Name: Best Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 2 large eggs; 1/2 cup vegetable oil; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 tsp vanilla extract; 2 cups shredded zucchini

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This zucchini bread is incredibly moist, tender, and full of flavor. It’s a classic, no-fail recipe that gives a deliciously spiced loaf, perfect for breakfast, snacking, or even dessert. Best Zucchini Bread

Why You’ll Love This Recipe

I love how easy this bread is to throw together with basic pantry staples. It’s packed with warm spices, has just the right amount of sweetness, and the zucchini melts into the batter—so I never even notice it’s there, except for the amazing texture it brings. It’s also freezer-friendly and perfect for using up extra zucchini from the garden.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
eggs
vegetable oil
granulated sugar
brown sugar
vanilla extract
shredded zucchini

directions

I start by preheating the oven to 350°F and greasing a loaf pan. In one bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, I beat the eggs with oil, both sugars, and vanilla until smooth. I stir the wet and dry ingredients together, then fold in the shredded zucchini.

Once mixed, I pour the batter into the loaf pan and smooth the top. I bake for about 50–60 minutes or until a toothpick inserted in the center comes out clean. After cooling in the pan for 10–15 minutes, I transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf, which gives about 10 to 12 slices.

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: Around 1 hour 15 minutes

Variations

Sometimes I mix in chopped walnuts or pecans for added crunch. Chocolate chips or raisins work great if I want a sweeter twist. I’ve also made it with half whole wheat flour for a heartier version. For a citrus kick, I like to add a bit of lemon or orange zest.

storage/reheating

Once cooled, I wrap the bread tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for up to 3 days. For longer storage, I freeze individual slices or the whole loaf wrapped in foil and a freezer bag. I reheat by toasting slices or microwaving them for 15–20 seconds.

FAQs

Can I freeze zucchini bread?

Yes, I wrap it well in plastic and foil, then freeze for up to 3 months. I just thaw at room temperature or microwave a slice when ready to eat.

Do I need to peel the zucchini?

No, I never peel the zucchini. The skin is soft and blends right into the bread without affecting taste or texture.

Should I squeeze the zucchini?

If the zucchini is very watery, I squeeze out a bit of moisture. Otherwise, I just stir it right into the batter to help keep the bread moist.

Can I make this recipe into muffins?

Definitely. I divide the batter into a lined muffin tin and bake for about 20–25 minutes at 350°F until a toothpick comes out clean.

Can I make this zucchini bread gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking mix. The texture might be slightly different, but it still comes out delicious.

Conclusion

This zucchini bread is one of my all-time favorites. It’s comforting, simple, and always comes out moist and flavorful. Whether I make it plain or add my favorite extras, it’s a reliable recipe I keep coming back to, especially during zucchini season.