You can turn extra zucchini into a moist, cozy loaf with simple pantry ingredients and one bowl. This Zucchini Bread Recipe gives you an easy, fail-safe way to bake zucchini bread that tastes homemade and comes together in under an hour.
You’ll find clear ingredient lists, step-by-step instructions, smart variations (nuts, chocolate, or spices), and tips for serving and storing so your loaf stays fresh. Follow the quick guidance to avoid common mistakes and bake a loaf you’ll want to make again.
Ingredients for Zucchini Bread
This list shows the main items you need and a few extras you can add. It also points out easy swaps if you run out of something.
Essential Ingredients
You need grated zucchini, flour, sugar, eggs, oil, baking soda, baking powder, salt, and spices. Use about 2 cups grated zucchini (packed) from 1–2 medium zucchinis. For flour, use 2 to 2 1/4 cups all-purpose flour for a standard loaf. Brown sugar or a mix of brown and granulated sugar adds moisture and deeper flavor; use about 1 cup.
Use 2 large eggs and 1/2 to 3/4 cup vegetable oil or melted butter for texture. Add 1 teaspoon baking soda and 1/2 teaspoon baking powder to help rise, plus 1/2 to 1 teaspoon salt. Cinnamon (1–2 teaspoons) is the usual spice; you can add a pinch of nutmeg. These ingredients give you a moist, tender crumb.
Optional Add-Ins
You can mix in nuts, dried fruit, or chocolate chips for texture and flavor. Chopped walnuts or pecans, 1/2 to 1 cup, give crunch. Use 1/2 cup raisins or dried cranberries for chew and a touch of sweetness. Chocolate chips, also 1/2 cup, work well if you want a sweeter loaf.
Fold add-ins into the batter at the end so they don’t sink. Toss nuts or fruit in a tablespoon of flour first to help them suspend. You can also add 1 teaspoon vanilla extract or 1/4 cup shredded coconut for extra aroma and taste.
Ingredient Substitutions
You can swap ingredients to match what you have or need. For oil, use equal parts melted butter or light olive oil. Replace all-purpose flour with a 1:1 gluten-free flour blend, but expect a slightly different texture. For less sugar, reduce by 25% and add a tablespoon of applesauce to keep moisture.
If you’re out of eggs, use two flax eggs (2 tbsp ground flax + 6 tbsp water, set 5 minutes). For dairy-free, choose plant milk if a recipe calls for any milk, or use dairy-free butter. If you don’t have fresh zucchini, use thawed, well-drained frozen grated zucchini in the same amount.
Step-by-Step Zucchini Bread Instructions
You will grate and drain the zucchini, mix wet and dry ingredients carefully, and bake until a toothpick comes out clean. Focus on even shredding, gentle mixing to avoid toughness, and correct oven time and temperature.
Preparing the Zucchini
Wash the zucchini and trim the ends. Use a box grater or food processor to shred it fine or medium — finer shreds distribute moisture more evenly.
Measure the shredded zucchini by packing it lightly into a cup. For one standard loaf, you usually need about 1 1/2 to 2 cups shredded zucchini. If the zucchini is very wet, squeeze out excess moisture with a clean towel or cheesecloth; too much water can make the loaf dense.
If your recipe calls for seeds removed, cut larger zucchini in half and scoop seeds before shredding. Let the shredded zucchini sit in a bowl for 10–15 minutes if you plan to squeeze it; this makes draining easier. Reserve any liquid if you want a slightly moister loaf, but reduce other liquids in the batter.
Mixing the Batter
Preheat your oven to the temperature your recipe states, usually 325–350°F (165–175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal.
Whisk dry ingredients separately: flour, baking soda, baking powder (if used), salt, and spices like cinnamon or nutmeg. In another bowl, beat eggs with sugars, oil or melted butter, and vanilla until smooth. Fold the dry mix into the wet just until combined; small streaks of flour are okay. Overmixing activates gluten and can make the bread tough.
Stir in shredded zucchini and any add-ins (nuts, chocolate chips, or raisins). Fold gently until evenly distributed. Transfer batter to the prepared pan and smooth the top. Leave room in the pan for rising.
Baking Tips
Place the pan in the center of the oven for even heat. Bake 50–70 minutes depending on loaf size and oven; start checking at 45 minutes. Insert a toothpick into the center — it should come out mostly clean with a few moist crumbs.
If the top browns too fast, tent loosely with foil after the first 25–30 minutes. Let the loaf cool in the pan for 10–15 minutes, then remove to a wire rack to cool completely; slicing too soon makes it gummy. Store cooled bread wrapped at room temperature for 2–3 days or freeze slices for longer storage.
Zucchini Bread Variations
You can change flavor, texture, and diet needs without losing the moist zucchini base. Below are three reliable ways to alter a basic recipe for sweeter, allergy-friendly, or healthier results.
Chocolate Chip Zucchini Bread
Add 3/4 to 1 cup of chocolate chips to a standard batter for an easy chocolate boost. Fold chips in at the end to keep them from sinking; use semi-sweet for balanced sweetness or dark chips for less sugar.
For a uniform crumb, toss chips with 1 tablespoon flour before adding. You can also chop the chips roughly so you get chocolate pockets instead of large clumps.
Try stirring in 1 teaspoon vanilla and 1/2 teaspoon espresso powder to deepen the chocolate flavor. Bake at the usual temperature but check 5–10 minutes earlier; added chocolate can darken the top faster.
Gluten-Free Zucchini Bread
Swap a 1:1 gluten-free baking blend for all-purpose flour to simplify conversion. Make sure the blend contains xanthan gum or add 1/2 teaspoon per cup of flour to help with structure.
Use the same liquid proportions but avoid overmixing, which can make gluten-free loaves crumbly. Let the batter rest 10–15 minutes before baking; this helps flours hydrate and gives a better texture.
If you prefer whole-grain flavor, replace part of the blend with almond or oat flour (up to 25%) and reduce liquid by 1–2 tablespoons. Bake in a pan lined with parchment for easier release.
Healthy Modifications
Reduce sugar by one-third and replace it with mashed banana, applesauce, or a sugar substitute that measures like sugar. This keeps moisture while cutting refined sugar.
Swap half the oil for Greek yogurt or mashed avocado to lower fat and add protein. Use whole wheat pastry flour for more fiber, but keep at most 50% whole wheat to avoid a dense loaf.
Add ground flaxseed (1–2 tablespoons) or a tablespoon of chia seeds for omega-3s and binding. For calorie control, bake in a muffin tin; smaller portions bake faster and help with portion sizes.
Serving and Storage Suggestions
This section shows simple, tasty ways to serve your zucchini bread and clear steps to keep it fresh for days or months.
Best Ways to Serve
Slice the loaf about 3/4-inch thick for a nice balance of crumb and topping. Serve warm by toasting slices for 1–2 minutes; the edges get lightly crisp while the interior stays moist.
Top ideas:
- Butter or cream cheese for a rich bite.
- Honey or maple syrup for extra sweetness.
- Greek yogurt and a few chopped walnuts for a breakfast bowl.
For snacks or dessert, add a smear of nut butter and a sprinkle of cinnamon. If you want to present it for guests, dust with powdered sugar and arrange slices on a plate with fresh berries.
Storing Zucchini Bread
At room temperature, wrap the cooled loaf in plastic wrap or place it in an airtight container for up to 3 days. Keep it on the counter away from direct sunlight and heat to prevent drying.
For longer keeping, refrigerate wrapped for up to 1 week; the fridge slows spoilage but can dry the bread, so reheat slices briefly to restore moisture.
To freeze, wrap tightly in plastic wrap, then aluminum foil, or use a freezer bag. Freeze whole or in single slices for up to 3 months. Thaw in the fridge or at room temperature, then warm for 15–30 seconds in the microwave or 5–7 minutes in a 325°F oven to revive texture.
Common Zucchini Bread Mistakes to Avoid
Small technique choices change texture and rise. Measure flour correctly, handle zucchini moisture right, and stop mixing once the dry and wet ingredients are combined.
Overmixing the Batter
When you overmix, gluten develops and your loaf becomes dense and chewy instead of tender. Mix wet and dry ingredients just until you no longer see large streaks of flour. Fold in the grated zucchini with a spatula using gentle strokes.
Watch your add-ins. Nuts and chocolate chips should be tossed in a little flour first to prevent them from sinking, and fold them in at the end with light motion. If you use a mixer, use the lowest speed and stop as soon as ingredients come together.
Soggy Texture Issues
Too much moisture can make the center underbaked or gummy. Grate zucchini, then squeeze it in a clean towel or press in a sieve to remove excess liquid. Drain for at least a minute or two; you want damp, not dripping, zucchini.
Baking temperature and pan size matter. Use the oven temperature the recipe specifies and a pan of the stated size. If the top browns too fast, tent with foil and finish baking until a toothpick comes out with a few moist crumbs.
What are the essential ingredients for making zucchini bread?
The essential ingredients include grated zucchini, all-purpose flour, sugar, eggs, oil or melted butter, baking soda, baking powder, salt, and spices like cinnamon. You typically need about 2 cups packed grated zucchini and 2 to 2 1/4 cups flour for a standard loaf.
Can I customize my zucchini bread with add-ins?
Yes, you can add chopped nuts, dried fruit, chocolate chips, vanilla extract, or shredded coconut to enhance flavor and texture. Mix these add-ins into the batter at the end, tossing nuts or fruit in flour beforehand to prevent sinking.
What are some ingredient substitutions I can use for zucchini bread?
You can substitute melted butter or light olive oil for vegetable oil, gluten-free flour blends for all-purpose flour, and reduce sugar by 25% with applesauce or mashed banana. For eggs, use flax eggs made from ground flaxseed and water, and use plant-based milks or dairy-free butter if needed.
How do I ensure my zucchini bread bakes evenly and without a soggy center?
Drain excess moisture from grated zucchini by squeezing it in a towel or cheesecloth. Use the correct oven temperature and pan size, and check for doneness with a toothpick, removing the bread when it comes out with a few moist crumbs. Tenting with foil can prevent over-browning.
What’s the best way to store leftover zucchini bread to keep it fresh?
Wrap the cooled loaf in plastic wrap or store it in an airtight container for up to 3 days at room temperature. For longer storage, refrigerate it wrapped for up to a week or freeze slices in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
