The short answer: This zucchini bread recipe makes one moist 9x5-inch loaf with 2 cups of grated zucchini, 2 eggs, 1 cup of sugar, ½ cup of oil and 2 cups of flour. Mix it in one bowl, bake it at 350°F for 55 to 65 minutes, and let it cool before slicing. The same batter makes muffins, mini loaves for gifts, or a chocolate version.
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I love cooking for the people I care about, and a quick bread like this is one of the easiest ways to have something homemade on the counter all week.
Easy zucchini bread ingredients
| Ingredient | Amount |
|---|---|
| Grated zucchini, lightly squeezed | 2 cups (about 1 medium-large zucchini) |
| Large eggs | 2 |
| Granulated sugar (or half brown sugar) | 1 cup |
| Vegetable oil or melted butter | ½ cup |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Baking powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon | 2 teaspoons |
| Chopped walnuts or chocolate chips (optional) | ½ to ¾ cup |
How to make zucchini bread
- Heat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with a parchment sling.
- Grate the zucchini on the large holes of a box grater. Press it in a clean towel to remove 2 to 3 tablespoons of liquid.
- Whisk the wet ingredients. Beat the eggs, sugar, oil and vanilla in a large bowl until smooth.
- Stir in the zucchini until it is evenly coated.
- Add the dry ingredients. Sprinkle in the flour, baking soda, baking powder, salt and cinnamon. Fold just until no dry streaks remain.
- Fold in add-ins like nuts or chocolate chips.
- Bake 55 to 65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
- Cool 10 minutes in the pan, then lift it out and cool completely before slicing.
Don't taste the raw batter. The FDA explains that raw flour and raw eggs can carry germs, so handle flour safely and bake it all the way through.
10 zucchini bread variations
| Variation | What to change |
|---|---|
| Chocolate zucchini bread | Swap ½ cup flour for ½ cup cocoa and add ¾ cup chocolate chips |
| Lemon zucchini bread | Skip cinnamon, add 1 tablespoon lemon zest and a lemon glaze |
| Zucchini banana bread | Use 1 cup zucchini and 1 cup mashed ripe banana |
| Pineapple zucchini bread | Add ½ cup well-drained crushed pineapple |
| Carrot zucchini bread | Use 1 cup zucchini and 1 cup grated carrot |
| Cinnamon swirl | Layer half the batter, sprinkle cinnamon sugar, add the rest |
| Cranberry orange | Add ¾ cup dried cranberries and 1 tablespoon orange zest |
| Whole wheat | Use 1 cup whole wheat flour and 1 cup all-purpose |
| Healthier swap | Replace ¼ cup oil with unsweetened applesauce |
| Streusel top | Top with butter, brown sugar, flour and oats before baking |
Pan sizes and bake times
| Pan | Batter | Bake time at 350°F |
|---|---|---|
| 9x5-inch loaf pan | 1 full recipe | 55 to 65 minutes |
| 8x4-inch loaf pan | 1 full recipe | 60 to 70 minutes |
| 4 mini loaf pans (about 5¾x3 inches) | 1 full recipe | 30 to 35 minutes |
| 12-cup muffin tin | 1 full recipe | 18 to 22 minutes |
| 9x13-inch pan (zucchini cake) | Double recipe | 35 to 45 minutes |
Common zucchini bread mistakes
- Wringing the zucchini bone-dry. Some moisture is the point. Squeeze lightly.
- Leaving all the water in. Very watery zucchini makes a gummy center. Remove a few tablespoons.
- Overmixing. Stir only until the flour disappears, or the loaf turns tough.
- Pulling it too soon. A sunken middle usually means it needed more time. Test the very center.
- Using huge, seedy zucchini as is. Scoop out large seeds before grating.
- Slicing it hot. Quick breads finish setting as they cool, so wait at least an hour.
How to store and freeze zucchini bread
- Room temperature: wrap it and eat within 2 days.
- Refrigerator: keep it wrapped for about a week.
- Freezer: wrap each loaf in plastic and foil and freeze up to 3 months. USDA notes that frozen food stays safe indefinitely and that time limits are about quality, as its freezing guide explains.
- Grated zucchini: freeze it in 2-cup bags, then thaw and drain before baking.
Zucchini bread for holiday baking and gifts
Mini loaves are one of the simplest homemade gifts for neighbors, teachers and coworkers. Bake a few batches in early December, freeze them, and tie each one with a recipe card on gift day. For more ideas, see our banana bread recipe, our pumpkin bread recipe and our Christmas breakfast ideas.
Plan your holiday baking list and gift budget with the Holiday Season Bundle ($15.99), and keep the loaf you love on a card in the Family Recipe Binder. Browse all printables for more kitchen and planning pages.
Frequently asked questions
What is the best zucchini bread recipe for a beginner? The easiest zucchini bread recipe is a one-bowl quick bread: 2 cups grated zucchini, 2 eggs, 1 cup sugar, ½ cup oil, 2 cups flour, baking soda, baking powder, salt and cinnamon. It needs no mixer and bakes at 350°F in about 55 to 65 minutes.
Do you squeeze the water out of zucchini for zucchini bread? Squeeze the grated zucchini for zucchini bread lightly, not completely. Press the grated zucchini in a towel to remove about 2 to 3 tablespoons of liquid so the loaf isn't gummy, but leave some moisture because that is what keeps the bread tender.
Do you peel zucchini before grating it for bread? No, you don't need to peel zucchini for bread. The thin green skin softens as it bakes and adds pretty green flecks. Peel only very large zucchini with tough skin, and scoop out big seeds.
Why is my zucchini bread wet in the middle? A wet center usually means the loaf needed more time or the zucchini was too watery. Bake until a toothpick in the center comes out clean or with a few moist crumbs, and tent the top with foil if it browns too fast.
How long does zucchini bread take to bake? A 9x5-inch loaf of zucchini bread takes about 55 to 65 minutes at 350°F. An 8x4-inch pan runs 60 to 70 minutes, mini loaves take 30 to 35 minutes and muffins take 18 to 22 minutes.
Can I use oil or butter in zucchini bread? You can use either oil or butter in zucchini bread. Oil makes the most tender, moist loaf that stays soft for days, while melted butter adds richer flavor with a slightly firmer crumb. Many bakers use half of each.
Can I make zucchini bread with less sugar? Yes, you can cut the sugar in this zucchini bread recipe to about ⅔ cup without hurting the texture much. The loaf will be a little less tender and brown a little less, so check it 5 minutes early.
How do you store zucchini bread? Wrap cooled zucchini bread and keep it at room temperature for up to 2 days, or refrigerate it for about a week. Because the loaf is so moist, the refrigerator helps prevent mold in a warm kitchen.
Can you freeze zucchini bread? Yes, zucchini bread freezes very well for about 3 months. Wrap each cooled loaf or slice tightly in plastic wrap and foil, then thaw it on the counter for a few hours.
Can you freeze grated zucchini for bread later? Yes, freeze grated zucchini in measured 2-cup bags for up to about 3 months. Thaw it, then drain off the extra liquid before you stir it into the batter.
Is zucchini bread a good holiday gift? Zucchini bread makes an easy homemade holiday gift because it bakes in mini loaf pans and freezes ahead. The Holiday Season Bundle ($15.99) from HomeBase Paper Co. helps you plan who gets a loaf and keep your holiday baking budget on track.
How can I keep track of my favorite zucchini bread version? Write your favorite version on a recipe card in the Family Recipe Binder ($6.99) from HomeBase Paper Co. It has printable recipe pages, so the add-ins and bake times you like stay in one place.
Sources
- FDA: Handling flour safely fda.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov