is. If you’ve never baked with zucchini before, you’re in for a treat! This recipe for zucchini bread is the perfect place to start—easy to follow, incredibly moist, and perfect for using up garden-fresh zucchini. Whether you’re making it for breakfast, gifting it to friends, or freezing it for later, this loaf will quickly become a favorite.
Why You’ll Love This Recipe
This zucchini bread recipe is more than just a tasty bake—it’s a dependable classic with several advantages:
- Moist and Tender: Thanks to shredded zucchini and oil, it stays soft for days.
- No Mixer Needed: Simple enough to mix by hand—great for beginners!
- Customizable: Toss in pecans, chocolate chips, or your favorite nuts.
- Makes Two Loaves: One for now, one to share or freeze for later.
Once you taste it, you’ll understand why zucchini bread is a timeless kitchen favorite.
A Quick History of Zucchini Bread
Zucchini bread became a sweet surprise in many American kitchens starting in the 1960s. Here are some fun facts:
- Born from Abundance: Gardeners often had too much zucchini—so they got creative.
- Inspired by Quick Breads: Similar to banana or carrot bread, it’s a no-yeast loaf made with baking soda and baking powder.
- Hidden Veggie Magic: Zucchini melts into the batter, leaving behind only moisture and a subtle texture.
- Modern Variations: Today’s versions include chocolate chips, lemon zest, and even cream cheese fillings.
Key Ingredients in Zucchini Bread
These are the stars of your zucchini bread and what they bring to the table:
- Eggs: Add structure and richness to the bread.
- Sugar: Provides sweetness and helps brown the crust.
- Vegetable Oil: Keeps the loaf moist and tender.
- Vanilla Extract: Boosts flavor with a warm, sweet note.
- Grated Zucchini: The secret to keeping the bread moist without overpowering the flavor.
- All-Purpose Flour: Forms the base of the loaf with a perfect crumb.
- Cinnamon: Adds cozy warmth to every slice.
- Baking Soda + Baking Powder: Work together to help the bread rise.
- Sea Salt: Enhances all the flavors.
- Chopped Pecans (Optional): For crunch and nutty flavor in every bite.
Pro Tip: You’ll need a good grater for this recipe—this is the one I use and love for perfect shreds every time.
Shred zucchini effortlessly and zest citrus with precision using this ultra-sharp grater—designed for mess-free prep and beginner bakers alike.
Easy Steps for Perfect Zucchini Bread
- Preheat & Prep: Preheat your oven to 350°F. Grease two 8×4-inch loaf pans and line with parchment paper for easy release.
- Mix Wet Ingredients: In a mixing bowl, beat the eggs and sugar until pale and fluffy. Beat in the oil, then stir in the vanilla and grated zucchini.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
- Make the Batter: Add the wet ingredients into the dry mixture and stir gently until just combined—don’t overmix.
- Add Pecans (Optional): Fold in the chopped pecans for added crunch.
- Divide and Bake: Split the batter evenly between your prepared loaf pans.
- Bake Until Done: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Let the loaves cool in the pans for 20 minutes, then turn them out onto racks to cool completely before slicing.
Get Creative with Your Zucchini Bread
Helpful Tips:
- Use fresh, unpeeled zucchini for the best moisture and color.
- Don’t wring out the zucchini—its natural moisture is key.
- Avoid overmixing to keep the bread tender.
- Toasted pecans bring extra depth of flavor.
- Use parchment to avoid sticking and for easy cleanup.
Fun Variations:
- Chocolate Chip Zucchini Bread: Stir in 1 cup of mini chocolate chips.
- Coconut Zucchini Bread: Add ½ cup shredded coconut for tropical flair.
- Citrus Twist: Add 1 tablespoon of orange or lemon zest for brightness.
Storage, Reheating, and Make-Ahead Tips
Storage:
Wrap cooled loaves in plastic or foil. Store at room temperature for 2–3 days or refrigerate for up to 5 days.
Reheating:
Microwave slices for 15–20 seconds or toast lightly for crisp edges.
Make-Ahead:
Freeze whole loaves or slices by wrapping tightly in plastic and foil. Thaw at room temperature overnight.
Serving Suggestions
Zucchini bread is versatile and goes well with:
- Morning Coffee: Start your day with a warm slice and a fresh brew.
- Fruit & Yogurt: Add protein and freshness with a side of Greek yogurt and berries.
- Whipped Cream Cheese: For a tangy, creamy spread.
- Brunch Board: Serve sliced with muffins, eggs, and bacon for a breakfast buffet.
- Dessert Plate: Top with a scoop of ice cream or a drizzle of honey.
Frequently Asked Questions
1. Can I make zucchini bread without nuts?
Yes! Just skip the pecans—no other changes needed.
2. Can I freeze this bread?
Absolutely. It freezes well for up to 2 months. Wrap tightly and label with the date.
3. Do I need to peel the zucchini first?
Nope. The skin is tender and adds color and nutrients.
4. What if I don’t have two loaf pans?
You can bake one loaf at a time or use a muffin tin—reduce the bake time to 20–22 minutes.
5. Can I make this recipe healthier?
You can swap half the oil for applesauce and reduce the sugar slightly without losing texture.
Conclusion
There’s nothing like pulling two golden, fragrant loaves of zucchini bread out of the oven. Whether you’re a seasoned baker or just getting started, this recipe is practically foolproof—and wildly delicious. Serve it warm, share it with loved ones, or keep it all to yourself (we won’t tell). Once you see how easy and rewarding homemade zucchini bread can be, you’ll want to bake it again and again.
Explore More Recipes You’ll Love
Loved this zucchini bread? Try these cozy, beginner-friendly bakes next:
- Pair with Slow Cooker Tuscan Chicken Meatballs for a comforting dinner and sweet finish.
- Craving something zesty? Our Simple Avocado Toast with Egg is a perfect breakfast pairing.
- Try From Scratch Pistachio Muffins for another moist, veggie-inspired treat.
- Want dessert? Best Carrot Cake Cookies deliver similar spice and softness in bite-sized form.
- Or explore fruity favorites like our Blueberry Bread Pudding.
Happy baking!
Zucchini Bread Recipe
Ingredients
- 3 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 cup chopped pecans optional
Instructions
- Preheat oven to 350°F. Grease two 8×4-inch loaf pans and line with parchment paper.
- Beat eggs and sugar together until light and fluffy.
- Add vegetable oil, then stir in vanilla and grated zucchini.
- In a separate bowl, whisk flour, salt, baking soda, baking powder, and cinnamon.
- Mix dry ingredients into wet mixture until just combined.
- Fold in chopped pecans if using.
- Divide batter evenly between the two loaf pans.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Cool for 20 minutes before transferring to a wire rack.