If your garden is overflowing with zucchini, this is the best way to use it up! This classic Zucchini Bread recipe has been in our family for decades, and it’s always a hit. It’s soft, sweet, and incredibly moist—everything you want in a homemade quick bread.
Are you searching for more summer flavor? Try our homemade Blueberry Jam or Low-Sugar Blueberry Muffins.
Best Zucchini Bread Recipe
This zucchini bread recipe (we call it “Summer Bread” as a family joke) is my husband’s favorite! He grew up with it, and now we make it every summer when the zucchinis launch their annual July garden invasion. It’s spiced just right with cinnamon, cloves, and allspice, and the touch of almond extract gives it a little something special.
Whether you’re baking for a snack, a breakfast treat, or a gift for a neighbor, this recipe always delivers!
Zucchini Bread Ingredients
Before you start this recipe, make sure you have everything you need.
- All-purpose flour – The foundation of the bread, providing structure and a soft, tender crumb.
- Salt – Just a bit balances the sweetness and enhances the overall flavor.
- Baking powder and baking soda – These leavening agents work together to help the bread rise and stay fluffy.
- Ground cinnamon, cloves, and allspice – This cozy trio of warm spices gives the bread its rich, spiced flavor that tastes like late summer and early fall.
- Eggs – They bind everything together and give the bread a nice, sturdy texture.
- Extra light olive oil (or vegetable oil) – Keeps the bread moist without weighing it down. Olive oil adds a subtle richness, but vegetable oil works just as well.
- Granulated sugar – Adds sweetness and helps create a golden brown crust.
- Vanilla extract – Rounds out the flavor with warm, mellow notes.
- Almond extract – Just a touch adds a subtle, nutty depth that makes this recipe a little extra special.
- Zucchini – Freshly grated zucchini melts into the batter, keeping the bread incredibly moist without making it taste like vegetables.
Easy Zucchini Bread Recipe
This sweet and spiced zucchini bread bakes up soft, moist, and full of flavor. Just like the one Grandma used to make! This recipe makes two loaves, perfect for sharing or freezing. Follow the directions below to bake your own family favorite.
STEP 1: Preheat and prepare your pans. Preheat the oven to 325°F (163°C). Grease and flour two 9×5-inch loaf pans or line them with parchment paper for easy removal. Measure out all your ingredients ahead of time—this will make the baking process much smoother and faster.
Baking Tip: My favorite pans don’t need cooking spray, flour, or parchment paper—they release the bread perfectly every time!
STEP 2: Mix the dry ingredients. In a large bowl, whisk together the flour, salt, baking powder, baking soda, ground cinnamon, ground cloves, and ground allspice.
STEP 3: Combine the wet ingredients. In a separate bowl, beat 3 large eggs. Add the extra light olive oil (or vegetable oil), granulated sugar, vanilla extract, and almond extract. Mix until smooth.
STEP 4: Bring it all together. Slowly stir the dry ingredients into the wet mixture until just combined—be careful not to overmix.
STEP 5: Add the zucchini. Fold in 2 cups grated zucchini (about 2 medium zucchinis) until evenly incorporated. I use the large side of a box grater to grate the zucchini.
STEP 6: Bake the bread. Divide the batter evenly between the two prepared loaf pans. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
STEP 7: Cool and enjoy. Let the loaves cool in the pans for 10–15 minutes, then transfer them to a wire rack to cool completely before slicing!
Storage and Freezing Tips
Keeping your zucchini bread fresh and delicious is easy when you follow these simple storage and freezing tips.
How to store zucchini bread:
Wrap cooled zucchini bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to 1 week.
Does zucchini bread freeze well?
Yes! Zucchini bread freezes beautifully. Wrap the entire loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, leave it at room temperature for a few hours or microwave individual slices for 20–30 seconds.
Ideas for Gifting and Using
Zucchini bread makes a wonderful homemade gift that shows you care without much fuss. Here are some ideas to share or enjoy your loaves:
- Wrap it up nicely: Slice the bread and wrap individual pieces in parchment paper or clear cellophane tied with a ribbon for pretty, ready-to-gift treats.
- Breakfast bundles: Pair a loaf with a jar of homemade jam, a small bag of coffee, or some tea bags for a thoughtful breakfast gift basket.
- Snack time: Keep slices handy for quick snacks or pack them in lunchboxes for a sweet, wholesome treat.
- Party favor: Mini loaves or muffins made with this batter make charming favors for showers, holiday parties, or potlucks!
- Freeze for later: Bake ahead and freeze loaves or slices so you always have a tasty option ready when guests arrive or when you need a cozy pick-me-up.
- Chocolate chip variation: Add 1 cup of chocolate chips to the batter after adding the zucchini. It’s a kid-friendly twist that makes the bread even more giftable!
Pair This Recipe With
This sweet and spiced zucchini bread is delicious on its own, but it’s even better when paired with something cozy or refreshing!
- Coffee – A warm slice of zucchini bread and your favorite morning drink make a comforting start to any day!
- Egg Bake – For a heartier brunch spread, serve zucchini bread with a slice of savory egg bake filled with veggies, cheese, or sausage.
- Blueberry Lemonade – A cold glass of fresh blueberry lemonade balances the cozy spices in the bread and adds a burst of summer flavor.
Save This Recipe
Save this recipe on Pinterest using the image below.
Zucchini Bread
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground allspice
- 3 large eggs
- 1 cup extra light olive oil (or vegetable oil)
- 2 cups granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 cups zucchini grated
Instructions
- Preheat oven to 325°F (163°C). Grease two 9×5-inch loaf pans or line them with parchment paper.
- Whisk dry ingredients: In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, and allspice.
- Mix wet ingredients: In a separate large bowl, beat the eggs. Add the oil, sugar, vanilla extract, and almond extract. Mix until smooth.
- Combine: Stir the dry ingredients into the wet mixture until just combined—do not overmix.
- Add zucchini: Fold in the grated zucchini until evenly distributed.
- Bake: Divide the batter between the two prepared loaf pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaves cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.
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