Zucchini Bread Recipe
A moist, tender zucchini bread that’s easy to make with simple pantry staples. Perfect for breakfast, snacks, or dessert, and endlessly adaptable with your favorite mix-ins.
Equipment
- 9×5-inch loaf pan
- Mixing bowls (large and medium)
- Whisk and spatula
- Box grater
- Cooling rack
- Measuring cups and spoons
Ingredients
- 1 ¾ cups 220 g all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup 125 ml vegetable oil or melted butter
- 1 cup 200 g granulated sugar or brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini unpeeled, with moisture intact
- Optional: Up to 1 cup chocolate chips chopped nuts, dried fruit, or fresh berries
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk flour, cinnamon, baking soda, and salt.
- In another bowl, whisk oil (or butter), sugar, eggs, and vanilla until smooth.
- Stir grated zucchini into the wet mixture.
- Gently fold wet ingredients into dry ingredients until just combined.
- Pour batter into the loaf pan and smooth the top.
- Bake for 60–65 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Don’t drain the zucchini—its natural moisture makes the bread tender.
Swap half the flour for whole wheat for a heartier loaf.
Ovens vary—check doneness starting at 55 minutes.
Bread freezes well for up to 3 months when wrapped tightly.