If you’ve got a garden full of zucchini—or just picked up a few from the store—there’s no better way to use them than baking a loaf of zucchini bread. It’s the kind of recipe that surprises you: incredibly moist, subtly spiced, and just sweet enough. In this article, we’ll walk through everything from how to prepare the zucchini to the final bake, while also answering common questions like whether to peel the zucchini or how healthy this bread really is. Whether you’re baking for the first time or the fiftieth, this foolproof recipe delivers rich results with minimal fuss.
My First Time Baking Zucchini Bread
How a Humble Vegetable Became My Go-To for Comfort Baking
The first time I baked zucchini bread, I wasn’t sure I’d done it right. I’d just returned from the local farmers’ market with way more zucchini than I needed. My twins were napping, the house was finally quiet, and I wanted something cozy, quick, and a little different than our usual banana bread. Zucchini bread sounded like a gamble, but it turned out to be one of the best baking experiments I’ve ever made.
As a mom who’s always looking for easy, no-fuss recipes, zucchini bread was a revelation. It didn’t taste like vegetables at all—it was soft, rich, with a hint of cinnamon and nutmeg that made the kitchen smell like fall. That first loaf didn’t last a full day.
Since then, zucchini bread has become one of my favorite comfort bakes. It’s ideal for sneaking in a little extra veggie goodness, but more importantly, it’s the kind of recipe that just works. I’ve made it late at night when I needed something warm and sweet, and I’ve made it in big batches to freeze for later. And when I started experimenting with mix-ins—chocolate chips for my kids, chopped pecans for me—it became even more versatile.
I love that you don’t have to peel the zucchini, or blot it dry. The moisture from the grated zucchini is what makes this bread so tender. And no one in my house has ever guessed they were eating vegetables. If you’re new to zucchini bread, or skeptical like I was, I promise: one slice and you’ll be hooked.
Coming up next: the full breakdown of ingredients and smart substitutions that make this zucchini bread so adaptable.
Zucchini Bread
Ingredients
- 1 and 3/4 cups 220g all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup 120ml vegetable oil (or melted coconut oil)
- 1/2 cup 100g packed light or dark brown sugar
- 1/2 cup 100g granulated sugar
- 2 large eggs at room temperature
- 1/4 cup 60g unsweetened applesauce (or sour cream or Greek yogurt)
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups 180g shredded zucchini (no need to blot)
- optional: 1 cup 180g semi-sweet chocolate chips (or chopped nuts, raisins, etc)
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until *just* combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.
- Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan. You can slice the bread at this point, but it will still be warm in the center and may not slice neatly. For neat slices, continue cooling bread directly on a wire rack and then slice once cooled.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
Notes
Special Tools (affiliate links): 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Box Grater | Cooling Rack
Update in 2022: Based on reader feedback and a few disappointing loaves in my own kitchen recently, I revised 2 ingredients in May 2022 (egg & zucchini) so the batter yields more for a taller loaf and there’s more moisture. I also added 1/4 cup of applesauce for added moisture, as you can see in the recipe. Rave reviews from taste testers. The original recipe used 1 egg and 1 cup of zucchini with no applesauce.
Can I reduce the sugar or oil? You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf and the results may be disappointing. For the oil, feel free to swap *some* for more applesauce. Or for a healthier option without any refined sugar, you may enjoy this Greek yogurt zucchini bread instead.
Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in step 2. Spoon the batter evenly into each liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-21 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Yields 1 dozen. Calories: 260 kcal Carbohydrates: 34g Sugar: 18g Protein: 4g Fat: 12g Saturated Fat: 2g Cholesterol: 35mg Sodium: 190mg Fiber: 1g
Zucchini Bread Ingredients & Smart Variations
Classic Ingredients That Make This Zucchini Bread Moist and Flavorful
Zucchini bread might sound humble, but the ingredients behind it work magic together. The base starts with all-purpose flour, baking powder, and baking soda—classic leaveners that create that perfect rise. The warm spice combination of cinnamon and nutmeg brings depth to the flavor and balances the natural sweetness.
For moisture, you’ll use a mix of vegetable oil, two eggs, and unsweetened applesauce. This trio guarantees a soft, tender crumb every time. If you don’t have applesauce, sour cream or plain Greek yogurt work just as well.
Sweetness comes from a half-and-half mix of granulated and brown sugar. The brown sugar adds a slight caramel note, while the granulated sugar keeps the texture light. Finally, the star of the show: shredded zucchini. There’s no need to peel or blot—it melts right into the batter while keeping the loaf incredibly moist.
And don’t forget a splash of pure vanilla extract for that familiar bakery-style finish.
Customizing with Add-Ins: Chocolate Chips, Nuts, or Even Raisins
Once you’ve nailed the base, zucchini bread becomes a playground for flavor. Chocolate chips (semi-sweet or dark) add richness and make it more dessert-like—perfect for kids. Chopped walnuts or pecans bring crunch and a slightly toasted flavor that pairs beautifully with the warm spices. Prefer something fruitier? Stir in raisins or dried cranberries for a chewy contrast.
The batter is slightly thick, which helps suspend your mix-ins evenly. You can even divide the batter and try two variations in one baking session. One half with chocolate chips, one half with nuts—something for everyone.
Whether you keep it classic or throw in your own twist, this recipe is built to welcome your creativity without compromising texture or flavor.
Baking Zucchini Bread Perfectly Every Time
Step-by-Step Instructions for a Foolproof Loaf
Preheat your oven to 350°F (177°C) and grease a standard 9×5-inch loaf pan. Starting with a properly prepared pan is key to an even bake and easy release. In a large bowl, whisk your dry ingredients together: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set that aside.
In another bowl, combine your wet ingredients: oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract. Once everything is smoothly mixed, gently stir in the shredded zucchini. It’s important not to squeeze out the moisture—this is what keeps the bread soft and tender.
Now pour the wet ingredients into the dry. Stir until just combined. Overmixing will create a dense loaf instead of the fluffy texture you want. If you’re adding mix-ins like chocolate chips or nuts, fold them in last.
Pour the batter into the loaf pan and smooth the top with a spoon. Bake for 55–70 minutes, depending on your oven. Tent the loaf with foil halfway through if the top is browning too quickly. A toothpick should come out mostly clean from the center when it’s done—some moist crumbs are fine, but not raw batter.
Let the bread cool in the pan for an hour before transferring to a rack. For cleaner slices, let it cool completely before cutting.
Common Baking Mistakes (And How to Avoid Them)
Overmixing the batter is the most common misstep—it leads to a tough, rubbery loaf. Stir until the flour is just incorporated. If your loaf sinks in the center, you may have added too much zucchini or opened the oven door too early. And make sure your baking powder and soda are fresh—expired leaveners result in flat, dense bread.
Want to make muffins instead? Simply follow the same batter steps and bake them in a muffin tin—perfect for snacks or lunchboxes.
Next: Is zucchini bread actually healthy? Let’s break down its nutritional profile and benefits.
Is Zucchini Bread Healthy? (Nutrition & FAQ)
What Makes Zucchini Bread a Better-For-You Option
Zucchini bread often surprises people—it’s moist, sweet, and satisfying, but it doesn’t have to be loaded with guilt. One slice delivers about 260 calories, with 12g of fat, 4g of protein, and 1g of fiber. Thanks to the zucchini, you get extra moisture without relying solely on fat. That means less need for excess oil or butter.
Including applesauce in the recipe reduces the oil and adds natural sweetness. Zucchini itself is low in calories and rich in vitamin C, potassium, and antioxidants. And since you don’t peel it, you retain all those nutrients and fiber.
Want to make it even lighter? Swap half the oil for more applesauce or Greek yogurt, and slightly reduce the sugar if you prefer. Just note that sugar and fat play an important role in texture, so changes might affect moistness.
Compared to store-bought pastries or cakes, homemade zucchini bread is often less processed, with fewer preservatives and more wholesome ingredients. It’s a smart choice for anyone looking to satisfy their sweet tooth with a homemade option that includes real vegetables.
FAQ: Your Top Zucchini Bread Questions Answered
What is zucchini bread made of?
It’s made with flour, shredded zucchini, oil, sugar, eggs, spices like cinnamon, and often applesauce or yogurt. Optional ingredients include chocolate chips, nuts, or dried fruits.
Do you take the skin off zucchini for bread?
No need! The skin is thin, tender, and adds extra nutrients. It disappears into the bread as it bakes.
Is zucchini bread good or bad for you?
It can be a healthier alternative to other sweet breads. Made with whole ingredients and real zucchini, it’s better than many packaged treats—especially when made at home.
What does zucchini taste like?
Zucchini has a mild, slightly sweet flavor. In bread, it’s nearly invisible—it adds moisture but doesn’t taste “vegetable-y.”
Conclusion: Zucchini Bread Worth Baking Again and Again
Zucchini bread is more than just a way to use up extra garden vegetables—it’s a cozy, foolproof recipe that fits right into everyday life. Whether you love it classic or packed with chocolate chips, it’s a recipe that works. Moist, rich, and warmly spiced, it tastes like something far more indulgent than it actually is.
It’s the kind of recipe you bake once and return to over and over. It freezes well, travels well, and slices beautifully when cooled. And with simple swaps or add-ins, it can be as straightforward or inventive as you like.
The next time you’ve got zucchini in the fridge, skip the stir-fry. Make this bread instead.
