Zucchini Bread Recipe (Moist, Easy Classic with Cinnamon)

This zucchini bread recipe turns a pile of fresh grated zucchini into a moist, tender, cinnamon-spiced loaf with a crackly golden top. It comes together in one bowl with a whisk and a spatula, no mixer required, and bakes in about 55 minutes. If your garden or your grocery bag is overflowing with zucchini, this easy zucchini bread is the best way to use it up, and the loaf stays soft for days. The zucchini disappears into the crumb, adding moisture without any vegetable flavor, so even picky eaters ask for a second slice. Serve it warm with butter for breakfast, pack a slice in a lunchbox, or wrap a loaf as a gift.

Recipe at a Glance

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 10 slices

Category: Quick bread, breakfast

Why You’ll Love This Zucchini Bread

• This moist zucchini bread recipe uses one bowl and no mixer, so cleanup is almost nonexistent.
• Grated zucchini keeps the crumb tender and soft for days without tasting like a vegetable.
• A mix of white and brown sugar gives the loaf a deeper, caramel-like sweetness and a golden crust.
• It freezes beautifully, so you can bake once and have homemade bread ready for weeks.

Ingredients You’ll Need

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup chopped walnuts or chocolate chips, optional

How to Make Zucchini Bread

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan, or line it with parchment paper.
2. Grate the zucchini on the large holes of a box grater, then blot it gently with a clean towel to remove excess moisture. Do not wring it dry.
3. Whisk the flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl.
4. In a large bowl, whisk the eggs, both sugars, oil, and vanilla until smooth.
5. Stir in the grated zucchini, then fold in the dry ingredients until just combined. A few small lumps are fine.
6. Fold in the walnuts or chocolate chips, if using, and scrape the batter into the prepared pan.
7. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing.

Tips for the Best Zucchini Bread

• Blot the grated zucchini rather than squeezing it dry, since the moisture is what keeps this zucchini bread recipe tender.
• Mix the batter just until the flour disappears, because overmixing makes quick bread tough and dense.
• Check the loaf at 45 minutes and tent it with foil if the top is browning faster than the center is baking.
• Let the loaf cool fully before slicing so the crumb sets and the slices stay neat.

Variations to Try

• Swap half the flour for whole wheat flour for a heartier loaf.
• Add 1/2 teaspoon of nutmeg or a pinch of ground ginger for extra warmth.
• Bake the batter in a muffin tin for 20 to 25 minutes to make easy zucchini muffins.

How to Store It

Store the cooled loaf wrapped at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap the whole loaf or individual slices tightly and freeze for up to 3 months.

Frequently Asked Questions

Do you need to squeeze the water out of zucchini for zucchini bread?

Blot the zucchini with a towel to remove surface moisture, but don’t wring it out completely. Leaving some moisture in is what keeps the bread soft and tender.

Do you have to peel zucchini for zucchini bread?

No. The skin is thin and softens as it bakes, leaving tiny green flecks in the loaf. Peeling is only necessary if you’re using a very large zucchini with tough skin.

Why is my zucchini bread soggy in the middle?

A soggy center usually means the loaf needs more time in the oven or the zucchini was too wet. Bake until a toothpick comes out clean, and blot the zucchini before adding it.

Can you freeze zucchini bread?

Yes. Cool it completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw it at room temperature or warm individual slices in the toaster.

Zucchini Bread

A moist, cinnamon-spiced quick bread made with fresh grated zucchini, a one-bowl loaf ready in about 70 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Servings: 10

Course: Breakfast

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini about 1 medium zucchini, blotted
• 1/2 cup chopped walnuts or chocolate chips optional

Equipment

• 1 9x5-inch loaf pan
• 1 Box grater
• 2 Mixing bowls

Method

 

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. Step 2: Grate the zucchini and blot it gently with a clean towel.
3. Tip: Do not wring it dry, since the moisture keeps the loaf tender.
4. Step 3: Whisk the flour, cinnamon, baking soda, baking powder, and salt together.
5. Step 4: Whisk the eggs, both sugars, oil, and vanilla until smooth.
6. Step 5: Stir in the zucchini, then fold in the dry ingredients until just combined.
7. Tip: A few small lumps are fine.
8. Step 6: Fold in the walnuts or chocolate chips, if using, and pour into the pan.
9. Step 7: Bake for 50 to 60 minutes, until a toothpick comes out clean.
10. Tip: Tent with foil if the top browns too quickly.
11. Step 8: Cool in the pan for 10 minutes, then cool completely on a wire rack.

Notes

Blot, don't wring, the grated zucchini so the loaf stays moist.