Published: July 11, 2018 Modified: July 5, 2022
Brown sugar and cinnamon give this Zucchini Bread a warm, deep flavor while keeping it incredibly moist. If your garden is overflowing with zucchini, set some aside to make this easy, delicious quick bread. Bake several loaves and freeze extras for later.
Summer means zucchini season—whether it’s from your own garden or a neighbor’s generous harvest. Zucchini grows fast and in large quantities, and one of the best ways to use it up is in a loaf of quick bread. This recipe highlights the vegetable’s moisture while adding flavor with brown sugar and cinnamon so the bread tastes rich without being overly sweet.
Zucchini gained popularity in home gardens decades ago when growers found themselves harvesting more than they could use. Zucchini bread emerged as a go-to way to transform an abundance of squash into something comforting and practical. While zucchini itself is mild in flavor, it excels at adding moisture and a tender crumb. That’s why this recipe uses spices and brown sugar to lift the flavor while letting the zucchini keep the loaf soft.
This is the kind of zucchini bread that’s delicious warm with a pat of butter, and equally lovely at room temperature with no extras. I use a mix of light brown sugar and granulated sugar so the bread has a subtle caramel note that complements the cinnamon. The recipe calls for a full tablespoon of cinnamon; it provides a warm background flavor that balances the zucchini’s mildness. If you prefer, add a pinch of nutmeg or allspice for a slightly different spice profile.
Tips for Making Zucchini Bread
- If your garden zucchini are very large, slice them in half lengthwise and scoop out the large seeds. There’s no need to peel zucchini; the skin adds color and nutrients.
- When measuring shredded zucchini, lightly pack the cup so you get the correct volume. This helps maintain the intended moisture and texture.
- Do not squeeze the shredded zucchini dry. The moisture from the zucchini keeps the bread tender and prevents it from drying out during baking.
- If you double the nuts (to 2 cups), add an extra tablespoon of oil to keep the batter moist.
- Bake in two smaller loaf pans rather than one large pan. Two pans help the loaves bake through evenly without over-browning the tops.
- While cinnamon is prominent in this recipe, you can adjust the spices to taste—try adding a little nutmeg or allspice. Plan on at least a tablespoon of combined spices so the bread has good flavor.
- Chocolate chips can be added if you like chocolate zucchini bread. If you add chips, reduce the nuts by the same amount or omit them and add a tablespoon more oil since chocolate can draw out moisture.
- Bake and freeze extra loaves when zucchini is abundant. Properly wrapped, baked bread freezes well for up to three months.
- If you freeze shredded zucchini for future baking, freeze more than the recipe calls for; frozen and thawed zucchini contains a lot of water, so plan accordingly.
Zucchini Bread Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 large eggs, at room temperature
- 1 cup light brown sugar, lightly packed
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup vegetable or canola oil (or melted coconut oil)
- 3 1/2 cups grated or shredded zucchini, with skin, lightly packed
- 1 1/2 cups coarsely chopped pecans or walnuts (optional)
More zucchini recipe ideas (titles only): Double Chocolate Zucchini Bread; Zucchini Pancakes; Garlicky Zucchini Tomato Crostini.
Instructions
Preheat the oven to 350°F (175°C).
- Grease and lightly flour two 8″ x 4″ loaf pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
- In a large mixing bowl, beat the eggs, vanilla, and oil on medium speed until the mixture is light in color. Add the brown and granulated sugars and mix until incorporated.
- Add the dry ingredients to the wet mixture and mix just until they are about halfway combined—don’t overmix.
- Fold in the shredded zucchini and the chopped nuts, if using, mixing only until evenly distributed.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for about 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the loaves to rest in the pans for about five minutes. Run a knife around the edges to loosen, then invert onto a wire rack to cool completely.
- Store cooled loaves in an airtight container or wrap tightly with plastic wrap. Bread will keep up to five days at room temperature or can be frozen for longer storage.
Notes
- This zucchini bread freezes very well. Wrap tightly and store in the freezer for up to three months for best flavor and texture.
If you try this recipe, feedback and ratings are always welcome. Enjoy a tender, warmly spiced loaf made with fresh zucchini—great for snacks, breakfasts, or a simple dessert.