Easy Zucchini Bread

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

This moist and flavorful zucchini bread is a great way to enjoy fresh summer zucchini. It comes together easily and bakes into a lightly sweet loaf that’s perfect for breakfast, snacks, or sharing with friends.

Course Bread

Cuisine Breads

Keyword quick bread, zucchini bread

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 318kcal

Author Elaine Benoit

Equipment

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)

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 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.

Notes

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