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Classic Zucchini Bread

Classic zucchini bread made with a cinnamon-spiced batter and grated zucchini for a moist, green-flecked crumb. Baked until the top is deeply golden with a cracked crust, then cooled to set clean slices.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour Measure by spooning into the cup and leveling.
  • 1 tsp baking soda
  • 0.25 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
Wet ingredients
  • 2 cup granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cup zucchini, grated Do not squeeze; moisture helps the loaf stay moist.
Optional add-in
  • 1 cup walnuts or pecans, chopped Optional for added crunch.

Equipment

  • 2 sheet pan
  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and grease two 9x5 loaf pans (or one large loaf pan). Lightly coat all sides so the loaves release cleanly after baking.
Mix dry ingredients
  1. In a large bowl, whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined. Stop when the color looks uniform with no dry spice streaks.
Mix wet ingredients
  1. In a separate bowl, beat granulated sugar, vegetable oil, eggs, and vanilla extract until well combined. Mix just until the batter looks glossy and homogeneous.
Combine and add zucchini
  1. Stir in grated zucchini without squeezing it first. Fold until the zucchini is distributed through the batter.
  2. Add wet ingredients to dry ingredients and fold until just combined. Stop as soon as you no longer see dry flour to keep the crumb tender.
  3. Fold in walnuts or pecans if using. Mix gently so the nuts stay evenly suspended.
Bake
  1. Divide batter between the loaf pans and bake at 350°F for 55–65 minutes. Bake until a toothpick comes out clean and the top is deeply golden with a cracked look.
Cool and serve
  1. Cool in the pan for 20 minutes before transferring to a wire rack. This cooling step helps the loaf set so it slices without crumbling.

Notes

Pro tip: don’t squeeze the grated zucchini—its moisture is what helps the loaf stay tender and moist. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices in a freezer-safe bag for up to 3 months. For a dairy-free option, this recipe is already dairy-free; you can swap vegetable oil for an equal amount of neutral oil (like canola) if needed.