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two slices of zucchini bread with a pat of melting butter on top, served on a white plate with a gold fork to the side.
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5 from 5 votes

Zucchini Bread

Our Easy Zucchini Bread is a moist and flavorful treat infused with warm spices like cinnamon and nutmeg. Perfect for breakfast, snack time, or dessert, this versatile bread is sure to become a family favorite.
Photo-illustrated step-by-step instructions can be seen below the recipe card.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Easy Zucchini Bread, Zucchini Bread, Zucchini Bread recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 186
Author Erren Hart

Ingredients

  • 1½ cups zucchini loosely packed, coarsely grated (1 to 2 zucchini)
  • 6 tablespoons vegetable oil
  • 2 tablespoons butter melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar
  • ¼ cup brown sugar packed
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
US Customary - Metric

Instructions

  • Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
  • Prepare the zucchini by pressing through cheesecloth to remove excess moisture.
  • In a medium bowl, mix together vegetable oil, melted butter, eggs, and vanilla extract until well combined.
  • In a separate large bowl, whisk together granulated sugar, brown sugar, cinnamon, nutmeg, ginger (if using), flour, baking powder, baking soda, and salt.
  • Combine wet ingredients with dry ingredients, folding until just combined. Do not overmix.
  • Gently fold in grated zucchini until evenly distributed.
  • Pour batter into prepared loaf pan, spreading evenly.
  • Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
  • Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve. Enjoy your homemade zucchini bread!

Notes

If your zucchini seems quite wet after shredding, toss it in a few tablespoons of the flour measured for this recipe or press it out by placing it in a cheesecloth or a clean kitchen towel. Then press down gently to remove excess moisture.
To avoid overmixing, which can result in dense zucchini bread, when mixing in the flour, only stir until you no longer see visible dry flour.

Nutrition

Calories: 186 | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 178mg | Potassium: 132mg | Fiber: 1g | Sugar: 21g | Vitamin A: 156IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg