There’s something about zucchini bread that fixes things. Maybe it’s the way it uses up all that summer squash your neighbor keeps leaving on your porch. Or how it fills the house with cinnamon and makes everyone gather in the kitchen asking when it’ll be ready.
I’ve been making this recipe for years now. Once when my garden went completely wild and I had zucchini coming out my ears. Once when my sister needed comfort food after a rough week. And plenty of times just because we wanted something warm and sweet on a Sunday afternoon.
This is my go-to sweet version, but when I want something different for breakfast or to serve with soup, I make my Cheddar, Chive and Zucchini Quick Bread instead.
Why This Recipe Works
This recipe makes two loaves that disappear faster than you’d think. The bread comes out moist and tender, with just the right amount of sweetness and that cozy cinnamon warmth. You can’t even taste the vegetables, which makes it perfect for sneaking nutrition into picky eaters.
I love recipes that don’t need fancy equipment or ingredients you have to hunt down. This one uses basic pantry staples and comes together in one bowl. No mixer required, no complicated steps, just simple mixing and into the oven it goes.
Tips for the Best Results
The secret is in the balance. Enough oil to keep it moist for days. Fresh zucchini for tenderness. And that lower baking temperature that lets everything cook evenly without burning the edges.
Don’t overmix once you add the flour. Stir just until you don’t see any flour streaks or the bread will be tough.
Start checking for doneness at 60 minutes. Every oven is a little different.
What You’ll Need
This recipe uses basic pantry staples that you probably already have.
Large eggs get beaten until light and fluffy, which helps make the bread tender instead of dense.
White sugar gives you that perfect sweetness. Two cups sounds like a lot, but zucchini bread should be sweet and comforting.
Vegetable oil keeps everything moist and soft. Oil makes a much more tender bread than butter would.
Grated zucchini is the star. Pick medium-sized ones if you can. The giant ones can be watery and seedy. You don’t need to peel them, and don’t drain the grated zucchini unless it’s really wet.
Vanilla extract adds depth. The real stuff is worth it if you have it.
All-purpose flour, ground cinnamon, salt, baking soda, and baking powder round everything out. The cinnamon is generous because that’s what makes it taste like home.
Chopped walnuts are optional, but they give you nuts in every slice without taking over.
How to Make Perfect Zucchini Bread
Heat your oven to 325°F and grease two 8×4-inch loaf pans. Flour them too so they come out clean.
Beat the eggs in a big bowl until they get light and foamy. This takes a couple minutes and makes a real difference in the texture.
Add the sugar and oil. Mix until it looks creamy and smooth.
Stir in the grated zucchini and vanilla. The zucchini will make the batter a little thinner, which is exactly what you want.
In another bowl, whisk together the flour, walnuts, cinnamon, salt, baking soda, and baking powder. Add this to the wet ingredients and stir just until combined.
Split the batter between your pans. They should be about two-thirds full.
Bake for 60 to 70 minutes. Start checking at 60 with a toothpick in the center. It should come out clean or with just a few moist crumbs.
Let them cool in the pans for 10 minutes, then turn out onto racks.
Variations Ideas
I usually stick with walnuts, but you can try pecans or skip the nuts completely. Some people love adding chocolate chips, which turns it into more of a dessert bread.
Want extra spice? Add a pinch of nutmeg or ginger with the cinnamon.
You could swap half the white sugar for brown sugar if you want deeper flavor.
Serving Suggestions
This bread is perfect plain, but it’s also great toasted with butter or cream cheese.
Try it for breakfast with a cup of coffee, or serve it as dessert with a scoop of vanilla ice cream.
It makes amazing French toast if you have leftover slices. Just dip in beaten eggs and cook like regular French toast.
Kids love it in their lunch boxes. It’s sweet enough to feel like a treat but has vegetables hidden inside.
Proper Storage
Store the loaves wrapped tight at room temperature for up to three days. The flavor actually gets better after the first day.
For longer storage, wrap slices individually and freeze them. They thaw quickly at room temperature or you can toast them straight from the freezer.
Keep one loaf out for eating and freeze the second one for later. That way you always have homemade bread ready when you need it.
Here’s What I Use for Perfect Zucchini Bread
If you want to make this at home, here’s exactly what goes into my batch:
3 large eggs 2 cups white sugar 1 cup vegetable oil 2 cups grated zucchini 2 teaspoons vanilla extract 3 cups all-purpose flour ½ cup chopped walnuts (optional) 1 tablespoon ground cinnamon 1 teaspoon salt 1 teaspoon baking soda ¼ teaspoon baking powder
Preheat the oven to 325 degrees F. Grease and flour two 8×4-inch loaf pans. Beat eggs in a large bowl until light and frothy. Add sugar and oil; mix until well combined. Stir in zucchini and vanilla. Combine flour, nuts, cinnamon, salt, baking soda, and baking powder; stir into egg mixture until incorporated. Divide batter into the prepared pans. Bake until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
This makes 2 loaves, which sounds like plenty until you realize how good it smells when it’s baking.
Frequently Asked Questions
Can I Use a Different Oil?
Yes, canola oil works fine too. You could even try melted coconut oil if you like that flavor, just let it cool slightly first.
What If I Don’t Have Walnuts?
Skip them entirely or try pecans instead. The bread is delicious either way.
Can I Make Muffins Instead?
Absolutely. Use a muffin tin and bake for about 18-20 minutes at 350°F. Check with a toothpick.
Im making it right now yummy