Easy Homemade Zucchini Bread Recipe
Craving a moist, flavorful loaf that’s perfect for breakfast or an afternoon snack? My Easy Homemade Zucchini Bread is exactly what you need. Bursting with warm cinnamon spice, tender zucchini, and crunchy walnuts, this bread is a family favorite. The best part? It’s simple to make, even for first-time bakers, and delivers a bakery-quality loaf every time.
Ingredients List
Dry Ingredients
3 cups all-purpose flour, spooned and leveled
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1½ cups cane sugar
Wet Ingredients
1 cup vegetable oil, plus more for greasing
3 large eggs
1 tablespoon pure vanilla extract
3 cups grated zucchini (about 2 medium, do not press or squeeze)
Optional Add-ins
1 cup chopped walnuts, plus extra for topping
Required Kitchen Tools
Baking zucchini bread is simple, but having the right tools makes a huge difference:
Large Mixing Bowls – One for wet ingredients, one for dry. This keeps your batter smooth and lump-free.
Box Grater or Food Processor – Perfect for grating zucchini evenly.
Loaf Pan – An 8×4-inch or 9×5-inch pan works best. Grease well to prevent sticking.
Spatula or Wooden Spoon – For gently folding the zucchini into the batter.
Cooling Rack – Essential for letting your loaf cool evenly without getting soggy.
Preparing the Batter
Making zucchini bread is all about gentle folding and keeping the texture moist. Here’s how I do it:
Mixing Dry Ingredients
I start by whisking together the flour, cinnamon, baking powder, baking soda, and salt in a large bowl. Mixing them first ensures the leavening agents are evenly distributed, giving the bread a consistent rise.
Mixing Wet Ingredients
In a separate bowl, I whisk together the sugar and vegetable oil until smooth. Then I beat in the eggs one at a time, followed by the vanilla extract. The mixture should be slightly glossy and thick.
Combining Wet and Dry Ingredients
Next, I gently fold the dry ingredients into the wet mixture. I stop as soon as everything is combined — overmixing can make the bread dense. Then, I fold in the grated zucchini and chopped walnuts until evenly distributed.
Baking the Zucchini Bread
Preparing the Pan
I preheat the oven to 350°F (175°C). I grease my loaf pan with a little vegetable oil or line it with parchment paper to ensure easy removal later.
Pouring and Topping
I pour the batter into the prepared loaf pan, smoothing the top with a spatula. If I want a little extra crunch, I sprinkle a few chopped walnuts on top.
Baking Time
I bake the zucchini bread for 60–70 minutes. I know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cooling
Once baked, I let the loaf cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely. This step prevents soggy edges and helps the flavors set beautifully.
Serving and Decoration
Suggested Toppings
While this zucchini bread is delicious on its own, I like to elevate it with:
A light dusting of powdered sugar
A drizzle of honey or maple syrup for extra sweetness
A smear of cream cheese or butter for breakfast
Cut thick slices, and you’ll see the tender, moist crumb studded with green flecks of zucchini and crunchy walnuts — absolutely irresistible.
Storage Instructions
Keeping It Fresh
I store zucchini bread in an airtight container at room temperature. It stays moist and flavorful for up to 3 days.
Freezing
To enjoy later, I slice the loaf and freeze the pieces individually in a freezer-safe bag. They last up to 2 months and thaw beautifully at room temperature.
Conclusion
Making my Easy Homemade Zucchini Bread is one of my favorite baking rituals. It’s simple, forgiving, and results in a loaf that’s moist, flavorful, and perfect for any occasion. With the warm spice of cinnamon, the natural sweetness of zucchini, and the crunch of walnuts, every slice feels like a hug in bread form. Try it fresh, toasted, or even slightly warmed with butter — you’ll find it hard to resist a second slice.
