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Got extra zucchini? This easy zucchini bread recipe is the perfect way to use it up! Moist, lightly-spiced, and made in one bowl, this quick bread makes a delicious breakfast, snack, or dessert. Plus, it freezes beautifully!
You Will Love This Easy Zucchini Bread Recipe!
I have made this recipe (a family recipe from my husband’s childhood) SO many times over the years, and I’ve never had it flop! It freezes beautifully and is a great homemade gift to give — perfect for the upcoming holidays.
I personally make it often in the fall as a way to try to use up the massive amounts of frozen shredded zucchini in my freezer from my always-prolific, overachieving zucchini plants (for the first summer in a long time, we actually didn’t plant zucchini as we STILL have zucchini in the freezer from last year, haha!).
Feel free to leave out the nuts if you don’t like them or want to make this a little more budget-friendly. You can also adjust the spices based on your preference or what you have on hand.
We especially love this zucchini bread toasted with butter for breakfast. It’s warm and comforting, and it tastes and smells like fall with all of the spices. But we don’t limit it to breakfast time! It also makes a delicious side for a cozy soup, like my creamy tortellini soup!
Zucchini Bread Ingredients
3 eggs
2/3 cup oil
2 cups sugar
2 cups finely shredded zucchini
1 T. vanilla
3 cups flour
1 t. salt
1 t. cinnamon
1 t. nutmeg
1/2 t. cloves
1 t. baking soda
1/2 t. baking powder
3/4 cup chopped nuts, if desired
How to Make Zucchini Bread
1. Preheat the oven to 325 degrees.
2. In a large bowl, use a hand mixer to combine the first five ingredients: eggs, oil, sugar, zucchini, and vanilla.
3. In a separate bowl, stir the remaining dry ingredients (except nuts) until well-combined.
4. Mix the dry ingredients into the wet ingredients. Add the nuts.
5. Pour into two greased and floured loaf pans (IF you have 8″ x 4″ pans, I prefer them for this recipe as the bread will rise higher. 9″ x 5″ pans seem to be a more standard size that most people have, though, so I purposefully used them when I took the pictures for this recipe to show that this size works too!).
6. Bake at 325 degrees for one hour, or until done. (The top of the bread will spring back when you touch it once it’s done.)
7. Let cool completely. If you aren’t eating this right away, wrap the loaves in plastic wrap, making sure all sides are covered. Store in the fridge or the freezer (I put the bread inside a freezer Ziploc bag, in addition to the plastic wrap, if I’m freezing it).
FAQs about Homemade Zucchini Bread
No, you do not need to peel your zucchini for this quick bread recipe. In fact, I’d recommend you don’t because it’ll save you time and the peel has extra nutrients!
The best way to grate zucchini for bread is by hand with a box grater, but you can also use the food processor. The food processor will release more of the water, though, so you’ll want to squeeze the excess water out (using a cheesecloth or kitchen towel) to avoid making your bread soggy.
Yes! Zucchini bread freezes well and can last up to 6 months if you store it properly. I recommend you wrap it thoroughly in plastic wrap — make sure there aren’t any gaps! — and then store it in a Ziplock freezer bag.
Easy Zucchini Bread Recipe
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Ingredients
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Instructions
Preheat the oven to 325 degrees.
In a large bowl, use a hand mixer to combine the first five ingredients: eggs, oil, sugar, zucchini, and vanilla.
In a separate bowl, stir the remaining dry ingredients (except nuts) until well-combined.
Mix the dry ingredients into the wet ingredients. Add the nuts.
Pour into two greased and floured loaf pans.*
Bake at 325 degrees for one hour, or until done. (The top of the bread will spring back when you touch it once it’s done.)
Let cool completely. Wrap well in plastic wrap, making sure all sides are covered. Store in the fridge or the freezer (I put the bread inside a freezer Ziploc bag, in addition to the plastic wrap, if I’m freezing it).
Notes
*IF you have 8″ x 4″ pans, I prefer them for this recipe as the bread will rise higher. 9″ x 5″ pans seem to be a more standard size that most people have, though, so I purposefully used them when I took the pictures for this recipe to show that this size works too!
Nutrition
Serving: 1slice | Calories: 427kcal | Carbohydrates: 60g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 323mg | Potassium: 188mg | Fiber: 2g | Sugar: 35g | Vitamin A: 140IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg
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