Q: How many zucchini make 1 cup grated?

A: About one medium zucchini yields 1 to 1½ cups grated, depending on size.

Q: Should I peel zucchini before grating?

A: No need! The skin adds color and nutrition.

Q: Should I squeeze out the water from grated zucchini?

A: Lightly squeezing is fine, especially if your zucchini is very watery, but don’t overdo it.

Q: Can yellow squash be used instead?

A: Yes, peel and remove seeds if large, then grate finely.

Q: Why does zucchini bread fall in the middle?

A: Usually due to overmixing, underbaking, or expired leavening agents.

Q: Can zucchini bread be made without eggs?

A: Yes, use flax or chia eggs as vegan substitutes.

Q: How long does zucchini bread last?

A: Best eaten within 3 days at room temp, or freeze for up to 3 months.

Zucchini Bread Recipe: Easy, Moist & Delicious Summer Quick Bread

Description

There’s something magical about zucchini bread that instantly transports me back to childhood summers. This best ever zucchini bread recipe is moist, flavorful, and wonderfully easy to make — perfect for anyone looking to bake with summer’s bounty. Whether you want a healthy treat or a quick bread to enjoy anytime, this recipe has you covered!

Ingredients

Scale

2 cups grated zucchini (no peeling necessary — the skin adds color and nutrients)
3 cups all-purpose flour (or gluten-free flour blend for a gluten-free option)
1 cup white sugar
1 cup brown sugar
3 large eggs (or flax eggs for vegan baking)
1 cup vegetable oil (substitute half with applesauce for a healthier twist)
3 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 teaspoon nutmeg
1 cup chopped walnuts (optional but highly recommended)

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Instructions

Preheat oven to 325°F (163°C).
Grease your bread pans — ceramic, glass, or cast iron pans work best.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat eggs, then add white and brown sugars, vegetable oil, vanilla extract, and grated zucchini.
Slowly add dry ingredients to wet, stirring gently until just combined — avoid overmixing.
Fold in walnuts carefully.
Pour batter evenly into two loaf pans.
Bake mini loaves for 35-40 minutes; regular loaves for 50-60 minutes.
Check doneness with a toothpick or thermometer (about 200°F/93°C).
Let cool in pans 10-15 minutes, then transfer to wire rack to cool completely before slicing.

Notes

Don’t squeeze all the moisture from your zucchini — a bit of water keeps the bread tender and moist. Use fresh spices for vibrant flavor, and try substituting half the oil with applesauce for a healthier version. This bread stores well for 3 days at room temp or freezes beautifully.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 210mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg