Here’s a simple, comforting zucchini bread recipe that yields a moist, tender loaf with a golden crust. Shredded zucchini keeps the crumb soft while mild spices add warmth; it’s quick to mix and perfect for breakfasts, snacks, or packing in lunches. Enjoy it plain or with a light glaze for a sweeter treat.
Ingredients
– 2 cups (240 g) all-purpose flour
– 1 cup (200 g) granulated sugar
– 1/2 cup (100 g) brown sugar, packed
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 2 large eggs
– 1/2 cup (120 ml) vegetable oil or melted butter
– 1/4 cup (60 ml) milk or buttermilk
– 1 teaspoon vanilla extract
– 2 cups (about 300 g) grated zucchini, squeezed lightly
– 1/2 cup (60 g) chopped walnuts or pecans (optional)
– 1/2 cup (80 g) chocolate chips or raisins (optional)
Servings and Cooking Time
Makes: 1 standard 9×5-inch loaf (about 8–10 slices).
Preparation time: 15 minutes.
Baking time: 50–60 minutes.
Total time: ~1 hour 10 minutes (including cooling).
Nutritional Value
Per serving (1 slice, about 1/10 of loaf — ~90 g):
– Calories: ~220 kcal
– Carbohydrates: ~32 g
– Protein: ~3 g
– Fat: ~9 g
– Saturated fat: ~2 g
– Fiber: ~1.5 g
– Sugar: ~18 g
These values are approximate and are for one person (one slice) as noted.
Step-by-Step Cooking Process
– Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan; line with parchment if desired.
– Grate zucchini and squeeze out excess moisture with a towel; set aside.
– In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
– In a large bowl, beat eggs with granulated and brown sugars until combined.
– Stir in oil (or melted butter), milk, and vanilla until smooth.
– Fold the dry ingredients into the wet mixture gently until just combined.
– Add the grated zucchini and fold in; do not overmix to keep the bread tender.
– Stir in nuts or chocolate chips if using, distributing evenly.
– Pour batter into prepared loaf pan and smooth the top with a spatula.
– Bake 50–60 minutes until a skewer inserted in center comes out clean.
– Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Alternative Ingredients
You can swap half the all-purpose flour for whole wheat flour for more fiber, or use coconut sugar instead of brown sugar for a different flavor. Greek yogurt can replace some oil to reduce fat and add tang; applesauce is another low-fat substitute. For a gluten-free option, use a 1:1 gluten-free baking flour blend.
Serving and Pairings
Serve zucchini bread sliced warm or at room temperature. It pairs beautifully with butter, cream cheese, or a light lemon glaze. Enjoy alongside coffee or tea for breakfast, with yogurt for brunch, or as a snack. For a dessert twist, serve with a scoop of vanilla ice cream.
Storage and Reheating
Store cooled zucchini bread wrapped tightly in plastic or in an airtight container at room temperature for up to 3 days. Refrigerate up to 1 week. To freeze, wrap slices or whole loaf tightly and freeze for up to 3 months; thaw overnight in the fridge. Reheat slices in a toaster oven or microwave (10–20 seconds) until warm.
Cooking Mistakes
– Over-squeezing zucchini can dry the loaf — leave some moisture for tenderness.
– Overmixing batter causes a dense, tough crumb.
– Opening the oven early can make the center sink.
– Using very wet zucchini without draining may lengthen baking time.
– Skipping leavening adjustments when using alternative flours leads to flat bread.
– Not cooling before slicing can cause a crumbly texture.
Helpful Tips
– Grate zucchini on the coarse side for a visible, tender texture.
– Measure flour by spooning it into the cup and leveling to avoid a heavy loaf.
– Test doneness with a toothpick — it should come out with a few moist crumbs.
– Add a tablespoon of lemon zest for bright, fresh flavor.
– Toast nuts before adding to deepen their flavor.
– Let the loaf rest at least 30 minutes for cleaner slicing.
FAQs
How much zucchini do I need for this recipe?
Use about 2 cups of grated zucchini (roughly 2 medium zucchini or 3 small). Measure after grating and lightly squeezing — avoid removing all moisture because it helps keep the bread tender.
Can I make zucchini bread without sugar?
You can reduce sugar or use substitutes like maple syrup, honey, or a sugar alternative, but liquid sweeteners can change texture. If using honey or syrup, reduce other liquids slightly and watch baking time.
Is it necessary to peel the zucchini?
No — the skin is tender and adds color and nutrients. Use unwaxed, fresh zucchini; scrub and trim ends, then grate. If the skin is tough, peel before grating.
Can I make muffins instead of a loaf?
Yes — divide batter into a 12-cup muffin tin and bake at 350°F (175°C) for 18–24 minutes, until a toothpick comes out clean. Adjust baking time and check early.
Why did my zucchini bread turn out soggy?
Sogginess can come from too-wet zucchini (not drained enough), underbaking, or slicing while too warm. Drain grated zucchini lightly and ensure the loaf is fully baked and cooled before slicing.
How can I make this bread vegan?
Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg, chilled), use plant-based milk, and choose oil instead of butter. Ensure any add-ins like chocolate chips are dairy-free.
Can I add spices or extras to change the flavor?
Absolutely — try nutmeg, cardamom, or ginger for warm spice notes. Fold in orange zest, coconut, or dried fruit. Keep add-ins to about 1 cup total to preserve batter balance.
Conclusion
This zucchini bread recipe is an easy, flexible staple that yields a moist, flavorful loaf every time. With simple pantry ingredients and a few optional add-ins, it’s perfect for breakfast, snacks, or gifting. Try variations to find your favorite twist and enjoy the tender crumb and gentle spice.
Zucchini Bread Recipe
Ingredients
- 2 cups 240 g all-purpose flour
- 1 cup 200 g granulated sugar
- 1/2 cup 100 g brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup 120 ml vegetable oil or melted butter
- 1/4 cup 60 ml milk or buttermilk
- 1 teaspoon vanilla extract
- 2 cups about 300 g grated zucchini, lightly squeezed
- 1/2 cup 60 g chopped walnuts or pecans (optional)
- 1/2 cup 80 g chocolate chips or raisins (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and optionally line with parchment.
- Grate the zucchini and squeeze out excess moisture with a towel; set aside.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat eggs with granulated and brown sugars until combined.
- Stir in oil (or melted butter), milk, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture gently until just combined.
- Add the grated zucchini and fold in without overmixing to keep the bread tender.
- Stir in nuts or chocolate chips if using, distributing evenly through the batter.
- Pour batter into the prepared loaf pan and smooth the top with a spatula.
- Bake 50–60 minutes until a skewer inserted in the center comes out clean; if top browns too fast, tent with foil.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
