Breads & Doughs

My Favorite Zucchini Bread

4.74 from 19 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 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!

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

4.74 from 19 votes
This Zucchini Bread is a fast one bowl recipe that makes a lovely breakfast, dessert, or after school snack.
Author: Gemma Stafford
Servings: 8 -10
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: 8 -10

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 (optional)

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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Comments & Reviews

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pan6handle
Member
pan6handle
1 month 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 »

Rose
Guest
Rose
3 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!

Cleo Peifer
Guest
Cleo Peifer
3 months ago

I meant to make one to try it out but I spilled too much vanilla in the bowl so I just doubled it and made two loaves. So glad I did. Hubby and I ate one, put one in the freezer and now I’m making two more today. Rather sweet – which we liked – and I probably still had a heavy amount of vanilla(good!). I made the rolled oats/ old fashion oatmeal substitution for 1/2 cup of flour.

Oweary1
Member
Oweary1
4 months ago

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?

Lisette
Guest
Lisette
4 months ago

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.

RachelleAWong
Member
RachelleAWong
7 months ago

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… Read more »

Louloubelle27
Member
Louloubelle27
1 year ago

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!

Jack kruse
Guest
Jack kruse
1 year ago

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

fazzy
Guest
1 year ago

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

Sandra J. Persiani
Guest
Sandra J. Persiani
1 year ago

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

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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