This zucchini bread is incredibly moist, warmly spiced, perfectly sweet, and packed with shredded zucchini. It’s simple to prepare—no mixer needed—and makes a wonderful way to enjoy summer zucchini.
Shredded and baked, zucchini becomes the star of a tender loaf that’s great for breakfast, brunch, dessert, or an afternoon snack.
Ingredients & Substitutions
Below are notes about the ingredients and easy substitutions you can use without changing the texture or flavor too much.
- Fat: The recipe uses 1 cup total fat—half butter, half canola oil—for the best balance of flavor and tenderness. You can use all butter or all oil, or substitute coconut oil or ghee. Applesauce can replace the oil for a lower-fat option.
- Granulated sugar: White granulated or organic cane sugar works best for texture and sweetness.
- Brown sugar: Light or dark brown sugar are both fine and add a subtle caramel note.
- Flour: Use all-purpose flour. You may swap up to half with white whole wheat or whole wheat pastry flour if desired.
- Salt: The recipe calls for sea salt; if using table salt, reduce the amount by half.
- Mix-ins: Add chocolate chips, nuts, or dried fruit for variety. (This will change the loaf slightly but keeps the base method the same.)
How to Make Zucchini Bread
This recipe comes together quickly and requires only basic mixing by hand. Total active time is minimal; the rest is baking and cooling.
1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and either line it or lightly dust with flour.
2. In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) and set aside.
3. In a large bowl, whisk melted butter, canola oil, eggs, and vanilla until smooth. Add the granulated and brown sugar and whisk again until well combined and lump-free.
4. Add the dry ingredients to the wet mixture and stir until just combined—no pockets of flour remaining. Overmixing will make the loaf dense.
5. Fold in the grated zucchini until it’s evenly distributed. The zucchini adds moisture and a tender crumb—there’s no need to squeeze it dry for this recipe.
Bake the Zucchini Bread
Pour the batter into the prepared loaf pan and smooth the top. Bake on the lower rack for about 60–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool
Allow the loaf to cool completely in the pan on a wire rack—about 6 hours or overnight is ideal. Cooling fully helps the crumb set and makes slicing cleaner.
Serve
Run a sharp knife around the loaf, invert it onto a cutting board, slice, and serve. A smear of softened cinnamon-honey butter or plain butter is delicious.
Storage
Store leftover slices in an airtight container in the refrigerator for 5–7 days.
Freeze
To freeze, slice the bread, wrap each slice tightly in plastic wrap, place in an airtight container, and freeze for up to 2 months. Thaw at room temperature or gently warm before serving.
Frequently Asked Questions
Answers to common questions about this recipe.
No. The skin is tender, adds nutrients and color, and doesn’t affect texture—no peeling required.
About two medium zucchini typically yield two cups grated, but measure after shredding to be sure.
No—this recipe uses the zucchini’s moisture to create a tender, moist crumb. Draining is unnecessary.
Yes. Thaw frozen shredded zucchini in a colander and drain excess water before using in the recipe as directed.
This loaf recipe can be adapted, but for best muffin results use a recipe specifically developed for muffins to ensure ideal texture and baking time.
If you try this recipe and enjoy it, I’d love to hear about it—leave a comment and rating. Your feedback helps others find tried-and-true zucchini recipes.
Ingredients
- ½ cup salted butter, melted
- ½ cup canola oil (or substitute)
- 3 eggs, beaten
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 2 cups grated zucchini (about 2 medium zucchini)
Instructions
- Preheat oven to 350°F (175°C). Grease or butter and flour a 9×5” loaf pan and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, whisk melted butter, canola oil, eggs, and vanilla.
- Add the granulated and brown sugars and whisk until smooth.
- Stir in the dry ingredients until combined and no dry pockets remain.
- Gently fold in the grated zucchini.
- Transfer batter to the prepared loaf pan and smooth the top.
- Bake on the lower rack for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool completely in the pan (about 6 hours or overnight).
- Run a sharp knife around the pan, invert onto a cutting board, slice and serve. Store slices in an airtight container in the refrigerator.
Notes
Ingredient substitutions: Use all butter or all canola oil if preferred. Coconut oil or ghee also work. Applesauce can replace the oil for a lighter loaf. Swap up to half the all-purpose flour with white whole wheat or whole wheat pastry flour. If using table salt, reduce the amount by half.
Storage: Refrigerate leftovers in an airtight container for 5–7 days. To freeze, wrap individual slices and store in an airtight container for up to 2 months.
More Zucchini Recipes
Zucchini Muffins
Double Chocolate Zucchini Bread
Chocolate Zucchini Cake
Zucchini Bars
Chocolate Chip Zucchini Cookies
