This zucchini bread is the perfect balance of sweet, moist, and full of warm spices. Whether you’re enjoying it as a breakfast food or a snack, this recipe will quickly become a favorite in your kitchen!

Why You’ll Love This Zucchini Bread

There are plenty of zucchini bread recipes out there, but this one stands out for its perfect texture, rich flavor, and simple ingredients. Each bite is packed with the warm flavors of cinnamon and nutmeg, combined with the subtle sweetness of brown sugar and the crunch of walnuts. Plus, it’s an easy one-bowl recipe—what’s not to love?

Ingredients for the Best Zucchini Bread

Wet Ingredients:

3 large eggs
1 cup vegetable oil (or substitute half with applesauce for a lighter version)
1 cup granulated sugar
1 cup brown sugar
3 teaspoons vanilla extract

Dry Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
3 teaspoons ground cinnamon

Main Ingredient:

2 cups grated zucchini (you can add a little more for extra moisture!)

Optional Mix-Ins:

1 cup chopped walnuts (or pecans for a nuttier flavor)

How to Make Classic Zucchini Bread

1: Prep Your Pans and Oven

Preheat your oven to 325°F (163°C) and grease two 8×4-inch loaf pans (or use 6 mini loaf pans if you prefer smaller servings).

2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, salt, baking powder, baking soda, nutmeg, and cinnamon.

3: Mix the Wet Ingredients

In a separate bowl, beat the eggs, vegetable oil, sugars, and vanilla extract until well combined.

4: Combine Everything

Gradually add the wet ingredients into the dry ingredients, stirring gently. Fold in the grated zucchini and nuts until just combined.

5: Bake to Perfection

Pour the batter evenly into the prepared pans and bake for 40 to 60 minutes. Mini loaves will take about 35-40 minutes, while full-size loaves will need 55-60 minutes. The bread is done when a toothpick inserted into the center comes out clean.

6: Cool and Serve

Let the bread cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

Pro Tips for the Best Zucchini Bread

No need to peel the zucchini – the skin adds extra nutrients and blends into the batter seamlessly.
If using frozen zucchini, thaw and drain it well to avoid excess moisture.
Let the bread rest overnight – it tastes even better the next day!
Use glass or ceramic loaf pans for even baking and easier release.

How to Store and Freeze

Storing Leftovers: Wrap the cooled bread tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for 3-4 days.

Freezing Instructions: Wrap whole loaves or individual slices in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. When ready to eat, thaw at room temperature or microwave individual slices for a quick treat.

FAQs About Zucchini Bread

Q: Can I make this zucchini bread gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking blend for a GF-friendly version.

Q: What’s the best way to know if the bread is fully baked?
Use an instant-read thermometer—the internal temperature should be about 200°F (93°C) when done.

Q: Can I add chocolate chips?
Absolutely! Stir in 1 cup of chocolate chips for an extra indulgent touch.

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Conclusion

This zucchini bread is the perfect way to start your day as a breakfast food, serve as a cozy afternoon snack, or enjoy as a dessert. Whether you eat it fresh out of the oven or toast a slice the next morning, it’s sure to be a hit. Try this easy recipe today and let us know how it turns out!