If you haven’t made homemade Zucchini Bread, you are missing out! It’s effortless to make and we have yet to find someone who isn’t a fan. If you or your family have a love/hate relationship with zucchini, this is hands down the best way to eat it. Even kids adore this moist zucchini bread recipe.
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As the bread bakes, it becomes super fluffy in the center and slightly brown on top. Since the zucchini is shredded, you will see tiny flecks of green throughout the loaf without biting into any large pieces. It has a flavor and texture similar to pumpkin or banana bread! Out of all the ones we’ve made, this is truly the best-ever zucchini bread.
If you like easy zucchini recipes, you will love our Stuffed Zucchini Boats and Sheet Pan Chicken and Veggies.
Why You’ll Love This Easy Zucchini Bread
- Breakfast or dessert: Enjoy it as a sweet breakfast or shareable dessert after a tasty dinner.
- Doesn’t taste like a vegetable: If you’re hesitant because of the zucchini, don’t worry! You don’t taste it in this recipe! It adds nutrients and moisture to the bread without the veggie flavor.
- Several variation ideas: There are several options for mix-ins, making this a versatile recipe you can customize to suit your tastes!
Ingredients
Here are all the essential components of this easy recipe for zucchini loaf cake!
- Eggs: When baking, eggs are essential for structure. They help the bread hold its shape as it bakes.
- Sugar: We use only white sugar in this recipe, but you can use brown sugar to add a subtle molasses flavor. It’s delicious!
- Oil: Canola oil works with the eggs to help with structure, and the fat also adds flavor and moisture. It’s super important to the texture when making old-fashioned zucchini bread.
- Baking soda and powder: We use both of these to help the bread rise and to give it a light texture.
- Flour: All-purpose flour provides structure for the bread and helps balance out the moisture from the zucchini.
- Zucchini: The best way to add zucchini to the batter is to grate it and drain off most of the water. Don’t worry, it still provides an incredible amount of moisture to the bread making it perfectly soft and yummy!
- Flavor boosters: We add cinnamon because the warmth and flavor work well in this recipe for zucchini bread. Salt and vanilla extract are also important when baking because they help balance and enhance the flavors of the other ingredients.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate chips: Fold in chocolate chips before baking the zucchini loaf for extra sweetness that complements the zucchini.
- Nuts: This is an easy zucchini bread recipe without nuts, but you can add chopped pecans or walnuts for texture.
- Gluten-free: Use your favorite 1:1 all-purpose, gluten-free flour blend to make a version without gluten.
How to Make Zucchini Bread
Preheat your oven and get two 8x4-inch loaf pans ready before you make your zucchini bread batter! Line the loaf pans with parchment, and lightly grease them with non-stick spray and flour. This helps the bread come out of the pan easiest (and in one piece).
Step 1: Mix your wet ingredients. Combine the eggs, oil, vanilla, and sugar in a large mixing bowl. Whisk the mixture until all the ingredients are well combined.
Step 2: Add cinnamon and leavening agents. Next, stir in cinnamon, salt, baking powder, and baking soda. Ensure these dry ingredients are mixed well.
Step 3: Pour in flour. Gradually stir in the flour and mix until it is completely combined. The batter will be thick — this is normal!
Step 4: Add zucchini. Stir in the grated zucchini 1 cup at a time. Mix well in between each cup, and ensure the zucchini is evenly distributed.
Step 5: Transfer and bake. Pour half of the bread batter into each of the prepared loaf pans. Bake for about 35-45 minutes. Insert a toothpick into the center of each one to check for doneness. They are ready when they come out clean.
Step 6: Cool. Allow the bread loaves to cool slightly before you safely remove them from the pans. Slice and serve warm or at room temperature.
Hint: Drain the zucchini well.
Use a cheesecloth to drain as much water from the zucchini as possible. The batter will become too thin if there’s too much moisture.
Serving Suggestions
- Enjoy a slice of zucchini loaf cake with a scoop of homemade vanilla ice cream for a unique dessert pairing.
- Start your day with a hot cup of coffee and a slice of this zucchini cake! It’s also great served alongside this hashbrown breakfast casserole and the best homemade waffles for a weekend breakfast or brunch..
- Make a sweet glaze using milk and powdered sugar to drizzle on top for an indulgent dessert.
- Serve as the perfect ending to a family dinner featuring smoked meatloaf and garlic mashed potatoes.
Expert Tips
- Make muffins: Scoop the batter into a muffin pan! Reduce the baking time by 10-15 minutes, depending on your oven.
- Use room temperature ingredients: To get the best batter consistency, ensure your ingredients are at room temperature. Eggs are a perfect example, as they mix better when they aren’t cold.
- Don’t over-mix the batter: With each step, only mix until the ingredients are combined. Over-mixing the bread may cause it to become dry and dense.
Recipe FAQS
No, it’s optional! We like to leave the skin on for the nutrients, but you can peel them if you prefer.
It tastes like a sweet cinnamon bread. The flavor will depend on the spices that you use, but you don’t taste the zucchini.
More Delicious Bread Recipes
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Easy Zucchini Bread
Ingredients
- 3 large eggs
- 2 cups granulated sugar
- ¾ cups canola oil
- 2 tsp vanilla extract
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 cups all-purpose flour
- 3 cups zucchini grated/drained
- 4 tsp cinnamon
Instructions
- Preheat oven to 325℉—line two 8x4 inch bread pans with parchment paper. Grease and lightly flour each pan. Set aside.
- Mix together eggs, canola oil, vanilla extract, and sugar.
- Add in cinnamon, salt, baking soda, and baking powder. Mix well.
- Slowly mix in flour until well combined. (mixture will be thick)
- Add the zucchini in 1 cup at a time, mixing well in between adding each cup.
- Divide the batter equally between each pan.
- Bake for 35-45 minutes until you can poke a toothpick in the center, and it comes out clean.
- Cool and enjoy!
Notes
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- Make muffins: Scoop the batter into a muffin pan! Reduce the baking time by 10-15 minutes, depending on your oven.
-
- Use room temperature ingredients: To get the best batter consistency, ensure your ingredients are at room temperature. Eggs are a perfect example, as they mix better when they aren’t cold.
-
- Don’t over-mix the batter: With each step, only mix until the ingredients are combined. Over-mixing the bread may cause it to become dry and dense.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
If you are anything like me you have tons of zucchini in your garden. This zucchini bread recipe is a great way to use some of it up.