Make this easy zucchini bread recipe with summer’s bounty of zucchini and a few pantry basics.
This homemade zucchini bread comes out moist and flavorful with warming spices and crunchy walnuts.
It’s delicious as a breakfast slice, an afternoon snack, or warmed with a scoop of ice cream.
Holly’s Zucchini Bread Highlights
- Flavor: Homemade zucchini bread is moist and tender with a mild sweetness and warm hints of pumpkin pie spice.
- Skill Level: Quickbreads don’t require kneading or rising, so even new cooks will feel like pros!
- Swaps: Make a nut-free loaf using seeds, dried cranberries, dried blueberries, raisins, or mini chocolate chips instead of walnuts.
- Freezing: Wrap tightly and freeze for up to 3 months.
Zucchini Bread Basics
Zucchini: For zucchini bread, pick small to medium zucchini with smooth, dark skin. They’re tender, sweet, and have fewer seeds than large ones.
Batter: Quickbread batter has butter, sugar, eggs, flour, and salt. Use a 1:1 ratio of all-purpose flour and whole wheat flour or your favorite gluten-free blend, and swap out the butter for the same amount of applesauce to make an oil-free bread.
Seasonings: Buy or DIY? Make pumpkin pie spice and have leftovers for fall-inspired recipes like pumpkin pie or pumpkin bars.
Zucchini Bread, Your Way!
- Add ½ cup of cocoa and a cup of mini chocolate chips for a chocolate zucchini bread.
- Create a simple streusel topping by combining ⅓ cup brown sugar, 2 tablespoons flour, and 1 tablespoon butter. Sprinkle evenly over the zucchini loaf before baking.
Fast-Track Your Fresh Loaf
- Start with properly measured flour in this recipe. This ensures all your baked goods come out light, fluffy, and perfectly formed.
- Room temperature eggs and butter will produce a lighter and fluffier loaf. Bring eggs to room temperature quickly by placing them in a bowl of warm water for 5 minutes, and quickly soften butter by grating it with a box grater.
- Check the zucchini bread about 10 minutes before removing it from the oven, since ovens and pans can vary.
Storage Smarts
Cool zucchini bread for about 5 minutes in the pan before transferring it to a wire rack to cool completely.
To Store: Zucchini bread can be stored in a covered container or zippered bag at room temperature for up to 3 days or in the fridge for up to 7 days.
To Freeze: Wrap the loaf in plastic wrap, transfer to a zippered bag, and freeze for up to 4 months. Thaw in the refrigerator or on the counter.
More Recipes For Garden Zucchini
Did you enjoy this Easy Zucchini Bread Recipe? Leave a comment and rating below.
Easy Zucchini Bread Recipe
Ingredients
- ½ cup butter room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- 1¾ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup zucchini grated
- ⅔ cup walnuts chopped
Instructions
- Preheat oven to 350°F. Grease one 8×4-inch loaf pan or line with parchment paper.
- In a large bowl, cream together butter, sugar, and eggs with a hand mixer until fluffy.
- In a medium bowl, mix flour, salt, pumpkin pie spice, baking soda, and baking powder.
- Add the dry ingredients to the wet mixture. Add vanilla, grated zucchini, and nuts. Stir till just combined.
- Bake for 45-50 minutes or until toothpick inserted comes out clean.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I get more compliments on this bread than anything else I make from my garden! This is my third summer using this recipe and we love it! Thank you!
So happy to hear that Audra! It is the perfect way to use up those garden zucchini!
Ugh, not a great bread, sorry but won’t make it again
Sorry to hear you didn’t like it Pam! We think its delicious.
This is a really good recipe. I doubled the recipe and added a cup of applesauce to it. Instead of a loaf I made them into 24 muffins. Very moist
So happy to hear you loved them Sharon! Those additions sounds great!
Do you just grate the zucchini as is without cooking it at all?
Correct Jackie, just add the zucchini as is. Enjoy the bread!
How can I reduce the amount of sugar? or replace it ?
Hi Mimi, We have only made this recipe as listed. But let us know how it turns out if you try reducing/substituting the sugar!
hi Holly,Love your recipes ! I put a can of ( drained ) crushed pineapple in my zucchini bread it is so moist !
What a great idea Dorothy! Thank you for sharing!