Warm, tender zucchini bread is the kind of baked good that makes your kitchen smell like home. This classic version is moist without being heavy, sweet but not cloying, and full of cozy spice. It’s the recipe you’ll make on repeat when zucchinis are everywhere—or whenever you want a no-fuss loaf.

You don’t need a mixer, just a couple of bowls and a box grater. Slice it thick, smear on a little butter if you want, and enjoy it any time of day.

Why This Recipe Works

This recipe balances moisture and structure so the loaf bakes up soft and sliceable. Grated zucchini releases just enough liquid to keep the crumb tender.

A neutral oil and brown sugar boost moisture and flavor without making the bread greasy. Warm spices and vanilla add that nostalgic bakery aroma. Best of all, it’s a simple stir-together batter—no special tools or tricky steps.

What You’ll Need

2 cups (260g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional but lovely)
2 large eggs, room temperature
3/4 cup (150g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/2 cup (120ml) neutral oil (vegetable, canola, or light olive)
2 teaspoons pure vanilla extract
2 cups (about 260g) grated zucchini (from 1–2 medium zucchinis)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup chocolate chips or raisins (optional)

Step-by-Step Instructions

Prep the pan and oven: Heat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
Grate the zucchini: Use the large holes of a box grater. Lightly blot the grated zucchini with paper towels if it seems very wet, but don’t squeeze it dry—you want some moisture.
Mix dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
Mix wet ingredients: In a large bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and slightly thickened, about 30–45 seconds.
Combine batter: Add the dry mixture to the wet. Stir gently with a spatula until a few flour streaks remain.
Fold in the grated zucchini and any mix-ins (nuts, chocolate chips, or raisins) just until blended. Do not overmix.
Fill the pan: Scrape the batter into the prepared loaf pan and smooth the top. If you like, sprinkle a teaspoon of coarse sugar on top for a light crunch.
Bake: Place on the center rack and bake for 50–60 minutes.
Start checking at 48 minutes. The loaf is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool properly: Let the bread cool in the pan for 10–15 minutes. Lift it out using the parchment and transfer to a wire rack.
Cool at least 1 hour before slicing to set the crumb.
Slice and serve: Use a serrated knife for neat slices. Enjoy warm or at room temperature, plain or with a pat of butter or cream cheese.

Storage Instructions

Room temperature: Wrap tightly or store in an airtight container for up to 3 days. Place a paper towel in the container to absorb excess moisture.
Refrigerator: Keeps well for 5–6 days, wrapped to prevent drying.
Bring to room temperature or warm briefly before serving.
Freezer: Wrap the whole loaf in plastic, then foil, for up to 3 months. For slices, wrap each one and store in a freezer bag. Thaw at room temperature or warm in a low oven.
Reviving leftovers: A quick 5–8 minutes at 300°F (150°C) refreshes texture and scent.

Why This is Good for You

Zucchini adds moisture and gentle sweetness with very few calories.

It brings fiber and micronutrients like vitamin C and potassium. Using oil instead of butter keeps the crumb tender and helps the bread stay soft for days. Spices like cinnamon add flavor without extra sugar, so the loaf tastes indulgent but stays balanced.

Paired with a source of protein—like Greek yogurt or nut butter—it makes a satisfying snack.

What Not to Do

Don’t wring the zucchini completely dry. You’ll lose essential moisture and end up with a drier loaf.
Don’t overmix the batter. Stir just until combined to avoid a tough, rubbery texture.
Don’t overbake. Start checking early. Residual heat finishes the bake as it cools.
Don’t skip cooling time. Slicing too soon can compress the crumb and make it gummy.
Don’t overload with mix-ins. Keep total add-ins to about 1 cup to maintain structure.

Variations You Can Try

Lemon-Poppy Zucchini Bread: Add 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 tablespoon poppy seeds. Reduce vanilla to 1 teaspoon.
Whole Wheat Twist: Swap 1 cup of the all-purpose flour for white whole wheat flour.
Add 1 tablespoon milk if the batter seems too thick.
Maple Walnut: Replace granulated sugar with 1/2 cup pure maple syrup and reduce oil to 1/3 cup. Add 3/4 cup toasted walnuts.
Chocolate Lover’s: Add 2 tablespoons cocoa powder to the dry ingredients and fold in 3/4 cup chocolate chips.
Spiced Chai: Add 1/2 teaspoon ground ginger and 1/4 teaspoon cardamom; keep cinnamon and nutmeg as listed.
Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum. Let the batter rest 10 minutes before baking to hydrate.
Dairy-Free Cream Cheese Swirl: Swirl 4 ounces dairy-free cream cheese mixed with 2 tablespoons sugar and 1 egg yolk into the top of the batter.

Explore more irresistible bread recipes you won’t want to miss:

Strawberry Bread

Banana Bread using Frozen Bananas

FAQ

Do I need to peel the zucchini?

No.

The peel is thin and tender, and it disappears into the batter. Leaving it on adds color and nutrients.

How fine should I grate the zucchini?

Use the large holes of a box grater. Fine shreds can release too much moisture and make the loaf dense.

Can I make muffins instead of a loaf?

Yes.

Divide the batter into a lined 12-cup muffin pan and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.

My batter looks thick—should I add milk?

Usually no. Once the zucchini is folded in, it loosens the batter. If it’s still extremely thick, add 1–2 teaspoons milk, but be conservative.

Why did my bread sink in the middle?

It was likely underbaked or overmixed.

Make sure your baking soda and powder are fresh, avoid excess wet ingredients, and check doneness in multiple spots.

Can I reduce the sugar?

Yes. You can cut the total sugar by up to 1/4 cup without major texture issues. Expect a less sweet, slightly drier loaf.

What oil is best?

A neutral oil like canola or vegetable oil works best.

Light olive oil is fine too; avoid strong-flavored oils that can overpower the spices.

Can I use frozen grated zucchini?

Yes. Thaw it, then gently squeeze out excess water. Aim to keep some moisture so the bread stays soft.

How do I know it’s fully baked?

Look for a domed top, edges pulling slightly from the pan, and a toothpick with a few moist crumbs but no wet batter.

An instant-read thermometer should read around 200–205°F (93–96°C) in the center.

Is this recipe vegan-friendly?

With swaps, yes. Use flax eggs (2 tablespoons ground flax + 5 tablespoons water, rested 10 minutes) and choose dairy-free mix-ins. Texture will be slightly denser but still moist.

In Conclusion

This best-in-class zucchini bread is everything you want in a homemade favorite: easy, moist, and full of warm, familiar flavor.

It’s reliable for weekday snacking, bake sales, or a cozy weekend breakfast. Keep the base recipe as your go-to, and explore the variations when you’re ready to switch it up. Once you try it, it’ll earn a permanent spot in your recipe box.