Moist, spiced quick bread with flecks of garden zucchini
Zucchini Bread
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Servings
10
1 loaf
Difficulty
Easy
Cost
Budget
$
Zucchini Bread
Moist, spiced quick bread with flecks of garden zucchini
★4.6(20)
An incredibly moist, cinnamon-spiced quick bread studded with shredded zucchini and walnuts. The best way to use up summer zucchini.
15m
Prep Time
55m
Cook Time
70m
Total Time
10
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Zucchini bread is the brilliant trick that turns a humble garden vegetable into an irresistibly moist, warmly spiced quick bread. The zucchini practically melts into the batter, leaving behind only moisture and a tender, almost cake-like crumb.
This version is deeply flavored with cinnamon and vanilla, lightly sweetened with both brown and white sugar, and studded with crunchy walnuts. It is the kind of bread that straddles the line between breakfast and dessert — acceptable at any time of day.
Make this when your garden is overflowing with zucchini, or any time you want a simple, wholesome baked treat that comes together in one bowl.
Ingredients
- 2 cups grated zucchini (about 2 medium)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- 2
Squeeze grated zucchini in a clean towel to remove excess moisture.
- 3
Whisk flour, cinnamon, baking soda, baking powder, salt, and nutmeg together.
- 4
In a large bowl, whisk both sugars, oil, eggs, and vanilla until smooth. Stir in zucchini.
- 5
Add dry ingredients to wet and fold until just combined. Fold in walnuts.
- 6
Pour into prepared pan. Bake for 50-55 minutes, until a toothpick comes out clean and the top is golden.
- 7
Cool in pan for 10 minutes, then turn out onto a wire rack.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
WalnutsPecans or omit for nut-free
Any nut works or leave them out entirely
Vegetable oilMelted butter or applesauce
Butter adds flavor, applesauce reduces fat
All-purpose flourWhite whole wheat flour
Adds nuttiness and extra fiber
Tips & Storage
Pro Tips
Squeeze excess moisture from grated zucchini or the bread will be soggy.
Do not overmix — fold the batter until just combined for the tenderest bread.
This bread freezes beautifully — wrap tightly and freeze for up to 3 months.
Add 1/2 cup chocolate chips for a chocolate-zucchini bread variation.
Storage
Wrap tightly and store at room temperature for 3 days, or refrigerate for up to 1 week.
Reheating
Toast slices in a toaster oven or warm in the microwave for 15 seconds.
Nutrition Facts
Per serving (1 slice) · 10 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates30g
Fat10g
Fiber1g
Sugar18g
Sodium180mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need to peel the zucchini?
- No, the peel adds fiber and the green flecks are attractive in the bread.
- Can I use yellow squash?
- Yes. Yellow squash works just as well as zucchini.
- Can I make this into muffins?
- Yes. Fill muffin cups 3/4 full and bake for 20-25 minutes. Makes about 12 muffins.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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