This zucchini bread is so incredibly moist and delicious, no one will ever guess it’s packed with vegetables. The zucchini melts into the batter, leaving behind nothing but incredible tenderness and a subtle sweetness that pairs perfectly with warm spices.
Studded with walnuts and chocolate chips (because everything is better with chocolate), this bread disappears fast. Whether you’re sneaking veggies into breakfast or just looking for the best way to use up that garden bounty, this recipe is about to become your summer staple.
Makes one 9×5 inch loaf (10-12 servings) or two mini loaves.
Step-by-Step Instructions
Preheat and Prepare
Preheat your oven to 325°F (160°C). Grease a 9×5 inch loaf pan thoroughly, then dust with flour, tapping out the excess. Alternatively, line with parchment paper, leaving overhang on the long sides for easy removal.
Prepare the Zucchini
Wash the zucchini and trim off the ends. Using a box grater, grate the zucchini on the large holes. Do not peel it—the green skin adds beautiful flecks of color.
Place the grated zucchini in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove excess moisture. You should have about 1 cup of squeezed zucchini. This step is crucial for a moist, not soggy, loaf.
Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using). Set aside.
Combine Wet Ingredients
In a large bowl, whisk the eggs until lightly beaten.
Add the oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well combined.
Bring It Together
Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Do not overmix.
Fold in the squeezed zucchini, and if using, the walnuts and chocolate chips. The batter will be thick and chunky with goodness.
Fill the Pan
Pour the batter into the prepared loaf pan and spread evenly.
If using the cinnamon sugar topping, mix the sugar and cinnamon together and sprinkle over the top.
Bake
Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top is browning too quickly, tent loosely with foil for the last 15-20 minutes.
Let the bread cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.
Serve
Slice and serve at room temperature. This bread is delicious on its own, but a pat of butter takes it to another level.
Summary
Prep Time: 20 minutes (includes squeezing zucchini) | Bake Time: 55-65 minutes | Cooling Time: 20 minutes | Total Time: 1 hour 40 minutes
Yield: One 9×5 inch loaf (10-12 servings)
Difficulty: Easy
Storage and Make-Ahead Tips
How to Store:
Store zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. The moisture from the zucchini keeps it incredibly soft. For longer storage, refrigerate for up to a week.
Can You Freeze Zucchini Bread?
Absolutely! Zucchini bread freezes like a dream. Wrap the cooled loaf tightly in plastic wrap, then in foil, and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature.
Freezing Slices:
Slice the bread and wrap individual slices in plastic wrap, then place in a freezer bag. This way you can grab just one slice at a time. Toast frozen slices directly from the freezer for a quick breakfast.
Make-Ahead for Gift Giving:
Zucchini bread makes wonderful homemade gifts. Bake mini loaves, cool completely, wrap in decorative cellophane, and tie with a ribbon. It’s the perfect way to share your garden bounty!
Freezing Grated Zucchini:
Have more zucchini than you can use? Grate it, squeeze out the excess moisture, and freeze in 1½-cup portions. Thaw and use directly in bread—no need to squeeze again.
