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Zucchini Bread is the ultimate way to turn fresh garden zucchini into something irresistibly delicious! This tender, moist loaf is packed with warm spices, crunchy walnuts, and a buttery crumb topping that makes every bite unforgettable. Perfect for breakfast, a sweet afternoon snack, or even a cozy dessert, this easy zucchini bread recipe is a classic you’ll want to bake again and again. Whether you’re wondering how do I make zucchini bread at home? or just searching for the best recipe to use up extra zucchini, this one delivers big flavor and bakery-style results every time.
No matter the season, there’s always a perfect bread recipe to bake! In the fall, cozy up with spiced apple bread; in winter, pair hearty soups with warm garlic bread; Spring brings a burst of freshness with lemon zucchini bread, while summer is all about classic bread—and don’t forget my incredibly moist coconut banana bread that’s delicious year-round!
Let’s bake this!
Why This Zucchini Bread Recipe Works
- Moist & Tender Texture – Freshly grated zucchini adds natural moisture, giving you soft slices that never turn out dry.
- Warm Spiced Flavor – A blend of cinnamon, nutmeg, and allspice creates a cozy, bakery-style flavor in every bite.
- Bakery-Style Crumb Topping – The buttery brown sugar streusel bakes into a crunchy topping that makes this bread extra special.
- Simple Pantry Ingredients – No complicated steps here! Just everyday ingredients you likely already have on hand.
- Versatile & Freezer-Friendly – Serve it warm for breakfast, pack it in lunchboxes, or freeze a loaf to enjoy later.
Before You Start
- Choose the Right Zucchini: Medium-sized zucchini work best—large ones can be watery and may need to be drained. No need to peel, just wash and grate.
- Don’t Squeeze the Zucchini: The natural moisture is what keeps the bread soft and tender.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off for accurate results.
- Use Fresh Spices: Cinnamon, nutmeg, and allspice lose their punch over time—fresh spices make a big flavor difference.
- Check for Doneness: Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, your bread is ready.
Frequently Asked Questions
Do I need to peel the zucchini before grating it? No, there’s no need to peel. The skin is thin, softens as it bakes, and adds nutrients and color to the bread.
Should I squeeze the water out of the zucchini? Not for this recipe! The natural moisture is what makes the bread tender and prevents it from drying out.
Can I freeze zucchini bread? Yes. Let the bread cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months.
Can I make this recipe without nuts? Absolutely. Just leave out the walnuts, and the bread will still be moist, flavorful, and delicious.
Zucchini Bread Ingredients
If you’re looking for how to make zucchini bread recipe, look no further — I’m here to give you all my secrets!
- Zucchini: Don’t drain or squeeze the liquid out of zucchini. The liquid makes this bread moist—it’s the secret to a moist, tender loaf. If you remove it, your bread will be dry! When measuring the zucchini, press down in the measuring cup to pack. To grate it, I just use a box grater.
- Lower Fat: If you want to cut back the fat and calories in this recipe but still have delicious zucchini bread moist to the max, substitute half the oil with applesauce! Yes, zucchini bread with applesauce — cinnamon applesauce is always a great choice. This gives you the same reaction as oil in your baking, but with added texture, flavor, and warmth!
- Brown Sugar: Adds moisture and a rich, caramel-like sweetness that complements the warm spices.
- Spices: Cinnamon, nutmeg, and allspice create that classic bakery-style flavor. Be sure they’re fresh for the best taste.
- Walnuts: Optional, but they add crunch and a nutty depth of flavor. Toast them lightly before adding for even more richness.
- Crumb Topping: The buttery brown sugar streusel bakes into a sweet, crunchy layer that sets this recipe apart from traditional zucchini bread.
Storing + Reheating + Freezing + Make-Ahead
How Long Can You Keep Zucchini Bread in the Fridge?
Wrap the bread tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for 2–3 days or in the fridge for up to 1 week.
Reheating Tips:
Warm slices in the microwave for 10–15 seconds or in a 300°F oven for 8–10 minutes to bring back that fresh-from-the-oven taste.
Can You Freeze Zucchini Bread?
Yes! Let the bread cool completely, then wrap it well in plastic wrap and aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge, then reheat if desired.
❄️Freezer-Friendly: Double the batch and freeze one loaf—future you will thank you!
Make-Ahead Tips:
This bread is perfect for making ahead since the flavor actually deepens the next day. Bake a loaf the night before you plan to serve it, or freeze extra loaves to always have a quick snack or breakfast ready.
What to Serve with Zucchini Bread
- For Breakfast: Pair a warm slice with scrambled eggs, yogurt, or fresh fruit for a balanced start to the day.
- 🍯 Serving Idea: Spread with cream cheese or honey butter for a cozy breakfast treat, or make little finger sandwiches with cream cheese in the center. Party perfect or sensational snack!!
- With Coffee or Tea: Zucchini bread makes a cozy mid-morning or afternoon treat alongside a hot cup of coffee or tea.
- As Dessert: Dress it up with a swipe of cream cheese frosting or a drizzle of honey for a sweet ending to dinner.
- Snack Time: Enjoy it plain or toasted with a little butter or nut butter for a quick and satisfying bite.
- Brunch Spread: Add it to a platter with muffins, scones, and fruit for a bakery-style brunch at home.
More Comfort Food Breakfasts and Bread Recipes
- Chocolate Zucchini Bread
- Butter Swim Biscuits
- Bisquick Rolled Biscuit
- Beer Bread
- Pumpkin Scones
- Hot Water Cornbread Recipe
- Cinnamon Roll Casserole
Tried This Recipe?
I’d love to hear what you think! If you made this Zucchini Bread (or any recipe from Gonna Want Seconds), please take a minute to leave a ⭐⭐⭐⭐⭐ rating and a review below. Your feedback helps other readers and means so much to me!
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Zucchini Bread
Ingredients
Bread:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
- 1 cups granulated sugar
- 1 1/4 cups brown sugar, packed
- 1 tablespoon vanilla extract
- 2 cups zucchini, grated
- 1 cup walnuts, chopped
Crumb Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 6 tablespoons very cold butter, cut into 1/4 inch cubes
- 1/4 cup walnuts, chopped-optional
Instructions
- Preheat oven to 325°F. Grease and flour two 8x4 inch pans: set aside.
- In a medium mixing bowl, sift together flour, salt, baking powder, soda, cinnamon, allspice, and nutmeg.
- In a large mixing bowl, beat together eggs, oil, vanilla, granulated sugar, and brown sugar.
- Add dry ingredients to the egg mixture, and mix well. Stir in zucchini and nuts until evenly distributed. Pour batter into prepared pans.
- Make the crumb topping. In a small mixing bowl, mix together the brown sugar, flour, and cinnamon. Add cold butter and cut in with a pastry blender or 2 knives until it mixture resembles coarse crumbs. Gently fold in 2 tablespoons chopped walnuts.
- Sprinkle half crumb topping evenly over each loaf. Bake loaves in preheat oven for 60-80 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and cool completely on wire rack.
Fans Also Made:
Notes
- Zucchini: Don't drain or squeeze the liquid out of zucchini. The liquid makes this bread moist. If you remove it, your bread will be dry! When measuring the zucchini, press down in the measuring cup to pack. To grate it, I just use a box grater.
- Lower Fat: If you want to cut back the fat and calories, substitute half the oil with apple sauce!
- Nuts: If you want to nix the nuts, go for it.
Nutrition
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I really love your lemon zucchini bread, I always make it! I will definitely make this one too!
Thank you, hope you like this bread! 🙂