There’s something magical about the way My Favorite Zucchini Bread fills your kitchen with its warm, spiced aroma. This moist, tender loaf is packed with grated zucchini, offering a subtle sweetness and a hint of earthy freshness. Cinnamon and nutmeg weave through every bite, creating a cozy flavor that feels like a hug. Perfect for breakfast or an afternoon snack, it’s a treat that’s as wholesome as it is indulgent.

In just over an hour, you can have this golden, lightly crusted bread cooling on your counter, ready to slice and enjoy. The soft, melt-in-your-mouth texture pairs beautifully with a cup of tea or coffee, making it a versatile delight. Whether you’re baking for yourself or sharing with loved ones, this recipe is a surefire way to brighten any day.

What You’ll Need for My Favorite Zucchini Bread

2 cups (16oz/450g) zucchini, grated (use a large box grater for best results)
1 1/2 cups (7 1/2oz/213g) all-purpose flour (can substitute with whole wheat flour for a healthier option)
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (8oz/225g) sugar (reduce to 3/4 cup for a less sweet version)
2 eggs, room temperature
1/2 cup (4floz/115ml) vegetable oil (can use melted coconut oil as an alternative)
1 teaspoon vanilla extract
For the Glaze:
1/4 cup (1oz/28g) powdered sugar, sifted
1 teaspoon milk (any type of milk works)
1 teaspoon vanilla extract

How to Make My Favorite Zucchini Bread

Preheat the oven to 350°F (180°C). Grease and line a 9 x 5 inch loaf tin with parchment paper. Set aside.
Grate the zucchini using a large box grater. You’ll need about 2 large zucchinis to yield 2 cups.
In a large bowl, combine the dry ingredients: flour, cinnamon, baking powder, baking soda, and sugar. Mix well and set aside.
In a separate jug or bowl, mix the wet ingredients: vegetable oil, eggs, vanilla extract, and grated zucchini. Stir until well combined.
Add the wet ingredients to the dry ingredients. Mix gently until just combined—do not overmix.
Pour the batter into the prepared loaf tin, spreading it evenly.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
Remove from the oven and let the bread cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
Make the glaze while the bread cools: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Pour the glaze generously over the cooled zucchini bread. Let it set for about 30 minutes.
Slice and serve! Store any leftovers in an airtight container at room temperature for up to 3 days.

Sweet and Savory Topping Ideas

While the vanilla glaze is delicious, you can switch it up! Try a cream cheese frosting by mixing 4 oz (113g) softened cream cheese, 1/4 cup (1oz/28g) powdered sugar, and 1/2 teaspoon vanilla. For a nutty twist, sprinkle chopped walnuts or pecans on top before baking. If you’re feeling adventurous, drizzle with a caramel sauce for extra indulgence.

Perfect Pairings for Zucchini Bread

This bread is versatile! Enjoy it as a breakfast treat with a cup of coffee or tea. For a light dessert, pair it with a scoop of vanilla ice cream. It also makes a great snack alongside fresh fruit like berries or sliced bananas. Feeling fancy? Serve it with a dollop of whipped cream for a delightful touch.

Storage Tips for Freshness

Store your zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply warm slices in the microwave for 10-15 seconds or toast them lightly for a crispy edge.

Quick and Easy Recipe Variations

Want to mix things up? Add 1/2 cup (3oz/85g) chocolate chips or dried cranberries to the batter for a fun twist. For a healthier version, substitute whole wheat flour for half of the all-purpose flour and use coconut oil instead of vegetable oil. You can also reduce the sugar to 3/4 cup (6oz/170g) if you prefer a less sweet bread.

Essential Equipment Tips

Make sure your 9 x 5 inch loaf tin is well-greased and lined with parchment paper for easy removal. A box grater is perfect for shredding zucchini quickly and evenly. If you don’t have a jug for mixing wet ingredients, a large measuring cup works just as well. And don’t forget a toothpick to test for doneness!