Description
This homemade zucchini bread is moist, tender, and filled with cozy cinnamon flavor. It’s the perfect way to use up extra zucchini—great for breakfast, snacking, or gifting. A classic recipe you’ll want to bake over and over again.
Ingredients
2 medium zucchini, grated (lightly blotted with paper towels)
2 cups all-purpose flour (or half whole wheat flour for a heartier loaf)
1 cup granulated sugar (or swap half for brown sugar)
2 large eggs
½ cup vegetable oil (or melted butter or coconut oil)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Optional Add-Ins: 1 cup chopped walnuts, pecans, or chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Wash, grate, and lightly blot zucchini with paper towels to remove excess moisture.
In a large bowl, whisk eggs, sugar, oil, and vanilla until smooth.
In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
Gently stir dry ingredients into wet ingredients until just combined.
Fold in grated zucchini and any optional add-ins.
Pour batter into prepared loaf pan and smooth the top.
Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool 10 minutes in the pan, then transfer to a wire rack to finish cooling. Slice and enjoy!
Notes
Don’t peel zucchini—the skin is thin and adds nutrients and color.
For a lighter loaf, replace half the oil with applesauce.
Store tightly wrapped at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 15g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
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