Zucchini Bread Recipe - Belly Full (2024)

Published: June 30, 2020Updated: May 20, 2021Author: Amy

Sweet and moist Zucchini Bread filled with freshly grated zucchini, walnuts, and cinnamon. A great summer dessert cake when you have garden veggies or all year round for a breakfast or brunch. This easy quick bread recipe makes two loaves, so you can freeze one for later!

There’s nothing like a good loaf of zucchini bread. I think everyone should have a zucchini bread recipe in their arsenal – this is mine!

Zucchini Bread Recipe

Ingredients you’ll need:
(Scroll below to the printable recipe card for details and measurements.)

• Zucchini
• All-purpose flour
• Baking soda and baking powder
• Cinnamon, nutmeg, and salt
• Large eggs
• Vegetable oil
• Granulated sugar and brown sugar
• Vanilla extract
• Chopped walnuts

How to prep Zucchini for Zucchini Bread

• Zucchini do not need to be peeled for zucchini bread – the skin on zucchini is actually quite tender and softens up nicely when baked. Plus, you get those lovely flecks of green throughout every slice!
• Wash and trim your zucchini – just like any produce, you’ll want to rinse and dry the zucchini to get rid of any potential bacteria. Trim the ends, too, since you won’t want to use those in the bread.
• Shred and squeeze out any excess moisture – zucchini naturally has a lot of water in it, which becomes obvious once you grate it and let sit for a bit. Make sure you squeeze any excess water from it before adding it to your other ingredients.

Recipe Variations

• Add in some chocolate chips, because chocolate is always a good idea! 1/2 cup of mini chocolate chips will give just the right amount speckled throughout the loaves.
• Swap out the zucchini with yellow squash, or use a combo of both! Unlike zucchini, yellow squash has tougher skin, so you’ll either want to peel it or use a finer grater.
• Make the zucchini bread healthy by replacing half of the all-purpose flour with whole wheat flour, replacing half of the vegetable oil with applesauce, and reducing the amount of sugar by 1/2 cup.
• Muffins: Simply use my recipe (complete printable below), then scoop 3 tablespoons of the batter into paper-lined muffin tins and bake for about 18 minutes (depending on your oven.)
• Mini loaves: You’ll follow my recipe but instead of using 2, 8×4-inch loaf pans, you’ll need to divide the batter evenly among 6 mini loaf pans, then bake for 35-40 minutes and cool for 20 minutes before releasing.

How to Store Zucchini Bread

• Storing leftovers: Baked and cooled, this bread can sit (tightly wrapped) on the countertop for 2-3 days. After that, you’ll want to refrigerate it, which will extend its life a few days longer.
• To Freeze: You can also freeze this zucchini bread recipe. Wrap the loaves in plastic, then in foil, and transfer to a freezer-safe plastic bag for up to 2 months. Thaw in the refrigerator overnight.

If you’ve got garden zucchini, this is one of the best ways to use it up! Luckily, zucchini is available year round at the grocery store, so you can make this zucchini bread recipe all year long.

Zucchini Bread Video

Other Zucchini Recipes We Love

• Pizza Stuffed Zucchini Boats
• Zucchini Ricotta Pancakes
• Mini Chocolate Zucchini Cakes
• Zucchini Lasagna Rolls

How to Make Zucchini Bread

To make this zucchini bread recipe, follow the steps below included in the printable recipe card. Make sure to refer back to the article for all the helpful tips and variations!

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!