Favourite Zucchini Bread

Last updated on August 25th, 2025

We LOVE a good loaf. One of my most popular recipes is this Best Banana Bread. Simple, wholesome and gorgeous. This Zucchini Bread is just as delicious. One bowl, pantry staples and super quick to mix up, it’s perfect for a little late-summer afternoon or weekend baking. 

Made with pantry staples, this zucchini bread is moist, flavourful and a great way to use summer’s favourite vegetable. It freezes beautifully and makes great muffins, too. 

Why you’ll love this Zucchini Bread 

It’s a classic zucchini bread. With just the right amount of sweetness and a hint of rich, caramel flavour from the brown sugar, it has the classic warm spices of cinnamon and nutmeg.

Aside from being perfectly moist and delicious, this loaf is also made with nutrient-rich zucchini, which comes with a range of vitamins, protein and fibre. Much like carrots or pumpkin, the moisture in zucchini can transform the texture of baked goods resulting in an almost-cake-like loaf. And despite adding beautiful flecks of green, you wouldn’t even know it’s there.

Ingredients you’ll need to make it 

• 3 small or 2 medium-sized zucchini, shredded (about 2 cups or 300 grams)
• 2 large eggs, room temperature
• ½ cup (120 grams) butter, melted and cooled (sub dairy free)
• ¾ cup (175 grams) dark brown sugar 
• ¼ cup (60 grams) full fat Greek yogurt (sub sour cream, mashed banana or apple sauce)
• 1½ teaspoons (8 grams) vanilla
• 1 cup (130 grams) finely ground whole wheat or whole wheat all-purpose flour
• 1 cup (130 g) all-purpose flour
• 1 teaspoon (5 grams) baking powder
• ½ teaspoon (3 grams) baking soda
• 1 teaspoon (3 grams) cinnamon
• ¼ teaspoon (0.5 g) nutmeg
• 1 teaspoon (3 grams) Diamond Crystal kosher salt (use half if using Morton’s)

Tips for making the best Zucchini Bread

1. Zucchini preparation: Shred (don’t grate) the zucchini using the large holes on a box grater. You want the zucchini to be moist but not wet, so squeeze out any excess water when you add it to the bowl. 
2. Lining your pan: Parchment paper makes it so much easier to lift out the loaf without breaking it apart.
3. Storage: Wrap zucchini bread tightly in aluminum foil then in an airtight bag. It will keep well on the counter for up to 2 days, in the refrigerator for up to 5 days or freeze it for up to 3 months. Thaw frozen zucchini bread in the refrigerator overnight then bring to room temperature before serving.

Step-by-Step: How to make the best Zucchini Bread

1. First, position rack to centre of oven and preheat to 350ºF (177ºC). 
2. Next, shred your zucchini, taking care to remove any excess moisture.
3. Add eggs, melted butter, brown sugar, yogurt and vanilla and whisk together. 
4. Then add flours, baking powder, baking soda, cinnamon, nutmeg and salt. 
5. Transfer batter to a parchment-lined loaf pan and bake for 55-60 minutes, then let cool for 30-45 minutes before slicing.

Shred the zucchini on a box grater.

Add eggs, melted butter, brown sugar, yogurt and vanilla and whisk together.

Then add flours, baking powder, baking soda, cinnamon, nutmeg and salt. 

Transfer batter to a parchment-lined loaf pan and bake.

Variations and Substitutions

• Make ahead: Make the bread ahead of time and freeze it whole as directed above.
• Gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend.
• Dairy free: Swap the butter for oil and the Greek yogurt for applesauce.
• Add-ins: For a more complete snack or meal, add ½ cup chopped walnuts or your favourite seeds. Chocolate chips would be good too! 
• Mini loaves or muffins: Line or grease a muffin tin and scoop batter evenly into 12 cups. Bake at 350ºF (177ºC) for 20-25 minutes or until a tester inserted in the center of a muffin comes out clean.

With all the cozy cinnamon, nutmeg, vanilla and dark brown sugar flavours, this Zucchini Bread makes a delicious breakfast, healthy snack or light dessert. Double or triple this recipe to freeze and enjoy for months to come!

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Must-Make Zucchini Bread

This one-bowl zucchini bread is moist, flavourful and a great way to use summer’s favourite vegetable. Made with pantry staples and super quick to mix up, it’s perfect for a little late-summer afternoon or weekend baking. And it makes great muffins, too! 

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Prep Time:20 minutes mins

Cook Time:1 hour hr

Resting time:40 minutes mins

Total Time:2 hours hrs

Course: Breakfast, Dessert, Snack

Keyword: baking, bread, zucchini, zucchini bread

Servings: 1 9×5-inch loaf

Equipment

• 4 Qt mixing bowl
• Whisk
• Box grater
• Bread loaf pan
• Parchment paper

Ingredients

• 3 small or 2 medium-sized zucchini shredded (about 2 cups or 300 grams)
• 2 large eggs room temperature
• ½ cup butter, melted and cooled (sub dairy free)
• ¾ cup dark brown sugar
• ¼ cup full fat Greek yogurt (sub sour cream, mashed banana or apple sauce)
• 1½ teaspoons vanilla
• 1 cup finely ground whole wheat or whole wheat all-purpose flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon Diamond Crystal kosher salt (use half if using Morton’s)

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Instructions

• Position oven rack to the centre and preheat oven to 350ºF (177ºC)
• Use the largest holes in a box grater to grate the zucchini into big shreds. Squeeze out any excess moisture from the zucchini and transfer the zucchini to a large bowl.
• Add 2 eggs, melted butter, brown sugar, yogurt and vanilla and whisk together.
• Then add flours, baking powder, baking soda, cinnamon, nutmeg and salt and mix until just combined. Fold in any optional add-ins. Batter will be slightly thick.
• Prepare parchment-lined 9×5-inch loaf pan and pour batter into pan.
• Bake for 55-60 minutes until deeply golden and a tester inserted comes out clean. Let bread cool in pan for 30-45 minutes, then remove from pan, slice and serve!

Notes

Make ahead: Make the bread ahead of time and freeze it whole as directed below.

Make it gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend.

Make it dairy free: Swap the butter for oil and the Greek yogurt for applesauce.
Add-ins: For a more complete snack or meal, add ½ cup chopped walnuts or your favourite seeds. Chocolate chips would be good too!

To make mini-loaves or muffins: Line or grease a muffin tin and scoop batter evenly into 12 cups. Bake at 350ºF (177ºC) for 20-25 minutes or until a tester inserted in the center of a muffin comes out clean.

Storage: To store, wrap zucchini bread tightly in aluminum foil then in an airtight bag. It will keep well on the counter for up to 2 days, in the refrigerator for up to 5 days or freeze it for up to 3 months. Thaw frozen zucchini bread in the refrigerator overnight then bring to room temperature before serving.