Easy Zucchini Bread
This easy zucchini bread recipe delivers a moist, flavorful loaf that’s perfect for using up summer’s zucchini bounty. Lightly sweet and incredibly satisfying, it makes a great breakfast, afternoon snack, or simple dessert. With minimal effort and wholesome ingredients, it’s a treat you’ll want to make again and again.
I’ve been making zucchini bread since I moved out on my own, which was a bazillion years ago. I feel virtuous eating it because it has great ingredients that make it chock full of flavor.
Oh! And did I mention it’s delicious?
My mom loved my zucchini bread and I miss giving her a loaf when I visited her. What is your favorite quick bread to make and eat?
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Helpful tips
- If you don’t have a food processor, you can use a hand grater or box grater to shred the veggies, just know it will take a lot longer.
- For the purpose of this recipe, I shredded the veggies separately but you can shred them together; just make sure there is more zucchini than carrot.
- I use sprouted spelt flour in a lot of my recipes because I prefer it, but you can use white all-purpose flour instead. This recipe even works well with whole wheat flour.
- If you haven’t made zucchini bread before, just know that once you mix it, the batter may look a little dry. If so, let it sit for up to 5 minutes. Zucchini is a watery vegetable and will let go of some moisture in that 5 minutes. Don’t worry, your batter won’t be too watery.
- Okay, I love chocolate chips but hubby prefers his bread as is. But if you love chocolate as much as I do, add them to the bread so I can envy you.
- For storage – wrap it in plastic wrap and aluminum foil and store it in the refrigerator. You can also wrap it as stated and freeze it. Thaw completely before cutting into it and serving. You can also use a large airtight container.
How to make zucchini bread
Pre-step
Preheat the oven to 375 degrees Fahrenheit, liberally grease a bread pan and get a large bowl.
Step one
Gathering the dry ingredients – flour, sugar, salt, baking soda, chopped walnuts, cinnamon, and nutmeg. (A)
Step two
Add to the mixing bowl (B) and combine the ingredients either by using a whisk or a pastry blender. (C)
Step three
Place the shredding blade on your food processor and shred the zucchini and carrots. I ended up using one large zucchini and one large carrot.
Step four
Gather the wet ingredients – grated zucchini, carrots, eggs, oil, and vanilla extract. (D)
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Step five
Put the wet ingredients with the flour mixture (E) and mix them together with a spatula.
Step six
Pour the batter into the greased loaf pan. (F)
Step seven
Bake for 50 minutes. As everyone’s oven is different, test it at 45 minutes to see if it is ready, but I find it needs the full 50 minutes. The cake tester or toothpick should come out clean.
Let the loaf rest in the pan for at least 10 minutes before removing it and placing on a wire rack to cool fully.
All that is left is to slice it up.
Now to butter it and eat it.
Yum.
I hope you enjoyed this easy zucchini bread recipe!
Other quick bread recipes
- Chocolate bread
- Cinnamon bread
- Lemon blueberry bread
- Lemon raspberry bread
- Pumpkin bread
And as always, may all your dishes be delish.
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Easy Zucchini Bread
Ingredients
Dry
- 1 3/4 cups spelt flour (or all-purpose white flour)
- 1 cup sugar (scant)
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 3/4 teaspoon salt
- 1/2 cup walnuts (chopped)
Instructions
- Preheat oven to 375 F and liberally grease a loaf pan.
- In a large mixing bowl add all the dry ingredients.1 3/4 cups spelt flour, 1 cup sugar, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 3/4 teaspoon salt
- Add zucchini, carrots, eggs, oil, walnuts, and vanilla and stir.1/2 cup walnuts, 1 3/4 cups zucchini, 1/2 cup carrots, 2 eggs, 1/2 cup olive oil, 2 1/2 teaspoons vanilla
- Pour the batter into the prepared pan and bake for 50 minutes. Test the bread at 45 minutes, as ovens vary.
- Cool in pan for 10 minutes before removing and placing the loaf on a wire rack.
- Slice, plate, and butter bread.
- Serve, smile, and enjoy.
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Helpful tips
- If you don’t have a food processor, a hand or box grater works just fine—just keep in mind it will take more time and effort.
- For this recipe and the blog photos, the zucchini and carrots were shredded separately, but it’s fine to shred them together. Just be sure the zucchini makes up the larger portion.
- Sprouted spelt flour is my go-to choice, but all-purpose flour works just as well. Whole wheat flour is also a great option if you want something a little heartier.
- If you’re new to baking zucchini bread, don’t be alarmed if the batter seems dry at first. Let it sit for up to five minutes—zucchini will release moisture, helping create the right consistency.
- I love adding chocolate chips to mine, but my husband prefers it plain. If you’re a chocolate lover, toss some in and enjoy an extra-indulgent slice.
- For storage, wrap the loaf in plastic wrap, then in aluminum foil, and store it in the refrigerator. It also freezes well—wrap it the same way and freeze. Thaw completely before slicing and serving. An airtight container also works nicely for storing.
Nutrition
Originally published in August of 2016.
Zucchini bread is one of my all time fave sweet breads. This recipe was terrific! Photos, too.
Thank you Chris.
Delicious + moist = perfect!
I used sunflower oil instead of olive, and pumpkin seeds instead of walnuts (what I had in my pantry). I also added some (maybe 1/3 cup? didn’t measure) dried cranberries – Yum! 🙂
Thanks for the comment Dove! I’m glad you liked it! That’s the beauty of recipes, you can substitute with something similar and it still comes out perfect!! 🙂
This was marvelous and easy.
Thanks so much Andrea!
We love making bread with vegetables out of the garden. This zucchini bread was perfect!
Yay! I’m so glad the hear Deanne! Thanks for your comment.
My kiddos and I made this together! We have been spending a lot more time in the kitchen lately and its so fun. They really enjoyed making this recipe but they enjoyed eating it even more! Thanks for this delish creation, we are adding it to our “make again” list!!
I’m so pleased to hear that Cindy! I’m also glad you are having fun in the kitchen with the kiddos!
I love zucchini bread! Never tried spelt flour before, but will give it a try. Looks fantastic!
I love spelt flour, but it’s hard to find right now Christie so all – purpose does just as well. Thank you!
This is a great recipe for zucchini bread. I love that it’s using spelt flour to make it even healthier.
Thanks Anita. I adore spelt flour! 🙂
WOW WOW WOW! Excellent recipe! Love the shredded carrots and spices! I added a bunch of (pre-soaked) raisins to mine. So moist and delicious. I was running low on olive oil so I used canola. I put a little xanthan gum in too JIK but I may leave it out the next time. Really great bread – this will now be my “go-to” recipe. Thank you!
I’m so happy to hear that, Susan. You’ve made my day and thank you for coming back to let me know and to rate the recipe.