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Zucchini Bread Recipe

Easy Zucchini Bread Recipe – Bakery Style at Home

This Easy Zucchini Bread is incredibly moist, warmly spiced, and perfectly sweet—just like your favorite bakery loaf. Fresh grated zucchini keeps every slice soft and tender. It’s simple to make, beginner-friendly, and perfect for breakfast, snack time, or dessert. A delicious way to use up extra zucchini!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 teaspoons vanilla extract
  • 1½ cups grated zucchini lightly squeezed
  • ½ cup chopped walnuts optional

Method
 

  1. Preheat oven to 325°F (165°C) and grease a 9x5-inch loaf pan.
  2. Whisk together flour, baking soda, baking powder, cinnamon, and salt in a bowl.
  3. In another bowl, beat eggs, oil, sugars, and vanilla until smooth.
  4. Stir in grated zucchini until combined.
  5. Gradually fold dry ingredients into wet mixture until just combined.
  6. Add walnuts if using and gently mix.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep the bread soft and tender.
Lightly squeeze excess water from the zucchini, but don’t dry it completely.
Add chocolate chips for a sweeter twist.
Store in an airtight container at room temperature for 3–4 days or freeze for longer storage.
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