Easy Zucchini Bread Recipe

This is that zucchini bread you make when the garden is showing off and the counter is basically a squash orphanage. It’s cozy and cinnamon-scented, tender in the middle with those soft green flecks that suddenly make dessert feel like a vegetable. No fuss, very one-bowl energy, and the kind of loaf that disappears slice by slice with a smear of butter and a late-night cup of tea. It’s special because it behaves—never dry, never gummy, just sweet enough, and ridiculously forgiving if you’re winging it after a long day.

My husband will not admit it publicly, but he eats this cold from the fridge with salted butter like it’s a secret handshake. The toddler calls it cake (which… same), and last summer my neighbor traded three zucchini for one loaf and now we have a standing barter system. This bread has become our “drop off a slice” peace offering, our graduation from banana bread, our breakfast that pretends it’s not dessert. We’ve made it through soccer cleats on the counter and a power outage—still baked up perfect in the morning. It’s that kind of recipe.

Kitchen Talk

The first time I made this, I wrung the zucchini like laundry and ended up with a polite, slightly dry loaf. Now I just give it a casual squeeze—some moisture is your friend. Oil keeps it extra tender, but melted butter brings that flavor—sometimes I do a half-and-half situation because I’m a Libra about crumb. If the zucchini is huge and seedy, I scoop out the watery middle and grate the firm part; with small ones, I grate the whole thing and move on with my life.

Spice-wise, cinnamon is my baseline, but a whisper of nutmeg or cardamom makes the kitchen smell like a hug. Lemon zest brightens the whole loaf if you’re feeling fancy. I’ve swapped in chocolate chips when we’re in dessert mode and toasted walnuts when I want that coffee shop vibe. Forgot to line the pan once and… let’s just say parchment is more than a suggestion.

Shopping Tips

– Zucchini: Pick firm, medium-sized zucchini. Too big and they get watery, too small and you’ll be grating forever.
– Flour: All-purpose flour is perfect here. Whole wheat adds nuttiness but makes the loaf denser.
– Sugar: White sugar keeps it classic; brown sugar adds a caramel-like depth. Use a mix if you like.
– Oil: Neutral oils like canola or vegetable keep the bread moist. Olive oil works too but adds a stronger flavor.
– Spices: Cinnamon and nutmeg are classics. Check your spice shelf before buying new—these little jars last ages.
– Budget swaps: Store-brand flour, sugar, and oil work fine. Splurge on fresh zucchini and real vanilla for the best flavor.

Prep Ahead Ideas

– Shred zucchini the night before and stash it in a towel-lined container so it doesn’t pool water. Quick squeeze before mixing and you’re golden.
– Whisk dry ingredients in a lidded bowl and keep on the counter; whisk wet separately and refrigerate. In the morning: fold, pour, bake.
– Toast nuts or pepitas ahead and store in a jar—keeps them crunchy and ready.
– Bake, cool, and freeze slices with parchment between them. Future-you will be thrilled when breakfast is a toaster away.

✔Time-Saving Tricks

– Use a food processor with a grating disc. Five-second zucchini confetti.
– Don’t peel zucchini—skin = color, nutrients, and time saved.
– Line the loaf pan with a long sheet of parchment; lift-and-cool is quicker and cleaner.
– Turn the batter into muffins if you’re racing the clock. Faster bake, same cozy payoff.
– But don’t rush the cool. A short rest sets the crumb and makes slicing clean.

✔Common Mistakes

– Over-squeezing the zucchini. You want moisture, not sawdust.
– Overmixing. Stir until combined, then drop the spoon and back away.
– Cutting while piping hot. It’ll smush. Let it exhale a bit, then slice.
– Add-ins all sink? Toss chips or nuts with a spoonful of flour before folding in.
– Soggy middle? It likely needed a few extra minutes. Tent with foil if the top is done before the center.

What to Serve It With

– Coffee with a splash of vanilla or cinnamon.
– Greek yogurt + honey + berries for brunch vibes.
– Soft scrambled eggs and a green salad for a cozy lunch plate.
– A dollop of cinnamon-honey butter or cream cheese when you’re leaning dessert.

✔Tips & Mistakes

– Use parchment in the pan; your future self will thank you.
– If your zucchini is huge and watery, scoop out the seedy core before grating.
– A little lemon zest brightens; a pinch of nutmeg deepens.
– Chips or nuts sinking? Lightly flour them first.
– Loaf too brown too soon? Foil tent and keep going till the center springs back.

✔Storage Tips

Wrap the cooled loaf tight and keep it on the counter for a couple of days—stays soft and snackable. Fridge keeps it a bit longer but firms the crumb; honestly, cold slices with butter are elite. Freeze whole or in slices (parchment between) and toast from frozen for a warm, just-baked feel. Breakfast, snack, midnight—no judgment.

✔Variations and Substitutions

– Oil vs. butter: Oil = ultra tender; butter = richer flavor. Half-and-half is the sweet spot.
– Sweeteners: Brown sugar adds caramel-y depth; white sugar is cleaner; maple or honey works but nudges it denser—go by taste.
– Flour swaps: A good 1:1 gluten-free blend usually behaves; whole wheat pastry flour brings nuttiness and still stays soft.
– Add-ins: Chocolate chips, toasted walnuts/pecans, dried cherries or cranberries, or a handful of coconut.
– Flavor spins: Cinnamon-cardamom, lemon-zest + poppy seed, or pumpkin spice for autumn.
– Topping: Sprinkle coarse sugar for a crunchy lid or swirl a little cream cheese for coffee-shop drama.

Frequently Asked Questions

Easy Zucchini Bread Recipe

This moist, cinnamon-spiced zucchini bread comes together in one bowl with pantry staples. Perfectly tender, lightly sweet, and ideal for breakfast, snacks, or gifting—no mixer required.

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Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon baking powder
• ▢ 0.5 teaspoon fine sea salt
• ▢ 1.5 teaspoon ground cinnamon
• ▢ 0.25 teaspoon ground nutmeg optional
• ▢ 2 count large eggs
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup vegetable oil neutral, such as canola
• ▢ 0.25 cup plain yogurt room temperature
• ▢ 2 teaspoon vanilla extract
• ▢ 2 cup grated zucchini well squeezed to remove excess moisture
• ▢ 0.5 cup chopped walnuts optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan and line with a parchment sling.
• Grate the zucchini on the large holes of a box grater. Measure 2.0 cups, then wrap in a clean towel and squeeze firmly to remove excess liquid.
• In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• In a separate bowl, whisk eggs, sugar, oil, yogurt, and vanilla until smooth.
• Add the wet mixture to the dry ingredients and stir gently until just combined; a few small streaks of flour are okay.
• Fold in the squeezed zucchini and walnuts (if using) until evenly distributed. Do not overmix.
• Scrape batter into the prepared pan and smooth the top. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil if browning too quickly.
• Cool in the pan for 10 minutes, then lift out to a rack to cool completely before slicing.

Notes

For best texture, squeeze the zucchini very well. Store airtight at room temperature for up to 3 days or refrigerate up to 1 week. Freeze sliced bread (wrapped) for up to 3 months.