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Zucchini Bread

Zucchini Bread! A crowd favorite, this easy zucchini bread recipe is wonder as is, or a perfect base recipe to use for variations on this classic quick bread.
Course: Snack
Cuisine: American
Keyword: quick bread, zucchini, zucchini bread
Servings: 8 people
Author: The Kitchen Prep


  • cups all-purpose flour
  • 1 cup sugar
  • ½ teaspoon baking soda
  • 1/8 teaspoon baking powder
  • ½ teaspoon salt
  • teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 2 eggs
  • ½ cup vegetable or canola oil
  • ½ teaspoon vanilla extract
  • 1 cup grated zucchini squeezed to extract some of the liquid


  • Preheat oven to 350 degrees. Grease a 9-in. x 5-in. loaf pan. Set aside.
  • In a large bowl, combine flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.
  • In another bowl, beat together the eggs, oil and vanilla. Pour into the bowl with the dry ingredients and stir until just moistened. {Do not over-mix}. Fold in zucchini.
  • Scoop the mixture into the greased loaf. Bake for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool for 15-20 minutes before removing from loaf pan and slicing.