This easy zucchini bread recipe is moist, flavorful, and perfect, just like the way mom used to make it. You can also easily customize it to suit your taste and it only takes 15 minutes to whip up. A zucchini loaf in a baking pan with a green dish towel and fresh zucchini beside it.

I remember my mom growing zucchini in our backyard when I was a kid. We would always get an abundance at once and before you knew it, it was zucchini everything. From stir-fries to soups, my favorite was always my mom’s zucchini bread. It was simple, not too sweet, and even better the next day.

A loaf of zucchini bread on a cutting board with three slices cut.

Why this recipe is so great:

  • Made with simple ingredients – The dry ingredients are just flour, sugar, baking soda, and salt. The wet ingredients are just eggs and oil. It’s simply flavored with cinnamon and vanilla. The zucchini contributes to the structure and most importantly provides moisture and softness to the bread.
  • Quick to prepare – This recipe is all made by hand and ready for the oven in 15 minutes or less. You just mix, combine, and bake.
  • Easily adaptable – Over the years I have played around with this recipe, adding various mix-ins, different spices, substituting brown sugar and butter in place of the oil and white sugar. It was all dependent on my mood, what I had on hand at the moment, and every single time it turned out fabulous.

How to make zucchini bread:

  1. In a large bowl, mix together the flour, cinnamon, baking soda, and salt. Toss in any add-ins.
  2. In another bowl, whisk together the oil, sugar, eggs, and vanilla. Then stir in the zucchini.
  3. Combine the wet and dry ingredients together.
  4. Transfer the batter into a greased 9×5″ loaf pan. Bake at 350F for about an hour or until a toothpick inserted into the center comes out clean.

A picture collage of how to make easy zucchini bread.

Expert tip:

Select small to medium size zucchinis. The super large ones won’t produce that moist and tender loaf you want since they tend to be drier. Also, grate the zucchini with the peel on and don’t drain the excess liquid. Most of the vegetable’s nutrients are in the skin and the liquid from the zucchini keeps the bread moist.

Variations:

Feel free to add in a cup of chocolate chips, chopped nuts, dried fruit or berries if you wish. My favorite mix-ins are semi-sweet chocolate chips, walnuts, and blueberries.

How to store:

Zucchini bread can be placed in an airtight container or tightly wrapped in saran wrap and stored at room temperature for 2-3 days or in the fridge for up to 5 days.

How to freeze:

Once completely cooled, double wrap in plastic wrap or aluminum foil and store in the freezer for up to 3 months. Thaw overnight on the counter to bring to room temperature before serving. Two slices of zucchini bread on a light green plate.

This easy zucchini bread is soft, moist, and keeps well. The taste is sweet and lightly spiced. It serves as an excellent everyday zucchini bread recipe, yet it can be easily elevated to make it into a special treat.

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This basic zucchini bread is moist, flavorful and perfect as is or you can customize it to suit your taste by adding in your favorite mix-ins. #zucchinibread #easyzucchinibread #momszucchinibread

Easy Zucchini Bread


  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 1 hour 15 minutes
  • Yield: one 9x5" loaf

Description

This easy zucchini bread recipe is moist, flavorful and perfect, just like the way mom used to make it.


Ingredients

  • 1 & 3/4 cups (220g) all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (125ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 medium (about 2 cups) grated zucchini (do not peel or drain the excess moisture)

Instructions

  1. Preheat oven to 350F and grease a 9×5″ loaf pan.
  2. In a large bowl, toss together the flour, cinnamon, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk together the oil, sugar, eggs, and vanilla. Stir in the grated zucchini.
  4. Add the wet mixture to the dry ingredients. Stir until just combined. Spoon batter into the prepared baking pan.
  5. Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.

Notes

Zucchini bread can be placed in an airtight container or tightly wrapped in saran wrap and stored at room temperature for 2-3 days or in the fridge for up to 5 days.

How to freeze:

Once completely cooled, double wrap in plastic wrap or aluminum foil and store in the freezer for up to 3 months. Thaw overnight on the counter to bring to room temperature before serving.

Variations:

Feel free to add in a cup of chocolate chips, chopped nuts, dried fruit or berries if you wish. My favorite mix-ins are semi-sweet chocolate chips, walnuts, and blueberries.

Substitutions:

  • Flour – The all-purpose flour can be substituted with whole wheat flour or half whole wheat and half AP flour. You can also use self-rising flour. Just omit the salt and decrease the baking soda to 1/4 teaspoon.
  • Vegetable oil – Can be swapped with melted unsalted butter, avocado oil, EV olive oil or any kind of plant-derived oil like canola or safflower oil.
  • Sugar – You can substitute all or half with brown sugar, coconut sugar or maple sugar (not syrup).
  • Spice – Feel free to replace some of the cinnamon with nutmeg, cloves or any combination of spices you like.
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American

Keywords: zucchini bread, zucchini recipe

This basic zucchini bread is moist, flavorful and perfect as is or you can customize it to suit your taste by adding in your favorite mix-ins. #zucchinibread #easyzucchinibread #momszucchinibread

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