Encharted Cook

menu icon
subscribe
search icon

Zucchini Bread

· by · This post may contain affiliate links · 2 Comments

Jump to Recipe Pin This Now!

Zucchini Bread is moist and loaded with shredded fresh zucchini, chopped nuts, sweet cinnamon, and vanilla. It's an easy one-bowl quick bread.

When zucchini bumper crops are plentiful, one way to use the summer bounty is in this delicious bread. Sweet with cinnamon and sugar, no one would ever know this simple, quick bread was loaded with shredded zucchini squash.

This loaf bread recipe is similar to my Banana Nut Bread and Cranberry Chocolate Chip Bread, which are some of my favorite treats to make. They have a short prep time, use only one bowl, and bake beautifully.

Loaf of Zucchini Bread, sliced, on a white platter with a white teapot in the background.

Even better yet, this recipe yields two loaves: one to enjoy now and the other to freeze or share with family and friends.

Jump to:

Why We Love This Zucchini Bread Recipe

  • One Bowl Recipe
  • Mixes Easily with a Whisk - No Stand Mixer Needed
  • Makes 2 Loaves
  • Tastes Sweet Like Cake But Filled with Vegetables
  • It is Vegetarian

About This Recipe

This recipe was in my mom's and grandma's collection of treasured recipes and actually came from my grandma's co-worker, Wilma Steele. Mrs. Steele obviously was an exceptional cook and baker, as this zucchini bread became a family favorite for us and for friends who, after one taste, knew they just had to have this recipe in their recipe boxes.

This is a typical nut-bread recipe with two exceptions. It contains zucchini, of course, which adds moisture and texture to the bread, and salad oil instead of butter or shortening.

It's a great recipe for taste and ease of preparation. It is a one-bowl wonder where you mix the batter in a specific order using only a wire whisk. Plus, it makes 2 loaves!

The method for mixing this quick bread is the dry-into-wet mixing method, where dry ingredients are sifted or mixed separately from the combined wet ingredients. For this zucchini bread, the dry ingredients are then added to the wet mixture.

Once all of the ingredients are measured and prepped, it mixes up quickly, and best of all, you don't need a stand mixer.

While this recipe is often referred to as a quick bread, its taste is quite sweet, and it could easily be called a zucchini cake!

So, let's cook!

How to Prepare Zucchini for Bread

Zucchini finely shredded with a box grater.

This recipe requires two cups of shredded/grated zucchini, which is approximately equivalent to three medium zucchinis, or about three 6-inch squashes. The zucchini should be fresh, firm to the touch, and dark green. Wash and dry the zucchini well before shredding them. There is no need to peel them.

I generally cut off the blossom end of each squash and then shred or grate the zucchini using the small grates on a box grater. The stem end is an excellent handle for holding the zucchini.

I prefer shredding the zucchini by hand which gives longer strands of the squash. But you can also use a food processor to grate the zucchini by using a disc with a small grate.

I then measure the shredded zucchini by packing it into a two-cup measuring cup.

Ingredient Notes

The ingredients, labeled: all-purpose flour, large eggs, cooking oil, chopped nuts, cinnamon, vanilla extract, shredded fresh zucchini, salt, baking powder, baking soda, dark brown sugar, and white sugar.
  • All-Purpose Flour - Any brand of white all-purpose flour will work in this recipe.
  • Baking Soda - Zucchini is very slightly acidic which works nicely with baking soda.
  • Baking Powder - Baking powder is also needed to give a lift to this bread.
  • Salt - Just plain table salt like Morton's is best for this bake.
  • Ground Cinnamon - The flavor of sweet cinnamon is a major component in this recipe. Make sure your cinnamon is still fresh to get the most from this spice.
  • Large Eggs - Use only large-sized eggs. Do not substitute.
  • Cooking Oil - Any neutral-flavored salad oil, such as vegetable oil and canola oil, will work in this recipe.
  • White Granulated Sugar - White sugar balances the dark brown sugar with extra sweetness.
  • Dark Brown Sugar - Dark brown sugar brings extra richness and caramel flavors to this bread.
  • Vanilla Extract - My favorite choice is vanilla extract from the islands of Madagascar and Bourbon. These extracts make any batter that contains sugar and nuts taste better.
  • Zucchini - Fresh zucchini is a must. Never substitute frozen or canned for this bread.
  • Nuts - Walnuts or pecans will be delicious in this recipe.

Please see the recipe card for quantities.

How to Make This Easy Zucchini Bread Recipe

Two 9"x3" loaf pans greased and floured.

Preheat & Prepare. Preheat the oven to 350°. Grease and flour 2 - 9" x 4" loaf pans. Place the pans on a baking sheet and set them aside for later.

Preparing the dry ingredients to be sifted together.
The dry ingredients sifted together.

Sift Dry Ingredients. Sift together the flour, baking soda, baking powder, salt, and cinnamon onto a sheet of parchment paper and set aside.

Eggs beaten in a large bowl with a whisk.

Whisk the Eggs. In a large bowl, beat the eggs well with a large wire whisk.

The cooking oil, sugars, and vanilla added to the beaten eggs.
The eggs, oil, sugars, and vanilla beaten together in a large stainless steel bowl with a whisk.

Combine Wet Ingredients. To the beaten eggs, add the oil, white sugar, brown sugar, and vanilla extract. Whisk until all is well combined.

Adding the shredded zucchini and the chopped nuts to the batter.
The shredded zucchini and the chopped nuts are mixed into the batter.

Add Zucchini and Nuts. Stir in the shredded zucchini and chopped nuts.

The dry ingredients added to the batter.
The dry ingredients completely mixed into the batter.

Combine Dry Ingredients into Wet. Add the sifted dry ingredients to the wet ingredients and mix well with the whisk.

The batter is evenly divided in the two loaf pans.

Pour Batter into Pans. Using a silicone spatula, evenly divide the batter into the prepared pans.

Bake. Bake both loaves at 350° for 50 to 60 minutes or until a toothpick or cake tester comes out clean from the center of each loaf.

Two loaves of zucchini bread fresh from the oven on a cooling rack.

Remove the loaves from the oven and let them cool on a wire rack.

My Top Tips

♡ Mix in the Order Stated. If you mix the batter in the order stated in the recipe you can mix the batter easily with just a large wire whisk. This makes clean-up quick and easy.

♡ Weigh the Filled Pans. A scale is a great tool to check if the batter is evenly divided between the two pans.

Make Ahead, Storage, & Freezing

One loaf of zucchini bread wrapped in plastic wrap and another wrapped in plastic wrap and aluminum foil.

Make-Ahead & Storage: Zucchini Bread can be stored at room temperature, wrapped in plastic wrap, and will keep for up to 5 days.

Freezing: It also freezes well for up to 2 months when double-wrapped, first in plastic wrap and then in aluminum foil. I use freezer tape to label the loaf with the name and date to identify it.

Loaf of Zucchini Bread, sliced, on a white platter with flowers in the background.

More Delicious Quick Breads and Baking Charts You'll Love

♡ Did you love this Zucchini Bread recipe? Please leave a star rating and a comment below!

📖 Recipe

Zucchini bread on a white platter with a zucchini.

Zucchini Bread

5 from 1 vote
By: Jan Nunes
Zucchini Bread is moist and loaded with shredded fresh zucchini, chopped nuts, sweet cinnamon, and vanilla. It's an easy one-bowl quick bread.
Print Share Pin
Prep Time ~ 20 minutes
Baking Time ~ 1 hour
Total Time ~ 1 hour 20 minutes
Servings ~ 20 Slices
Calories ~ 300kcal

Want to save this recipe?

We'll email this post to you, so you can come back to it later!

Equipment

  • 2 Loaf Pans 9" x 3"
  • Large Sifter
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Silicone Spatula
  • Parchment Paper

Ingredients
 

  • 3 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 2 Teaspoons Cinnamon
  • 3 Large Eggs
  • 1 Cup Cooking Oil, Safflower or Canola
  • 1 Cup White Granulated Sugar
  • 1 Cup Dark Brown Sugar, Packed
  • 3 Teaspoons Vanilla Extract
  • 2 Cups Shredded Zucchini, Firmly Packed
  • 1 Cup Chopped Nuts, Pecans or Walnuts

Instructions
 

  • Preheat & Prepare. Preheat the oven to 350°. Grease and flour 2 - 9" x 4" loaf pans. Place the pans on a baking sheet and set them aside for later.
  • Sift Dry Ingredients. Sift together the flour, baking soda, baking powder, salt, and cinnamon onto a sheet of parchment paper and set aside.
    3 Cups All-Purpose Flour, 1 Teaspoon Baking Soda, 2 Teaspoons Baking Powder, 1 Teaspoon Salt, 2 Teaspoons Cinnamon
  • Whisk the Eggs. In a large bowl, beat the eggs well with a large wire whisk.
    3 Large Eggs
  • Combine Wet Ingredients. To the beaten eggs add the oil, white sugar, brown sugar, and vanilla extract. Whisk until all is well combined.
    1 Cup Cooking Oil, 1 Cup White Granulated Sugar, 1 Cup Dark Brown Sugar, 3 Teaspoons Vanilla Extract
  • Add Zucchini and Nuts. Stir in the shredded zucchini and chopped nuts.
    2 Cups Shredded Zucchini, 1 Cup Chopped Nuts
  • Combine Dry Ingredients into Wet. Add the sifted dry ingredients to the wet ingredients and mix well with the whisk.
  • Pour Batter into Pans. Using a silicone spatula, evenly divide the batter into the prepared pans.
  • Bake. Bake both loaves at 350° for 50 to 60 minutes or until a toothpick or cake tester comes out clean from the center of each loaf.
    Remove the loaves from the oven and let them cool on a wire rack.

Notes

My Top Tip
Mix the batter in the order stated in the recipe, which allows for easy mixing with only a large wire whisk. This makes clean-up quick and easy.
Make-Ahead & Storage
Make-Ahead & Storage: Zucchini Bread can be stored at room temperature, wrapped in plastic wrap, and will keep for up to 5 days.
Freezing: It also freezes well for up to 2 months when double-wrapped, first in plastic wrap and then in aluminum foil. I use freezer tape to label the loaf with the name and date to identify it.
Original Recipe Courtesy of Mrs. Wilma Steele.

Nutrition

Calories: 300kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 185mg | Potassium: 144mg | Fiber: 1g | Sugar: 21g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.

Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

© 2018-2025 Encharted Cook, Jan Nunes. All rights reserved.

Course: Bread, Dessert
Cuisine: American

centered image

More Sweets & Treats Recipes

About Jan Nunes

Jan is the creator and owner of Encharted Cook. Her cooking and baking journey began more than 50 years ago and she specializes in showing how recipes and ingredients can work together and why. At Encharted Cook you can rely on proven recipes and take your cooking and baking up to the next level.

Comments

    5 from 1 vote (1 rating without comment)

    ♥ — add a comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Bonnie Hill says

    Love all your old-fashioned, popular recipes that my family has made and enjoyed over decades. I look forward to cooking again and enjoying these yummy recipes!!!

    Reply

    • Jan Nunes says

      Hi Bonnie, Thank you for your kind comment. I have enjoyed rediscovering recipes from my youth and am so glad that you are looking forward to cooking again!
      Kindest Regards, Jan

      Reply