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Easy Zucchini Bread

This easy zucchini bread recipe is not only delicious but you will also feel good about eating it. It is chock full of flavor and the perfect quick bread to make in the summer.

The quick bread cut into slices on a wooden board with a piece on a plate in the background

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?

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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 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.

How to make zucchini bread

Pre-step

Preheat the oven to 375 degrees Fahrenheit, liberally grease a bread pan and get a large mixing bowl.

Step one

Gathering the dry ingredients – spelt flour, sugar, salt, baking soda, chopped walnuts, cinnamon and nutmeg. (A)

Flour, sugar and baking soda on the left and all the ingredients in a glass bowl with a pastry blender and nuts on the right

Step two

Add to the mixing bowl (B) and combine the ingredients either by using a whisk or a pastry blender. (C)

Step three

Gather the wet ingredients – zucchini, carrots, eggs, oil and vanilla. (D)

The dry ingredients mixed together in a glass bowl with a glass measuring glass with shredded zucchini and carrots, and eggs, vanilla and oil

Shred those veggies

Step four

Place the shredding blade on your food processor and shred the zucchini and carrots. I ended up using 1 large zucchini and 1 large carrot. (D)

Step five

Put the wet ingredients with the dry ingredients (E) and mix them together with a spatula.

Step six

Pour the batter into the greased bread pan. (F)

Carrots, eggs, oil, vanilla and nuts added to the dry ingredients on the left, and a bread pan filled with the bread batter

Step seven

Bake for 50 minutes. As everyone’s oven is different, test it at 45 minutes just to see if it is ready, but I find it needs the full 50 minutes. The tester should come out clean.

The zucchini bread fresh out of the oven still in the pan but resting on a wire rack

Let the loaf rest in the pan for at least 10 minutes before removing it and placing on a wire rack to cool fully.

The quick bread cooling on the wire rack with a brown napkin in the background

All that is left is to slice it up.

Overhead view of the sliced bread on a wooden board with a white plate with a piece on it

And butter it.

A round white plate with a piece of bread slathered with butter on it

And eat it.

A bite taken out of the zucchini bread on a white plate with some slices in the background

Yum.

I hope you enjoyed this easy zucchini bread recipe!

Other delicious bread recipes

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 FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

Slices of zucchini bread on a wooden board with a plate in the background - square

Easy Zucchini Bread

This delicious zucchini bread is chockfull of flavor and easy to make!
5 from 9 votes
Print Pin Rate
Course: Bread
Cuisine: Breads
Keyword: quick bread, zucchini bread
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 slices
Calories: 318kcal

Ingredients

Dry

  • 1 3/4 cups spelt 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)

Wet

  • 1 3/4 cups zucchini (shredded)
  • 1/2 cup carrots (shredded)
  • 2 eggs
  • 1/2 cup olive oil
  • 2 1/2 teaspoons vanilla

Instructions

  • Preheat oven to 375 F
  • In a large mixing bowl add all the dry ingredients
  • Add zucchini, carrots, eggs, oil and vanilla and stir
  • Pour batter into prepared pan and bake for 50 minutes. Test bread at 45 minutes as all ovens are different
  • Cool in pan for 10 minutes before removing and placing the loaf on a wire rack
  • Slice, plate, butter bread
  • Serve
  • Smile
  • Enjoy
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Notes

Helpful tips
  • If you don’t have a food processor, you can use a hand 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.

Nutrition

Serving: 1slice | Calories: 318kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 307mg | Potassium: 125mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1160IU | Vitamin C: 4.3mg | Calcium: 25mg | Iron: 1.5mg
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Originally published in August of 2016.

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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18 Comments

  1. 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! 🙂

    1. 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!! 🙂

  2. This looks marvelous. Really like the, slice it up, put butter on it and eat it! Sounds perfect to me.

  3. 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!!

    1. I love spelt flour, but it’s hard to find right now Christie so all – purpose does just as well. Thank you!

  4. Love making zucchini bread this time of year! Can’t wait to try. And love how there is carrots mixed into!

    1. Thanks Heather! Me too. I like that it has carrots and I feel that the cinnamon makes the bread taste scrumptious.

  5. 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!

    1. 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.

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