My Mom’s easy Zucchini Bread recipe has been our favorite for years and has the perfect blend of spices, tender crumb and amazing flavor.

If you love zucchini, be sure to try my zucchini cake, zucchini brownies, or roasting it for dinner.

A slice of homemade zucchini bread with a slice cut from it.

What I LOVE about this Recipe:

  • Adaptable – Feel free to add chocolate chips or nuts, see my notes to make healthy zucchini bread, or add some cocoa powder for chocolate zucchini bread.
  • Freezer Friendly: This recipe makes 2 loaves of zucchini bread, so you can save one in the freezer for another day.
  • Easy – My little kids can make batter in just a few minutes, with basic pantry ingredients.

How to Make Zucchini Bread:

1. Mix wet Ingredients: Mix the sugars and oil in a large mixing bowl. Add eggs and vanilla.

A mixing bowl oil, sugars, eggs and vanilla, to make zucchini bread.

3. Grate zucchini (with the peel on). If the zucchini is extra watery use a paper towel to gently squeeze some of the moisture out. Add to mixing bowl.

Shredded zucchini bread added to a mixing bowl.

4. Add dry ingredients. Mix together the dry ingredients, add them to the bowl with the wet ingredients and stir to combine. Divide batter between bread pans.

A loaf pan with zucchini bread in it, ready to bake.

5. Bake. Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.

A loaf of baked zucchini bread, in the pan.

Freezing Instructions:

Allow the loaves to cool completely, wrap in plastic wrap and store in a freezer safe bag or container for 2-3 months.

Variations:

  • Healthy Zucchini bread: Use half whole wheat flour, substitute half of the oil for applesauce, and use half the amount of sugars.
  • Gluten free: substitute gluten-free flour.
  • Chocolate chip zucchini bread: Add 1 ½ cups chocolate chips to the batter, along with the dry ingredients.
  • Chocolate Zucchini bread: use 2 cups of flour (instead of 3), and add 1 cup of unsweetened cocoa powder.

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Recipe

Prep 15 minutes
Cook 50 minutes
Total 1 hour 5 minutes
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Equipment

Ingredients
 
 

Instructions
 

  • Preheat oven to 325 degrees F. Line the bottom of two 8×4'' bread pans a piece of parchment paper, and spray the pans lightly with cooking spray.
  • In a large bowl mix the granulated sugar, brown sugar and oil until well combined. Add the eggs and vanilla and mix to combine.
  • Grate the entire zucchini (peel on) on the large holes of a box grater, using light pressure. Use a paper towel to gently squeeze some of the moisture out, then lightly measure it into measuring cups (don't pack down).
  • In a separate bowl mix together the dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and stir to combine.
  • Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. (If the loaves are browning too much on top during baking, tent a piece of foil over top until they're finished baking).
  • Cool in pan for 10 minutes before removing to a wire cooling rack to cool completely.

Notes

Yield: Makes two standard loaves, (or 6 mini loaves). Serving size is for 1 slice, when loaf is cut into 8 pieces. 
Freezing instructions: Allow the loaves to cool completely, wrap in plastic wrap and store in a freezer safe container for 2-3 months. Thaw on countertop (or for a few seconds on defrost in the microwave).
Mini loaves: Line six mini loaf pans with a piece of parchment paper and spray lightly with cooking spray. Bake for 30-35 minutes or until a toothpick inserted in the center of a loaf comes out clean.
Muffins: Line a standard muffin tin with liners and spray lightly with cooking spray. Bake muffins at 350 degrees for muffins for 20-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Healthy Zucchini bread: Use half whole wheat flour, substitute half of the oil for applesauce, and use half the amount of sugars.
Gluten free: substitute gluten-free flour.
Chocolate chip zucchini bread: Add 1 ½ cups chocolate chips to the batter, along with the dry ingredients.
Chocolate Zucchini bread: use 2 cups of flour (instead of 3), and add 1 cup of unsweetened cocoa powder.

Nutrition

Calories: 173kcalCarbohydrates: 35gProtein: 3gFat: 2gCholesterol: 27mgSodium: 186mgPotassium: 87mgSugar: 21gVitamin A: 65IUVitamin C: 2.2mgCalcium: 25mgIron: 1.2mg

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*I originally shared this recipe in August 2014. Updated April 2020 and August 2023.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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