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Classic Zucchini Bread

Classic zucchini bread with a crackled, deeply golden top and a moist, green-flecked crumb thanks to grated zucchini. This easy zucchini bread recipe bakes until a toothpick test comes out clean, with cinnamon and nutmeg for warm flavor.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 0.25 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
Wet ingredients
  • 2 cup granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
Add-ins
  • 2 cup zucchini, grated Do not squeeze—moisture helps.
  • 1 cup walnuts or pecans, chopped Optional.

Equipment

  • 1 sheet pan
  • 2 sheet pan

Method
 

Preheat and prep pans
  1. Preheat oven to 350°F and grease two 9x5 loaf pans (or one large loaf pan) to prevent sticking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl until evenly combined and no streaks remain.
Mix wet ingredients
  1. Beat granulated sugar, vegetable oil, eggs, and vanilla extract in a separate bowl until well combined and glossy.
Add zucchini
  1. Stir grated zucchini into the wet mixture, keeping the strands evenly distributed.
Combine batter
  1. Add wet ingredients to dry and fold until just combined, then fold in chopped walnuts or pecans if using.
Bake
  1. Divide batter between loaf pans and bake at 350°F for 55–65 minutes, until a toothpick comes out clean and the top is deeply golden.
Cool
  1. Cool in the pan for 20 minutes, then transfer to a wire rack so the crust stays crisp and the crumb sets.

Notes

Pro tip: grate the zucchini and do not squeeze it—its moisture is what keeps the loaf tender. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked slices for up to 3 months (thaw overnight in the fridge). For a dairy-free swap, use this recipe as-is since it contains no dairy; for a nut-free version, omit the walnuts/pecans (use the same bake time).