This easy zucchini bread recipe is one of the best ways to use up a garden overflowing with zucchini, turning shredded squash into a moist, lightly spiced loaf that tastes far more indulgent than it sounds. Made in one bowl with basic pantry staples, this is a simple homemade zucchini bread recipe that comes together quickly and stays moist for days, thanks to the shredded zucchini folded right into the batter. Whether you're looking for a make-ahead breakfast, an easy snack to pack for lunches, or just a good excuse to use up summer zucchini before it goes bad, this loaf checks every box.
Why you'll love this recipe
- ✓One bowl, no mixer required — just stir and bake.
- ✓Stays moist for days thanks to the shredded zucchini in the batter.
- ✓A reliable way to use up extra zucchini before it spoils.
Prep
15 min
Cook
55 min
Total
1 hr 10 min
Yield
1 loaf (10 slices)
Ingredients
- 2 cups shredded zucchini, moisture squeezed out
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup chopped walnuts (optional)
Instructions
- 1Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- 2Shred the zucchini, then squeeze it in a clean kitchen towel to remove excess moisture.
- 3In a large bowl, whisk together the oil, sugar, eggs, and vanilla until smooth.
- 4Stir in the shredded zucchini.
- 5Sprinkle the flour, baking soda, baking powder, cinnamon, and salt over the wet mixture and stir just until combined, then fold in the walnuts if using.
- 6Pour the batter into the prepared pan and bake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
- 7Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes & Tips
- Squeezing the zucchini dry (unlike in the zucchini brownies) keeps this bread from turning gummy in the center.
- Don't overmix once the flour is added — this keeps the crumb tender rather than dense.
- Store wrapped tightly at room temperature for up to 3 days, or freeze slices for up to 3 months.
Frequently Asked Questions
Do you need to peel zucchini before shredding it for bread?
No, the skin is soft and blends into the batter once baked, so peeling isn't necessary — just wash and shred it directly.
Should I squeeze the water out of zucchini for zucchini bread?
Yes — unlike some zucchini desserts, bread benefits from squeezing out excess moisture first, which prevents a gummy or underbaked-feeling center.
Why is my zucchini bread dense or gummy?
This usually happens from too much moisture left in the zucchini, overmixing the batter, or underbaking — check doneness with a toothpick in the very center of the loaf.
Can I add chocolate chips instead of walnuts?
Yes, 1/2 cup of chocolate chips makes a great substitute for walnuts, or you can include both.
How do I store zucchini bread to keep it moist?
Wrap it tightly in plastic wrap or foil and store at room temperature for up to 3 days; refrigerating tends to dry it out faster.
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