Zucchini Bread

Zucchini bread is as easy to make as it is delicious and versatile. In just 15 minutes of prep time, you can whip up this tender and moist quick bread supercharged with veggie nutrition. 

This zucchini bread recipe is packed with loads of zucchini to keep it super moist, and the green flecks provide a beautiful pop of color. No need to put in the extra work of drying or wringing out your grated zucchini here: You want all that moisture to stay in the bread!

Zucchini Bread Ingredients

Most well-stocked pantries will have the majority of the baking ingredients needed for this zucchini bread recipe. Just make sure you have these items when time comes to bake:

• Fresh zucchini: From your garden, neighbor's garden, farmers' market, or the grocery store.
• All-purpose flour: We like the texture of all-purpose flour over bread or cake flour.
• Walnuts: You can leave them out, but the nutty flavor balances the spice well.
• Vanilla extract: To enhance all the flavors.
• Neutral cooking oil (such as canola oil): In place of butter.
• Light brown sugar: We like the subtle caramel notes.
• Eggs: You'll need two.
• Ginger, nutmeg, and cinnamon: Warming spices are nice against the sweetness of the light brown sugar.
• Baking soda and baking powder: To make the bread rise and be fluffy.
• Kosher salt: Salt enhances sweet flavors.
• Cooking spray: To prepare the loaf pan.

How To Make Homemade Zucchini Bread

Forget about needing to strain or dry out the zucchini in this easy recipe. You still get all the spice and warmth you want in a homemade zucchini bread, but without the extra effort—or cleanup.

• Step 1. Combine dry ingredients: Whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger to combine, and set this aside, too.
• Step 2. Finish batter: Whisk together the eggs, sugar, oil, and vanilla until smooth and combined. Then whisk in the flour mixture until just combined before folding in the zucchini and walnuts. (Don’t be concerned with a dry batter; once you add the zucchini, the batter becomes moist and malleable.)
• Step 3. Bake zucchini bread: Transfer the mixture to the baking pan, smoothing out the top. Bake in the preheated oven until the bread is golden brown and a pick inserted into the center comes out clean.
• Step 4. Cool bread: Transfer the loaf pan to a wire rack, and let cool slightly. Then remove the bread from the pan and let it cool completely on the wire rack. Slice the loaf before serving.

How Long Does Zucchini Bread Last?

Serve this zucchini bread right away, or cover it and store at room temperature for up to five days. 

Zucchini Bread Recipe Tips and Variations

Make sure to let the loaf cool completely before slicing it for the best texture. If you can wait long enough before serving, wrap it in plastic wrap once cooled and let it sit overnight before slicing; it’s even better the next day. 

The walnuts in this recipe add a nice crunch and texture, as well as a toasty flavor. But you can also omit them if preferred—or substitute them with another nut, dried fruit, or even chocolate chips.  

How To Serve Zucchini Bread

Enjoy this classic quick bread with a cup of coffee or tea for breakfast, as a mid-morning snack, or as a hearty and comforting brunch dish.

This is such a versatile loaf; it goes with just about anything. Try baking it into cupcakes and serving it with a light cream cheese frosting, or dusting with powdered sugar.

And if you have leftovers starting to go a bit stale, try slicing them up and frying the slices in a buttered skillet. 

More Quick Bread Recipes

Quick breads are fun weekend baking projects because they're fast and nearly effortless. Make one of these next:

• Carrot Cake Quick Bread
• Nana’s Banana Bread
• Pumpkin Honey Beer Bread 
• Cream Cheese Banana Nut Bread
• Chocolate Zucchini Bread

Editorial contributions by Alesandra Dubin.