Few things feel as comforting as a slice of warm zucchini bread, fresh from the oven. With its golden crust and soft, moist crumb, this recipe is a reminder that the simplest ingredients can create something heartwarming. Whether you enjoy it plain, with a spread of butter, or as a base for seasonal twists like banana zucchini bread or pumpkin zucchini bread, it’s a bake worth making again and again.
Why You’ll Love This Recipe
- Moist & fluffy – Thanks to fresh zucchini, the bread never dries out.
- Versatile flavors – Add bananas, pumpkin puree, or nuts for variety.
- Beginner-friendly – No special techniques required, just mix and bake.
- Perfect anytime – Serve for breakfast, snacks, or even a light dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg (optional)
- 2 large eggs
- ½ cup neutral oil (like sunflower or vegetable oil)
- 1 cup sugar (white or half brown + half white for richer flavor)
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (unpeeled, lightly pressed to remove excess liquid)
Instructions
- Prep your oven – Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix the dry – In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet ingredients – In a large bowl, beat eggs with sugar until smooth. Stir in oil and vanilla.
- Add zucchini – Fold in grated zucchini.
- Bring it together – Add dry ingredients to wet, mixing gently until just combined. Do not overmix.
- Bake – Pour batter into the loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool & enjoy – Let rest 10 minutes before removing from the pan. Serve warm with butter.
Gentle Tips for Success
- Drain lightly – Don’t squeeze out all the zucchini moisture; just blot if too wet.
- Flavor boost – Add ½ cup walnuts, pecans, or chocolate chips.
- Seasonal twist – Replace half the zucchini with mashed banana or pumpkin puree.
- Storage – Wrap and keep at room temperature for 3 days, refrigerate for a week, or freeze for up to 3 months.
Final Thoughts
This zucchini bread is more than just a quick bread—it’s a reminder that baking doesn’t need to be complicated to be rewarding. With its soft crumb, comforting spices, and gentle sweetness, it’s a loaf that can turn an ordinary day into something a little more special.
Serve it warm, share it with friends, or freeze a few slices for busy mornings—this recipe is the kind of kitchen classic you’ll always come back to.