Description

This Best Zucchini Bread is moist, fluffy, and perfectly spiced with cinnamon and vanilla. It’s the ultimate cozy bake for breakfast or snacking—easy, freezer-friendly, and absolutely delicious.

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
2 cups grated zucchini (about 2 small)
¾ cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 ½ cups chopped walnuts (optional)

Instructions

Preheat oven to 350°F (175°C) and grease two 8×4-inch loaf pans.
Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl.
In another bowl, whisk eggs, oil, grated zucchini, and vanilla until combined.
Gently fold dry mixture into wet ingredients until just combined. Fold in walnuts if using.
Divide batter between pans and bake 50–60 minutes or until a toothpick comes out mostly clean.
Cool 15 minutes, then transfer to wire racks to cool completely.

Notes

Do not squeeze the zucchini—its natural moisture keeps the bread tender. Wrap and freeze extra loaves for up to 3 months. Perfect with coffee or tea!

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Breakfast, Dessert, Snack
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 207
Sugar: 13g
Sodium: 156mg
Fat: 12g
Carbohydrates: 22g
Protein: 3g

Keywords: zucchini bread, easy quick bread, moist zucchini loaf, cinnamon bread, homemade zucchini recipe