If you love zucchini, be sure to try my zucchini cake, zucchini brownies, or roasting it for dinner.
What I LOVE about this Recipe:
Adaptable – Feel free to add chocolate chips or nuts, see my notes to make healthy zucchini bread, or add some cocoa powder for chocolate zucchini bread. Freezer Friendly: This recipe makes 2 loaves of zucchini bread, so you can save one in the freezer for another day. Easy – My little kids can make batter in just a few minutes, with basic pantry ingredients.
How to Make Zucchini Bread:
- Mix wet Ingredients: Mix the sugars and oil in a large mixing bowl. Add eggs and vanilla.
- Grate zucchini (with the peel on). If the zucchini is extra watery use a paper towel to gently squeeze some of the moisture out. Add to mixing bowl.
- Add dry ingredients. Mix together the dry ingredients, add them to the bowl with the wet ingredients and stir to combine. Divide batter between bread pans.
- Bake. Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Freezing Instructions:
Allow the loaves to cool completely, wrap in plastic wrap and store in a freezer safe bag or container for 2-3 months.
Variations:
Healthy Zucchini bread: Use half whole wheat flour, substitute half of the oil for applesauce, and use half the amount of sugars. Gluten free: substitute gluten-free flour. Chocolate chip zucchini bread: Add 1 ½ cups chocolate chips to the batter, along with the dry ingredients. Chocolate Zucchini bread: use 2 cups of flour (instead of 3), and add 1 cup of unsweetened cocoa powder.
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe in August 2014. Updated April 2020 and August 2023. This post contains affiliate links.
