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Sliced loaf Zucchini Bread, top shot

Zucchini Bread

Tender and moist, my Zucchini Bread recipe takes fresh from the garden zucchini & transforms it into a bread perfect for breakfast, lunch, dessert, & beyond!
Course Bread, Breakfast
Cuisine American
Keyword How Do I Make Zucchini Bread Recipe, Zucchini Bread, Zucchini Bread Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Servings 18 slices
Calories 422kcal
Author Kathleen



  • 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


  • 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.
    How to make Zucchini Bread, mixing dry ingredients
  • In a large mixing bowl, beat together eggs, oil, vanilla, granulated sugar, and brown sugar.
    How to make Zucchini Bread, beating the oil, sugar, egg mixture
  • Add dry ingredients to the egg mixture, and mix well. Stir in zucchini and nuts until evenly distributed. Pour batter into prepared pans.
    How to make Zucchini Bread, mixing the dry and wet ingredients and zucchini
  • 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.
    How to make Zucchini Bread, pulse the crumb topping
  • 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.
    How to make Zucchini Bread, placing the batter in the loaf pans


  • 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.


Serving: 1slice | Calories: 422kcal | Carbohydrates: 53g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 243mg | Potassium: 165mg | Fiber: 2g | Sugar: 33g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg