The Pantry
American

Zucchini bread

A moist, warmly spiced quick bread with grated zucchini folded into a cinnamon-scented batter and baked in one 9x5-inch loaf pan. The zucchini keeps the crumb tender without tasting vegetal, while walnuts add crunch. Slice it warm for a soft loaf, or cool completely for cleaner, sturdier cuts. Makes 1 loaf, about 10 slices.

Prep 20 minCook 55 minRest 1 hrAdjust servings ↓
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Zucchini bread
~400 calper person · ~3200 total
~$5.21meal total · ~$0.65 per person

Estimated calories and US ingredient costs.

This batter fits one 9x5-inch loaf pan. For 2 loaves, divide the batter between two pans and keep the oven temperature at 350 F; bake time stays similar but may run a few minutes longer if the pans are crowded or very full. Do not use a much smaller pan, which can underbake the center while overbrowning the crust.

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Ingredients, steps and a live timeline. Ready for 8 people.

Step timeline

Cooking order

11 left
Step 1

Prep the pan and oven

~5 min

Prep the pan and oven.

Heat the oven to 350 F.

Grease a 9x5-inch loaf pan and line it with a strip of parchment so the bread lifts out easily.

Grate the zucchini on the large holes of a box grater, then squeeze it lightly in a clean towel or your hands so it is damp but not dripping.

Chop the walnuts if they are not already ready.

Ingredients
  • 10 oz total for recipeZucchini
  • 1/2 cupWalnuts
Step 2

Mix the dry ingredients

~4 min

Mix the dry ingredients.

In a large bowl, whisk together the 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp fine salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until the spices and leaveners look evenly distributed.

Whisking well here helps the bread rise evenly and keeps bitter pockets of baking soda from forming.

Ingredients
  • 2 cupsAll-purpose flour
  • 1 tspBaking soda
  • 1/2 tspBaking powder
  • 1 tspFine salt
  • 1 tspGround cinnamon
  • 1/4 tspGround nutmeg
Step 3

Combine the wet ingredients

~1 min

Combine the wet ingredients.

In a medium bowl, whisk the 2 large eggs, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup neutral oil, and 1 tsp vanilla extract until glossy and smooth, about 30 seconds.

The mixture should look thicker than plain beaten eggs, with the sugar mostly dissolved.

Ingredients
  • 2Large eggs
  • 1/2 cupGranulated sugar
  • 1/2 cupPacked light brown sugar
  • 1/2 cupNeutral oil
  • 1 tspVanilla extract
Step 4

Fold in zucchini and walnuts

~4 min

Fold in zucchini and walnuts.

Stir the grated zucchini into the wet mixture, then add the 1/2 cup chopped walnuts.

The batter may look loose and shaggy at this point, which is normal because zucchini releases moisture during baking.

Ingredients
  • 10 oz total for recipeZucchini
  • 1/2 cupWalnuts
Step 5

Make the batter

~4 min

Make the batter.

Add the wet mixture to the dry ingredients and fold with a spatula just until no dry flour streaks remain.

Stop as soon as the batter comes together; overmixing can make the loaf dense and tunnelled.

The finished batter should be thick, scoopable, and speckled with zucchini and nuts.

Ingredients
  • 2 cups total for recipeAll-purpose flour
  • 10 oz total for recipeZucchini
Step 6

Fill and level the pan

~4 min

Fill and level the pan.

Scrape the batter into the prepared loaf pan and spread it into the corners.

Smooth the top with the spatula and make a shallow dip down the center so the loaf rises more evenly instead of doming too sharply.

Step 7

Bake until set

~60 min cook

Bake until set.

Bake on the center rack for 50 to 60 minutes, until the top is deeply golden and a tester inserted into the center comes out with a few moist crumbs, not wet batter.

If the top browns too quickly after about 40 minutes, lay a loose sheet of foil over the loaf for the remaining bake time.

Step 8

Check zucchini

After ~60 min

Check Zucchini bread and continue when ready.

Step 9

Cool before slicing

~45 min cook

Cool before slicing.

Set the pan on a rack and cool for 15 minutes, then lift out the loaf and cool it directly on the rack for at least 45 minutes before slicing.

This resting time lets the crumb firm up so the bread slices neatly instead of collapsing or smearing.

Step 10

Check zucchini

After ~45 min

Check Zucchini bread and continue when ready.

Step 11

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

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Ingredients

For 8 people

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp fine salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup neutral oil
  • 1 tsp vanilla extract
  • 10 oz zucchini, finely grated and lightly squeezed
  • 1/2 cup chopped walnuts

Method

  1. Prep the pan and ovenHeat the oven to 350 F. Grease a 9x5-inch loaf pan and line it with a strip of parchment so the bread lifts out easily. Grate the zucchini on the large holes of a box grater, then squeeze it lightly in a clean towel or your hands so it is damp but not dripping. Chop the walnuts if they are not already ready.
  2. Mix the dry ingredientsIn a large bowl, whisk together the 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp fine salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until the spices and leaveners look evenly distributed. Whisking well here helps the bread rise evenly and keeps bitter pockets of baking soda from forming.
  3. Combine the wet ingredientsIn a medium bowl, whisk the 2 large eggs, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup neutral oil, and 1 tsp vanilla extract until glossy and smooth, about 30 seconds. The mixture should look thicker than plain beaten eggs, with the sugar mostly dissolved.
  4. Fold in zucchini and walnutsStir the grated zucchini into the wet mixture, then add the 1/2 cup chopped walnuts. The batter may look loose and shaggy at this point, which is normal because zucchini releases moisture during baking.
  5. Make the batterAdd the wet mixture to the dry ingredients and fold with a spatula just until no dry flour streaks remain. Stop as soon as the batter comes together; overmixing can make the loaf dense and tunnelled. The finished batter should be thick, scoopable, and speckled with zucchini and nuts.
  6. Fill and level the panScrape the batter into the prepared loaf pan and spread it into the corners. Smooth the top with the spatula and make a shallow dip down the center so the loaf rises more evenly instead of doming too sharply.
  7. Bake until setBake on the center rack for 50 to 60 minutes, until the top is deeply golden and a tester inserted into the center comes out with a few moist crumbs, not wet batter. If the top browns too quickly after about 40 minutes, lay a loose sheet of foil over the loaf for the remaining bake time.
  8. Cool before slicingSet the pan on a rack and cool for 15 minutes, then lift out the loaf and cool it directly on the rack for at least 45 minutes before slicing. This resting time lets the crumb firm up so the bread slices neatly instead of collapsing or smearing.

Before you cook

What to get ready

Mixing bowls, whisk, spatula, the specified loaf or muffin pan and cooling rack.

Grate zucchini and squeeze lightly as directed, rather than wringing it completely dry.

If something needs adjusting

Loaf is dense and rubbery

Fold wet and dry mixtures only until no flour remains; beating develops too much gluten.

Results vary with flour measurement

Use the recipe's flour weight when supplied. Otherwise spoon flour into a measuring cup and level it rather than packing it tightly.

Store for later

Cool completely before wrapping to prevent condensation. Refrigerate moist fruit or vegetable loaves for storage, or freeze individual slices; discard any moldy portions and the affected loaf.

Make the ingredients go further

Use extra zucchini in fritters or freeze grated portions for a later loaf.

Next use for your ingredients: Zucchini fritters →

Calculate this meal with your own prices →

How to Measure Flour →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the best texture, grate the zucchini just before mixing and squeeze only lightly. Too much moisture makes the center gummy, while drying it out completely can make the loaf crumbly. If your zucchini is very wet, blot the shreds once more after squeezing and before adding them to the batter.

Make it work for you

Replace the walnuts with an equal amount of chopped pecans, or leave the nuts out entirely for a softer loaf. You can also swap up to half the all-purpose flour with whole-wheat flour for a slightly nuttier taste, but expect a tighter crumb and a touch more dryness, so do not overbake.

Use more of your all-purpose flour and granulated sugar in oatmeal raisin cookies.

Can I freeze zucchini bread?

Yes. Cool the loaf completely, then wrap individual slices or the whole loaf tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature while still wrapped, then warm slices briefly in a toaster oven if you want the edges crisp again. For safety and quality, refrigerate leftover zucchini bread within 2 hours and eat refrigerated slices within 3 to 4 days.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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