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Zucchini Bread

A moist, flavorful zucchini bread made with fresh grated zucchini, warm cinnamon, and optional add-ins like nuts or chocolate chips. Perfect for breakfast or a quick snack.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 and 1/2 cups grated zucchini about 1 medium
  • 1 and 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2/3 cup sugar white or mixed white and brown
  • 2 eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped nuts or chocolate chips
  • Optional: pinch of nutmeg

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 inch loaf pan or line with parchment paper.
  2. Grate the zucchini using a box grater without peeling. Blot lightly with a paper towel if very watery but do not squeeze dry.
  3. In a large bowl, mix the flour, baking soda, baking powder, salt, and cinnamon (and nutmeg if using). Set aside.
  4. In another bowl, whisk together the eggs, sugar, oil (or melted butter), and vanilla extract until well combined.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Fold in the grated zucchini and optional add-ins such as nuts or chocolate chips. Mix gently until evenly incorporated.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use firm, fresh zucchini for best results. You can substitute half the flour with whole wheat flour for added texture. Pumpkin spice works well as an alternative to cinnamon. To make muffins, reduce the bake time to 20–25 minutes. This bread freezes well—wrap tightly and thaw at room temperature.