There’s something comforting about the aroma of zucchini bread baking in the oven. Warm, golden, and moist, it’s the kind of recipe that feels timeless—simple enough for everyday baking yet elegant enough to serve when guests come over.
This zucchini bread celebrates balance: tender, moist crumb from the zucchini, subtle sweetness from the sugar, and a hint of spice that makes each bite inviting. Whether you enjoy it as breakfast, an afternoon snack, or a light dessert, it’s a loaf worth keeping in your recipe collection.
Why This Recipe Works
- Wholesome and light – Zucchini keeps the bread moist without heaviness.
- Versatile – Try banana zucchini bread or even apple zucchini bread variations.
- Simple pantry staples – No complicated ingredients needed.
- Everyday baking – Quick to prepare, perfect for busy schedules.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg (optional)
- 2 large eggs
- ½ cup neutral oil (such as sunflower or vegetable oil)
- 1 cup sugar (or half white + half brown sugar for depth)
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (unpeeled)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- Mix dry ingredients – In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet ingredients – In a large bowl, whisk eggs and sugar until smooth. Stir in oil and vanilla.
- Add zucchini – Fold in the grated zucchini until well combined.
- Bring it together – Add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix.
- Bake – Pour the batter into the loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve – Allow the bread to rest for 10 minutes before removing from the pan. Slice and enjoy warm or at room temperature.
Variations
- Zucchini Banana Bread – Replace one egg with a ripe mashed banana.
- Apple Zucchini Bread – Fold in 1 cup of finely diced apple.
- Nutty Loaf – Add ½ cup walnuts or pecans for crunch.
- Sweet Touch – Mix in a handful of chocolate chips or dried fruit.
Storage Tips
- Room temperature – Store in an airtight container for up to 3 days.
- Refrigerator – Keeps well for about a week.
- Freezer-friendly – Slice and freeze for up to 3 months; thaw individual pieces for a quick snack.
Final Thoughts
Zucchini bread is proof that the simplest recipes can be the most satisfying. With its moist crumb, gentle spice, and wholesome flavor, it’s a loaf that never goes out of style. Whether you serve it with a pat of butter, alongside coffee, or as a cozy afternoon bite, this recipe is a beautiful way to bring comfort to your kitchen.
