Easy Zucchini Bread

This simple bread was one of the earliest baking recipes I made. My mom never met a quick bread recipe she didn’t love: zucchini bread, banana bread, pumpkin bread, date nut bread, you name it. She made them frequently, and we all loved the scent wafting through the house as they baked and eating slices at any time of the day.

Whenever I was looking for something to do, we pulled out the mixing bowls and made one of these, then gobbled it up. Mom spread cultured butter, cream cheese, or even a little labneh on a warm slice. During zucchini season, when our garden overflowed with fresh zucchini (and all those weeds we had to pull…!), this bread became a favorite for putting the bounty to good use, along with savory dishes like fried zucchini and basil zucchini soup.

Important Ingredients and Notes

These are just a few notes about the key components. Please be sure to scroll down to the recipe card for the complete details! 

• Grated Zucchini – Fresh zucchini is the star of this recipe. It adds moisture and its own subtle, sweet flavor. For the best results, use the large holes of a box grater or food processor to shred the zucchini. Smaller zucchini to medium-sized often have a more concentrated flavor and less water content, preventing excess moisture. I don’t find it necessary to remove the skin, but you can if you like.
• Olive Oil – I like to use Lebanese extra virgin olive oil, but any will work, adding moisture and a rich fruitiness I love.
• Yogurt – The acidity in yogurt makes it a wonder in all kinds of baking. It acts like buttermilk or sour cream, but I love it even more than those to help keep the bread tender and moist while adding a subtle tangy taste.
• Orange Blossom Water and Pure Vanilla Extract – Quick breads like this easy zucchini bread recipe often include vanilla for a classic flavor. For my unique twist that works beautifully, add orange blossom water, too. Another aromatic that flavors zucchini bread nicely is almond extract (just a little bit, about 1/4 teaspoon, will do it).
• Cardamom and Cinnamon: Spices add depth and warmth to the flavor of the bread. Cardamom is a favorite in Middle Eastern cuisine and of mine. I started adding it to zucchini bread and pumpkin bread (or pumpkin bars) with great results, and it’s a unique addition. It enhances the sweetness of the zucchini and highlights the other ingredients, including cinnamon.

Expert Baking Tips

Cooking the perfect homemade zucchini bread requires more than just following a recipe. These expert tips should enhance your baking experience and end results:

• Handling Zucchini: When you grate the zucchini, use a medium-sized grate. A very small-sized grate, like a zester, will break down the zucchini to mush, and we want it to have a little structure. 
• Mixing Ingredients: It’s really a light touch, incorporating the dry ingredients with the wet ingredients. Do this by hand and don’t over-stir the batter, or the bread will become dense and tough.
• Optional Add-ins: Introduce chocolate chips, nuts, or dried fruit for added texture and flavor. Try orange zest or lemon zest for a bright citrus note, so fragrant and good.
• Baking Pans: Using a 9 x 5-inch loaf pan results in a beautifully shaped loaf that cooks evenly. You can also use multiple 4-inch loaf pans to make sweet little loaves that are nice for gifting. Reduce the baking time by about half for smaller loaves, then check every 5 minutes for doneness.
• Checking Doneness: Judge the cooking time by starting at least 10 minutes before the bread is supposed to be done, and inserting a toothpick into the center. If it comes out with just a few crumbs, your bread is ready.
• Cooling: Keep the baked bread in the pan for 30 minutes, then remove it from the pan and place the baked bread on a wire rack to cool completely, allowing it to firm up in both instances.

Storing Zucchini Bread

Wrapped in plastic wrap, aluminum foil, or transferred to an airtight container, leftover zucchini bread will keep fresh at room temperature for a few days. You can also freeze leftovers for 2-3 months.

If freezing, thaw at room temperature. Or, warm a slice in the oven for a freshly baked feel.

Frequently Asked Questions

More Homemade Bread Recipes

• Star Bread
• Olive Bread
• Za’atar Swirl Bread
• Garlic Butter Glazed Talami Bread