Zucchini bread is one of those recipes people make when summer gardens are overflowing with squash. It’s a simple quick bread. You don’t need special tools, just a bowl and a spoon. The key ingredients are easy to find and the steps are simple.

Let’s start with what you need.

Table of Contents

What Goes In It

2 cups grated zucchini (about 1 medium)
2 cups all-purpose flour
1 cup sugar
2 eggs
1/2 cup vegetable oil
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup chopped nuts (optional)

That’s it. Most of these are probably in your kitchen already. Zucchini is the only thing you might have to pick up.

Getting Ready

You want your oven hot, so start there. Heat it to 175°C or 350°F. Grab a loaf pan. Either grease it or line it with paper. The bread comes out easier if you do this.

Shred the zucchini with a box grater or food processor. There’s no need to peel it. You want about 2 cups. Don’t worry about squeezing extra water out unless your zucchini seems really wet. That moisture keeps the bread soft.

Mixing

Take a big bowl. Crack in the eggs. Add sugar, oil, and vanilla. Stir it together—nothing fancy, just mix by hand. Toss in the grated zucchini and stir again.

In another bowl, put your flour, baking soda, baking powder, salt, and cinnamon. Give it a quick mix. That spreads the baking soda and powder evenly.

Add the dry stuff to the wet mixture. Stir just until you don’t see dry flour anymore. Don’t overmix. If you like nuts, add them now. They give a little crunch.

Ready to Bake

Pour the batter into your loaf pan. Smooth the top. Put it in the oven. Bake for 50 to 60 minutes. The top will get brown and your kitchen will smell great.

Take a toothpick and poke the middle. If it comes out clean, it’s ready. If it’s gooey, give it a few more minutes. Ovens can be different.

When it’s done, let it cool in the pan for 10 minutes. Then lift it out and let it cool all the way on a rack. If you try to slice while it’s hot, it can fall apart. I know it’s tempting to eat right away, but waiting makes the slices cleaner.

What Does It Taste Like?

Zucchini bread is not too sweet. The zucchini makes it moist, but you don’t taste it much. You get hints of cinnamon and vanilla. The crust has a nice chew, the inside is soft. If you add nuts, you get a bit of texture. Some people add chocolate chips, but it’s not necessary.

Why Zucchini?

You might wonder—why put squash in bread? Zucchini doesn’t have a strong flavor. It just makes baked goods moist. You can also use it to sneak veggies into snacks for picky eaters. When it bakes, the pieces nearly disappear.

Variations

You can swap nuts for chocolate chips or dried cranberries. Just keep the total add-ins to about half a cup. If you want more spice, add a pinch of nutmeg. Skip the vanilla if you don’t have it, but it helps with flavor.

Some recipes use brown sugar for deeper flavor. Others mix in a spoon of yogurt or apple sauce to make it extra soft . It’s flexible, so use what you have.

Tips from Experience

Mix gently. Overmixing makes tough bread.
Don’t skip greasing the pan, or the bread will stick for sure.
Use a box grater for the zucchini. The food processor works but is more cleanup.
If your bread is browning too fast, lay a piece of foil on top.
Let it cool before slicing. It holds together better.
Wrap leftovers in foil or plastic. It stays good on the counter for three days. Freeze slices for longer.

Common Questions

Do I need to peel zucchini?
No need. The peel gets soft during baking and you’ll see little green flecks. It doesn’t affect the taste or texture.

How do I know when it’s done?
Check with a toothpick. If it comes out clean or with a few crumbs, it’s done. The top should be golden.

Can I use whole wheat flour?
You can swap half the flour for whole wheat. The bread will be a bit denser and more hearty.

Can I freeze it?
Yes. Slice it, wrap in plastic, and freeze. Pop slices in the toaster to reheat. Great for quick breakfasts.

Is it healthy?
It’s still a treat, but you get some veggies in. You can lower the sugar if you want, but the bread won’t be as moist. Some folks add yogurt or applesauce to cut a little oil too .

Serving Suggestions

Eat it plain, with butter, or a bit of cream cheese. Some people like a drizzle of honey. It makes a good snack, breakfast, or even dessert. Add a cup of tea or coffee and you’re set.

Real Talk

I don’t really mess around with fancy add-ins. I like mine simple, just zucchini and maybe nuts. Good bread doesn’t need much. It’s a good way not to waste summer squash.

Kids will eat it and not complain about vegetables. Adults seem happy to call it breakfast or dessert. It travels well if you want to bring a loaf to a friend.

It’s not a flashy recipe, but it’s solid. It works. You can use what you have and it won’t let you down. Every summer, I make it at least once. Sometimes twice if there’s extra zucchini.

Wrap-Up

Zucchini bread is straightforward. The ingredients are basic, the steps are easy, and you don’t have to be an expert. It’s forgiving—if you’re a little off on the zucchini amount, it still comes out fine. Try it once and see for yourself.

No hype, no pressure. Just an honest loaf of bread that hits the spot.

Zucchini Bread Recipe: Easy to Make!

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

150

kcal

Total time