The perfect zucchini bread base for all your zucchini treats. Keep it plain or vary the flavor with spices, a cinnamon swirl, chocolate chips, nuts, lemon, cocoa, or bake as muffins.
This is my first zucchini recipe on the site. After being gifted an abundance of zucchini, I developed a reliable base zucchini bread recipe that I can adapt into many variations—chocolate chip, double chocolate, lemon, banana, and more.
I even made one zucchini salad too.
My family was skeptical at first, but zucchini—like banana—adds incredible moisture to baked goods. This loaf is simple, full of zucchini, and gently spiced with cinnamon, similar in style to my classic banana bread.
This base works equally well as muffins. To make muffins, rest the batter 30–60 minutes, scoop into a lined muffin pan and bake 12 very large muffins at 425°F for 5 minutes, then reduce to 375°F and bake 10–15 minutes, until they spring back when pressed.
How To Make Zucchini Bread
The method is straightforward: combine wet ingredients, mix in dry ingredients, then fold in the shredded zucchini. The most time-consuming step is shredding; a shredding attachment or food processor speeds this up. I added an optional cinnamon swirl and recommend sprinkling a little granulated sugar on top before baking for a crisp crust.
Ingredients & Substitutions
- Zucchini: Use shredded zucchini with the peel on. Small seeds are fine; remove any large seeds. If your zucchini yield is low, replace the shortfall by weight with applesauce or yogurt.
- Flour: All-purpose flour works well. Weighing flour on a digital scale gives the most consistent results. A 1:1 gluten-free flour blend can substitute if needed.
- Baking powder & baking soda: Using both helps the denser batter rise.
- Sugar: Granulated sugar is used here. Brown sugar is fine too, but avoid reducing sweetener by more than about 25 g without adjusting other ingredients.
- Oil or butter: Both work. Butter yields a richer, melt-in-your-mouth texture while oil makes a lighter, springier crumb. Olive oil is a good healthier option.
- Eggs: Use room-temperature large eggs. If cold, set them in warm water for a few minutes.
- Greek yogurt: Adds moisture and a slight tang. Sour cream or plain yogurt are acceptable swaps. You can also omit and add a bit more zucchini if desired.
Step-by-Step Instructions
- Shred the zucchini—peel on is fine. Discard any very large seeds.
- Whisk sugar and oil (or melted butter) until combined.
- Add the eggs one at a time, whisking until each is incorporated for a lighter texture.
- Whisk in Greek yogurt and vanilla until smooth.
- Mix the dry ingredients separately, then fold them into the wet ingredients just until combined.
- Fold in the shredded zucchini until evenly distributed.
- Layer batter in the prepared pan: spread half the batter, sprinkle the cinnamon-sugar swirl (optional), then add the remaining batter.
- Optional: sprinkle granulated sugar on top and pipe a small line of butter down the center to encourage a decorative crack.
- Bake about 60 minutes at 350°F, until a knife inserted in the center comes out with moist crumbs but no wet batter.
Pro Tips for baking with Zucchini:
- Use a 9×5″ metal loaf pan for best results. Glass pans can affect bake time and texture.
- Follow the ingredient list closely—unexpected swaps or reductions can change texture and baking performance.
- Measure ingredients on a digital scale for accuracy. If your shredded zucchini weight is slightly under the recipe amount, add a tablespoon or two of yogurt or water to reach the needed weight.
Frequently Asked Questions
Insert a knife or skewer into the tallest part of the loaf. If it comes out with moist crumbs (not wet batter), the bread is done. You can also check the internal temperature with a thermometer—around 200°F (93°C) indicates doneness.
Yes. This batter makes excellent muffins. Rest the batter 30–60 minutes, fill a lined muffin pan, and bake very large muffins starting at a higher temperature for a short burst, then lower the heat until they spring back when pressed.
How to store zucchini bread
Store the loaf at room temperature under a cake dome or in an airtight container for 2–3 days. For longer storage, freeze the whole loaf or individual slices wrapped in plastic and placed in a freezer bag. Thaw to room temperature before serving. Refrigeration shortens shelf life by drying the bread faster, so freezing is preferred for multi-day storage.
More Zucchini Bread Recipes
This base recipe is versatile—try brown butter chocolate chip, bright lemon, fudgy double chocolate, or banana zucchini variations. Each version uses the same basic method with a few ingredient swaps to change the flavor and texture.
Thanks for reading. If you have questions, leave a comment. If you try this recipe and enjoy it, a rating or review is appreciated.
As always, happy baking!
Love, B
Bread
Easy Zucchini Bread Recipe
1 hour
Pin Recipe
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Equipment
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1 large bowl
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1 Whisk
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1 Rubber Spatula
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1 9×5 metal baking pan
Ingredients
- 300 grams all-purpose flour, spooned & leveled
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp fine sea salt
- 120 mL olive oil, melted butter or any oil is fine
- 250 grams granulated sugar
- 3 large eggs, room temperature
- 300 grams shredded zucchini
- 56 grams Greek Yogurt
- 1 tbsp pure vanilla extract
Cinnamon Swirl
- 50 grams brown sugar, light or dark
- 1 tsp cinnamon
Method
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Preheat the oven to 350F (177C) and grease and line a 9×5″ loaf pan with baking spray and parchment paper.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.300 grams all-purpose flour spooned & leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp fine sea salt
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In a large bowl whisk together the oil and sugar until they’re well combined.120 mL olive oil melted butter or any oil is fine, 250 grams granulated sugar
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Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.3 large eggs room temperature
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Add in the Greek Yogurt and vanilla extract and whisk until it’s completely smooth.56 grams Greek Yogurt, 1 tbsp pure vanilla extract
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Add in the dry ingredients and fold just until the last streak of flour is incorporated.
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Fold in the grated zucchini until it’s evenly distributed.300 grams shredded zucchini
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In a small bowl, combine the brown sugar and cinnamon.50 grams brown sugar light or dark, 1 tsp cinnamon
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Spread half the batter into the prepared pan, top with cinnamon sugar followed by the other half of the batter.
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Top with a sprinkle of sugar, if desired, and pipe some butter in the center (to create a little crack – optional) and bake for about 60 minutes. I do half on convection and have on conventional cuz my oven is too hot on the bottom.
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Cool for 30-60 minutes before slicing.