By Krista Teigen
Updated Oct 20, 2025
Zucchini bread is one of my favorite ways to use up garden zucchini, especially in the summer when the counters are overflowing with it. I don’t know about you, but I love having a sweet loaf resting on my counter to snack on throughout the week or day. It’s sweet but not too sugary, perfectly spiced with cinnamon, and unbelievably moist. No mixer needed—just a bowl, a spoon, and a few pantry staples. Whether you’re new to baking or just want a reliable, one-bowl recipe, this zucchini bread is perfect for breakfast, snacking, or sharing with friends.
I make my fair share of quick loaves throughout the year, but this easy zucchini bread recipe is perfect for those hot summer months. I try not to waste a lot of food, so when I have extra bananas to use up, I’ll whip up a banana bread , and the same goes when I have extra zucchini in my fridge. Sometimes I’ll switch it up with my lemon zucchini bread for something brighter, but this classic version is my go-to. The water content in zucchini gives the loaf its perfectly moist crumb without needing any dairy, and the rest comes together with pantry staples—flour, cinnamon, oil, sugar, eggs, and vanilla. No fancy equipment, no complicated steps—just mix, pour, and bake.
Tips for Beginners
- Check for doneness. If your loaf is sinking in the middle, that’s usually a sign it’s underbaked. Even if the top looks done, the center might still be gooey. Insert a toothpick deep into the center of the loaf—if it comes out with batter (not just crumbs), give it another 5–10 minutes and check again.
- Be careful not to overmix. Overmixing the batter can lead to a dense loaf. Once you combine the wet and dry ingredients, gently stir just until no dry streaks remain. A light hand helps keep the texture tender and airy.
- Make a moist loaf. We need the water in the zucchini to create a moist loaf, so don’t ring it out. If your zucchini feels extra juicy, give it a quick pat with paper towels before adding it to the batter.
- Grease your loaf pan generously . Use butter or non-stick cooking spray before adding the batter for a seamless lift.
Ingredients1x2x3x
- ▢ 2 cups all purpose flour can sub half for whole wheat; for gluten-free, use a 1:1 gluten-free baking flour
- ▢ 2 tsp cinnamon
- ▢ 1½ tsp baking powder
- ▢ ½ tsp salt
- ▢ 1¼ cup sugar sub half with brown sugar for a deeper flavor
- ▢ 1 cup vegetable oil sub for melted butter or coconut oil
- ▢ 2 eggs sub with flax eggs for egg-free
- ▢ 2 tsp vanilla extract
- ▢ 2 cups grated zucchini
Video
Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk together the flour, cinnamon, baking powder, and salt. 2 cups all purpose flour, 2 tsp cinnamon, 1½ tsp baking powder, ½ tsp salt
- In a separate larger bowl, combine the sugar, oil, eggs, and vanilla extract. Stir in the zucchini. 1¼ cup sugar, 1 cup vegetable oil, 2 eggs, 2 tsp vanilla extract, 2 cups grated zucchini
- Add the dry ingredients to the wet ingredients and stir together until just mixed.
- Pour the batter into a greased 9×5 loaf pan.
- Bake for 60-65 minutes or until a toothpick comes out clean from the center of the bread.
- Let the bread cool in the pan. Then, slice when ready to eat.
Equipment
- 1 9×5-inch loaf pan
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Cook Zucchini Bread Step by Step
Gather the ingredients: Gather all the ingredients together and preheat the oven to 350°F.
Combine the dry ingredients: In a large mixing bowl, combine 2 cups all-purpose flour, 2 tsp cinnamon, 1½ tsp baking powder, and ½ tsp salt.
Combine the wet ingredients: In another bowl, whisk together 1¼ cups sugar, 1 cup vegetable oil, 2 eggs, 2 tsp vanilla extract, and 2 cups of grated zucchini.
Mix the batter ingredients: Add the dry ingredients to the wet ingredients bowl and stir until the ingredients are combined. Be careful not to overmix.
Fill the pan: Pour the batter into a greased 9×5-inch loaf pan and spread it into an even layer.
Bake the loaf: Place the loaf into the oven on the middle rack and bake for 60-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs.
Cool and serve: Let the bread cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely before slicing and serving. Enjoy!
How to Store and Reheat
Zucchini bread stores beautifully, making it a great make-ahead option. Keep it at room temperature in an airtight container for up to 3 days. If you want it to last a bit longer, refrigerate the loaf tightly wrapped for up to 5 days.
To freeze, wrap individual slices or the whole loaf in plastic wrap, then a layer of foil, or place in a freezer-safe bag. It’ll keep well for up to 2 months. Thaw at room temperature or microwave slices for 15–20 seconds for a quick, warm treat.
Variations and Mix-Ins
- Chocolate chips : for a sweet, melty bite in every slice.
- Chopped walnuts or pecans : add crunch and nuttiness.
- Shredded coconut : for a tropical twist.
- Raisins or dried cranberries : a chewy pop of sweetness.
- Lemon zest : brightens up the flavor.
- Spices like nutmeg or cloves : for a deeper, warmer spice blend.
- A swirl of cream cheese : makes it extra rich and tangy.
- Cocoa powder : turn it into a chocolate zucchini loaf.
Serving Suggestions
I really enjoy snacking on this zucchini bread throughout the day, but I also love having a slice in the morning with my favorite iced caramel latte . I’ll usually give the slice a swipe of my favorite butter, cream cheese, or nut butter. This loaf is one of my go-tos to bring to friend’s houses and to gift to new neighbors for housewarming gifts.
More quick bread recipes
Glazed Lemon Cranberry Bread
Chocolate Banana Bread Recipe
Pumpkin Bread
Chocolate Chip Banana Bread
Zucchini Bread
Equipment
- 1 9x5-inch loaf pan
Ingredients
- 2 cups all purpose flour can sub half for whole wheat; for gluten-free, use a 1:1 gluten-free baking flour
- 2 tsp cinnamon
- 1½ tsp baking powder
- ½ tsp salt
- 1¼ cup sugar sub half with brown sugar for a deeper flavor
- 1 cup vegetable oil sub for melted butter or coconut oil
- 2 eggs sub with flax eggs for egg-free
- 2 tsp vanilla extract
- 2 cups grated zucchini
Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk together the flour, cinnamon, baking powder, and salt. 2 cups all purpose flour, 2 tsp cinnamon, 1½ tsp baking powder, ½ tsp salt
- In a separate larger bowl, combine the sugar, oil, eggs, and vanilla extract. Stir in the zucchini. 1¼ cup sugar, 1 cup vegetable oil, 2 eggs, 2 tsp vanilla extract, 2 cups grated zucchini
- Add the dry ingredients to the wet ingredients and stir together until just mixed.
- Pour the batter into a greased 9x5 loaf pan.
- Bake for 60-65 minutes or until a toothpick comes out clean from the center of the bread.
- Let the bread cool in the pan. Then, slice when ready to eat.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
