The Best Zucchini Bread

As I pulled a warm, golden loaf from the oven, the sweet aroma of cinnamon and brown sugar filled my kitchen, making it hard to wait for a slice. This recipe for zucchini bread is easy to prepare, taking about 90 minutes from start to finish, and produces a moist and flavorful result that will have everyone asking for the recipe. The secret? Grating fresh zucchini makes this bread incredibly tender and adds a subtle sweetness.

This heavenly zucchini bread is perfect for family gatherings, brunches, or even a cozy afternoon snack. You can make it ahead of time, and it stores beautifully, allowing you to enjoy it for several days—or freeze it for later enjoyment.

Why You’ll Love This Recipe

• The combination of brown and granulated sugar creates a beautifully balanced sweetness.
• Fresh zucchini ensures the bread remains extraordinarily moist and flavorful.
• Baking for 65 to 75 minutes produces a perfectly cooked, golden crust.
• It’s easy to mix and requires only one bowl for minimal cleanup.

What You’ll Need

Gather the following ingredients for a delicious zucchini bread:

For the Bread

• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup light brown sugar (packed)
• 1/2 cup granulated sugar
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 1/2 cups grated zucchini (about 2 medium zucchini)

For best results, use fresh zucchini.

Substitutions & Swaps

• Granulated sugar can be substituted with coconut sugar.
• Vegetable oil works well with melted coconut oil.
• Use applesauce for a lighter version.
• Any type of squash can replace zucchini.

How to Make It

Create the best zucchini bread with these straightforward steps:

Preheat

Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with non-stick spray or butter, then lightly flour the pan.

Mix

In a large bowl, combine the flour, baking powder, baking soda, salt, brown sugar, granulated sugar, vegetable oil, vanilla extract, and eggs. Stir until just combined; the batter will be thick.

Fold

Fold the grated zucchini into the batter until evenly distributed. The mixture will become thinner and more pourable.

Pour

Pour the batter into the prepared loaf pan and spread it evenly.

Bake

Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs. If the top is browning too quickly, tent the pan loosely with aluminum foil during the last 10-15 minutes of baking.

Cool

Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

How to Store It

Fridge: Store in an airtight container for up to 1 week.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Warm slices in the microwave for 20-30 seconds.

Tips for Best Results

• Ensure your zucchini is well-drained to prevent excess moisture in the batter.
• Use room temperature eggs for better incorporation.
• Don’t overmix the batter; it should be lumpy for a light texture.
• Allow the loaf to cool completely before slicing for cleaner pieces.

Serving Suggestions

• Pair it with cream cheese for a delightful spread.
• Enjoy a slice with your morning coffee or tea.
• Serve it alongside a fresh fruit salad for a brunch treat.