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Classic Zucchini Bread

Classic zucchini bread with a cracked, golden top and an impossibly moist, cinnamon-spiced crumb. This homemade zucchini loaf is easy to mix and bakes up tender with green flecks of grated zucchini.
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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
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 3 cup all-purpose flour
  • 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) Grate zucchini and keep its natural moisture; don’t squeeze.
optional mix-ins
  • 1 cup walnuts or pecans, chopped (optional) Use either walnuts or pecans if you want crunch.

Equipment

  • 1 sheet pan
  • 2 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease two 9x5 loaf pans (or one large loaf pan).
  2. Set out the pans so the batter can be poured right away once mixed.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl until evenly combined.
Mix the wet ingredients
  1. Beat granulated sugar, vegetable oil, eggs, and vanilla extract in a separate bowl until well combined. The mixture should look glossy and smooth.
  2. Stir in the grated zucchini until distributed throughout.
Combine and fold
  1. Add the wet ingredients to the dry ingredients and fold until just combined. Stop as soon as no dry streaks remain to keep the loaf tender.
  2. Fold in the chopped walnuts or pecans if using.
Bake
  1. Divide the batter between the loaf pans and bake for 55–65 minutes, until a toothpick comes out clean and the top is deeply golden. The crust should look cracked and set.
Cool and serve
  1. Cool in the pan for 20 minutes before transferring to a wire rack.

Notes

Pro tip: keep the zucchini’s moisture—grate it and don’t squeeze—so the loaf stays moist without needing extra liquid. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a lower-fat option, replace half the vegetable oil with unsweetened applesauce (texture will be slightly less rich but still tender).