Zucchini Bread
Zucchini Bread is moist, sweet, and delicious. This sweet bread contains zucchini, raisins, walnuts, and cinnamon. It’s my grandma’s recipe, and it’s the BEST!
Homemade zucchini bread is one of the best ways to learn how to bake. If this is your first time baking quick bread, this is the perfect recipe. It has stood the test of time since it’s my grandma’s recipe. When I say it’s an easy zucchini bread recipe, I’m not exaggerating. The best way to learn how to bake is to start with this recipe.
Double the recipe and share this delicious zucchini bread with your friends! It’s the perfect way to use a lot of zucchini all at once.
Why You’ll Love Zucchini Bread
- Perfect for zucchini season. This is a great way to use the garden zucchini that you grew.
- Uses one bowl. Just mix everything in a medium bowl.
- Freezer-friendly. Wrap up the bread and place it in freezer bags. It will stay fresh for months.
- Easy, quick bread. If you have ever made banana bread, you can also make this simple recipe.
- Tasty snack. A slice of zucchini bread is the perfect afternoon snack.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
This easy bread is made with pantry staples that you probably already have. Here’s what you’ll need before you begin.
- Vegetable Oil – This is what keeps the bread moist.
- Eggs – These are the binding agent that holds everything together.
- Vanilla Extract – Use pure vanilla extract because it gives the bread a deeper flavor.
- Sugar – This sweetens the bread. You can use white or brown sugar.
- All-Purpose Flour – This is the base of the bread. If you need it to be gluten-free, use gluten-free all-purpose flour.
- Baking Powder – The baking powder creates a chemical reaction that makes the bread rise.
- Baking Soda – This works with the baking powder to make the bread fluffy.
- Salt – Salt is an important ingredient because it enhances all other flavors.
- Cinnamon – This adds rich flavors and balances out the earthy zucchini.
- Raisins – These are optional, but they naturally sweeten the bread.
- Grated Zucchini – The bread’s namesake and blends naturally with the rest of the ingredients.
- Chopped Walnuts – They are optional, but they add a fantastic crunch.
How to Make Zucchini Bread
You’ll have the tastiest zucchini bread you’ve ever made in just three steps. Here’s how to make it.
- Step One: Preheat oven to 350°F. Grease two loaf pans and set aside.
- Step Two: Add all the ingredients to a large bowl and stir to combine. Divide the mixture between two loaf pans.
- Step Three: Bake for 1 hour or until a toothpick comes out of the center clean. Let cool before cutting into slices.
Equipment Needed
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What to Serve with Zucchini Bread
I enjoy eating the zucchini bread, but if you want to spread something on top, try some softened butter (or even honey butter). It’s incredibly yummy if it’s still warm from the oven because the butter melts right into the bread!
Serving it with another slice of sweet bread will taste delicious. Try these quick bread recipes with it:
- Blueberry Bread
- Strawberry Bread
- Apple Cheddar Bread
- Chocolate Zucchini Bread
- Pineapple Cheese Bread
- Pumpkin Bread
- Carrot Loaf
Variations and Substitutions
- Add chocolate chips. If you do this, then replace the raisins with the chocolate chips.
- Make zucchini muffins. Pour the batter into a muffin tin. The cooking time will change, so watch them closely.
- Top with lemon zest. This will brighten and sweeten the bread.
- Sweeten with maple syrup. Use a bit less maple syrup than white sugar because it’s stronger.
- Replace the oil. Use a cup of applesauce instead of vegetable or canola oil.
Storage Instructions
Store your leftover sweet bread wrapped in plastic wrap or an airtight container. Keep it at room temperature and eat it within three days.
Can You Freeze Zucchini Bread?
Yes, this bread freezes well. Take that second loaf and wrap it up for the freezer if you aren’t ready to eat it now. Wrap the cooled loaf in aluminum foil and place it in a freezer-safe food storage bag. You’ll have a delicious snack to enjoy down the road. For best results, eat the frozen bread within six months.
Zucchini Bread Tips and Tricks
- Line the loaf pan. Place a sheet of greased parchment paper in the pan. This will facilitate easy removal.
- Check doneness after one hour. Insert a toothpick into the center of the loaf. If it comes out clean, your bread is ready to come out.
- Cool the loaf before slicing. Cool the bread on a cooling wire rack before cutting it into slices.
- Mix the dry ingredients and wet ingredients in the same bowl.
Why Bake with Zucchini?
Zucchini is used to make muffins, bread, and even cake! People love to bake with zucchini because of its high moisture content. The excess moisture from this green veggie goes into the bread, so it’s important to measure the ingredients exactly.
What Does this Zucchini Bread Taste Like?
This zucchini bread is made with raisins and walnuts, so it has the perfect balance of sweet and nutty notes. It is earthy but sweet, and it melts in your mouth with a hint of cinnamon.
Do You Peel a Zucchini for Zucchini Bread?
No, you don’t need to peel the zucchini. As I mentioned, the zucchini melts into the bread and peels it. The green flecks you see throughout are characteristic of a classic zucchini bread recipe.
I hate peeling veggies anyway, so I’m glad I saved myself an extra step here.
How to Grate Zucchini for Bread
Whenever a recipe calls for something grated, I bring out my trusty old cheese grater. You don’t need a fancy tool to grate zucchini. Use a box grater. Just watch your fingers as you get towards the end. But if you have a food processor, that will make everything a lot easier!
Is a Zucchini the Same Thing as a Courgette?
Yes, zucchini has another name. In Britain, it’s called courgette. Canada usually follows British English, but I’d never heard of courgette before. It’s zucchini here.
Zucchini Recipes
Here are some other recipes made with zucchini that you should try next!
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Zucchini Bread Recipe
Ingredients
- 1 cup vegetable oil
- 3 eggs
- 2 tsp vanilla extract
- 1 ½ cup sugar
- 2 cups all-purpose flour
- ¼ tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tbsp cinnamon
- 1 cup raisins
- 2 cups grated zucchini
- 1 cup walnuts chopped
Instructions
- Preheat oven to 350°F. Grease two loaf pans and set aside.
- In a large bowl, add all the ingredients and stir to combine. Divide mixture between two loaf pans.
- Bake for 1 hour or until a toothpick comes out of the center clean. Let cool before cutting into slices.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Hi
I followed the recipe to a “T”.
the taste was really good. The only thing is that the loaf did not rise alot,( didn’t reach the top of loaf pan), therefore small slices .
Stacie, my zucchini bread was a hit. My family loved it, so I had to make more. Thanks.
Yay! So glad to hear everyone enjoyed it.
Can you bake this bread in an air fryer
I’ve never tried it, but I think it would work.
Stacie, i just mixed up this zucchini bread recipe. I used frozen zucchini, which when defrosted is quite wet. I wonder whether I should add a bit more flour to it. I hope you see this and can help me.
Hi Grace, That’s ok. Are you able to squeeze some of the water out of the zucchini? It doesn’t need to be perfectly dry. A little moisture is a good thing.
Stacie, I added an extra 1/3 cup flour before I dared put itbinto the oven. Read my comment to Pat, just above this.
Glad it turned out for you!
I followed the recipe to a “T”. I suspected the zucchini was too wet to add to the other ingredients, but since the recipe did not indicate to squeeze or remove the excess water I did not, (I do not alternate a recipe the first time making a dish), I wish I had. The finish product was moist, too moist, with each slice falling apart, and yes the bread was allowed to cool before cutting. However, that was not the major downfall with this bread, it is too salty. I googled other recipes for zucchini bread and no recipe I read required the amount of baking soda, salt and baking powder this recipe required. I wonder if the amount of flour is correct as stated. Your grandma’s recipe sounded good, but something is definitely wrong. Am I the only reviewer to find this too salty? The King Arthur Flour recipe will be the next one I will try, the measurements seems right in conjunction with the amount of the other ingredients. I so wanted this to be my “go to zucchini bread” this summer, since I started my vegetable garden last week and love zucchini and this is a one bowl recipe.
Hi Pat,
I’m sorry to hear Grandma’s recipe didn’t work for you!
Pat Mack, I tried this recipe this morning and it is a keeper. I thought as you did, that the batter was far too wet. I didn’t trust it so I added an extra 1/3 cup flour. We ate it warm …only out of the oven maybe 15 minutes and it did not fall apart and it was lovely!
Try it again! I am sure you will be happy you did i also cut back on the sugar and it was just right.
I love sharing old recipes, and you gave me new info as well! Courgette?? That’s fun! Pinned! #MM
Thanks, Grandma June! (And you, Stacie, for sharing.)
This recipe rocks! Tried it today and couldn’t help chucking some black olives in (I’m an olive fiend) which worked beautifully if anyone else is tempted to try!
Neve x
That’s so special Stacie. I know my Ouma wrote a whole bunch of her recipes down for us, but I have no idea where they are and that makes me really sad. Pinning this bit of deliciousness. I’ve always loved zucchinis. Not sure I’ve ever had them in a bread though
I love that you came across your Grandmother’s recipe – and including that photo is a wonderful touch. I have a few recipes from my Mother and my Grandmother. My Grandmother’s trophy recipe is for her Fudge Chocolate cake. We went crazy everytime she baked it – we loved it so much. Have i made it? No… the frosting looks too daunting to me. But it is carefully filed and clearly marked, so that when I get the courage I will make. What I will make right away is this recipe for Zuchinni bread — I do love Zuchinni bread, and this recipe looks like a winner! Thank you for sharing this! Coming over from My Soulful Home link party!
I love zucchini bread, and this looks yummy. Pinned & sharing Thanks for joining me at the Inspiration Spotlight party @DearCreatives
Because the Zucchini Bread Recipe looks as delicious as it does, I can’t wait to try this special recipe out. I only hope I will be able do as
those nice and heartwarming photographs
Food is a great way to remember our loves ones, I have that with some recipes as well that my mother made. This looks great.
Zucchini bread is definitely a favorite in my family–I grow zucchini in the garden just so we can make bread!
I enjoy zucchini bread. Like someone mentioned above I do raisins in mine to me i is sweeter. Around here zucchini grow like wildfire, I mean you plant one plant and you will end up with it seems a hundred zucchini . I garden but dont plant them I will get one or two from the farmers market.
I love when you find a recipe like you did with meaning!
I’m not a fan of zucchini and not of courgette either lol. I don’t believe that courgette was ever in one our meals back home and my mum was a country girl from a farming area in England. Granddad had a massive garden with a big greenhouse, pigs and hens too. I loved visiting grandma and granddad.
I always freeze one loaf since I tend to be the only one that eats it around here (and that’s just fine with me!). I’ve even been known to substitute the raisins for chocolate chips a time or two..
I love zucchini bread! I always get excited when it gets to be the season for fresh zucchini!