This Classic Zucchini Bread is super moist, delicious, and packed with fresh zucchini! Also includes options for how to add chopped walnuts or chocolate chips.
Is your garden overflowing with zucchini yet? My parents usually plant a small garden every year and end up with quite a bit of zucchini so I love to bring some home with me to make this zucchini bread!
This is a recipe that I’ve been using for several years now and actually shared last year. While this is still the same great recipe, I wanted to update it with more step pictures and information so you can perfect this bread!
This zucchini bread is also incredibly simple to throw together. I can prepare this bread and have it in the oven in about 15 minutes and I usually have everything on hand to make it too. You can even add chopped walnuts, chocolate chips, or just leave it plain!
Zucchini Bread Ingredients
This recipe uses a lot of simple ingredients you’ll likely have on hand. Here’s what we’ll be using:
- Flour: There’s just enough flour in this bread to keep it soft and light. Just make sure to spoon and level your flour so you don’t end up with a dense loaf of bread.
- Cinnamon & Nutmeg: These spices add a little flavor to the zucchini bread that I absolutely love! Feel free to leave out the nutmeg if you don’t have any on hand.
- Baking Powder, Baking Soda, & Salt: To help lift the bread a little bit.
- Oil: You can use canola, vegetable, or melted coconut oil in this recipe so feel free to use whatever you have on hand.
- Brown Sugar & Granulated Sugar: I love to use a mix of sugars in this bread, the brown sugar adds more flavor and moisture.
- Eggs & Vanilla Extract: The eggs add structure and the vanilla adds a little flavor.
- Zucchini: The zucchini helps to keep this bread moist for days! You’ll need 1 cup of lightly packed shredded zucchini, which is equal to about 1 medium zucchini.
- Chopped Walnuts: The walnuts are completely optional here, feel free to leave them out if you don’t have any or you’re not a fan.
How To Make This Zucchini Bread Recipe
- Combine the dry ingredients: Whisk together the flour, spices, baking powder, baking soda, and salt until well combined. Whisking the dry ingredients separately will ensure everything is dispersed evenly.
- Combine the wet ingredients: Whisk together the oil, sugars, eggs, and vanilla extract until everything is fully combined. Then, stir in the shredded zucchini.
- Combine the wet and dry ingredients: Make sure to mix the two together until just combined, overmixing the batter can lead to a dense loaf of bread.
- Add your favorite mix-ins: At this point, you can mix in chopped walnuts, chocolate chips, or your favorite mix-in!
- Spray and line your pan: I use a 9×5 loaf pan and spray it well with non-stick cooking spray. If you want to make it easier to remove the bread from the pan, you can line the pan with parchment paper and leave some overhang so you can lift it out of the pan. I have a visual in my banana bread recipe for how to do this!
- Pour it into the loaf pan and bake it: Pour the batter into the prepared loaf pan, spread it around, and pop it into a 350°F (177°C) oven to bake for 45-55 minutes. You’ll know the zucchini bread is done when the top is set and a toothpick inserted into the center comes out clean. Mine is usually perfect right at 50 minutes.
Ridiculously easy, right? I do suggest letting the bread cool in the pan for about 20 minutes and then removing it to cool completely on a wire rack. The bread will keep well for a few days at room temperature, but I suggest refrigerating after 1-2 days to keep it fresh longer.
- When measuring your flour, avoid scooping it out of the container with your measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Make sure to mix your wet and dry ingredients together until just combined. You want to avoid overmixing the batter, otherwise, it can lead to a denser loaf of bread.
- If you love chocolate in your zucchini bread you can add 3/4 cup semi-sweet chocolate chips to the batter.
- Want to make a chocolate version? Here’s my favorite double chocolate zucchini bread!
Classic Zucchini Bread
- 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (120 ml) oil (canola, vegetable, or coconut work well)
- 1/2 cup (100 grams) brown sugar lightly packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125 grams) shredded zucchini lightly packed
- 1/2 cup (60 grams) chopped walnuts (optional)
- Preheat oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line with parchment paper for easier removal if desired, and set aside.
- In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg, and salt until well combined. Set aside.
- In a separate mixing bowl whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined. Stir in the shredded zucchini.
- Combine the wet ingredients and dry ingredients and mix until just combined, then gently fold in the chopped walnuts. Pour the batter into the prepared loaf pan and spread into one even layer.
- Bake at 350°F (177°C) for 45-55 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan on a wire rack for 20 minutes, carefully remove from the pan, and place on the wire rack to finish cooling. Once cooled, slice into pieces and enjoy!