Zucchini Bread Recipe with Easy Steps at Home
I first made this zucchini bread when my garden had an overwhelming pile of zucchinis. I didn’t want them to go to waste, so I grated a few, mixed them into a simple batter, and baked them. The result was surprisingly moist, lightly sweet, and just the right amount of spice. It’s a perfect snack, breakfast, or even dessert, and it freezes well if you make a big batch.
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- Grate the zucchini and lightly squeeze out excess moisture with a clean towel or paper towel.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat the eggs, then mix in sugar, oil (or melted butter), and vanilla until smooth.
- Fold the dry ingredients into the wet mixture gradually. Stir in the zucchini and nuts, if using, until just combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Video
Notes
- Squeeze out extra liquid from the grated zucchini so the batter holds together and the loaf bakes evenly.
- The bread tastes even better the next day, once the flavors have had a chance to settle.
- You can replace half of the all-purpose flour with whole wheat flour for a nutty, dense loaf.
Seasonal Variations
- Summer: Fold in fresh blueberries so the bread bursts with sweet, juicy berry pieces in every bite.
- Autumn: Mix in pumpkin puree and a pinch of ginger for a fall twist.
- Winter: Fold in chocolate chips or dried cranberries for festive treats.
- Spring: Serve with a light drizzle of lemon glaze to brighten the flavors.
Serving Suggestions
- Serve slices warm with butter, cream cheese, or nut butter.
- Toast leftover slices and top with yogurt or fresh fruit.
- Pair with a cup of coffee, tea, or a glass of milk for a cozy snack.
- Wrap slices individually in parchment paper for gifting or sharing.
Tips & Tricks
- Don’t overmix once you add the zucchini. Overworking the batter can make it denser.
- Use freshly grated zucchini for the best texture; frozen can be too watery.
- Add nuts or chocolate chips for extra texture and flavor.
- Store in an airtight container for up to 3 days or freeze for longer storage.
For more on why zucchini works in baking, check out:
12 Health and Nutrition Benefits of Zucchini — Healthline
Nutrition (per slice, approx.)
- Calories: 180 kcal
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 25 g
- Sugar: 14 g
- Protein: 3 g
- Sodium: 150 mg
