Zucchini Bread Recipe

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Zucchini bread recipe lovers, this one’s for you! Soft, moist, and full of cozy flavor, this loaf is the perfect way to turn fresh zucchini into something irresistibly delicious. It’s quick to mix, bakes up beautifully, and fills your kitchen with that warm, sweet aroma you can’t help but love.

I’ve made this recipe more times than I can count, and it’s my go-to whether I’m baking for breakfast, an afternoon snack, or to share with friends. The crumb is tender, the flavor is perfectly balanced, and the process is so simple you’ll wonder why you didn’t make it sooner.

So, grab your mixing bowls — we’re about to bake a zucchini bread you’ll be proud to slice, serve, and maybe keep all to yourself.

If you’re a fan of soft, tender bakes that melt in your mouth, you’ll love my strawberry mochi cake recipe. It’s chewy, lightly sweet, and has that same comforting homemade feel as zucchini bread — perfect when you want to try something a little different but just as satisfying.

A Brief History of Zucchini Bread

While zucchini itself has been enjoyed for centuries, zucchini bread as we know it is a relatively modern creation. Historians trace its popularity in the United States to the 1970s, when home gardeners began looking for creative ways to use abundant zucchini harvests. Around the same time, quick breads (like banana bread) surged in popularity thanks to their ease of preparation and the rise of home baking trends.

Unlike traditional yeast breads, zucchini bread is a “quick bread”, meaning it’s leavened with baking powder or baking soda instead of yeast — no rising time needed. This made it a hit with busy home cooks.

Today, zucchini bread is beloved worldwide for its moist texture, subtle sweetness, and versatility. From classic cinnamon-spiced loaves to chocolate, berry, and savory variations, it’s a recipe that continues to adapt while staying rooted in its humble home garden origins.

Freshly baked zucchini bread loaf with walnuts, sliced on a wooden cutting board

Ingredients You’ll Need for This Zucchini Bread Recipe

Before we start baking, let’s get everything ready. Having all your ingredients measured out makes the process smooth and stress-free. Here’s what you’ll need:

2 cups grated zucchini – fresh and unpeeled for maximum flavor.
2 cups all-purpose flour – gives the bread a soft, fluffy texture.
1 cup sugar – white, brown, or a mix for depth of flavor.
2 large eggs – at room temperature for better mixing.
½ cup vegetable oil – or melted butter for a richer taste.
1 teaspoon baking powder – helps the bread rise.
½ teaspoon baking soda – balances the acidity and adds lift.
1 teaspoon ground cinnamon – optional, but it adds warmth.
½ teaspoon salt – enhances all the flavors.
1 teaspoon vanilla extract – rounds out the sweetness.
½ cup chopped walnuts – adds a toasty crunch and nutty flavor to every bite.

Baker’s Tips:

Pat your grated zucchini dry with paper towels to avoid excess moisture in the batter — this keeps your loaf perfectly tender instead of soggy.
Lightly toast the walnuts before adding them to the batter for a richer, deeper flavor.

Overhead view of zucchini bread ingredients including grated zucchini, eggs, flour, walnuts, oil, vanilla, sugar, cinnamon, baking soda, baking powder, and salt in glass bowls on a white countertop.

How to Make the Best Zucchini Bread Recipe with Walnuts

Step 1 – Prep Your Zucchini

Wash your zucchini, then grate it using the large holes on a box grater. There’s no need to peel it — the skin melts right into the bread. Once grated, gently press it between paper towels to remove extra moisture.

Glass bowl filled with freshly grated zucchini on a white countertop, with a white kitchen towel beside it.

Step 2 – Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisking helps evenly distribute the leavening agents so your bread rises perfectly.

Step 3 – Combine the Wet Ingredients

In another bowl, beat the eggs until smooth. Add the oil, and vanilla extract. Stir until well combined — the zucchini adds both moisture and natural sweetness.

Step 4 – Bring It All Together

Pour the wet mixture into the dry ingredients and gently fold them together until just combined. At this stage, fold in the grated zucchini and chopped walnuts, making sure they’re evenly distributed throughout the batter.

Step 5 – Bake to Perfection

Grease a 9×5-inch loaf pan, then pour in the batter. Smooth the top with a spatula. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6 – Cool and Serve

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy plain, or with a pat of butter for an extra treat.

Freshly baked zucchini bread loaf sliced on a wooden cutting board, showing walnuts and grated zucchini inside.

Tips for Perfect Moist Zucchini Bread

Getting that soft, tender crumb every time is easier than you think. Here’s what I’ve learned after baking this recipe more times than I can count:

Pat your zucchini dry — but not too much.
You want to remove excess water so the bread isn’t soggy, but keep a little moisture for that irresistible tenderness.
Don’t overmix the batter.
Fold gently until the dry ingredients are just combined. Overmixing develops gluten, which can make the bread dense.
Use fresh zucchini.
Older zucchini tends to be watery and bland. Fresh zucchini gives the bread a sweeter, more vibrant flavor.
Check for doneness the right way.
Insert a toothpick into the center — if it comes out clean or with just a few crumbs, it’s ready.
Add mix-ins for extra flavor.
Chocolate chips, chopped nuts, or even dried cranberries turn this loaf into something extra special.

Pro Tip: Wrap your cooled loaf in plastic wrap and let it sit overnight before slicing — the flavors meld beautifully, and the bread becomes even more moist.

Close-up of moist zucchini bread loaf with walnuts, sliced on a wooden cutting board, showing tender texture and green zucchini flecks.

Love classic bakes? Then you need to try my ANZAC biscuit recipe. Crispy on the edges, chewy in the middle, and full of oat-and-golden-syrup goodness, they’re a piece of baking history you can make right at home.

Easy Zucchini Bread Variations with Walnuts

One of the best things about this zucchini bread recipe is how easy it is to customize. Here are a few of my favorite twists:

Healthy Zucchini Bread
Swap half the all-purpose flour for whole wheat flour, reduce the sugar by ¼ cup, and use coconut oil instead of vegetable oil. You can even add a spoonful of ground flaxseed for extra fiber.
Chocolate Zucchini Bread
Stir in ½ cup unsweetened cocoa powder and 1 cup chocolate chips to the batter for a rich, fudgy loaf. It’s dessert and snack-worthy all in one.
Savory Zucchini Bread
Reduce the sugar to 2 tablespoons, skip the cinnamon, and add shredded cheese, herbs, and a pinch of garlic powder for a delicious savory loaf.
Tip: If you’re making a savory version of this zucchini bread, pair it with my tomato relish recipe. The tangy, slightly sweet flavor of the relish balances beautifully with the cheesy, herby loaf.
Berries Zucchini Bread
Add 1 cup of fresh blueberries, raspberries, or a mix of both to the batter. The juicy berries bring bursts of sweetness and a pop of color, making this loaf perfect for breakfast or afternoon tea. Toss berries in a spoonful of flour before adding them to prevent sinking.

Baker’s tip: If you try a new variation, adjust the baking time slightly and keep an eye on the loaf — mix-ins can affect how quickly it bakes.

Moist homemade zucchini bread made with fresh garden zucchini, sliced and ready to serve on a wooden board.

Rich chocolate zucchini bread topped with chocolate chips, sliced to reveal a moist, fudgy texture.

For another quick and easy bake that’s perfect for breakfast or afternoon tea, check out my pikelets recipe. These fluffy mini pancakes cook in minutes and are a hit with both kids and adults.

Moist Zucchini Bread Storage Tips

Freshly baked zucchini bread stays moist and delicious for days if stored properly. Once the loaf is completely cool, wrap it tightly in plastic wrap or place it in an airtight container. You can keep it at room temperature for up to 3 days or in the refrigerator for up to a week.

For longer storage, zucchini bread freezes beautifully. Slice the loaf first for easy grab-and-go portions, then wrap each slice in plastic wrap and place them all in a freezer-safe bag. Frozen zucchini bread will keep for up to 3 months. To enjoy, thaw slices at room temperature or pop them in the toaster for a warm, fresh-from-the-oven feel.

Baker’s Tip: If you freeze the bread whole, wrap it in both plastic wrap and aluminum foil to lock in freshness.

Troubleshooting: Why Your Zucchini Bread Collapsed and How to Fix It

If your zucchini bread looks like the picture — with an undercooked, dense center and overbrowned edges — here are the most common causes and how to avoid them:

Two loaf pans with collapsed zucchini bread showing raw, underbaked centers and overbrowned edges, with a spoon in one loaf.

1. Underbaking

Cause: The loaf was removed from the oven before the center reached the correct temperature.
Fix: Bake until a toothpick or cake tester inserted in the center comes out clean or with only a few crumbs (no wet batter). If the edges brown too quickly, loosely cover the loaf with foil during the last 15–20 minutes.

2. Oven Temperature Too High

Cause: A too-hot oven causes the outside to brown quickly while the inside stays raw.
Fix: Use an oven thermometer to confirm the temperature is truly 350°F (175°C). If your oven runs hot, lower it by 10–15°F.

3. Too Much Moisture in the Batter

Cause: Excess zucchini water makes the bread too wet to set properly.
Fix: Pat grated zucchini dry with paper towels or squeeze gently to remove extra liquid before adding it to the batter.

4. Incorrect Pan Size

Cause: Using a smaller or deeper pan means the batter takes longer to cook through.
Fix: Use the recommended 9×5-inch loaf pan or adjust bake time for different sizes.

5. Overmixing the Batter

Cause: Overmixing develops gluten, creating a dense texture that bakes unevenly.
Fix: Stir just until the dry and wet ingredients are combined.

Pro Tip: If your loaf is consistently underbaked in the middle, next time reduce the oven temperature slightly and extend the baking time — slow, even heat gives the center time to cook without burning the crust.

Nutrition Information for Zucchini Bread

This zucchini bread is as delicious as it is satisfying, and here’s the approximate nutrition breakdown for one slice (based on 10 slices per loaf):

Calories: 220
Fat: 10g
Saturated Fat: 2g
Carbohydrates: 29g
Protein: 3g
Cholesterol: 35mg
Sodium: 210mg
Fiber: 1g
Sugar: 15g

Disclaimer: Nutritional information is provided as an estimate and may vary depending on ingredient brands and portion sizes. Always check product labels and consult a health professional if you have specific dietary needs.

Is Zucchini Bread Healthy?

Zucchini bread might feel like an indulgent treat, but it does sneak in a veggie boost — and that’s always a win. Zucchini itself is low in calories, high in water content, and packed with vitamins A and C, potassium, and antioxidants. That means every slice is giving you a little extra nutrition along with the comfort-food vibes.

Of course, classic zucchini bread still contains sugar and flour, so it’s best enjoyed in moderation. The good news? You can make it lighter by using whole wheat flour, reducing the sugar, or swapping in healthier fats like coconut oil.

If you’re curious about zucchini’s full nutritional profile, the USDA FoodData Central has all the details — from vitamin content to fiber amounts.

Frequently Asked Questions About Zucchini Bread

Do you take the skin off zucchini for bread?

Nope! There’s no need to peel zucchini for bread. The skin is thin, soft, and packed with nutrients. Plus, it blends right into the batter, adding specks of color and extra flavor without changing the texture.

Is zucchini bread actually healthy?

It can be! While classic zucchini bread is still a sweet treat, you can make it healthier by reducing the sugar, swapping in whole wheat flour, or adding nutrient-rich mix-ins like nuts, seeds, or dried fruit. Zucchini itself is low in calories and high in vitamins, so it’s a nice way to sneak in extra veggies.

Do you squeeze out the liquid from zucchini for bread?

Yes — but gently. You don’t want your bread to be soggy, so pat the grated zucchini with paper towels or squeeze lightly to remove excess water. Keep some moisture though — it’s the secret to a soft, tender loaf.

What makes zucchini bread moist?

A combination of fresh zucchini, the right amount of oil or butter, and not overbaking keeps zucchini bread moist. Overmixing or baking too long can dry it out, so check it a few minutes before the suggested baking time.

Recipe

Yield: 1 loaf

This moist zucchini bread recipe is soft, flavorful, and easy to make. Perfect for breakfast, snacks, or gifting, it’s a foolproof way to turn fresh zucchini into a loaf everyone will love.

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Ingredients

2 cups grated zucchini (fresh, unpeeled)
2 cups all-purpose flour
1 cup sugar (white, brown, or a mix)
2 large eggs (room temperature)
½ cup vegetable oil (or melted butter)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon (optional)
½ teaspoon salt
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
Wash and grate the zucchini. Pat lightly with paper towels to remove excess moisture.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
In another bowl, beat the eggs. Add oil, and vanilla extract. Stir to combine.
Pour the wet mixture into the dry ingredients and gently fold them together until just combined. At this stage, fold in the grated zucchini and chopped walnuts, making sure they’re evenly distributed throughout the batter.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.

Notes

For a healthier version, swap half the flour for whole wheat flour and reduce sugar by ¼ cup.

Add chocolate chips, nuts, or dried fruit for extra flavor.

Bread can be frozen for up to 3 months — wrap tightly before freezing.

Nutrition Information:

Yield: 10 slices Serving Size: 1
Amount Per Serving:Calories: 220Total Fat: 10gCarbohydrates: 29gFiber: 1gProtein: 3g

Nutritional information is an estimate based on standard ingredient measurements. Actual values may vary depending on specific ingredients and brands used. Always check product labels if you have dietary restrictions.

If you’re in the mood for something playful and nostalgic, my honey joys recipe will take you straight back to childhood. Made with crispy cornflakes coated in a sweet honey-butter mixture, they’re perfect for parties, lunchboxes, or a quick snack while your zucchini bread is cooling.

Final Thoughts

There you have it — a zucchini bread recipe that’s easy, moist, and absolutely irresistible. Whether you enjoy it warm from the oven, toasted with a little butter, or packed in a lunchbox, it’s the kind of bake that makes everyone smile.

I love how simple it is to whip up, and I bet once you try it, you’ll keep this recipe in your regular baking rotation. Don’t be surprised if friends start asking for a slice (or the whole loaf).

If you make this zucchini bread, I’d love to see it!
Share your loaf and tag me on Instagram or save this recipe on Pinterest so you can bake it again and again.

Tried this recipe? Leave a comment below and let me know how it turned out — and don’t forget to give it a star rating so other bakers can find it too!

Now go grab that zucchini and start baking — your kitchen is about to smell amazing.