This zucchini bread is a simple, no-fuss recipe that’s perfect for beginner bakers. It’s a great way to use up extra zucchini while creating a moist, flavorful loaf that’s lightly spiced and just sweet enough.

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Cuisine: American
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 18 servings (makes 2 loaves)

Why You’ll Love Making It

• Moist & Flavorful – The grated zucchini keeps the bread soft, while cinnamon, ginger, and nutmeg add warm, cozy flavors.
• Easy to Make – Simple ingredients and straightforward steps make this a beginner-friendly recipe.
• Customizable – Add nuts or dried fruit for extra texture, or enjoy it plain for a classic, tender loaf.
• Great for Meal Prep – Makes two loaves, perfect for freezing or sharing!

Ingredients

• 3 to 4 cups grated fresh zucchini (310g to 425g) – Adds moisture and a subtle, fresh flavor. Use 4 cups for a denser loaf.
• 3/4 cup (170g) unsalted butter, melted – Provides richness. If using salted butter, omit the added salt.
• 3 cups (390g) all-purpose flour – Gives the bread structure. Be sure to fluff before measuring.
• 1 teaspoon baking soda – Helps the bread rise.
• 1 teaspoon baking powder – Works with the baking soda for a perfect texture.
• 2 teaspoons cinnamon – Adds warm, sweet spice.
• 1/2 teaspoon ground ginger – Enhances the spiced flavor with a mild kick.
• 1/4 teaspoon ground nutmeg – Complements the other spices for depth.
• 1 1/3 cups (270g) sugar – Balances the flavors and adds sweetness.
• 2 large eggs, beaten – Helps bind the ingredients together.
• 2 teaspoons vanilla extract – Enhances the overall flavor.
• 1/4 teaspoon kosher salt – Balances the sweetness; omit if using salted butter.
• 1 cup (100g) chopped pecans or walnuts (optional) – Adds crunch and a nutty flavor.
• 1 cup (120g) dried cranberries or raisins (optional) – Provides chewy texture and extra sweetness.

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Instructions

Step 1: Drain the Zucchini

Place the grated zucchini in a sieve or colander over a bowl to drain excess moisture while you prep the other ingredients. If it looks very dry, sprinkle a little water over it and let it sit. Press gently with a spoon but don’t squeeze it completely dry—some moisture is needed for a tender loaf.

Step 2: Preheat the Oven & Prepare Pans

Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans with butter or nonstick spray. For easier removal, you can also line the bottom with parchment paper.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and nutmeg. This helps evenly distribute the leavening agents and spices.

Step 4: Whisk the Wet Ingredients

In another large bowl, whisk together the sugar, eggs, vanilla, and salt. Stir in the drained zucchini, then mix in the melted butter until fully combined.

Step 5: Combine the Batter

Gradually add the dry ingredients to the wet mixture, stirring gently after each addition until just combined. Do not overmix, as this can make the bread dense. If using, fold in the nuts and dried cranberries or raisins. The batter should be thick but pourable—if too thick, add a tablespoon or two of water.

Step 6: Bake the Bread

Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula and bake for 50 minutes, or until a toothpick inserted in the center comes out clean. If the tops brown too quickly, tent the loaves loosely with foil during the last 10 minutes of baking.

Step 7: Cool & Serve

Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Slice and enjoy warm, plain, or with a spread of butter or cream cheese.

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be slightly denser. For best results, use a 50/50 mix of all-purpose and whole wheat flour to maintain softness while adding more fiber.

How do I store zucchini bread?
Store at room temperature in an airtight container for up to 3 days or refrigerate for up to a week. To freeze, wrap slices individually and store for up to 3 months.

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