Breads & Doughs

My Favorite Zucchini Bread

4.7 from 30 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

4.7 from 30 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
11 months 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
6 days ago

Does this cake freeze well?

Judy
10 months 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 »

Gem2025
14 days ago

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

Thanks,
Gemma

Nirupa
Nirupa
18 days ago

Hi Gemma,

I tried baking it now and unfortunately it flopped as the bread started sinking too much half way .. replaced yogurt instead of eggs. Taking ur chart mentioned for the equivalent substitute.. I dint squeeze the zucchini. Will that be the reason? Appreciate ur help in this.. thanks
Nirupa

Nina
Nina
30 days ago

I have recently discovered your website and love it! Made the brownies and coffee cake so far. Just picked zucchini from my garden and ready to bake the bread but your description says the following:
“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”

The recipe does not include the maple glaze. So am I to assume that it is not the maple glaze, but the glaze for the ingredients listed.

Neha
30 days ago

Hi is there a way to make this without eggs?

Kyla Flemings
2 months ago

Hi Gemma! This was my first time ever making, or eating zucchini bread and I love it! I did slice up my zucchini because I had other plans for it originally, but putting them in my ninja chopper got them close to what they should be if grated. Tastes great and I will definitely be making this again in the future. I shared the link to the recipe to my mother-in-law because she said it looks great!

3 months ago

Hi Gemma, I substituted one cup of zucchini for 1 cup carrots and used cardamom instead of cinnamon. Very simple recipe and bread was moist and delicious!!!!!

Rose Martine
6 months ago

I microwave my spaghetti squash. Poke it all over with a fork, cook 8 minutes. Then turn over and cook 8 more minutes. Viola! Thanks for the recipe, I’m going to try it tonight.

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!

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