This Zucchini Bread is moist, lightly spiced, and made with fresh zucchini, cinnamon, nutmeg, and vanilla. It costs just $0.47 per slice and is a delicious way to use up extra zucchini.
Zucchini bread always surprises people because the zucchini blends right into the batter and makes the loaf incredibly moist and tender. After 20 years of baking for my family, I love recipes like this that are simple, budget friendly, and make the most of ingredients I already have on hand.
Why You’ll Love This Recipe!
- Budget Friendly. Cost less than $6 to make.
- Rich flavor. Brown sugar adds a warm caramel note.
- Hidden zucchini. It blends right in the batter.
- Easy to make. One bowl, no mixer, and ready in under an hour.
- Great for meal prep. Perfect for breakfast, snacks, gifting, or freezing.
For more easy quick bread recipes, check out Easy Cinnamon Swirl Bread Recipe, Chocolate Chip Banana Bread and Easy Moist Banana Bread Recipe.
Ingredients
- All-purpose flour – Gives the bread structure.
- Salt – Balances the sweetness.
- Baking soda – Helps the loaf rise.
- Baking powder – Adds extra lift for a tender texture.
- Cinnamon – Adds warm spice.
- Ground Nutmeg – Adds a subtle earthy flavor.
- Eggs – Adds structure and richness.
- Unsalted butter, melted – Keeps the bread rich and tender. Let it cool slightly after melting.
- Granulated sugar – Adds sweetness.
- Brown sugar – Adds caramel flavor and extra moisture.
- Vanilla extract – Adds warm flavor.
- Grated zucchini – Grate and squeeze very dry before adding to the batter. There is no need to peel it first.
Carrie’s Tip: Mix the batter just until the flour is combined. Overmixing can make the bread dense and tough, so stir gently with a spatula or wooden spoon and stop when no dry streaks remain.
How to Make Zucchini Bread
Step 1 – Preheat the oven and prepare the pan. The oven needs to preheat to 325 F. While the oven warms up, generously grease the loaf pan.
Step 2 – Combine dry ingredients. Mix together the dry ingredients. Then set aside.
Step 3 – Beat the eggs and sugar. Use a large bowl and beat the eggs, butter, sugars, and vanilla.
Step 4 – Add the flour mixture. Slowly add flour mixture to the large bowl, beating as you go.
Step 5 – Finally, add the shredded zucchini. Then beat again until thoroughly mixed.
Step 6 – Pour the batter into the greased loaf pan. Bake at 325 F for 60-65 minutes until a toothpick inserted into the center comes out clean. The bake time may vary based on your oven so keep an eye on it.
Step 7 – Allow to cool. Let the bread cool on a wire rack for 10 minutes. Then once it has cooled completely, slice and enjoy!
Tips for Success
- Measure flour correctly. Spoon it into the measuring cup and level it off to avoid adding too much.
- Squeeze the zucchini completely dry. Removing excess moisture helps prevent a dense, wet center.
- Do not overmix the batter. Stir just until the flour is combined so the bread stays tender.
- Check the bread early. Start testing at 50 minutes. It is done when a toothpick comes out clean or with a few moist crumbs.
- Cool before slicing. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack for at least 30 minutes.
Variation Ideas
- Add ½ cup of semi-sweet chocolate chips to the batter for a chocolate chip zucchini bread that kids go crazy for.
- Add ½ cup of chopped walnuts or pecans for a nutty crunch throughout every slice.
- Add 1 teaspoon of lemon zest to the batter for a bright citrusy note that pairs beautifully with the cinnamon.
- Swap half the butter for applesauce for a lighter version. See our Applesauce Bread for the full method.
- Make mini loaves by dividing between two mini loaf pans and bake at 350 degrees for 30-35 minutes for perfect gifting size.
- Make muffins by filling a standard 12-cup muffin tin 2/3 full and bake at 350 degrees for 18-22 minutes.
Storage and Make Ahead Instructions
Room Temperature
- Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 to 4 days.
Freezer
- Wrap the completely cooled loaf in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature for 2 to 3 hours before slicing. You can also freeze individual slices for easy breakfasts or snacks.
Make Ahead
- This zucchini bread is a great make ahead recipe. Bake it up to 2 days in advance and store it wrapped at room temperature.
Frequently Asked Questions
The zucchini may have too much moisture. Squeeze it very dry, avoid overmixing and measure the flour correctly.
No. Wash the zucchini, trim the ends, and grate it with the skin on.
The zucchini may not have been squeezed dry enough, or the bread may need more baking time.
About one medium zucchini should give you 1 ½ cups after grating and squeezing dry.
More Easy Zucchini Recipes
If you make it leave a star rating and a comment below. I love hearing whether you added chocolate chips or kept it classic. Make sure to let us know if anyone guessed what the secret ingredient was!
Easy Zucchini Bread
Ingredients
- 1 ¾ cups All Purpose Flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ tsp ground nutmeg
- 2 eggs
- ¾ cup unsalted butter (melted)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini
See how we calculate recipe costs.
Instructions
- Preheat the oven to 325°F. Generously grease a 9X5 loaf pan.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
- In a large bowl, whisk together the eggs, melted butter, granulated sugar, brown sugar, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the grated zucchini until evenly incorporated.
- Pour the batter into the prepared loaf pan and spread it into an even layer.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes. Transfer to a wire rack to cool before slicing and serving.
Recipe Notes
- Zucchini: There’s no need to peel the zucchini before grating. If it’s especially watery, lightly blot it with paper towels, but don’t squeeze out all the moisture.
- Don’t overmix: Mix the batter just until the dry ingredients are incorporated. Overmixing can make the bread dense.
- Doneness: The bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Great recipe, my son loved this bread!