Zucchini bread recipe giving you headaches? Oh, I’ve been there. Sometimes it comes out dry. Sometimes it’s a soggy mess that no one really touches except your most loyal cousin (thanks, Dave). If you want a no-fuss, can’t-mess-it-up classic zucchini bread recipe, I’ve got your back. Seriously, this one’s moist every time with almost zero drama. If you’re into sweet breads generally, pop over to check my go-to banana bread recipe no butter for those days there’s just no butter in the fridge. 
Why Everyone in My House Begs for It
Okay, confession time. I used to hate zucchini bread. As a kid, a veggie in dessert? Please. Turns out, it’s sneaky. Zucchini vanishes. Poof. All you taste is warm, spice-happy goodness that reminds me of the holidays but also… July picnics? (No idea why, ask my aunt.)
Truth—this classic zucchini bread recipe is the only one my picky family will eat without side-eyeing the green bits. It’s like a safety net for when you’ve got those mystery zucchinis multiplying on the counter. You get soft, fluffy slices that don’t dry out. And the smell? It’s wild—makes the house feel extra cozy, even on a Monday. I make it when unexpected company drops in, because it’s basically impossible to mess up, and honestly, it’s way easier than people think.
The Stuff You Need (Ingredients)
Let’s keep this simple. You probably have most of this hanging out in your kitchen already:
- 2 cups grated zucchini (not peeled, just washed and shredded)
- 2 eggs (medium or large, either works)
- 1 cup white sugar (brown works too, swap if that’s your thing)
- 1/2 cup vegetable oil (canola or melted coconut oil are good swaps)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1.5 teaspoons cinnamon (more if you’re feeling wild)
- 1/4 teaspoon nutmeg (optional, but yeah, do it)
- 1/2 cup chopped walnuts or pecans (totally optional)
- 1/2 cup chocolate chips (MAYBE, but wow if you do)
Let’s be honest, if you don’t have nuts, skip ‘em. No biggie. Want raisins? No judgment here. 
Walk-Through: It’s Foolproof
First things first, set your oven to 350°F (that’s about 175°C). Grease up a bread pan or hit it with baking spray.
- Crack those eggs in a big bowl. Add sugar and oil, stir like you mean it. Add vanilla extract right here.
- Throw in your grated zucchini. Mix. Doesn’t matter if it’s a little wet. That’s what makes it moist!
- Pile all your dry stuff (flour, baking soda, baking powder, cinnamon, nutmeg, salt) in another bowl. Give it a quick blend.
- Now mix the dry into the wet—go gentle, don’t overmix, but don’t be shy either.
- Fold in your nuts or chocolate chips if you want.
- Scrape the sticky mix into your greased pan. Even it out with a spatula.
- Bake smack in the center of the oven for about 55–60 minutes. Start checking at 50, every oven’s wonky.
- Stick a toothpick in—comes out clean? You win.
Let it cool a bit. Or just cut it warm if you can’t wait. Honestly, who waits?
Keeping Zucchini Bread Awesome: My Real-Life Tips
Want your classic zucchini bread recipe always extra good? Don’t overthink it, but definitely check these:
- Don’t overmix. If it looks barely blended, stop. That’s the secret to soft bread.
- Use fresh zucchini. Skip the ones that look like they lost a fight in the fridge.
- Test early. Ovens get wild—so peek in at 50 minutes (not before or it sinks!).
- It freezes well—slice before freezing if you want to sneak pieces later.
| Best Tip | Reason | My Result | Do It Again? |
|---|---|---|---|
| Don’t squeeze zucchini dry | Adds needed moisture | Soft & moist | Always |
| Add more cinnamon | Bigger flavor | Warmer taste | If craving |
| Toast the nuts | Extra crunch | Next level | For holidays |
FAQs: The Zucchini Bread Recipe Zone
Can I sneak in whole wheat flour?
Yep, but swap half max or it’ll get heavy. Go slow, trust me.
How do I keep it from being soggy?
Don’t sweat a little moisture, but avoid giant zucchinis with lots of seeds. Trim the seeds out if yours is a baseball bat.
What about making muffins?
Pour into muffin tins and bake about 22 minutes (check at 18). Real easy.
Is it too sweet?
Honestly, not really. But you can cut sugar by a third if you’ve got a less-sweet tooth.
Can I double this recipe?
Absolutely, just grab another pan. You may need to adjust baking time up a few minutes.
Final Take: Let’s Get Baking
If you’ve read this far, you’re basically part of my kitchen crew now. Really, this classic zucchini bread recipe has saved my hide more times than I can count—because no one ever turns down a warm slice. Every time you bake it, you’ll pick up a little tweak or twist of your own (that’s the fun). If you want to fuss around with flavors, there are other cool bakes like blueberry lentil bread recipe for an unusual sweet treat.
Want more inspiration? I’ve learned a ton from Mom’s Zucchini Bread Recipe and I’m always stealing tricks from Zucchini Bread Sally’s Baking Addiction when I want to go wild with mix-ins.
Just don’t overthink it. You’ve got all the hacks now—so grab a couple zucchinis and surprise your crew. Can’t wait to see what you bake. 
Classic Zucchini Bread
Ingredients
Wet Ingredients
- 2 cups grated zucchini (not peeled, just washed and shredded) Use fresh zucchini.
- 2 medium or large eggs Either medium or large eggs works.
- 1 cup white sugar Brown sugar can also be used.
- 1/2 cup vegetable oil Canola or melted coconut oil are good substitutes.
- 2 teaspoons vanilla extract Add to wet ingredients.
Dry Ingredients
- 2 cups all-purpose flour Essential for structure.
- 1 teaspoon baking soda For leavening.
- 1/2 teaspoon baking powder For additional leavening.
- 1/2 teaspoon salt Balances flavors.
- 1.5 teaspoons cinnamon Add more if desired.
- 1/4 teaspoon nutmeg Optional but enhances flavor.
Optional Mix-ins
- 1/2 cup chopped walnuts or pecans Optional, can be skipped.
- 1/2 cup chocolate chips Optional, adds sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a bread pan or use baking spray.
- In a large bowl, crack the eggs and add sugar and oil. Stir well. Add in the vanilla extract.
- Mix in the grated zucchini; it does not have to be dry.
Mixing
- In another bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet mixture. Be careful not to overmix.
- Fold in the optional nuts or chocolate chips if desired.
Baking
- Pour the mixture into the greased bread pan. Even it out with a spatula.
- Bake in the center of the oven for about 55-60 minutes. Start checking at 50 minutes.
- Insert a toothpick in the center, if it comes out clean, it's ready.
- Let it cool slightly before serving, or cut it warm if you can't wait.