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Zucchini Bread: Sweet, delicious, and you can't even really taste the zucchini!

My Favorite Zucchini Bread

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This Zucchini Bread is a fast one bowl recipe that makes a lovely breakfast, dessert, or after school snack.

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 maple 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 maple 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!

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4.74 from 19 votes
Zucchini Bread: Sweet, delicious, and best way to get your veggies!
My Favorite Zucchini Bread
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 8 -10
Author: Gemma Stafford
  • 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 (optional)
  1. Preheat the oven to 350oF (180oC) then grease and line a 9 x 5 inch loaf tin. Set aside

  2. Using a large box grater, grate 2 large zucchinis.
  3. In a large bowl combine the flour, cinnamon, baking powder, baking soda and sugar and set aside,
  4. In a jug mix together the oil, eggs, vanilla and grated zucchini.
  5. Add the wet ingredients into the dry ingredients and mix until just combined. 

  6. 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.

  7. 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.

  8. Generously pour the glaze over the zucchini bread and let it set, about 30 minutes to set. Cut into slices and enjoy!

  9. Cover and store the bread at room temperature for up to 3 days.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Oweary1 on August 10, 2019 at 6:25 pm

    Hi! So excited to try this recipe; Does the zucchini have to be squeezed dry of all the natural moisture, or can we immediately incorporate it after grating?

    • Gemma Stafford on August 12, 2019 at 8:01 pm

      great question! I didn’t do it but if you want to you can. Sometimes I think not doing it adds more moisture and a softer cake.


  2. Lisette on July 12, 2019 at 12:02 pm

    Hi Gemma
    I’ve got so many zucchini from my garden and must make this ASAP! Do you peel the skin? Also, can I use olive oil and a little less sugar? Ps. Made the ice cream. With one batch I split into 3 and made vanilla, chocolate and strawberry. Off the charts!! Never buying ice cream again. So easy. Just labor of love with that condensed milk. Going to try to do butter pecan my husbands favorite.

    • Gemma Stafford on July 12, 2019 at 3:17 pm

      Hi Lisette! No I do not peel the skin. Just make sure to give it a good wash and you will be grand. You can certainly use olive oil here. You can try to reduce the sugar by a maximum of 20%, no more. As leaving out more will really affect your results. Let me know how you go along! Gemma 😊

  3. RachelleAWong on April 14, 2019 at 2:43 pm

    Hi Gemma! Last week, I made your older recipe on banana bread. I made one loaf in our convection toaster oven. It was a success. This weekend, I was so excited to try both the zucchini bread and your best ever banana bread. Unfortunately now though, it seems I keep adding minutes to the baking time for the two loaves and it looks like the tops are too brown. I cut inside of the zucchini loaf and it is raw. I am trying to cook a bit longer on a lower heat. Maybe I should have just cooked the loaves one at a time. I am eagerly awaiting, just as my five year old baking assistant is too.

    • Gemma Stafford on April 17, 2019 at 3:13 am

      Hi Rachelle,
      I think this is an issue with the OTG. Learning to manage this oven is vital, it is not to do with the recipes or the number of loaves at one time, it is to do with the way the oven works. The heating element in this type of oven is generally on the top, like a broiler/grill. Read the instruction book, go online, find tutorials for your manufacturer. This will be a big help.
      I am delighted you have a little helper there, this is where I started baking, at my mum’s knee!
      Gemma 🙂

      • RachelleAWong on April 26, 2019 at 7:15 pm

        Thanks for your response, Gemma. We always love your recipes. We watch your videos all the time. I am making redemption banana bread as I type this! Never give up, I say!

        • Gemma Stafford on April 27, 2019 at 9:01 am

          That is the idea Rachelle, never give up, it is my motto!
          Thank you for this lovely input, though I am sure you have no need to redeem yourself,
          gemma <3

  4. Louloubelle27 on November 2, 2018 at 5:10 am

    This one was a big hit at work! My colleagues raved about it. I made it in too big a loaf pan which mean it was a bit flat like a slice, but the flavor was still perfect. The icing part of the recipe also seemed to only yield a tiny amount but I checked the measurements so not sure why. It was enough though to make this delicious!

    • Gemma Stafford on November 3, 2018 at 5:59 am

      Hi there,
      Good for you!
      Next time double the recipe for your big pan. The frosting is only meant for the smaller size, so double that too, well done, delighted you liked this recipe,
      Gemma 🙂

  5. Jack kruse on October 28, 2018 at 6:12 pm

    Can apple sauce be used instead of oil in your recipes.

    • Gemma Stafford on October 28, 2018 at 9:17 pm

      Yes it can Jack 🙂


  6. fazzy on September 12, 2018 at 12:10 am

    hi, can I use glutenfree flour in place of all purpose flour? can u perhaps share gluten free breads and rotis

    • Gemma Stafford on September 12, 2018 at 2:54 am

      Hi Fazzy,
      For this recipe, yes! Use a good blend of flours, usually available as an all purpose gluten free flour in the store.
      Gluten is an essential ingredient when you are baking with yeast. Some GF flours are formulated, with xanthan/guar gum to work in yeast breads, but a regular ap flour will work well for you in this recipe.
      We wil lbe working on GF recipes as time goes on, stay tuned,
      Gemma 🙂

  7. Sandra J. Persiani on September 10, 2018 at 4:22 pm

    My mom adds drained crushed pineapple and raisins. Sometimes pecans.

    • Gemma Stafford on September 11, 2018 at 5:19 am

      Hi Sandra,
      Yes! and a wonderful suggestion this is too. Thank you for telling us about this,
      Gemma 🙂

  8. Clara on September 10, 2018 at 1:06 pm

    Hi Gemma! I’m dying to try this recipe, but is there any way to make a savoury version of it? I want to bake this for my dad but he doesn’t enjoy sweets that much.
    Thanks a lot! Love your recipes!!

    • Gemma Stafford on September 11, 2018 at 5:38 am

      Hi Clara,
      Sure there is! You must leave out the sugar of course, and add perhaps paprika or chilli powder in place of the spice. Then you can add grated cheese, sun-dried tomatoes, olives etc. to add a savory high note.
      I have other savory bakes that your dad may like too ( this one for instance, men love bread in my experience!
      Gemma 🙂

      • Clara0324 on September 13, 2018 at 6:39 am

        Alright thank you so much!! I’m sure he will love it 😊

  9. Kristy Cheng on September 9, 2018 at 2:26 pm

    Hi Gemma!! Can a substitute or left out the sugar? I want to make a diabetic friendly zucchini bread for my mom. Have a nice day/evening/night 😀

    • Gemma Stafford on September 9, 2018 at 2:53 pm

      Hi Kristy,

      Check out my sugar sub chart. That will help you.


  10. Kathy Smickle on August 30, 2018 at 5:43 am

    Can this recipe be doubled? It looks yummy!

    • Gemma Stafford on August 30, 2018 at 6:47 am

      Hi Kathy,
      Yes, a perfect one to double up,
      Gemma 🙂

  11. Karen on August 22, 2018 at 12:06 pm

    I made it earlier today, it turned out great! It is so soft and moist. I reduced the sugar a little bit and it is sweet enough for me. Thanks for the recipe Gemma!

    • Gemma Stafford on August 23, 2018 at 6:08 am

      Hi Karen,
      That is great to hear. I think it is true that Europeans prefer a little less sweetness in a cake, and this one fits that bill. Actually the banana bread too is not so sweet. Thank you for being here with us,
      Gemma 🙂

  12. Saf on August 13, 2018 at 11:17 pm

    Can you make Bangers and Mash? I make at home. I learned from a British Pub. But I would love Authentic Irish..

    Love your show

    • Gemma Stafford on August 14, 2018 at 2:00 am

      Hi Saf,
      Bangers and mash are a very British thing, and pub grub, as well as a good weekday dinner for families.
      Pork sausages are usually used for this dish, and the British/Irish sausage is not so readily available around the world. I focus on baking too, so this one would not be for me.
      Thank you for being here with us,
      Gemma 🙂

  13. J Hand on August 11, 2018 at 4:12 am

    I can’t wait to try your recipes.
    Whenever I’ve made zucchini bread it has had way too much moisture content. Do you have a tip of hint to dry it out a little?

    • Gemma Stafford on August 11, 2018 at 4:26 am

      Hi there,
      Zucchini is a very ‘wet’ vegetable for sure, and the larger they are the more moisture they contain.
      Try my banana bread recipe tip! Add a handful of easy cook porridge oats to the mix. this will help to absorb the moisture and keep it moist too, all at the same time.
      Let me know how this works for you,
      Gemma 🙂

  14. gjcrnc on August 9, 2018 at 1:21 am

    Can you add nuts, rasins, and pineapple to this?

    • Gemma Stafford on August 9, 2018 at 4:34 am

      Hi there,
      sure you can, a little like a banana bread. Choose a soft nut, like walnuts and pecan. Raisins, or dried cranberries would be delicious.
      Thank you for being here with us,
      Gemma 🙂

  15. Barbie lee on August 6, 2018 at 7:57 pm

    Can I substitute the all purpose flour to oat flour or whole wheat pastry flour?

    • Gemma Stafford on August 8, 2018 at 9:28 am

      Hi! Great idea, you can definitely substitute white flour for whole wheat. Enjoy!

  16. Amanda on August 6, 2018 at 3:40 am

    Thank you! I’ll give it a go 😀 xx

  17. Amanda on August 5, 2018 at 11:27 pm

    Hi there!
    I’d like to make this recipe, and one of the things that appealed to me was the maple glaze you topped this with. But you haven’t included any maple syrup in the glaze recipe! Ha ha! 😄
    I’m assuming it’s the same powdered sugar and milk mixture, but how much maple syrup would you add?
    Thank you!
    And thank you for all your wonderful recipes 😃 xx

    • Gemma Stafford on August 6, 2018 at 3:09 am

      Hi Amanda,
      i did not include a maple glaze, but you can! A maple glaze is made by boiling the maple syrup, to reduce the water content a little, and slightly thicken it.
      Add the powdered sugar, and vanilla, allow to cool, and pour over the warm cake.
      To set this up you may need to return it to the oven fro a few minutes.
      I hope this is of help to you,
      Gemma 🙂

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