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A loaf of sliced zucchini bread next to some fresh zucchinis.
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Zucchini Bread Recipe

Try this delicious zucchini bread if you need a quick, simple snack for busy mornings or as an afternoon treat. This recipe makes 2 loaves, so you can freeze one for later!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Cool Time 5 minutes
Total Time 1 hour 15 minutes
Servings 16 servings (2 loaves)
Calories 375kcal
Author John Kanell

Equipment

  • 2 4x8-inch loaf pans
  • Parchment paper

Ingredients

  • 3 cups all-purpose flour (360g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 3 large eggs
  • 1 cup packed light or dark brown sugar (220g)
  • ½ cup granulated sugar (100g)
  • 1 cup vegetable oil (240mL)
  • 4 teaspoons vanilla extract
  • 3 cups grated zucchini (390g)
  • 1½ cups chopped walnuts (180g)

Instructions

  • Preheat oven to 350°F. Line two 8x4-inch loaf pans with parchment paper or spray them with nonstick baking spray.
  • In a large bowl, whisk to combine the flour, salt, baking soda, baking powder, and cinnamon. (I always sift my dry ingredients, but it is not a must-do for this recipe.)
  • In a medium bowl, beat the eggs and both sugars until smooth and lightened in color. Add the oil and vanilla and whisk to combine. Fold in the grated zucchini.
  • Pour the wet mixture into the dry, then stir until only a few dry streaks of flour remain. Add the chopped walnuts and stir gently just until no dry streaks of flour remain.
  • Divide the batter evenly between the two loaf pans and spread it into an even layer. Bake for 55 to 60 minutes, or until a skewer inserted into the center of each loaf comes out clean.
  • Let the loaves cool in the pan for 5 to 10 minutes. Then, turn them out onto a cooling rack to cool completely.

Video

Notes

  • Zucchini bread is delicious and served warm, but make sure you still allow time for it to cool! If you're like me and find it hard to wait for the bread to cool completely, be sure to let the bread cool for at least 30 minutes before slicing. If you slice a hot loaf straight from the oven, you can actually smash the crumb texture inside, and it will feel a bit gummy. The loaves need time to release some steam and heat. Once sliced, spread some softened butter on a warm slice for the perfect snack!

Nutrition

Calories: 375kcal | Carbohydrates: 40g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 260mg | Potassium: 168mg | Fiber: 2g | Sugar: 21g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg