Zucchini bread sounds virtuous, but thankfully, it still tastes like comfort food. I make this when my husband wants dessert for breakfast and my child suddenly hates vegetables. It’s moist, cozy, and wonderfully forgiving. Honestly, sneaking zucchini into something this delicious feels like parenting’s tiniest, tastiest victory on a Tuesday.

This easy zucchini bread stays moist, tender, and lightly spiced without turning breakfast into a complicated project. Grated zucchini adds softness while cinnamon brings cozy flavor. Serve thick slices warm, pack them for snacks, or freeze extras. Even picky little critics may ask for seconds, which deserves its own celebration.

Judy John

Zucchini Bread

Moist, tender zucchini bread with cozy cinnamon flavor, perfect for breakfast, snacks, or a simple homemade treat.

Print Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American

Calories: 245

Ingredients Equipment Method Notes

Ingredients

Dry Ingredients

1 3/4 cups (210 g) all-purpose flour — spooned and leveled
1 teaspoon (4 g) baking soda
1/2 teaspoon (3 g) baking powder
1/2 teaspoon (3 g) salt
1 1/2 teaspoons (4 g) ground cinnamon
1/4 teaspoon (0.5 g) ground nutmeg

Wet Ingredients

2 large eggs (100 g) — room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) light brown sugar — packed
1/2 cup (120 ml) neutral oil
1 teaspoon (5 ml) vanilla extract

Produce

1 1/2 cups (about 180 g) grated zucchini — lightly squeezed, not dry
1/2 cup (60 g) chopped walnuts — optional

Equipment

Mixing Bowl
Box Grater
Measuring Cups
Measuring Spoons
9×5-inch Loaf Pan
Parchment Paper
Rubber Spatula
Oven
Wire Rack

Method

Preheat the oven to 175°C (350°F). Line a 9×5-inch loaf pan with parchment, leaving enough overhang to lift the bread out easily.
Grate the zucchini using the large holes of a box grater. Gently squeeze out excess liquid, keeping the zucchini moist rather than completely dry.
Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a mixing bowl until evenly combined.
In another bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and glossy.
Fold the zucchini into the wet mixture. Add the dry ingredients and stir gently just until no dry flour remains. Fold in walnuts if using.
Pour the batter into the prepared pan and smooth the top. The batter should look thick and moist, not runny.
Bake for 45 to 50 minutes, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then lift the loaf onto a wire rack. Let it cool completely before slicing for the cleanest texture.
For softer slices, wrap the cooled loaf tightly. For slightly crisp edges, toast individual slices before serving.

Notes

For soft zucchini bread, keep the grated zucchini slightly moist and avoid overmixing the batter. For a firmer, slightly crispier loaf, squeeze more moisture from the zucchini and bake until the edges deepen in color. Freeze individual slices wrapped tightly for up to 3 months and thaw at room temperature. For easier assembly and slicing, cool the loaf completely first. Add chocolate chips, orange zest, chopped pecans, or extra cinnamon for flavor variations. Store tightly wrapped at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for longer storage.