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zucchini bread recipe
Mirha Pretty

Zucchini Bread Recipe

This Zucchini Bread is moist, tender, and lightly spiced with cozy cinnamon flavor. It’s the easiest way to use up extra zucchini—no one even guesses there’s a veggie inside. One bowl, simple pantry ingredients, and you get a bakery-style loaf that’s perfect for breakfast or snacking. Add nuts or chocolate chips if you want it extra fun.
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Prep Time 15 minutes
Cook Time 54 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups grated zucchini lightly squeezed
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup neutral oil or melted butter
  • 1/3 cup unsweetened applesauce optional for extra moisture
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup chocolate chips optional

Method
 

  1. Preheat oven to 350°F (175°C) and grease/line a 9x5-inch loaf pan.
  2. Grate zucchini and lightly squeeze excess moisture (don’t dry it out completely).
  3. Whisk flour, sugars, cinnamon, baking soda, baking powder, and salt in a large bowl.
  4. Whisk eggs, oil, applesauce (if using), and vanilla in another bowl until smooth.
  5. Pour wet into dry and stir just until combined (don’t overmix).
  6. Fold in zucchini and optional nuts or chocolate chips gently.
  7. Pour batter into pan and bake 50–60 minutes until a toothpick comes out clean.
  8. Cool 10 minutes in pan, then move to a rack and cool before slicing.

Notes

  • Lightly squeeze zucchini so the loaf doesn’t turn soggy, but keep some moisture for softness.
  • Tent with foil if the top browns too quickly during baking.
  • For extra flavor, add 1/4 tsp nutmeg or a pinch of cloves.
  • Store airtight 3 days at room temp or freeze slices up to 2 months.

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