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A freshly baked loaf of homemade zucchini bread sitting on a dark wooden cutting board with fresh zucchini in the background.

Classic Homestyle Zucchini Bread

This moist and aromatic zucchini bread recipe is a delightful treat, infused with warm spices and the subtle sweetness of fresh zucchini. It's an easy-to-make quick bread, perfect for breakfast, a snack, or even a light dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
For the Wet Ingredients
  • 2 large eggs room temperature
  • 1 3/4 cups granulated sugar
  • 1/2 cup vegetable oil (or unsweetened applesauce for a lighter version)
  • 1 tsp vanilla extract
  • 2 cups shredded zucchini about 2 medium zucchinis, lightly squeezed to remove excess water
Optional Mix-ins
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Box Grater (or Food Processor)

Method
 

Prepare for Baking
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper for easy removal. Set aside.
Mix Dry Ingredients
  1. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined. This ensures even distribution of the leavening agents and spices.
Combine Wet Ingredients
  1. In a large mixing bowl, whisk the eggs until lightly beaten. Add the granulated sugar, vegetable oil, and vanilla extract. Whisk vigorously until the mixture is smooth and well combined.
Combine Wet and Dry
  1. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to a tough bread.
Fold in Zucchini (and Optional Mix-ins)
  1. Gently fold in the shredded zucchini. If using, also fold in the chopped walnuts/pecans and/or chocolate chips until evenly distributed throughout the batter.
Bake the Bread
  1. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top browns too quickly, you can lightly tent it with aluminum foil during the last 15-20 minutes of baking.
Cool and Serve
  1. Once baked, remove the loaf pan from the oven and let it cool in the pan on a wire rack for 10-15 minutes. This allows the bread to set. Carefully invert the loaf onto the wire rack to cool completely before slicing and serving. Enjoy your delicious zuchinis bread recipe!

Notes

For best results, lightly squeeze excess moisture from the shredded zucchini before adding it to the batter. This prevents the bread from becoming too soggy. Store leftover zucchini bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.