Name: The Best Zucchini Bread Recipe
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 2 cups (250 g) all-purpose flour; ¾ teaspoon baking powder; ¾ teaspoon baking soda; 1 teaspoon kosher salt; 1 cup (200 g) light brown sugar; ½ cup (100 g) granulated sugar; ¾ cup (164 g) vegetable oil, I use canola; 1 teaspoon vanilla extract; 2 large eggs, room temperature; 2 ½ cups grated zucchini, gently press out excess moisture with hands, but don’t aggressively squeeze

Some recipes are just pure comfort, and zucchini bread is one of them. It’s the kind of treat that feels like home—warm, moist, and subtly sweet, with just the right balance of texture and flavor. Whether you’re making it as a snack, breakfast, or a cozy dessert, this zucchini bread is always a win.

I’ve baked countless loaves over the years, tweaking the recipe to find that perfect balance of moisture and structure. This one? It’s the best. It’s incredibly soft, packed with flavor, and has just the right amount of sweetness. Plus, it’s a great way to use up extra zucchini (which somehow always seems to multiply in the fridge).

My first time baking zucchini bread

I still remember the first time I made zucchini bread. I was in my early twenties, living in my first apartment, and had just come home from a farmer’s market with way too much zucchini. A friend suggested baking zucchini bread, but I was skeptical. Vegetables? In a sweet loaf? It sounded strange.

But I gave it a shot, and I was hooked from the first bite. The kitchen smelled like warm vanilla and brown sugar, the loaf was golden brown, and when I sliced into it, it was perfectly soft with specks of green zucchini throughout. I slathered a warm piece with butter and knew I had discovered something special. Since then, this recipe has been my go-to, and now, I’m passing it on to you.

A quick look at zucchini bread’s history

Zucchini bread, like many quick breads, became popular in America during the mid-20th century. Home bakers started incorporating grated zucchini into loaves as a way to use up surplus summer squash. The concept of using shredded vegetables in cakes wasn’t new—carrot cake had been around for ages—but zucchini bread offered a slightly lighter, more subtly sweet alternative.

Over time, variations emerged, from nut-studded loaves to chocolate-chip-packed versions. But at its core, zucchini bread remains a simple, homey treat that’s easy to make and impossible to resist.

The key ingredients and why they matter

Each ingredient plays an important role in this zucchini bread, creating a perfectly balanced loaf.

Zucchini: The star of the show! It adds moisture and a tender crumb without making the bread taste like vegetables. If you’re out of zucchini, you can try grated carrots or even mashed banana.
Flour: Provides structure. I use all-purpose flour, but you could swap in whole wheat for a heartier texture.
Baking powder & baking soda: These two work together to give the bread its rise.
Kosher salt: Enhances flavor and balances the sweetness.
Brown sugar & granulated sugar: The mix of sugars gives a rich flavor and the perfect amount of sweetness.
Vegetable oil: Keeps the loaf moist. Canola oil works well, but you could use melted butter or even coconut oil for a different twist.
Vanilla extract: Adds warmth and depth.
Eggs: Help bind everything together and contribute to the soft texture.

The tools you’ll need

You don’t need anything fancy for this recipe, just a few kitchen basics:

A 9×5-inch loaf pan: The perfect size for a single loaf. An 8 1/2 x 4 1/2-inch pan works too but may require a bit more baking time.
Mixing bowls: One large bowl is all you really need since this is a one-bowl recipe.
A grater: For shredding the zucchini. A box grater works best, but a food processor with a grating attachment will save time.
A whisk and spatula: The batter comes together easily, so no mixer is needed.

Step-by-step: How to make this easy zucchini bread

1. Prep the pan and oven

Preheat your oven to 350°F. Grease your loaf pan with non-stick spray or use the classic butter-and-flour method. This prevents sticking and ensures an easy release.

2. Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and both sugars.

3. Add the wet ingredients

Pour in the oil, vanilla extract, and eggs. Stir until everything is well combined. The batter will be thick at this point.

4. Incorporate the zucchini

Gently press out excess moisture from the shredded zucchini with your hands, but don’t squeeze it completely dry—you want some moisture to keep the bread soft. Add it to the batter and stir. The mixture will loosen up and become easier to pour.

5. Bake to perfection

Pour the batter into your prepared pan and smooth the top. Bake for 65-75 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. If the top is browning too quickly, tent the loaf with foil for the last 10-15 minutes.

6. Cool and enjoy

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack. Slice while warm for a soft, melt-in-your-mouth texture, or let it cool completely for cleaner slices.

Variations to try

Want to switch things up? Here are some fun ways to tweak the recipe:

Add mix-ins: Stir in ½ cup of chocolate chips, chopped nuts, or dried fruit for extra flavor.
Make it healthier: Swap half the flour for whole wheat flour, or replace the oil with unsweetened applesauce for a lighter loaf.
Go dairy-free: This recipe is naturally dairy-free, but you can use coconut oil instead of vegetable oil for a subtle tropical twist.
Try a spiced version: Add 1 teaspoon of cinnamon and a pinch of nutmeg for a warm, cozy flavor.

Serving and presentation ideas

Zucchini bread is delicious on its own, but here are some ways to elevate it:

Spread with butter or cream cheese for an extra indulgent bite.
Drizzle with honey or maple syrup for a touch of sweetness.
Toast slices and serve with a dollop of yogurt and fresh berries for breakfast.

What to drink with zucchini bread?

A warm slice pairs beautifully with coffee or tea. A cinnamon-spiced latte or an iced chai tea are both fantastic options. If you’re serving this as a dessert, try pairing it with a glass of milk or even a light dessert wine.

How to store and reheat zucchini bread

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to a week.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
To reheat: Warm slices in the microwave for 10-15 seconds or toast them lightly.

Adjusting for different serving sizes

This recipe makes one standard loaf, but if you want to make mini loaves, divide the batter into smaller pans and reduce the baking time to about 30-40 minutes.