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Zucchini Bread Recipe

This zucchini bread is soft, moist, and filled with warm cinnamon flavor. It’s easy to make, uses simple ingredients, and is perfect for using fresh zucchini in a comforting homemade loaf.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 16
Course: breads
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 1/2 cups cane sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 3 cups grated zucchini
  • 1 cup chopped walnuts

Equipment

  • Two loaf pans
  • Large mixing bowls
  • Whisk
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Grater
  • Oven
  • Cooling rack

Method
 

  1. Preheat the oven to 325°F and grease two loaf pans thoroughly so the bread releases easily after baking.
  2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until everything is evenly combined.
  3. In another bowl, whisk the sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended.
  4. Add the grated zucchini to the wet mixture and fold it in gently until evenly distributed throughout.
  5. Add the dry ingredients to the wet mixture and stir gently until just combined, then fold in the chopped walnuts without overmixing.
  6. Divide the batter evenly between the prepared pans and sprinkle extra walnuts on top for added texture.
  7. Bake until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
  8. Allow the bread to cool before slicing so it sets properly and holds its shape.

Notes

This is the kind of recipe that feels simple but delivers every time.
With its soft texture and balanced flavor, it’s a loaf you’ll want to bake again whenever you have zucchini ready to use.