Zucchini Bread is a delicious and easy way to use an abundance of zucchini. This sweet Zucchini Bread is delicious any time of day—its perfectly cooked crust has just the right amount of sweet crispness to balance the moist and soft center. Serve it with whipped butter for a satisfying breakfast or snack, or freeze to enjoy all year.

Overhead shot of a loaf of zucchini bread with a slice being spread with clotted cream

For more great ways to use zucchini, check out zucchini recipes to freeze.

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Ingredients to make Zucchini Bread
Equipment
Recipe

Ingredients to make Zucchini Bread

Ingredients for zucchini bread on a counter.

zucchini
sugar
vegetable oil
vanilla
eggs
all-purpose flour
baking soda
ground cinnamon
baking powder

See recipe card for quantities.

Equipment

Although you can use any kind of loaf pan, I get the best results with stoneware. Properly seasoned stoneware loaf pans give zucchini bread the perfect crust and evenly heat the bread while cooking.

Recipe

Zucchini Bread

5 from 2 votes

Zucchini Bread is a delicious and easy way to use an abundance of zucchini. This sweet Zucchini Bread is perfect any time of day.

Mary Ann

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Bread

Servings slices

Calories 213

Ingredients

3 zucchini
1 ⅔ cups sugar
⅔ cup vegetable oil
2 teaspoons vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon baking powder
non-stick cooking spray

Instructions

Heat oven to 350ºF.
Grease bottoms only of 2 9x5x3-inch loaf pans with non-stick cooking spray.
Cut off the stem end of each of the 3 zucchini and shred the zucchini.
Crack 4 eggs, add to a large bowl, and beat until just mixed.
Add zucchini, 1 ⅔ cups sugar, ⅔ cup vegetable oil, and 2 teaspoons vanilla extract to eggs and mix.
In a separate bowl, mix 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon baking powder.
Add dry ingredients to zucchini mixture and stir gently until well mixed.
Pour into prepared loaf pans.
Bake 50 to 60 minutes (until knife inserted in center comes out clean).
Cool in pan for 10 minutes.
Loosen sides of loaves and remove from pans.

Notes

Zucchini bread will last up to a year in the freezer if wrapped tightly to prevent air from being locked in the wrap. I suggest cooling completely, then securing tightly with plastic wrap and then wrapping in foil. Label with the name and date.

Nutrition per serving

Calories: 213 calCarbohydrates: 32 gProtein: 3 gFat: 8 gSodium: 124 mgFiber: 1 gSugar: 17 g