Zucchini Bread Recipe
Moist homemade zucchini bread with fresh grated zucchini, cinnamon and a tender, lightly sweet crumb.
Contains: Egg · Wheat
Contains egg and wheat. Check the labels of packaged ingredients if you need to manage additional allergen risks.
WHY IT WORKS
Why This Recipe Works
01
Use the Zucchini’s Moisture
Freshly grated zucchini adds moisture throughout the loaf, helping create a tender crumb without needing butter or milk.
02
Balance the Sweetness
A mix of granulated and brown sugar gives the bread a rounded sweetness while the brown sugar adds a little extra moisture.
03
Avoid a Gummy Center
Gentle mixing and a full bake help the loaf set properly. A tester should show only moist crumbs, not wet batter, before it comes out of the oven.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Method
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Heat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan and line the bottom and long sides with parchment paper, leaving enough overhang to lift out the loaf.
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Grate the zucchini on the large holes of a box grater, then measure 1 1/2 US cups lightly packed. If the shreds are visibly dripping, blot them once with a paper towel, but do not squeeze them dry.
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In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
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In a large bowl, whisk the eggs, oil, granulated sugar, brown sugar and vanilla until evenly combined.
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Add the dry ingredients to the wet mixture and fold gently until only a few small streaks of flour remain.
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Fold in the grated zucchini just until evenly distributed. Scrape the batter into the prepared loaf pan and smooth the top.
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Bake for 50 to 60 minutes. Start checking at 50 minutes; the loaf is ready when a toothpick or thin skewer inserted into the center comes out with a few moist crumbs but no wet batter and the center is around 200°F.
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Cool in the pan for 15 minutes, then use the parchment to lift the loaf onto a wire rack. Let it cool for at least 30 minutes more before slicing.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
200°F / 93°C
The center should be set, a toothpick or thin skewer should come out with a few moist crumbs but no wet batter, and the internal temperature will usually be around 200°F.
Make Ahead
Bake the loaf a day ahead, let it cool completely and wrap it tightly once cool. The crumb stays moist overnight, making this a practical recipe to prepare before you need it.
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Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Measure the zucchini after grating and pack it only lightly. If it is visibly dripping, blot it once with a paper towel, but do not squeeze it dry; some of that moisture is what keeps the bread tender.
Useful Substitutions
Canola, vegetable, sunflower or a mild avocado oil can be used as the neutral oil. Dark brown sugar can replace light brown sugar for a slightly deeper molasses flavor.
INGREDIENT QUALITY
Quality Note
Zucchini varies in water content. Grate it just before mixing, measure it lightly packed and blot only if it is visibly dripping. Squeezing it completely dry can reduce the moisture that gives zucchini bread its tender crumb.
SPEND LESS
Cost-Saving Tip
Use larger in-season zucchini when it is good value. If the skin is tough, peel it, and if the seeds are large and firm, scoop out the seedy center before grating the usable flesh.
COOKING TIPS
Tips
Grate the Zucchini Coarsely
Use the large holes of a box grater. Coarser shreds disappear into the crumb as the loaf bakes without turning the zucchini into a watery puree.
Balance the Sweetness
Fold only until the flour disappears and the zucchini is evenly distributed. Overmixing develops more gluten and can make the loaf tougher.
Do Not Squeeze It Dry
Zucchini moisture varies. Blot only if the shreds are dripping wet; squeezing out all the liquid can leave the finished bread drier than intended.
Cool Before Slicing
Let the loaf stand in the pan before moving it to a rack, then give the crumb time to set. Cutting it while very hot can make the center look gummy.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool the loaf completely, then keep it tightly wrapped or in an airtight container at room temperature for up to 2 days. Refrigerate for longer storage and use within about 5 days.
Freezing
Freeze the fully cooled loaf or individual slices tightly wrapped in an airtight freezer bag or container. For best quality, use within about 3 months.
Thawing
Thaw wrapped slices at room temperature or move them to the refrigerator overnight. Keeping them wrapped while they thaw helps limit moisture loss.
Warming
Zucchini bread is good at room temperature, but a slice can be warmed briefly in the microwave or lightly toasted if you prefer it warm.
ESTIMATED PER SERVING
Nutrition
1 of 10 slices
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Zucchini Bread FAQs
Do I need to peel the zucchini?
Usually not. The peel softens during baking and adds small green flecks to the crumb. Peel only if you are using an unusually large zucchini with very tough skin.
Should I squeeze the water out of the zucchini?
Do not squeeze it dry. If the grated zucchini is visibly dripping, blot it lightly once with a paper towel. Removing too much moisture can make the loaf drier.
How do I know when zucchini bread is done?
A toothpick or thin skewer inserted into the center should come out with a few moist crumbs but no wet batter. The center will usually be around 200°F when the loaf is fully baked.
Why did my zucchini bread turn out gummy?
A gummy center usually means the loaf needed more baking time, the zucchini was unusually wet, or the batter was overmixed. Check the center rather than judging the loaf only by how brown the top looks.
Can I freeze zucchini bread?
Yes. Cool it completely, wrap the loaf or individual slices well and freeze in an airtight container or freezer bag. Thaw while still wrapped to help the bread retain moisture.
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