Breads & Doughs

My Favorite Zucchini Bread

4.67 from 36 votes
This Zucchini Bread is a fast one bowl recipe that makes a lovely breakfast, dessert, or after school snack.
Zucchini Bread: Sweet, delicious, and you can't even really taste the zucchini!

Hi Bold Bakers!

Let’s face it, getting in all of your veggies is hard. You know what makes it easier? When you get them in a cake! My Favorite Zucchini Bread recipe is a wholesome, stick-to-your-ribs kind of bread, made moist and nutritious throughout thanks to lovely, fresh, grated zucchini.

We all know and love my Best Ever Banana Bread and my Best Ever Pumpkin Bread. My Favorite Zucchini Bread is the newest addition to this family of homemade comforting breads.

How To Make My Favorite Zucchini Bread

My Favorite Zucchini bread starts with fresh grated zucchini, of course. Zucchini’s neutral flavor is great for baking, even though some of you might worry about how this vegetable will taste in a cake, I promise, all you’re left with is an extra moisture cake and great texture. From there this cake is a super simple combination or flour, sugar, oil, egg and a dash of spicy cinnamon.

After this bread bakes I glaze it with my classic vanilla glaze. This extra sweetness really takes the zucchini bread to the next level. Who could resist a warm slice of freshly baked zucchini bread with a vanilla glaze? No one!

[ Like veggies in your dessert? Try my Best-Ever Carrot Cake recipe! ]

My Favorite Zucchini Bread will surely become one of your families favorite! Recipe below!

Zucchini Bread: Sweet, delicious, and best way to get your veggies!

Try Out My Other Best-Ever Recipes Too!

And if you haven’t followed Bigger Bolder Baking on Facebook yet, now is the time! Lots of videos and a great community!

My Favorite Zucchini Bread

4.67 from 36 votes
This Zucchini Bread is a fast one bowl recipe that makes a lovely breakfast, dessert, or after school snack.
Author: Gemma Stafford
Servings: 6 people
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
This Zucchini Bread is a fast one bowl recipe that makes a lovely breakfast, dessert, or after school snack.
Author: Gemma Stafford
Servings: 6 people

Ingredients

  • 2 cups (16oz/450g) zucchini, grated
  • 1 1/2 cup (7 1/2oz/213g) all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (8oz/225g) sugar
  • 2 eggs, room temperature
  • 1/2 cup (4floz/115ml) vegetable oil
  • 1 teaspoon vanilla extract

For the Glaze

  • ¼ cup (1oz/28g) powdered sugar, sifted
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350oF (180oC) then grease and line a 9 x 5 inch loaf tin. Set aside
  • Using a large box grater, grate 2 large zucchinis.
  • In a large bowl combine the flour, cinnamon, baking powder, baking soda and sugar and set aside,
  • In a jug mix together the oil, eggs, vanilla and grated zucchini.
  • Add the wet ingredients into the dry ingredients and mix until just combined. 
  • Transfer the batter to the loaf tin and bake for 45-55 minutes. The bread is done when a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.
  • As the bread cools, make your glaze: In a small bowl combine the milk, powdered sugar and vanilla and mix until the sugar is fully dissolved.
  • Generously pour the glaze over the zucchini bread and let it set, about 30 minutes to set. Cut into slices and enjoy!
  • Cover and store the bread at room temperature for up to 3 days.

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Rose
Rose
1 year ago

This is an awesome base recipe and is so adaptable. I really wanted to make a chocolatey treat with my leftover zucchini, as my kids hate to see green in their treats! So I added 1/4 cup of cocoa powder and about half a cup of chocolate chips. I also added 3/4 cup oats for more nutrition. I added some cocoa powder to the glaze too. It came out really rich and tasty. And the kids loved it so much! Thank you!

Pat
Pat
8 months ago

Does this cake freeze well?

Judy
1 year ago

Well, came looking for zucchini cake, but this did just fine. I did make a couple of changes for our taste: reduced sugar to 2/3C doubled the vanilla, used melted butter instead of oil and added some walnuts and raisins (1/3 c each), also used white whole wheat flour instead of AP. And then I reduced the recipe by half. We have moved into a Senior apartment complex that provides our meals—such as they are. But I miss baking. We have a toaster/convection oven. This is the first item I baked. I had to reduce the amount because a 9x/13… Read more »

1 month ago

OMG! so delicious! this it the spot. i used string frozen zucchini(was worried but didn’t have fresh) and whole wheat flour(didn’t have all purpose flour). all worked out and another recipe to die for! thank you my favorite baker Gemma for sharing another amazing recipe.

5 months ago

Made this today but left out the topping and it was amazing and so delicious. Thank you for the recipe and will be making more.

Irene
Irene
7 months ago

Does the zuchinni need to be peeled before grating?

#Owensbowl
7 months ago

Hi ya – made this loaf and it is really versatile and quick to make. My only tiny criticism would be as lovely and moist as it it is, I found it a little too moist. Maybe the zucchini has extra liquid. Who knows. Lovely loaf though – didn’t even make the icing. 😉

Danielle
Danielle
8 months ago

So easy and smells so good. It is still baking but I am so excited and can’t wait to eat a warm out of oven slice. I have tried many of your recipes and have loved them all. I have no doubt this will be yummy as well (I did lick the spoon). I added walnuts also.

Heeral
Heeral
8 months ago

Can we make savoury zucchini bread?? My family prefers savoury over sweet . Thanks

Gem2025
8 months ago

Hi Gemma! Could I use a glass pan instead of a tin? If so how long would I cook it?

Thanks,
Gemma

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!