Zucchini Bread
To make zucchini bread, grate fresh zucchini and squeeze out the excess moisture, then fold it into a simple batter of flour, sugar, eggs, oil, and warm spices. Bake in a greased loaf pan at 350°F for 55 to 65 minutes until a toothpick inserted in the center comes out clean.
Zucchini bread has one recurring technical problem: zucchini contains an unreasonable amount of water for something that looks so innocent. If all that moisture goes directly into the batter, the loaf can turn dense and gummy no matter how confidently you call it “moist.”
Grate the zucchini, wrap it in a clean towel, and squeeze until no more liquid runs out. Then build a batter with flour, baking soda, baking powder, cinnamon, nutmeg, eggs, granulated and brown sugar, oil, and vanilla. Stir only until the flour disappears, fold in the squeezed zucchini, and bake at 350°F until a tester shows a few moist crumbs instead of a streak of raw batter.
Let the loaf cool before slicing. The crumb continues setting as the steam redistributes, and cutting early can make a properly baked center look underdone. The finished bread should be tender, warmly spiced, and unmistakably zucchini bread—not cinnamon cake that once heard a vegetable rumor.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- ½ cup (120ml) neutral vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups (about 2 medium zucchini) grated zucchini, moisture squeezed out
Instructions
- 1Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, then line it with a strip of parchment paper that overhangs the long sides — this makes lifting the finished loaf out dramatically easier.
- 2Grate the zucchini on the large holes of a box grater. Transfer the grated zucchini to a clean kitchen towel or several layers of paper towels, gather the edges, and squeeze firmly over the sink until no more liquid comes out. You want 1½ cups of squeezed, loosely packed zucchini. Don't skip this step.
- 3In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
- 4In a separate medium bowl, whisk the eggs, granulated sugar, and brown sugar together for about 60 seconds until the mixture looks slightly pale and thick. Whisk in the oil and vanilla extract until fully combined.
- 5Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined — a few streaks of flour are fine. Do not overmix. Fold in the squeezed zucchini until evenly distributed.
- 6Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack for 55 to 65 minutes, until deep golden brown on top and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs — not wet batter.
- 7Let the loaf cool in the pan for 15 minutes, then use the parchment overhang to lift it out and transfer to a wire rack. Let it cool for at least 30 more minutes before slicing. Slicing too early will give you a gummy interior, which is the zucchini bread equivalent of reading the last page first.
Nutrition Information
Estimated per serving: 1 slice (recipe makes 10).
Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.
Pro Tips
- Squeeze the zucchini harder than you think you need to. That water is the enemy of a properly baked loaf, and it will not go quietly.
- Measure your flour correctly — spoon it into the measuring cup and level it off. Scooping directly packs in extra flour, which produces a dry, dense loaf and a heavy heart.
- If you want a crackly, slightly sugary top, sprinkle one tablespoon of coarse sugar over the batter right before it goes into the oven. This is optional but it has never once made anything worse.
Substitutions
Storage Instructions
Store cooled zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week — let slices come to room temperature before eating or warm them briefly in the microwave. To freeze, wrap the cooled loaf (or individual slices) tightly in plastic wrap and then in foil; freeze for up to 3 months. Thaw overnight at room temperature.
Make Ahead
The batter can be mixed and held in the refrigerator for up to 24 hours before baking — cover the bowl tightly and let the batter sit at room temperature for 10 minutes before pouring into the pan. The baked loaf actually tastes better on day two, once the spices have had time to settle into their personalities.
Frequently Asked Questions
Can I make this ahead of time?
Yes. The batter can be mixed and held in the refrigerator for up to 24 hours before baking — cover the bowl tightly and let the batter sit at room temperature for 10 minutes before pouring into the pan. The baked loaf actually tastes better on day two, once the spices have had time to settle into their personalities.
How do I store the leftovers?
Store the leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week — let slices come to room temperature before eating or warm them briefly in the microwave. To freeze, wrap the cooled loaf (or individual slices) tightly in plastic wrap and then in foil; freeze for up to 3 months. Thaw overnight at room temperature.
Can I freeze it?
Yes. See the storage section on this page for exact freezing and thawing directions — most versions of Zucchini Bread freeze well for up to 2–3 months when cooled fully first and portioned into airtight containers.
Can I adjust it for what I have on hand?
Yes. Tested adjustments on this recipe include all-purpose flour → 1:1 gluten-free baking flour blend; granulated sugar → coconut sugar; and vegetable oil → melted coconut oil or light olive oil.
What's the most common mistake to avoid?
Squeeze the zucchini harder than you think you need to. That water is the enemy of a properly baked loaf, and it will not go quietly.
