This Zucchini Bread Recipe is the kind of cozy classic that you’ll look forward to baking again and again. With its moist crumb, warm spices, and a subtle touch of earthiness from the grated zucchini, this loaf transforms everyday pantry staples into something undeniably special. If you’re a fan of quick breads that are both nourishing and satisfying, you’re going to fall in love with this tried and true favorite!

Ingredients You’ll Need

The beauty of this Zucchini Bread Recipe lies in its simple but intentional ingredients. Each addition brings out memorable flavor, irresistible texture, or lovely color, so don’t skip any—your loaf will thank you!

Zucchinis: Freshly grated zucchini is the star of the show, adding moisture, speckles of green, and a hint of garden-fresh flavor to every bite.
Cooking spray: Essential for ensuring your loaf pan is well-coated so the bread releases with ease.
All purpose flour: The sturdy backbone of the loaf—gives your bread structure while staying tender.
Cinnamon: A touch of warmth that complements the sweetness and fills your kitchen with that irresistible bakery aroma.
Baking soda: The key leavening agent to make your bread rise tall and light.
Baking powder: Provides a little extra lift and ensures a lovely crumb.
Salt: Balances the sweet and enhances all the other flavors—don’t forget it!
Nutmeg: Just a pinch elevates every slice with a gentle hint of spice.
Light brown sugar: Adds sweetness and a subtle caramel note that works beautifully with the zucchini.
Olive oil: Keeps the bread extra moist with a faintly fruity nuance—plus, it’s a heart-healthy choice.
Greek yogurt: Gives the loaf delicious tang and a wonderfully tender crumb.
Eggs: Help bind everything together while making the bread rich and fluffy.
Vanilla extract: A splash provides aromatic depth that makes this loaf feel like a treat.
Walnuts: For crunch and a hint of buttery flavor—plus extra protein!

How to Make Zucchini Bread Recipe

Step 1: Prep Your Pan and Oven

Before you gather your other ingredients, go ahead and preheat your oven to 350˚F. This ensures even baking from the start. Grab a trusty 9×5-inch loaf pan and coat it generously with nonstick cooking spray. This simple prep step guarantees your beautiful loaf pops right out of the pan, ready to impress.

Step 2: Grate and Drain the Zucchini

Using the largest holes on a box grater, shred your zucchinis (about 1 pound to start). Wrap all that bright green goodness in a clean tea towel and place it over a colander. Now, give it a good squeeze! The goal is to get rid of excess moisture—so your zucchini bread has the perfect texture and never gets soggy.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and that special pinch of nutmeg. Mixing these dry ingredients now disperses the baking agents evenly, setting your loaf up for even flavor and a consistent rise.

Step 4: Combine the Wet Ingredients

Grab a large bowl and whisk together the brown sugar, olive oil, Greek yogurt, eggs, and vanilla extract until smooth and well combined. This creates a luscious, creamy base that ensures every slice of bread will be moist and flavorful.

Step 5: Bring Everything Together

Using a rubber spatula, fold the dry ingredients gently into the wet mixture. When you see just a few streaks of flour remaining, it’s time to add your drained zucchini and chopped walnuts. Stir until just combined for a tender loaf—over-mixing can make it dense, so go easy!

Step 6: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and smooth the top. Slide it into the oven and bake for 70 to 75 minutes, or until a tester inserted into the center comes out clean. The wait is the hardest part, but the reward is a fragrant, beautifully golden Zucchini Bread Recipe that’s worth every minute.

Step 7: Cool and Enjoy

When your loaf emerges from the oven, let it cool completely in the pan on a wire rack. This patience ensures a perfect slice—no crumbles and all that lovely moisture stays right where it should.

How to Serve Zucchini Bread Recipe

Garnishes

A sprinkle of powdered sugar or a light drizzle of honey over the top adds a gorgeous finishing touch. For an extra bit of crunch, try a few more chopped walnuts scattered on top just after baking. If you want to dress it up, a dollop of whipped cream or a pat of butter melts beautifully into a warm slice.

Side Dishes

This Zucchini Bread Recipe is a joy with a cup of strong coffee or hot tea. Pair it with a simple fruit salad for a refreshing brunch, or go cozy with a mug of spiced cider for an afternoon treat. For breakfast, it shines next to creamy Greek yogurt and berries.

Creative Ways to Present

Serve slices in a breadbasket lined with a cheerful cloth napkin, or cut the loaf into cubes for a fuss-free brunch platter. Individual slices wrapped in parchment make thoughtful lunchbox surprises, or try toasting a slice and spreading it with cream cheese for something different.

Make Ahead and Storage

Storing Leftovers

Once your Zucchini Bread Recipe has cooled completely, wrap the loaf tightly in plastic wrap or aluminum foil. Store it at room temperature for up to three days—the flavors actually deepen by the next day, so you may even find it more delicious after a bit of rest!

Freezing

This loaf freezes beautifully. Slice it or leave it whole, then wrap it well and tuck it in an airtight container or freezer bag. Frozen zucchini bread will keep for up to three months—simply thaw at room temperature for a quick treat whenever the craving hits.

Reheating

If you love your bread warm, pop a slice into the toaster or microwave for just a few seconds. Warmed bread becomes extra fragrant and the walnuts get even nuttier, making every bite feel extra special, especially with a little butter on top.

FAQs

Can I make this Zucchini Bread Recipe gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour, and your bread will turn out just as moist and flavorful. Keep in mind that different blends can vary, so check for texture and bake time adjustments.

Do I need to peel the zucchini first?

No need to peel! The peel adds gorgeous color to every slice and is packed with nutrients. Just be sure to wash the zucchini well before grating.

Can I leave out the walnuts?

Of course. If nuts aren’t your thing, you can skip them or swap in chocolate chips, raisins, or even a handful of shredded coconut. The bread is just as lovely without the nuts!

Is olive oil necessary or can I use another oil?

You can substitute melted coconut oil or a mild vegetable oil if you prefer. Olive oil adds a subtle flavor and keeps the loaf extra moist, but other neutral oils work as well.

Why do I need to squeeze the zucchini?

This step is crucial to prevent excess water in your batter, which can make the bread heavy or soggy. Squeezing ensures the zucchini adds just the right amount of moisture—no more, no less.

Final Thoughts

Baking your own Zucchini Bread Recipe is the ultimate act of kitchen love, and you’ll taste that from the first cozy crumb to the last hearty slice. Give it a try—you might just discover your new favorite way to make use of abundant summer zucchini (or excuse to buy some extra at the store!).

Zucchini Bread Recipe

★★★★★

5 from 17 reviews

Author: Ethan
Total Time: 90 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

This moist and flavorful zucchini bread recipe is a delicious way to use up fresh zucchinis. Packed with warm spices and crunchy walnuts, it’s perfect for breakfast or as a snack.

Instructions

Preheat the oven: Heat the oven to 350˚F and generously coat a 9×5-inch loaf pan with nonstick cooking spray.
Prepare zucchini: Grate the zucchinis using a box grater, then squeeze out excess moisture using a clean tea towel and a colander.
Combine dry ingredients: In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
Mix wet ingredients: In a large bowl, whisk together brown sugar, olive oil, Greek yogurt, eggs, and vanilla extract. Fold in the dry ingredients until just combined.
Add zucchini and walnuts: Fold in the drained zucchini and chopped walnuts until evenly distributed.
Bake: Transfer the batter to the prepared pan and bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the bread to cool on a wire rack before slicing and serving.

Notes

You can add chocolate chips or raisins for extra sweetness.
Store the zucchini bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 70-75 minutes
Category: Baked Goods
Method: Baking
Cuisine: American