What is the easiest zucchini bread recipe to follow?

The easiest zucchini bread recipe involves just two bowls, basic pantry staples, and no mixer. You whisk the dry ingredients, stir the wet ones, combine, pour, and bake. You don’t need any fancy equipment or extra steps. For beginners, follow our base recipe and try the muffin variation for faster baking and fewer dishes. Looking for inspiration? Try this easy muffin variation for quick bakes.

Are there different zucchini bread recipes I can try?

Absolutely! Whether you're craving something rich and decadent or light and healthy, there are many different zucchini bread recipes to explore: Chocolate zucchini bread (add cocoa and chocolate chips) Healthy zucchini bread (use whole wheat flour, reduce sugar) Old-fashioned style (extra cinnamon, molasses, and nuts) Gluten-free or keto-friendly variations The options are endless, and we’ve outlined them all in Part 3 of this article.

What’s the best zucchini bread recipe for flavor and texture?

The best zucchini bread recipe balances moisture, sweetness, spice, and texture. The version in this article—with brown sugar, cinnamon, vanilla, and fresh grated zucchini—delivers a moist interior, golden crust, and nutty crunch. It’s been tested, refined, and perfected to give you consistent, bakery-worthy results. Don’t miss our top-rated chocolate zucchini cake , too!

Is zucchini bread healthy?

A zucchini bread recipe healthy depends on how you make it. While traditional recipes use white flour and sugar, healthier versions can include: Whole wheat flour Coconut or maple sugar Unsweetened applesauce in place of oil No refined sugar options Vegan and gluten-free swaps Zucchini itself is rich in water, fiber, and vitamin C — so it's definitely a smart start!

Zucchini Bread Recipe – The Best Moist Loaf You’ll Ever Make

Description

This classic Zucchini Bread recipe is moist, lightly sweet, and full of warm cinnamon flavor with flecks of fresh zucchini in every bite. It’s a simple, wholesome loaf that’s perfect for breakfast, snacks, or dessert — and a delicious way to use up garden zucchini!

Ingredients

Scale

2 cups shredded zucchini (do not drain or squeeze)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until well combined.
Stir in shredded zucchini.
Add dry ingredients to the wet ingredients and stir just until combined. Fold in nuts if using.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.

Notes

Don’t squeeze the zucchini — its moisture keeps the bread tender.
Add chocolate chips or raisins for a fun twist.
Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.
This recipe can also be made into muffins — just reduce baking time to 20–25 minutes.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 16g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg