Zucchini Bread

8 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Zucchini Bread is rich and moist with notes of cinnamon and vanilla that your whole family will love and will make use of all your end of summer zucchini!

Blueberry Lemon BreadBanana Nut Bread and Banana Bread are just a couple of the rich, delicious cake/bread hybrids that I’ve made, but zucchini bread is on its own level. And kick it up even more with my Chocolate Zucchini Bread!

The cook time is short, and the prep time is even shorter so you can make this recipe whenever you feel like it.

Sliced zucchini bread stackedZUCCHINI BREAD

Zucchini bread has been an American favorite for decades, and my recipe is a super easy one to follow, especially if this is your first time trying it out. This classic zucchini bread is an awesome snack and is perfect for potlucks and bake sales.

Zucchini bread is perfect for the end of summer vegetable crop and the less popular cousin of the super popular Easy Banana Bread. But take note, zucchini is super heatlhy, has even more potassium than bananas and your kids will NOT taste the zucchini.

Kids Love Zucchini Bread

Sometimes I call this “monster bread” because we tell the kids the green shreds are pieces of monster food so if they want to grow into strong monsters they need to eat their monster bread.

Works. Every. Time.

Plus if you’re reading this in the future make a note: April 25th is National  Zucchini Bread Day and I bet you will win brownie (zucchini? 😉 ) points if you bring a loaf for everyone to share.


  • Preheat the oven and grease loaf pan.
  • Dust with all purpose flour so that it is completely coated but don’t have a lot of excess falling off.
  • Shred the zucchini with a box grater until it is very fine.
  • Beat together both eggs in a large bowl, then add in your zucchini.
  • Mix in the oil and sugar.
  • Combine the dry ingredients in a second bowl, and then gradually stir them into the egg mixture.
  • Bake for 45-50 minutes or until the cake springs back when touched

Slice of Zucchini Bread


  • Next time, you can try zucchini muffins for a party treat. All you do differently is divide the batter into a muffin pan. Everyone gets their own mini loaf! Bake muffins for 18-20 minutes
  • Croutons: if you left your bread out uncovered and it’s gone stale, chop it into tiny squares and bake them for a few minutes. Once they’re done, you can add them to a salad to give it an unusual, delicious kick.
  • Chocolate Chips: We love semi-sweet chocolate chips or even white chocolate chips with dried cranberries.
  • Nuts: Add chopped pecans or chopped walnuts to the mix.


  • Breakfast Casserole: this casserole is rich and filling, and it goes great with a slice of classic zucchini bread.
  • Sheet Pan Pancakes: If you want to surprise your significant other for Mother or Father’s Day, bring them this recipe in bed.
  • Biscuits and Gravy: go big or go home with flavor. Biscuits and gravy are a classic American breakfast food, so rounding it out with zucchini bread just feels right. The bad news is that you’ll probably get hungry again in a week or two.

Want to dazzle your friends with Zucchini Trivia while enjoying this bread?

  • “Zucchini” is the plural of “zucchina.” So, for example you will need to cut up a zucchina and add it to a pile of zucchini to make bread. Warning: using the word “zucchina” in everyday conversation may loose you some friends.
  • You can fry up zucchini flowers, and they are actually a delicacy. All you have to do is make a simple batter from flour, baking powder, salt, eggs, milk, and olive oil and dip as many cleaned gourd flowers into it as you’d like. Then, you heat oil in a skillet on the stove top and pan fry the flowers until they are crisp and golden brown, then serve them up with salt and pepper. They taste a lot like lettuce with light, floral tones, and are delicious.
  • The world record for the heaviest zucchini goes to one particular English vegetable that weighed in at 65 lbs. It was grown by Bernard Lavery from Devon, UK, in 1990.
  • Zucchini have more potassium than bananas do, but they are a lot less portable (it is harder to grab a zucchini for breakfast as you’re running out the door to work.)
  • Every year, Obetz, Ohio throws a 3 day long zucchini festival. There’s a parade, recipes are exchanged and, if you compete, there is a chance you could be crowned the Zucchini Queen. That’s an honor that nothing else could ever top.


  • Serve: if you keep it in an airtight container, zucchini bread is good for about 3 days at room temperature, although it may start to get stale.
  • Store: your leftovers will last a bit longer in the fridge. If you wrap the loaf up in plastic wrap, it will stay good for about 1 week.
  • Freeze: you can freeze leftover zucchini bread for about 2 to 3 months. In order to enjoy it while it’s still moist, I would recommend thawing it and eating it before you hit the 3 month mark.

Loaf of Zucchini Bread

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Zucchini Bread

Zucchini Bread is rich and moist with notes of cinnamon and vanilla that your whole family will love and will make use of all your end of summer zucchini!
Yield 8 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups grated zucchini


  • Preheat oven to 325 degrees and spray the 9x5 loaf pan with baking spray or butter and flour it well.
  • Sift flour, salt, baking soda, baking powder and cinnamon together.
  • Whisk together the eggs, oil, vanilla and sugar, then add in the dry ingredients.
  • Add in the zucchini and mix well.
  • Bake for 45-50 minutes, until it springs back when touched then let cool for 15 minutes before removing from loaf pan.


Calories: 324kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 235mg | Potassium: 70mg | Fiber: 1g | Sugar: 25g | Vitamin A: 75IU | Calcium: 25mg | Iron: 1.3mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I just made this recipe and it was ABSOLUTELY DELICIOUS! It was moist, not too sweet- simply divine! Thank you for the recipe.

  2. I just made this recipe and followeed it to the T! ABSOLUTELY DELICIOUS AND MOIST. My 11 year old loved it! Can’t wait to try other variations.

  3. My 5 year old loves this bread. We made it together – it was very moist – we added raisins to it.

  4. This is delish! I used 1/2 cup of sugar (1/4 white and 1/4 brown) and it tastes perfect! It’s a winner with the kids too 🙂 Thanks for sharing this recipe Sabrina!

  5. This looks delicious! How have I still not tried zucchini bread?! It look like it would be perfect slightly warm with melting butter… and now I’m hungry!