If you’ve got zucchini sitting in your fridge and no idea what to do with it… this is your answer.
This easy and moist zucchini bread is soft, lightly spiced, and packed with flavour. It’s the kind of recipe you make once… and then keep coming back to every time you need something simple, comforting, and guaranteed to work.
Whether it’s for breakfast, a snack, or something to go with your afternoon coffee, this one just fits.
Why You’ll Love This Recipe
- Super moist texture (never dry or crumbly)
- Simple, everyday ingredients
- A great way to use up extra zucchini
- Freezer-friendly and perfect for batch baking
- Customisable with nuts or left plain
Ingredients
- 2 cups (260 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp coarse salt (or 1/2 tsp if using fine salt)
- 1 1/3 cup (265 g) light brown sugar (packed)
- 1 1/2 tsp ground cinnamon
- 2 cups (305 g) zucchini (grated)
- 1/2 cup walnuts or pecans (optional)
- 2 large eggs
- 1/2 cup (118 ml) cooking oil
- 1/2 cup (118 ml) milk
- 1 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F / 176°C and prepare a 9 x 5 x 2 inch loaf pan by greasing or lining it.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, brown sugar, and cinnamon.
- Stir in the grated zucchini and nuts (if using), making sure everything is evenly coated.
- In a separate bowl, whisk together the eggs, oil, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Pour the batter into your prepared loaf pan.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Baking Tips for Perfect Zucchini Bread
- Don’t squeeze the zucchini too much. A little moisture helps create that soft texture
- Avoid overmixing the batter or the bread can turn dense
- Check your loaf at the 45-minute mark to prevent overbaking
- Let it cool before slicing for clean, even cuts
Pan Size Adjustment
If using an 8 x 4 x 2 inch loaf pan, bake for 55 to 60 minutes instead.
Storage Tips
- Store at room temperature in an airtight container for up to 3 days
- Refrigerate for up to 1 week
- Freeze slices individually for up to 3 months
Variations You Can Try
- Add chocolate chips for a sweeter version
- Swap cinnamon for mixed spice or nutmeg
- Use pecans for a richer, buttery crunch
- Make muffins instead of a loaf for grab-and-go snacks
Final Thoughts
This recipe is the definition of simple baking done right. No complicated steps, no fancy ingredients… just a reliable, easy and moist zucchini bread that works every single time.
Watch the Original Recipe
This recipe was inspired by an amazing version shared by Simply Mama Cooks. Her recipes are always clear, approachable, and full of flavour.
Be sure to watch her full video below for a step-by-step guide and more helpful tips:
