The Zucchini Bread Recipe: I used to think zucchini bread was a scam. Like, why would you sneak a vegetable into a dessert? Just eat the vegetable. Just eat the dessert. Why combine them?
Then I made this recipe on a random Tuesday because my garden had produced approximately 47 zucchinis and I was desperate. One bite in, and I got it. 🥹
This loaf is moist without being soggy, sweet without being a sugar bomb, and somehow tastes better the next day. My husband, who once described zucchini as “the vegetable version of styrofoam,” ate two slices before I could stop him.
So here’s the recipe, plus everything I learned from the six loaves I baked while perfecting it (yes, six).
What You’ll Need
Here’s everything going into your mixing bowl:
Dry ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Wet ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
The star of the show:
- 2 cups grated zucchini (about 2 medium zucchinis, unpeeled)
Optional mix-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
Tools You’ll Need
Nothing fancy here, which is honestly my favorite kind of recipe.
- A box grater (or food processor with a grating attachment)
- Two mixing bowlsA 9×5 inch loaf pan
- Measuring cups and spoons
- A whisk and a rubber spatula
- Paper towels or a clean dish towel
Pro Tips From My Six Test Loaves
I burned through a lot of zucchini getting this recipe right. Here’s what actually made a difference.
1. Squeeze the water out, but not all of it. Grated zucchini holds a shocking amount of water. Too much and your loaf turns gummy in the middle. But squeeze it completely dry and you lose moisture you actually want. Wrap the grated zucchini in a clean towel and press gently until it stops dripping. That’s it.
2. Don’t peel the zucchini. The skin has zero flavor impact and it’s where a chunk of the nutrients live. Plus it gives the bread those pretty little green flecks.
3. Room temperature eggs matter more than you’d think. Cold eggs seize the oil and make your batter lumpy. Just leave them out for 20 minutes before you start.
4. Underbake it slightly, then let it rest. This one surprised me. Pull the loaf when a toothpick has a few moist crumbs (not wet batter, but not totally clean either). It keeps cooking in the pan and ends up perfectly moist instead of dry.
5. Grate extra zucchini and freeze it. Zucchini season goes from “not enough” to “way too much” overnight. Grate a big batch, portion it into 2-cup bags, and freeze. Future you will send a thank you note.
How to Make Zucchini Bread
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan (or line it with parchment paper, leaving an overhang for easy removal).
- Grate the zucchini, then wrap it in a towel and press out the excess moisture. Set it aside.
- Whisk the dry ingredients together in one bowl: flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
- In a separate bowl, whisk the wet ingredients: eggs, oil, applesauce, both sugars, and vanilla until smooth.
- Fold the zucchini into the wet mixture.
- Add the dry ingredients to the wet ingredients. Stir gently until just combined. A few streaks of flour are fine. Overmixing is how you end up with a dense, rubbery loaf.
- Fold in your nuts or chocolate chips, if using.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 50 to 60 minutes. Start checking at 50. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. I know it’s tempting. Wait anyway, or it’ll fall apart.
Substitutions and Variations
This recipe is forgiving, which is part of why I love it.
| Original | Swap | Notes |
|---|---|---|
| All-purpose flour | Whole wheat flour | Denser texture, slightly nuttier flavor |
| Vegetable oil | Melted coconut oil | Adds a subtle coconut note |
| Granulated + brown sugar | Coconut sugar | Slightly less sweet, more caramel-y |
| Eggs | Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) | Works for a vegan version |
| Walnuts | Sunflower seeds | Great for nut-free households |
| Chocolate chips | Dried cranberries | Less sweet, a little tart |
Want a spiced version? Add 1/4 teaspoon ground cloves and a pinch of ground ginger. It turns this into basically a fall candle you can eat.
Make Ahead Tips
- The batter itself doesn’t hold well, so I wouldn’t mix it more than an hour ahead.
- The grated zucchini can be prepped a day early. Store it in the fridge in a sealed bag, but drain it again right before using since it’ll release more water overnight.
- The baked loaf freezes beautifully. Wrap it tightly in plastic wrap, then foil, and it’ll keep for up to 3 months.
Read this also: The Banana Bread Recipe I Make So Often My Husband Thinks I’m Hiding Something
A Few Extra Details
Nutrition (per slice, based on 12 slices, no mix-ins): roughly 210 calories, 9g fat, 30g carbs, 3g protein. Add about 40 calories per slice if you’re including walnuts or chocolate chips.
For a lower sugar version, cut the granulated sugar down to 1/2 cup. You’ll lose a little sweetness but the bread still holds together fine.
Pairing suggestions: This loaf is incredible toasted with salted butter and a drizzle of honey. It also holds its own next to a strong cup of coffee or a chai latte, if you’re the type who needs a reason to sit down for ten minutes.
Time-saving tip: Grate your zucchini and measure your dry ingredients the night before. Store them separately, and morning-you just has to combine and bake.
Leftovers and Storage
- Counter: Store in an airtight container for up to 4 days. It actually tastes better on day two once the flavors settle.
- Fridge: Up to a week, wrapped tightly. Bring slices to room temp before eating for the best texture.
- Freezer: Slice the loaf first, then freeze individual pieces separated by parchment paper. Pull out one slice at a time and microwave for 20 seconds when the craving hits.
FAQ Raleted to The Zucchini Bread Recipe
Why is my zucchini bread soggy in the middle? Almost always too much water left in the zucchini, or underbaking. Squeeze the zucchini well and give it the full bake time before pulling it early.
Can I use frozen zucchini? Yes. Thaw it completely first, then squeeze out the extra water the same way you would with fresh.
Do I need to peel the zucchini? Nope. The skin is thin, tasteless, and completely blends into the bread once baked.
Can I make this into muffins instead? Definitely. Divide the batter into a lined muffin tin and bake at 350°F for 18 to 22 minutes.
Why did my loaf sink in the middle? Usually one of two things: too much leavening (double check your measurements), or the oven door got opened too early. Try to resist peeking before the 40 minute mark.
Can I double this recipe? Yes, and it freezes well, so doubling it is honestly a smart move if you’ve got the zucchini to spare.
Conclusion
If you’ve got a pile of zucchini staring at you from the counter, or you’re just looking for a cozy baking project this weekend, this loaf is worth the flour on your countertop.
It’s easy enough for a first attempt but has enough little tricks packed in that it’ll taste like you’ve been making it for years.
Give it a try, then come back and tell me how it turned out. I want to know if it converted any zucchini skeptics in your house too.