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A close-up image of a loaf of zucchini bread on a wooden cutting board. The loaf has a golden brown crust and moist, green-speckled interior. One thick slice is partially cut from the loaf, revealing its texture.

Your New Favorite Easy Zucchini Bread Recipe

Stacy Ling
Discover your new favorite easy zucchini bread recipe! Perfect for beginners, this moist and delicious bread is quick to make and sure to please. Try it today!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 373 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easier removal.
  • Wash and grate the zucchini. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.
    A metal grater rests on a white cutting board with shredded zucchini beside it. A whole zucchini lies next to the grater, partially grated. The background is a gray, speckled countertop.
  • In a large mixing bowl, beat the sugar, vegetable oil, eggs, and vanilla extract until well combined.
    A clear glass bowl filled with grated zucchini mixed with a batter, presumably for a recipe such as zucchini bread or fritters. A spoon is placed on the left side of the bowl, and the mixture sits on a dark countertop.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix. Fold in the grated zucchini and nuts (if using).
    A glass mixing bowl filled with a zucchini batter mixture sits on a speckled gray countertop. A spoon is partially submerged in the batter, which shows green shreds of zucchini and a smooth, yellowish batter consistency.
  • Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    A loaf pan filled with raw zucchini bread batter rests on a speckled grey countertop. The batter is light brown with visible green flecks from the shredded zucchini. The edges of the pan are lightly floured.
  • Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
    A loaf of freshly baked banana bread rests on a wooden cutting board. The bread has a golden-brown crust with a slightly cracked surface, indicating its homemade texture. The cutting board features a two-tone wood design, adding a rustic touch to the presentation.

Nutrition

Calories: 373kcalCarbohydrates: 49gProtein: 4gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 569mgPotassium: 130mgFiber: 3gSugar: 27gVitamin A: 49IUVitamin C: 4mgCalcium: 104mgIron: 2mg
Keyword easy zucchini bread, zucchini bread recipe
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