There’s something wonderfully comforting about a warm, freshly baked loaf of zucchini bread. This zucchini bread recipe brings together the best of home baking—moist texture, subtle sweetness, and the goodness of garden-fresh zucchini. Whether you’re trying to use up a bumper crop or just craving a wholesome treat, this is the zucchini bread recipe you’ll come back to again and again. From breakfast to afternoon snack, it’s a deliciously simple way to sneak veggies into your day—and yes, it’s trending again for all the right reasons!
Why You’ll Love This Zucchini Bread Recipe
- Super moist and flavorful: The grated zucchini keeps every bite tender and soft.
- Beginner-friendly: No mixer required—just mix, pour, and bake.
- Customizable: Add chocolate chips, nuts, or spices for your personal twist.
- Freezer-friendly: Store slices for easy meal prep or snack time.
- Kid-approved: A sneaky and tasty way to get more veggies in their diet!
Ingredients Needed for Perfect Zucchini Bread Recipe
Grated Zucchini: The star of the show, adding moisture and subtle flavor.
All-Purpose Flour: Forms the structure and gives the bread its soft crumb.
Butter: Adds rich flavor and helps create a tender texture.
Sugar: Balances the savory notes with just enough sweetness.
Eggs: Provide structure and help bind all the ingredients together.
Baking Powder & Baking Soda: Leavening agents to make the bread rise.
Ground Cinnamon: Adds warmth and depth of flavor.
Vanilla Extract: Enhances the overall aroma and taste.
Step-by-Step Instructions to Make Zucchini Bread Recipe
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Mix Wet Ingredients: Cream butter and sugar until fluffy. Beat in eggs, vanilla, and milk. Stir in grated zucchini.
- Combine Dry Ingredients: In another bowl, whisk flour, cinnamon, baking soda, baking powder, and salt.
- Mix Together: Gently fold dry ingredients into the wet mix until just combined. Avoid overmixing.
- Optional Add-ins: Stir in chocolate chips, walnuts, or shredded coconut if desired.
- Bake: Pour batter into prepared loaf pan. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Cool: Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Expert Tip: Press grated zucchini lightly with a paper towel to remove excess moisture, but don’t dry it completely—its moisture is key to a soft crumb.
Recipe Tips & Variations
- Make it healthier: Substitute half the flour with whole wheat or use applesauce instead of butter.
- Add a citrus twist: Add lemon zest for a bright flavor.
- Go nutty: Pecans, walnuts, or almonds add crunch and nutrition.
- Sweet tooth version: Mix in mini chocolate chips or swirl in cream cheese for extra indulgence.
How to Store & Reheat
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps fresh in the fridge for 5–7 days.
- Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
- To Reheat: Warm individual slices in the microwave for 10–15 seconds or toast lightly for a crisp edge.
Similar Recipes You’ll Love
If you enjoyed this zucchini bread recipe, don’t miss out on these other delicious and easy-to-make breads from the blog:
- Gluten-Free Pita Bread – Easy Homemade Recipe: Soft, fluffy, and perfect for sandwiches or dipping.
- Brioche Bread Recipe – A Delightful French Classic Made Easy: Rich, buttery, and ideal for breakfast or dessert.
- Chocolate Banana Bread – The Ultimate Moist and Delicious Recipe: A chocolatey twist on a classic, packed with flavor in every bite.
Give them a try and discover your next favorite loaf!
Frequently Asked Questions (FAQ)
Can I make zucchini bread without peeling the zucchini?
Yes! The peel is soft and blends right in, adding color and nutrients.
Should I squeeze out the zucchini moisture?
Lightly press to remove excess water, but leave enough for that signature moist texture.
Can I make this recipe gluten-free?
Yes, just substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Is zucchini bread healthy?
While it’s still a sweet bread, using zucchini, whole grains, and less sugar can make it a more nutritious option.
Can I double the recipe?
Absolutely—just use two loaf pans and check for doneness around the 50-minute mark.
Whether you’re baking for your family or just treating yourself, this zucchini bread recipe is a go-to classic that’s always in season. Moist, easy, and endlessly adaptable, it’s the kind of recipe every home baker should have on hand. Give it a try, and don’t forget to share your loaf (or a photo of it!) and tag us online. Happy baking!
Zucchini Bread Recipe: Moist, Easy & Full of Flavor
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- Optional: 1 cup chopped nuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, cream together the sugar and butter until fluffy.
- Beat in eggs one at a time, then stir in milk and vanilla extract.
- Fold in the grated zucchini.
- In another bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir just until combined.
- Fold in optional nuts or chocolate chips if using.
- Pour batter into the prepared pan and bake for 50–60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.