Zucchini Bread

easy, moist zucchini bread
The Spruce / Diana Rattray
Prep: 10 mins
Cook: 55 mins
Total: 65 mins
Servings: 24 servings
Yield: 2 loaves
Nutrition Facts (per serving)
249 Calories
13g Fat
30g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 249
% Daily Value*
Total Fat 13g 17%
Saturated Fat 1g 6%
Cholesterol 23mg 8%
Sodium 171mg 7%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Total Sugars 17g
Protein 3g
Vitamin C 3mg 17%
Calcium 30mg 2%
Iron 1mg 6%
Potassium 119mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic zucchini bread is an excellent way to make use of your garden's bounty—the zucchini gives it texture and moisture, and cinnamon and a dash of nutmeg add warm spice flavors. Zucchini bread is easy to make, too. There's no need to dig out the stand mixer—all you need is a spoon or whisk, measuring utensils, and two bowls. Another plus, the recipe makes two loaves of quick bread, one for now and one you can give away or freeze and enjoy later.

If you're hesitant to make zucchini bread because you think your sweet quick bread will taste like a green vegetable, don't worry! The zucchini contributes moisture and some nutrients, not flavor. All you'll taste is the rich, moist, cinnamon-spiced quick bread.

The zucchini bread is versatile and can be enjoyed for breakfast, coffee break, or tea time, and it makes a delicious dessert or evening snack. The bread is moist enough to serve plain, but feel free to jazz it up with a bit of whipped butter or a cream cheese spread.


  • 3 cups (375 g) all purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 3 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 3 large eggs

  • 1 cup vegetable oil

  • 2 cups sugar

  • 2 teaspoons vanilla extract

  • 3 cups grated zucchini, about 1 pound zucchini

  • 1 cup chopped walnuts

Steps to Make It

  1. Gather the ingredients and heat the oven to 325 F. 

    ingredients for classic zucchini bread
    The Spruce / Diana Rattray
  2. Grease two 8 1/2-by-4 1/2-inch loaf pans or coat them with cooking spray.

    grease the loaf pans
    The Spruce / Diana Rattray
  3. Combine the flour, baking powder, soda, cinnamon, and nutmeg. Stir to blend thoroughly and set aside

    combine the dry ingredients in a bowl
    The Spruce / Diana Rattray
  4. In a mixing bowl, whisk the eggs with the vegetable oil, sugar, and vanilla extract. Add the dry ingredients and mix until well blended. The batter will seem thick, but it will loosen up when you add the zucchini.

    zucchini bread batter
    The Spruce / Diana Rattray
  5. Fold the zucchini and walnuts into the batter and stir until thoroughly blended.

    fold in the zucchini and walnuts
    The Spruce / Diana Rattray
  6. Divide the batter evenly between the 2 prepared pans.

    zucchini bread ready for the oven
    The Spruce / Diana Rattray
  7. Bake the zucchini bread for 45 to 55 minutes, or until a toothpick inserted into the center comes out dry. 

    baked zucchini bread on a cooling rack
    The Spruce / Diana Rattray


  • There's no need to peel zucchini —the green peel adds color and texture to the bread.
  • Grate zucchini the day before you plan to make the bread and refrigerate it in a covered container.
  • Grate the zucchini by hand using a box grater or use your food processor with a shredding disc.
  • If you have way more zucchini than you can use or give away, grate it and freeze the raw zucchini in 1- or 2-cup portions. Thaw it in the fridge and use it to make zucchini bread, muffins, or cakes.

Recipe Variations

  • Replace the chopped walnuts with chopped pecans, hazelnuts, or macadamia nuts.
  • Toast the walnuts before chopping them.
  • Add 1/2 cup of shredded flaked coconut to the batter along with the chopped nuts.
  • Add 1/2 to 1 cup of raisins or dried cranberries to the batter along with the chopped nuts.
  • Add 1 cup of chocolate chips to the batter along with the chopped walnuts.
  • Add 1 tablespoon of finely grated orange zest to the batter and reduce the vanilla to 1 teaspoon.
  • Add a drained 8-ounce can of crushed pineapple to the batter.
  • Replace half of the oil with applesauce (this might take about five to 10 minutes less baking time).
  • Reduce the sugar to 1 1/2 to 1 3/4 cups for less-sweet zucchini bread.
  • Bake the zucchini bread batter in muffin tins. The recipe makes about 24 muffins baked in a 350 F oven for about 20 to 24 minutes.

How to Store and Freeze Zucchini Bread

  • Store zucchini bread in an airtight container or zip-close bag for 2 to 3 days, or store it in the refrigerator for up to 1 week.
  • To freeze zucchini bread, wrap the loaf or individual slices in plastic wrap, and wrap tightly in foil. Put the wrapped bread in a freezer bag and label it with the name and date. Freeze the bread for up to 3 months.

Why Does My Zucchini Bread Fall in the Middle?

There are several possible reasons that your zucchini bread fell:

  • Zucchini bread can sink in the center of the loaf if the batter stands too long before it's baked. Your pans and the oven should be ready before you combine the wet and dry ingredients. 
  • Sinking can also happen if the leavening agents—baking powder or baking soda—are stale or if you use too little.
  • If your oven temperature is off, the zucchini bread might be underdone. Use an oven thermometer and check for temperature accuracy now and then.
  • If your pan (or pans) are too small or overfilled, the batter can collapse after it reaches the top of the pan.

Can You Substitute Yellow Summer Squash for Zucchini in Zucchini Bread?

Yellow summer squash and zucchini are similar in texture, moisture content, and nutrients and, in most cases, may be used interchangeably. You can make the zucchini bread with yellow summer squash instead of zucchini, or try making it with half zucchini and half yellow squash for flecks of yellow and green peel throughout the bread.