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Our Zucchini Bread is soft, moist, and packed with fresh summer zucchini, warm cinnamon, and sweet brown sugar. This family-favorite recipe is an easy, delicious way to use up garden veggies for breakfast or a quick snack.
Why You’ll Love This Easy Zucchini Bread
- Kid-approved and veggie-packed — they’ll think it’s the best dessert because they won’t taste their veggies.
- Super moist texture — thanks to brown sugar, buttermilk, and fresh zucchini.
- Quick and simple — no mixer or fancy tools needed.
- Freezer-friendly — perfect for make-ahead breakfasts or snacks.
- Totally customizable — toss in chocolate chips, nuts, or turn them into muffins.
- Great way to use up garden zucchini — perfect for summer baking.
Ingredients for Zucchini Bread
- All-purpose flour: Make it gluten-free. A 1:1 gluten-free baking flour can work, but the loaf may be slightly more delicate.
- Salt
- Baking powder
- Baking soda
- Ground cinnamon
- Salted butter: You can swap with unsalted butter and add a pinch of salt. You can also use an equal amount of vegetable oil or melted coconut oil. Oils make the bread extra moist but may slightly change texture and flavor.
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Large eggs: Use ¼ cup unsweetened applesauce per egg for an egg-free version (texture may change slightly).
- Buttermilk: You can also make your own: mix 1 tablespoon lemon juice or vinegar into 1 cup of milk and let sit 5 minutes.
- Zucchini, grated (no need to peel or drain the liquid)
See the recipe card for full information on ingredients and quantities.
Optional Mix-Ins
- Chocolate chips – Stir in semi-sweet or dark chocolate chips for a kid-friendly chocolate zucchini bread twist.
- Chopped nuts – Chopped walnuts or pecans add a satisfying crunch.
- Warm spices – Try a pinch of nutmeg or ground cloves to deepen the flavor.
- Grated carrots – Add up to 1 cup for a zucchini-carrot hybrid loaf.
- Raisins or dried cranberries – Fold in ½ cup for natural sweetness and chew.
How to Make Zucchini Bread
This easy zucchini bread recipe comes together quickly with just 15 minutes of prep time. Here’s how to make it:
- Preheat the oven: Set it to 350°F. Line a 9×5-inch loaf pan with parchment paper and spray with non-stick cooking spray.
- Mix the dry ingredients: In a small bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
- Cream the butter and sugars: In a large bowl, beat or whisk the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the wet ingredients: Mix in the eggs and vanilla extract. Stir in the buttermilk and grated zucchini until just combined.
- Combine wet and dry: Gently fold the dry ingredients into the wet mixture. Stir just until no streaks of flour remain—don’t overmix.
- Pour into pan: Spread the batter evenly into your prepared loaf pan.
- Bake: Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaf: Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Store: Once fully cooled, wrap the loaf in plastic wrap (you can return it to the pan for easy storage). Keep at room temperature or refrigerate for up to 1 week.
How to Make Zucchini Muffins from this Recipe?
Use the same zucchini bread batter to make delicious muffins—perfect for lunchboxes or grab-and-go breakfasts!
1. Preheat your oven to 350°F.
2. Line or grease a muffin tin.
3. Scoop the batter into each muffin cup, filling to the top.
4. Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean and the tops spring back.
5. Let cool before removing from the tin.
Recipe Tips
- Grate, don’t chop – Use the fine side of a box grater or a food processor for best texture.
- Don’t overmix – Stir just until the dry ingredients disappear for a tender, cake-like texture.
- Use room temp eggs and butter – Helps everything blend smoothly and evenly.
- Test doneness with a toothpick – It should come out clean or with just a few crumbs.
- Let it cool before slicing – The bread sets as it cools and slices much better.
Zucchini Bread FAQ
It doesn’t taste like zucchini! Instead, expect a sweet, moist bread bursting with warm cinnamon, rich brown sugar, and vanilla flavors.
Most likely, it’s from overmixing the batter. To prevent sinking, mix just until the ingredients are combined—avoid overworking the batter.
Nope! Just grate and measure about 2 cups loosely packed zucchini. Using more than that can add too much moisture and affect baking.
No need to peel! The skin is soft, adds extra vitamins, fiber, and essential nutrients, and blends seamlessly into the bread as it bakes.
Use the toothpick test: insert a toothpick in the center of the bread. If it comes out clean or with just a few crumbs, it’s ready!
How to Store Zucchini Bread
- To store: Keep at room temperature for up to 5 days. Wrap the loaf in plastic wrap, aluminum foil, or store it in an airtight container. You can also leave it in the loaf pan and cover just the cut end to help lock in moisture.
- To freeze: Wrap the cooled loaf (or individual slices) tightly in plastic wrap, then place in a freezer bag or wrap in foil. Freeze for up to 3 months.
- To thaw: Let it sit at room temperature until soft. For best texture, lightly toast slices or warm them in the microwave for a few seconds.
Other Easy Quick Bread Recipe
If you’ve tried this Hostess Sheet Cake Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Zucchini Bread
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup buttermilk
- 2 cups grated zucchini 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.2 cups all-purpose flour, ½ tsp salt, 2 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon
- In a large mixing bowl, beat or whisk together the softened butter, sugar, and brown sugar.½ cup salted butter, ½ cup granulated sugar, ½ cup light brown sugar
- Add in the eggs and vanilla extract, then mix in the buttermilk and grated zucchini.1 tsp vanilla extract, 2 large eggs, ½ cup buttermilk, 2 cups 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 55-60 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.
- Return zucchini bread to a loaf pan, wrapped in plastic wrap to store.
Jenn’s Notes
- To Store: Store wrapped in plastic wrap or an airtight container, refrigerated or on the counter, for 1 week.
- To Freeze: Freeze up to 3 months, wrapped in plastic wrap and inside a freezer Ziploc bag. For thawing, place on the countertop.
Very moist and delicious. I enjoy with a cup of tea or a glass of milk. I also crumple in a bowl in chili.
How many chocolate chips do I add to this recipe? Awaiting answer it is 7:30 am in NS AND want to start my mornings baking.
How many chocolate chips do I add to this recipe? Awaiting answer it is 7:30 am in NS AND want to start my mornings baking. Reason for 1 star as don’t know the amount of chocolate chips, grrrr
Susie. This is not a recipe for chocolate chip zucchini bread. Yes, you can add chocolate chips, but that is an option. Typically I would add anywhere from half a cup to a cup depending on your preference. To give this recipe 1 star because you want to know an ingredient that is not part of the recipe (before you even tried it) is not very nice or helpful to other readers. This answer was given at 7:34 EST.