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Zucchini Bread

Pin RecipeReview Recipe
close up shot of a loaf of zucchini bread sliced on a wooden board
Moist and sweet, this zucchini bread is simple and so delicious -- it will become a frequently asked-for treat.
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Table of Contents
  1. Zucchini Bread Ingredients
  2. How To Make This Zucchini Bread Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

You won’t be able to stop at just one slice of this soft and mouth-watering zucchini bread. With a hint of cinnamon, sweet brown sugar, and packed full of zucchini, this bread is incredibly easy to throw together and will disappear faster than you can make it.

close up shot of a loaf of zucchini bread sliced on a wooden board

Zucchini Bread Ingredients

zucchini bread raw ingredients that are labeled

You’ll need:

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ cup salted butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup buttermilk
  • 2 cups grated zucchini, loosely packed (about 2 medium or 1 large zucchini)

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE CHIPS: Chocolate chips are my favorite addition to zucchini bread as they add a burst of chocolate to already delicious bread. Add a cup of chocolate chips tossed in a bit of flour into the batter before pouring it into the pan.

NUTS OR RAISINS: Try walnuts or raisins mixed into the batter for another option to take your zucchini bread to the next level.

FRUIT: Apples, blueberries, bananas, or carrots could be added to the bread for an extra fresh flavor.

BUTTERMILK: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

How To Make This Zucchini Bread Recipe

OUR RECIPE DEVELOPER SAYS

If you have an abundance of zucchini this time of year, you can use the grating attachment on your food processor to process large batches quickly. Freeze any extra in 2-cup portions in a freezer bag to use next time for more zucchini bread.

zucchini bread process shot of zucchini grated into small pieces on a wooden board

STEP ONE: Preheat the oven to 350°F. Sift together the flour, salt, baking powder, baking soda, and cinnamon in a small bowl and set the flour mixture aside.

STEP TWO: In a large bowl, beat or whisk together the softened butter, white sugar, and brown sugar.

STEP THREE: Add the eggs and vanilla extract to the sugar mixture.

zucchini bread process shot of ingredients in a bowl

STEP FOUR: Mix in the buttermilk and grated zucchini.

PRO TIP:

There is no need to drain the excess water from the zucchini. Using 1½ to 2 cups loosely packed makes a dense, very moist loaf. Using more zucchini than 2 cups may add too much excess moisture to the batter and prevent the bread from baking fully.

STEP FIVE: Dump the dry ingredients into the wet ingredients and stir gently until combined. Do not overmix.

zucchini bread process shot of before and after ingredients are combined in a bowl

STEP SIX: Line a 9 x 5-inch loaf pan with parchment paper and spray with non-stick cooking spray. Spread the zucchini bread batter into the prepared loaf pan.

PRO TIP:

You can buy loaf pan parchment liners to make lining your pans quick and easy.

STEP SEVEN: Bake in the preheated oven for 55 to 60 minutes until a toothpick inserted in the center of the loaf comes out clean.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time.

baked Zucchini Bread in a baking pan

STEP EIGHT: Cool the loaf for about 10 minutes before removing it from the pan and cooling the rest of the way on a wire rack.

How To Serve

Serve individual slices of this classic zucchini bread either warm or cold. Spread a bit of butter on the bread and enjoy with a cup of tea or a latte for breakfast or a snack.

This easy recipe is a great after-school snack for the kids, delicious, and a perfect way to sneak in those extra veggies. I bet they will soon vote it the best zucchini bread recipe.

A loaf cake is a great way to use up your extra fruits and veggies and is perfect to have on hand for a quick breakfast or snack. Try our lemon blueberry bread and carrot bread.

Storage

ON THE COUNTER/IN THE FRIDGE: Store homemade zucchini bread wrapped in plastic wrap or an airtight container, refrigerated or on the counter, for 1 week. 

IN THE FREEZER: Freeze for up to 3 months. Wrap the loaf in foil and then place it in a Ziploc bag.

MAKE-AHEAD: I always double or triple my recipe and freeze the extra loaves to give as gifts over the holidays. It’s lovely to have baked goods with garden-grown veggies in the middle of the colder months.

close up shot of slices of zucchini bread spread with butter on a plate

Use up all the extra summer zucchini from your garden in this ultimate zucchini bread recipe. The buttermilk makes an amazingly moist loaf, and the cinnamon will add just the right amount of spice to this lovely bread. This bread is just like mom used to make and will become a solid go-to recipe for years to come.

FREQUENTLY ASKED QUESTIONS

What can I add to classic zucchini bread?

You could add walnuts or pecans to your zucchini bread. Chocolate chips, dried raisins, or cranberries are also especially good in this bread.

How do you store and keep zucchini bread?

You can store this bread at room temperature in an airtight container for several days. It can also be frozen by wrapping it in aluminum foil.

Can I use frozen grated zucchini to make zucchini bread?

You can use frozen grated zucchini to make zucchini bread. If you have an abundance of zucchini from your garden, grate it with either a box grater or food processor and freeze it to make this bread later.

How many zucchini equals 2 cups grated?

Depending on the size of your zucchini, 2 cups grated would equal about 2 to 3 whole zucchini.

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close up shot of a loaf of zucchini bread sliced on a wooden board

Zucchini Bread

5 from 4 votes
Moist and sweet, this zucchini bread is simple and so delicious — it will become a frequently asked-for treat.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12

Ingredients
  

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ cup salted butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup buttermilk
  • 2 cups zucchini, grated and loosely packed (about 2 medium or 1 large zucchini)

Instructions
 

  • Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper and spray with non-stick cooking spray.
  • Sift together the flour, salt, baking powder, baking soda, and cinnamon in a small bowl and set aside.
  • In a large mixing bowl, beat or whisk together the softened butter, sugar, and brown sugar.
  • Add in the eggs and vanilla extract, then mix in the buttermilk and grated zucchini.
  • Dump the dry ingredients into the wet ingredients and stir gently until combined. Do not overmix.
  • Spread batter into prepared loaf pan.
  • Bake for 55 to 60 minutes until a toothpick inserted in the center of the loaf comes out clean.
  • Cool loaf for about 10 minutes before removing it from the pan and cooling the rest of the way on a cooling rack.

Video

Notes

  • If you have an abundance of zucchini this time of year, you can use the grating attachment on your food processor to process large batches quickly. Freeze any extra in 2-cup portions in a freezer bag to use next time for more zucchini bread.
  • There is no need to drain the excess water from the zucchini. Using 1½ to 2 cups loosely packed makes a dense, very moist loaf. Using more zucchini than 2 cups may add too much excess moisture to the batter and prevent the bread from baking fully.
  • You can buy loaf pan parchment liners to make lining your pans quick and easy.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time.

Nutrition

Calories: 234kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 238mg | Potassium: 184mg | Fiber: 1g | Sugar: 18g | Vitamin A: 340IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg
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  1. Faye says

    5 stars
    This is my first time to baked with zucchini… and it was great!! I can’t wait to share this recipe to my friends!! Thank you!

  2. Joan says

    Hi, Can you freeze this after being baked. I have always froze my bread not sure with the cream cheese if will work.
    Thank you

  3. sandy says

    When I made this the batter filled my bread pan. So as it baked,it ran over. I would love to make it again, but I don’t want the same mess all over again. What did I do wrong??

  4. Treena says

    5 stars
    Delicious recipe. I baked it with banana and chocolate chips and everyone in my household were quite happy!