Zucchini Bread

Zucchini Bread is the kind of recipe that brings comfort, nostalgia, and practicality all in one slice. It’s soft and tender with a lightly crisp crust, warmly spiced, and filled with fresh zucchini that melts right into the crumb. It’s the answer to overgrown garden zucchini, summer farmers’ market hauls, or simply a craving for a cozy, bakery-style loaf you can make at home.

This one-bowl recipe is no-fuss and always turns out moist, flavorful, and never dry or bland. Whether you eat it warm from the oven, toasted with butter, or chilled straight from the fridge it’s hard to stop at one slice.

this Recipe

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What Is Zucchini Bread?

Zucchini Bread is a classic quick bread—no yeast needed—made with grated fresh zucchini and a lightly sweet batter. The zucchini adds incredible moisture and texture to the loaf without making it taste like vegetables. This is baking magic at its finest: a simple batter that turns into a beautifully domed loaf packed with flavor and soft crumbs.

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Why You’ll Love This Zucchini Bread

• Moist and Tender – Never dry or crumbly
• Naturally Sweetened – With zucchini and just the right amount of sugar
• One-Bowl Wonder – Minimal dishes and no mixer required
• Customizable – Add nuts, chocolate chips, or spices
• Freezer Friendly – Make a double batch and save a loaf for later

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What It Tastes Like

Zucchini Bread doesn’t taste like zucchini. Instead, it has a rich, buttery, and mildly sweet flavor with a hint of warm cinnamon and nutmeg. The zucchini fades into the background, adding subtle earthiness and wonderful moisture that gives the loaf its signature soft texture.

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Benefits of Baking with Zucchini

• Adds Moisture Naturally – No need for sour cream or yogurt
• Nutrient-Dense – Packed with fiber, vitamin C, and potassium
• Kid-Friendly – A sneaky way to add veggies to breakfast or snacks
• Versatile – Works in loaves, muffins, or even bundt cakes
• Seasonal & Sustainable – Great use for fresh garden zucchini

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Ingredients for Zucchini Bread

You’ll be amazed how simple and pantry-friendly this ingredient list is.

• 1½ cups grated zucchini (about 1 medium), moisture squeezed out
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 teaspoon vanilla extract

Optional Add-Ins:

• ½ cup chopped walnuts or pecans
• ½ cup mini chocolate chips
• 1 tablespoon lemon zest for brightness
• ¼ teaspoon ground ginger for warmth

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Necessary Tools for Preparation

• 9×5-inch loaf pan
• Large mixing bowl
• Medium bowl (for dry ingredients)
• Box grater or food processor
• Whisk or wooden spoon
• Parchment paper (optional)
• Cooling rack

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Step-by-Step Instructions on How to Make Zucchini Bread

Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Grate and Squeeze Zucchini

Grate zucchini on the large holes of a box grater. Use a clean kitchen towel or paper towels to squeeze out as much liquid as possible.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and well blended.

Step 4: Add Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add dry ingredients to the wet mixture and stir until just combined—don’t overmix.

Step 5: Fold in Zucchini (and Add-ins)

Fold in the grated zucchini and any optional mix-ins like nuts or chocolate chips. The batter will be thick.

Step 6: Bake

Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 7: Cool and Slice

Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

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Best Side Dishes for Zucchini Bread

While this bread is amazing on its own, try pairing it with:

• Cream Cheese or Butter – Spread on a warm slice for richness
• Greek Yogurt with Honey – For a balanced breakfast
• Scrambled Eggs and Berries – Turn it into a full brunch plate
• Iced Coffee or Chai Tea Latte – A perfect afternoon pairing
• Fruit Salad – Fresh and vibrant contrast

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Tips for the Best Zucchini Bread

• Squeeze That Zucchini! Too much moisture will make the bread gummy
• Don’t Overmix – Stir gently until just combined for a tender crumb
• Add-ins Last – Stir in nuts or chips after everything else
• Test Early – Ovens vary, check doneness at 50 minutes
• Cool Completely – Cutting too soon can collapse the structure

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Storage Instructions

• Room Temp: Wrap tightly and store for up to 3 days
• Refrigerator: Store in an airtight container up to 1 week
• Freezer: Wrap whole loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temp or toast lightly to serve

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Common Mistakes to Avoid

1. Not Draining Zucchini – Too much moisture = soggy loaf
2. Overbaking – Leads to dryness. Check with a toothpick early
3. Using Small Loaf Pans – Batter may overflow. Stick to 9×5
4. Overmixing Batter – Tough, dense bread is usually from overworking it
5. Skipping Spices – Cinnamon and nutmeg give it warmth and depth

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Frequently Asked Questions (FAQ)

Can I make this gluten-free?

Yes! Use a 1:1 gluten-free flour blend for an easy swap.

Can I reduce the sugar?

You can reduce by ¼ cup total, but don’t cut too much—it helps with moisture and texture.

Do I need to peel the zucchini?

Nope! The skin is tender and adds color and fiber.

Can I make this into muffins?

Absolutely—bake at 350°F for 18–22 minutes.

How do I know it’s done?

Insert a toothpick in the center; it should come out with a few moist crumbs but no wet batter.

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Conclusion

Zucchini Bread is one of those feel-good recipes that never goes out of style. Whether you’re working through a bumper crop of garden zucchini or just want a simple, delicious loaf to enjoy with coffee or tea, this recipe delivers every time. It’s a one-bowl wonder that keeps well, freezes beautifully, and adapts to your favorite add-ins. Moist, flavorful, and beautifully golden this loaf is everything a quick bread should be.

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July 31, 2025 by Melissa