Recipe for Zucchini Bread
Zucchini bread is a classic, moist quick bread—perfect for using up summer zucchini. Warm spices like cinnamon, cloves, and ginger give it a cozy flavor that works for breakfast, snacks, or dessert.
This recipe makes two loaves, so you can share one or freeze a loaf for later.
Zucchini Bread
Ingredients
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 3 cups flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon ginger
- 1 teaspoon vanilla
- 2 cups coarsely shredded zucchini (skin on)
- 1 cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F. Grease two loaf pans.
- In a large bowl, mix sugar, oil, and eggs until well blended.
- Stir in flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and vanilla until combined.
- Fold in shredded zucchini and chopped nuts.
- Divide batter between pans and bake about 1 hour, or until a toothpick inserted near the center comes out clean (or with a few moist crumbs).
- Cool before slicing.
Total Cook Time: about 1 hour
Equipment: 2 loaf pans
Yield: 2 loaves
Zucchini Bread FAQ
Do I need to peel the zucchini?
No. This recipe uses shredded zucchini with the skin on, which adds color and texture.
Should I squeeze the moisture out of the zucchini?
Usually no—zucchini moisture helps keep the bread tender. If your zucchini is extremely watery, lightly blotting is fine.
How do I know when zucchini bread is done?
It’s done when a toothpick inserted near the center comes out clean (or with a few moist crumbs).
Can I omit the nuts?
Yes. Nuts are optional—leave them out if you prefer or substitute raisins or chocolate chips.
How should zucchini bread be stored?
Wrap tightly or store in an airtight container. Keep at room temperature for 2–3 days, refrigerate for longer freshness, or freeze for up to 3 months.