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Zucchini Bread

  • Prep Time:
    10 minutes

  • Cook Time:

  • Total Time:
    1 hour

  • Yield:
    serves 10

  • Category:

  • Method:

  • Cuisine:


This is an amazingly easy zucchini bread recipe that is ideal when zucchini are in season, or all year long!


  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup grated zucchini (1 medium)
  • 1 1/2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • optional – 1 cup semi-sweet chocolate chips
  • optional – 1/2 cup chopped walnuts


  1. Preheat oven to 375°F. Coat a 9×5- inch loaf pan with nonstick spray. Line the bottom and up the short sides of the pan with a strip of parchment paper. Coat again with nonstick spray. Set aside.
  2. In a medium bowl whisk together the oil, eggs, vanilla, and sugars until smooth. Stir in the zucchini. Set aside.
  3. In a large bowl whisk together the flour, cinnamon, salt, baking soda, and baking powder. Using a wooden spoon or rubber spatula stir the wet ingredients into the dry ingredients and blend until combined.
  4. Stir in the chocolate chips and walnuts if desired.
  5. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the bread to cool in the pan for 20 minutes and then using the parchment paper, lift the bread out and transfer to a wire rack to cool entirely.


Store airtight for up to 3 days at room temperature.

Note – If you slice this while it’s still warm you’ll have the ability to barely taste the zucchini. But if you allow this to cool entirely you won’t taste it!

* Nutrition info doesn’t include the chocolate chip and walnuts.


  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 20.2 g
  • Sodium: 221.2 mg
  • Fat: 12.3 g
  • Carbohydrates: 33.4 g
  • Protein: 3.7 g
  • Cholesterol: 37.2 mg