Zucchini Bread

Zucchini bread made its debut in my kitchen one summer when my garden exploded with more zucchini than I could possibly sauté or grill. I was staring at a counter full of green and remembered my grandma’s trick—shredding the zucchini into a sweet, spiced quick bread that somehow turned vegetables into dessert. I followed her old handwritten notes with a few tweaks of my own and ended up with a loaf that’s now a year-round favorite in my home.

What I love most about this bread is how unbelievably moist it is without being heavy. The zucchini disappears into the batter, leaving behind moisture and a delicate texture, while the warm spices and hint of vanilla make it feel like a cozy hug in every slice. It’s perfect for breakfast, afternoon tea, or a simple snack—and it freezes beautifully, too!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Creates the soft structure of the loaf
• Baking powder and baking soda – Help the bread rise light and fluffy
• Salt – Enhances the sweetness and spices
• Ground cinnamon – Adds warmth and depth of flavor
• Ground nutmeg – Pairs beautifully with zucchini and adds subtle spice
• Eggs – Bind everything together and help with moisture
• Granulated sugar – Sweetens the loaf without overpowering it
• Brown sugar – Adds extra moisture and a hint of caramel flavor
• Vegetable oil – Keeps the bread tender and moist
• Vanilla extract – Enhances the overall flavor
• Shredded zucchini – Adds moisture and sneaky nutrients without altering flavor
• Optional add-ins – Like chopped walnuts, chocolate chips, or raisins for extra texture

Tools You’ll Need

• Mixing bowls – For dry and wet ingredient prep
• Whisk and spatula – To mix ingredients without overworking the batter
• Box grater – For shredding the zucchini finely
• Measuring cups and spoons – To keep everything precise
• 9×5-inch loaf pan – For baking the perfect sized loaf
• Parchment paper or non-stick spray – To prevent sticking
• Cooling rack – To let the bread cool without getting soggy

Instructions

Step 1: Prep and preheat

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to make removal easier after baking.

Step 2: Shred the zucchini

Using a box grater, I shred the zucchini and then lightly pat it dry with a paper towel—just enough to remove excess moisture without squeezing it completely dry.

Step 3: Mix the dry ingredients

In one bowl, I whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 4: Combine the wet ingredients

In a separate bowl, I mix eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and well combined.

Step 5: Bring it all together

I stir the dry ingredients into the wet mixture just until combined. Then, I gently fold in the shredded zucchini (and any optional mix-ins like nuts or chocolate chips).

Step 6: Bake

I pour the batter into the prepared loaf pan and smooth the top. I bake it for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and serve

Once baked, I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. I slice it once it’s just warm for the best texture and flavor.

Tips

I don’t peel the zucchini before shredding—it blends in perfectly and adds a pop of color

For a richer flavor, I sometimes add a touch of maple syrup to the batter

This bread tastes even better the next day once the flavors have had time to meld

You can double the recipe and freeze one loaf for later—just wrap it tightly

Ways to Serve

Toasted with a little butter for breakfast or an afternoon snack

Topped with cream cheese or nut butter for a protein boost

Sliced thin and layered with yogurt and fruit for a sweet brunch plate

Frequently Asked Questions

Can I make Zucchini Bread ahead of time?

Yes! It stays moist for several days and actually tastes better the next day.

Should I squeeze the zucchini dry for Zucchini Bread?

No need to squeeze it completely—just pat off excess moisture. The zucchini keeps the bread wonderfully moist.

Can I freeze Zucchini Bread?

Definitely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge or on the counter.

Can I make Zucchini Bread gluten-free?

Yes! Use a 1:1 gluten-free flour blend that includes xanthan gum for best texture.

See You in the Kitchen

I hope this zucchini bread brings the same comfort and satisfaction to your kitchen as it does to mine! Whether you’re baking with fresh garden produce or using up leftover zucchini in your fridge, this loaf is a delicious way to do it. Let me know how it turns out—and don’t forget to save the recipe for future baking days!

Happy Cooking!

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