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Easy Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 21 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 1 hour 15 minutes
  • Yield: one 9x5" loaf
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American


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


  • 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)


  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.


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.


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.


  • 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.

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