This recipe for easy zucchini bread is the perfect way to use up that bounty of summer garden zucchini.
Moist and delicious with fragrant pumpkin pie spices and walnuts, everyone will agree this is the best zucchini bread recipe ever!
The Best Zucchini Bread Recipe
- Super easy! Quick breads make newbie bakers feel like pros.
- This bread is warm and a little sweet with a hint of spice, and a slight walnutty crunch.
- Zucchini makes this bread moist, with a tender crumb.
- The addition of pumpkin spice gives this bread a warm and comforting taste.
- Zucchini bread freezes beautifully.
Ingredients
Zucchini: Grated zucchini adds moisture and creates the perfect texture – peeling the zucchini is optional. Use the larger holes on your box grater and squeeze out any excess moisture by pressing the grated zucchini with a clean paper towel.
Batter: Butter, sugar, and eggs combine with the flour to make a rich and flavorful base for this moist and delicious loaf.
Seasonings: Pumpkin pie spice adds a cozy and warm flavor and fragrance to zucchini bread. You can buy it or make a homemade mix and have extra for other recipes. We also like apple pie spice.
Variations
- Make an oil-free zucchini bread by replacing the butter with an equal amount of applesauce, and use your favorite sugar-free sweetener if desired.
- For a heartier loaf, replace half the all-purpose flour with whole wheat flour or use a gluten-free blend.
- Feel free to replace the walnuts with dried cranberries, diced apples, raisins, currants, or mini chocolate chips.
- Looking for something different? Try making this cinnamon apple bread or cake mix banana bread instead.
How to Make Zucchini Bread
- Cream together eggs, butter, and sugar (recipe below).
- Combine all dry ingredients. Add the dry ingredients to the wet ingredients.
- Mix in vanilla, shredded zucchini, and nuts until just combined.
- Spread batter into a prepared loaf pan and bake until a wooden pick comes out clean.
Tips and Tricks
- This recipe comes together quickly, so it’s wise to prep your loaf pan ahead with pan release, or line the pan with parchment paper for easy removal and even easier clean up!
- Room-temperature eggs and butter blend faster and keep the loaf light and airy as it bakes.
- Mix ingredients just until combined, overmixing will make zucchini bread dry and dense.
- Ovens and baking pans can vary, check at least 10 minutes early to ensure it doesn’t overbake.
- Let zucchini bread cool in the pan for about 5 minutes before removing it to cool completely on a baking rack.
Storing Zucchini Bread
Keep zucchini bread in a covered container or bread box at room temperature for up to 3 days, or up to 7 days in the refrigerator.
Zucchini bread freezes beautifully! Wrap loaves or slices in plastic wrap before transferring to a zippered bag to freeze for up to 4 months.
More Recipes For Garden Zucchini
Did you enjoy this Easy Zucchini Bread Recipe? Be sure to leave a comment and rating below.
Easy Zucchini Bread
Equipment
Ingredients
- ½ cup butter room temperature
- 1 cup sugar
- 2 eggs room temperature
- 1¾ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- 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 till fluffy.
- In a medium bowl mix together the flour, salt, pumpkin pie spice, baking powder, and baking soda.
- 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!