There’s something magical about zucchini bread—it’s the perfect mix of sweet, spiced comfort and sneaky nutrition.
Whether your garden is overflowing or you’ve found extra zucchini in the fridge, this recipe turns a humble veggie into a moist, fragrant loaf you’ll crave year-round. Packed with cinnamon and a touch of vanilla, it fills your kitchen with cozy aromas.
One summer, my grandma handed me a basket of zucchini with a smile and said, “You’ll thank me later.” She was right—this recipe quickly became my favorite for transforming surplus produce into a crowd-pleasing treat.
For variety, try a rich Chocolate Zucchini Cake for dessert or crispy Fried Zucchini Chips for a savory snack.
What Makes This Recipe Special?
- Grandma’s Inspiration: A family recipe passed down with love, giving it that nostalgic, homemade feel.
- Perfect Texture: Moist, fluffy, and just dense enough to feel substantial.
- Healthy Meets Indulgent: Made with a full cup of zucchini and customizable add-ins like nuts or chocolate chips.
- Quick to Make: One bowl, simple ingredients, and ready in under an hour.
- Year-Round Favorite: Just as delightful with summer zucchini as it is comforting during fall.
Zucchini Bread Recipe
Delicious Zucchini Walnut Bread, filled with the goodness of zucchini and crunchy walnuts, is a delightful treat for any time of day.
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Calories: 255kcal
Servings: 24
Equipment
- Two 8×4-inch pans
- Large mixing bowls
- Electric mixer
- Wire rack
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 ¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Instructions
- Preheat oven to 325°F (165°C) and prepare pans by greasing and flouring them.
- Sift together flour, salt, baking powder, baking soda, and cinnamon in a large bowl.
- In a separate bowl, beat eggs, oil, sugar, and vanilla until combined.
- Add flour mixture to the egg mixture and beat well.
- Stir in grated zucchini and chopped walnuts until combined.
- Pour batter into prepared pans and bake for 40-60 minutes until a toothpick comes out clean.
- Cool in pans on a wire rack for 20 minutes, then invert onto the rack to cool completely.
Nutrition
Calories: 255kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 180mg | Potassium: 74mg | Fiber: 1g | Sugar: 19g | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
Variations You Must Try!
- Add Nuts: Incorporate chopped walnuts or pecans into the batter for added crunch and flavor.
- Experiment with Spices: Substitute cinnamon with pumpkin pie spice or include a pinch of nutmeg for a different flavor profile.
- Include Dried Fruits: Enhance the bread with dried cranberries or raisins for a delightful burst of sweetness.
- Try Chocolate Chips: Replace walnuts with chocolate chips or mini chocolate chips for a decadent twist.
- Citrus Burst: Incorporate zest from 3 limes, 2 oranges, and 3 lemons into the batter. For a twist, try almond extract instead of vanilla extract.
- Basil and Lemon Twist: Mix in 1/3 cup of chopped fresh basil and zest from two lemons into the wet ingredients. Italian or lemon basil both work well.
- Zucchini Oat Bread: While I haven’t tested this yet, here’s an idea for adventurous bakers. Substitute 1/3 cup of flour with old-fashioned oats for a heartier texture.
