Classic summer zucchini bread is a moist, flavorful quick bread that’s a perfect way to use up fresh summer zucchini. It’s slightly sweet, warmly spiced with cinnamon, and incredibly easy to make. Whether served for breakfast, as an afternoon snack, or even dessert, this beloved loaf offers comforting homemade goodness in every slice.
What makes zucchini bread so special is its wonderfully soft texture, which comes from grated zucchini that melts into the batter while baking. You won’t taste the zucchini itself—it simply adds moisture and a hint of earthy freshness. Even picky eaters won’t guess there are vegetables hidden inside!
To make it, start by grating fresh zucchini and patting it dry to remove excess moisture. In one bowl, whisk together flour, baking soda, salt, cinnamon, and optionally a pinch of nutmeg for a warm, spiced flavor. In another bowl, combine eggs, sugar (white or brown), oil (or melted butter), and vanilla extract. Stir in the grated zucchini, then gently fold in the dry ingredients until just combined. Overmixing can lead to a dense loaf, so be gentle!
For added texture and flavor, feel free to mix in chopped nuts (like walnuts or pecans), raisins, shredded coconut, or chocolate chips. Pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for a few minutes before transferring it to a wire rack. It slices beautifully and stays moist for days—if it lasts that long! You can even freeze extra loaves for a quick snack or breakfast down the road.
Classic zucchini bread is wholesome, easy, and endlessly customizable. It’s a delicious way to sneak more veggies into your day—no one will complain!
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon cinnamon ground
- 0.25 teaspoon nutmeg ground
- 1 cup sugar
- 0.5 cup vegetable oil
- 2 units eggs large
- 1 teaspoon vanilla extract
- 1 cup zucchini grated
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another large bowl, beat together the sugar and oil until well combined. Add in eggs, vanilla extract, and mix well.
- Stir the dry ingredients into the wet mixture, mixing until just combined. Do not overmix.
- Fold in the grated zucchini until evenly distributed in the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Nutrition
I always thought zucchini was for cooking, not baking! But this bread is surprisingly good!
Zucchini in bread? Really? Sounds weird, but if you say it’s good, I might try it! 😊
Easy to make. My kids helped and they loved it! Will make again.
I added walnuts and chocolate chips, and it was divine! Highly recommend this recipe!
This zucchini bread turned out amazing! So moist and flavorful!
Not sure what the hype is about. Just tastes like sweet bread, where’s the zucchini flavor?
I think the zucchini flavor depends on how you prepare it. I always use fresh, solid zucchini. Maybe your zucchini was just too small or something!
Sweet bread or not, it’s delish! Just give it another try with more spices or maybe some nuts for crunch!
Ugh, sooooo good! Can’t stop eating it! 😋
I’m not a baker, but this was simple. Thanks for the clear instructions!
I followed the recipe, but it was kinda bland and dry. Maybe too much flour?
Didn’t have cinnamon, so I used pumpkin spice instead. Still came out yummy!