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+ servings

Zucchini Bread

This zucchini bread is easy to make, delicious, and perfectly spiced with cinnamon and a hint of nutmeg. The zucchini has a mild, slightly sweet flavor that gives the bread a perfectly soft, moist texture.
5 from 5 votes
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course bread, Breakfast, Brunch, Side Dish
Cuisine American
Servings 1 9 x 5" loaf
Calories 353 kcal


  • 9 x 5" loaf pan


  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • ¾ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 2 cups grated zucchini, unpeeled and lightly packed


  • Preheat oven to 350°F. Line the bottom of a 9 x 5" loaf pan with parchment paper and spray with non-stick cooking spray.
  • Use the large holes of a box grater to grate the zucchini. Do not wring out the moisture.
  • In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • In a larger bowl, whisk together the granulated sugar, brown sugar, vegetable oil, room temperature eggs, vanilla extract, and grated zucchini.
  • Add the dry ingredients to the wet ingredients and whisk until fully combined. Pour into the prepared loaf pan and loosely cover the top with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for 25-30 minutes. The bread is done when a toothpick inserted into the center comes out clean.


Zucchini bread tastes best on day 2. 
Store at room temperature in an airtight container for up to 3 days or in the fridge for 1 week. 


Calories: 353kcalCarbohydrates: 46.2gProtein: 4gFat: 17.5gSaturated Fat: 3.6gCholesterol: 33mgSodium: 261mgPotassium: 141mgFiber: 1.2gSugar: 26.2gCalcium: 37mgIron: 2mg
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