Absolutely dreamy, bakery-worthy Zucchini Bread right from your oven. It is moist, tender, and packed with warm cinnamon spice in every bite.

This is a must-try one-bowl recipe that uses simple pantry staples and a mound of fresh zucchini for incredible texture. It is easy enough for a busy weeknight and impressive enough for a weekend brunch spread.

Bake a loaf for easy breakfasts, school snacks, or to share at your next potluck. It is a long-time family favorite that disappears fast, so you might want to make two.

Why You'll Love This Recipe

One bowl, zero fuss: Minimal cleanup and straightforward steps that deliver maximum flavor.
Moist and tender every time: The grated zucchini keeps the crumb soft without making it soggy.
Perfectly spiced: Cinnamon and a touch of nutmeg give classic, cozy bakery flavor.
Freezer friendly: Bake once and enjoy slices whenever you need a quick breakfast or snack.

Key Ingredients for Zucchini Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Zucchini

The star that keeps the loaf ultra moist and tender. Choose firm, medium zucchini with smooth skin. No need to peel, and seeds are fine in standard grocery zucchini. Grate on the coarse holes and lightly squeeze out excess moisture with clean hands or a towel so the batter stays balanced. In a pinch, yellow summer squash works similarly.

All-Purpose Flour

Reliable structure for a soft, sliceable crumb. Measure with the spoon-and-level method for accuracy. You can swap up to ½ cup with whole wheat flour for a heartier loaf, though it will be slightly denser. A 1:1 gluten-free baking blend works well if you need a gluten-free option.

Brown Sugar

Brown sugar adds moisture and a subtle molasses note that deepens flavor and helps the crust caramelize. Use light brown for classic taste. You can use all granulated sugar for a lighter flavor or all brown sugar for extra richness and moisture.

Neutral Oil

Oil keeps the crumb plush and tender, even after cooling. Use canola, vegetable, or light olive oil. Melted coconut oil works too, but expect a faint coconut aroma and be sure your eggs are at room temperature so it does not seize.

Warm Spices

Cinnamon with a pinch of nutmeg makes the loaf cozy and fragrant. Freshly grated nutmeg is lovely if you have it. Add cardamom or a little ground ginger for a different twist, or keep it cinnamon-only for a classic profile.

Instructions for Zucchini Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat and Prep the Pan

Heat the oven to 350°F. Grease a 9 by 5 inch loaf pan and line it with a parchment sling that overhangs the long sides. This makes it easy to lift the loaf out cleanly.

Shred and Drain the Zucchini

Grate zucchini on the large holes of a box grater. Gather it in your hands and gently squeeze over the sink to remove some, not all, liquid. You want it damp, not dripping.

Mix the Wet Ingredients

In a large bowl, whisk eggs, brown sugar, granulated sugar, oil, and vanilla until smooth and slightly thick, about 30 seconds. This dissolves the sugar and helps create a tender crumb.

Whisk the Dry Ingredients

In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Even mixing prevents pockets of leavener.

Combine and Fold

Add the dry ingredients to the wet bowl and stir with a spatula until mostly combined. Fold in the grated zucchini and any add-ins like nuts or chocolate chips. Stop as soon as no dry streaks remain. Overmixing can make the loaf tough.

Fill the Pan and Top

Scrape the thick batter into the prepared pan and smooth the top. Sprinkle with turbinado sugar for a delicate crunch if you like.

Bake and Cool

Bake 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the internal temperature hits about 200°F. If the top browns too quickly, tent loosely with foil. Cool in the pan 10 minutes, then lift out and cool completely on a rack before slicing.

Recipe Variations

Chocolate Chip Zucchini Bread

Fold ¾ cup chocolate chips into the batter and skip the nuts. Add an extra pinch of salt to balance the sweetness and use turbinado sugar for a crackly top.

Nutty Raisin Spice

Stir in ½ cup chopped walnuts or pecans and ⅓ cup raisins. Increase cinnamon to 1 ½ teaspoons and add a pinch of ground cloves for cozy bakery vibes.

Lemon Poppy Seed Twist

Add 1 tablespoon lemon zest and 1 tablespoon poppy seeds. Swap vanilla for 1 teaspoon lemon extract. Finish with a light lemon glaze of powdered sugar and lemon juice.

Gluten-Free Friendly

Use a quality 1:1 gluten-free baking flour blend and let the batter rest 10 minutes before baking to hydrate the starches. Bake time is similar, but start checking at 50 minutes.

Lighter Option

Replace ¼ cup of the oil with ¼ cup unsweetened applesauce and reduce total sugar to ¾ cup. The loaf will be slightly less rich but still tender.

Serving Suggestions

Serve thick, warm slices with a pat of salted butter or a swipe of cream cheese. Pair with scrambled eggs and fresh berries for breakfast, or add yogurt and honey for a simple dessert. A sprinkle of flaky sea salt and extra cinnamon on top makes each slice pop.

Storage and Reheating

Room temperature: Wrap the cooled loaf in parchment, then place in an airtight container for up to 3 days.
Refrigerate: Store tightly wrapped for up to 1 week. Bring to room temp or warm before serving.
Freeze: Slice, wrap each piece in parchment, then place in a freezer bag for up to 3 months. Thaw at room temp or overnight in the fridge.
Reheat: Microwave a slice 15 to 20 seconds, or warm in a 300°F oven or toaster oven for 8 to 10 minutes until soft and fragrant.

Frequently Asked Questions About Zucchini Bread (FAQ)

Q: Do I need to peel the zucchini for Zucchini Bread?

A: No. The peel is thin and tender, adds color and nutrients, and disappears into the crumb. Simply wash, trim the ends, and grate.

Q: How do I keep Zucchini Bread from being soggy?

A: Lightly squeeze the grated zucchini to remove excess water, measure flour correctly, and bake until a toothpick tests mostly clean. Cooling the loaf on a rack prevents steam from making the bottom damp.

Q: Can I reduce the sugar?

A: Yes. You can drop the total sugar to ¾ cup. Expect a less sweet loaf with a slightly drier crumb and less browning, but it will still be delicious.

Q: Can I make muffins with this batter?

A: Absolutely. Divide into a lined 12-cup muffin tin and bake at 350°F for 18 to 22 minutes, until a toothpick comes out clean.

This Zucchini Bread is cozy, simple, and consistently moist with a perfectly tender crumb. Give it a try, then come back to leave a rating and a comment so others can bake with confidence too.