Zucchini bread is the classic answer to a summer garden overflowing with squash, a moist, lightly spiced quick bread where grated zucchini all but disappears, leaving behind incredible tenderness and moisture. Warm cinnamon and a hint of nutmeg flavor the batter, while a mix of oil and sugar keeps the crumb soft for days. The zucchini adds no detectable vegetable taste, only a wonderful damp, cake-like texture that makes this loaf irresistible for breakfast or dessert. It comes together in one bowl with no mixer, and freezes well for later. Squeezing some moisture from the grated zucchini, but not all of it, is the balance that keeps the bread moist but not soggy.
Serves 10
Grate the zucchini and gently squeeze out some, but not all, of the moisture in a towel. Leaving a little water keeps the bread moist, while removing the excess prevents a soggy loaf.
Do not peel the zucchini; the skin adds color and nutrients.
Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl. Combining the leaveners and spices evenly ensures consistent rise and flavor.
In a large bowl, whisk the eggs, oil, both sugars, and vanilla until smooth and slightly thickened. The combination of oil and sugar is what gives the bread its lasting moistness.
Stir the grated zucchini into the wet mixture, then fold in the dry ingredients just until no streaks of flour remain. Overmixing develops gluten and makes the bread tough and dense.
A few lumps in the batter are fine.
Pour the batter into a greased 9x5 loaf pan and bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the loaf cool in the pan 15 minutes, then turn out onto a rack to cool completely. Cooling fully before slicing lets the crumb set so it does not crumble.
Squeeze out only some of the zucchini's moisture, not all of it.
Do not overmix the batter, which makes the bread tough.
Use oil rather than butter for a softer, longer-lasting crumb.
Test doneness with a toothpick, as bake times vary by pan.
Fold in a cup of chopped walnuts or pecans for crunch.
Add chocolate chips for a dessert-like loaf.
Stir in lemon zest and swap some cinnamon for a brighter flavor.
Make muffins instead, baking 18-22 minutes.
Wrap the cooled loaf tightly and store at room temperature up to 4 days or refrigerate up to a week. Zucchini bread freezes well for up to 3 months; thaw at room temperature before serving.
Zucchini bread became popular in the United States during the 1960s and 1970s, riding a wave of interest in home gardening and quick breads. It offered a clever way to use the famously prolific summer squash, and its moist, sweet crumb quickly made it a beloved staple of American home baking and harvest-season gift-giving.
No, there is no need to peel zucchini for bread. The skin is thin and tender, softens completely during baking, and adds flecks of green color along with extra nutrients and fiber. Simply wash the zucchini, trim the ends, and grate it whole. Peeling only adds unnecessary work and removes some of the squash's nutritional value.
Squeeze out some but not all of the moisture. Grated zucchini holds a lot of water, and too much can make the bread soggy or sink in the middle. Wring it gently in a clean towel to remove the excess. However, leaving a little moisture is what keeps the bread tender, so do not over-squeeze it bone dry.
Gummy zucchini bread usually means too much moisture from the zucchini, underbaking, or slicing while still warm. Squeeze out excess water, bake until a toothpick comes out with only a few moist crumbs, and let the loaf cool completely before cutting. Measuring flour properly, by spooning and leveling, also prevents a dense, gummy texture.
Yes, zucchini bread freezes exceptionally well, which makes it ideal for using up a summer surplus. Cool the loaf completely, then wrap it tightly in plastic and foil or place it in a freezer bag. It keeps for up to three months. Thaw at room temperature, still wrapped, to retain moisture. You can also freeze individual slices for quick servings.
Per serving (90g / 3.2 oz) · 10 servings total
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