Summer Zucchini Bread

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!

Classic Zucchini Bread

3.75 from 154 votes

This Classic Zucchini Bread is a moist and delicious way to use up your summer zucchini.

Servings 1 loaf

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

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Ingredients

  

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• 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

Serving: 1gCalories: 200kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 140mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 1IUVitamin C: 3mgCalcium: 1mgIron: 5mg

Calories: 200kcal

Meal Type: Side Dish

Cuisine: American

Keyword: baking, summer recipes, Zucchini Bread

Cooking Method: Baked

Diet: Dairy-free

Time: >45 Min

Level: Easy

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