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    Homemade Zucchini Bread Recipe

    Published July 16, 2021. This post may contain affiliate links. Please read my disclosure policy.

    This delicious homemade zucchini bread is the perfect light and fluffy summer snack to serve up to your family and guests.

    It doesn’t matter if you’re making sweet cornbread or banana bread, there is nothing like making a fresh bread recipe at home.  It will taste significantly better when you make it homemade, and you’ll also learn new bread-making tricks along the way.  

    loaves and slices of zucchini bread

    Zucchini Bread

    Zucchini bread is known as a quick bread which is bread that utilizes baking powder or baking soda, or a combination of both, as the leavening agent over traditional yeast.  They mix together easily and baking in no time.   Most food historians believe zucchini bread was invented in America in the mid 19th century following the invention of baking powder. 

    Since zucchini is in peak season during the early to mid-summer months, this recipe will absolutely taste at its best during this time, however, you can still make this delicious bread all year long.

    Do you Peel the Zucchini for Bread?

    You do not need to peel the zucchini before adding it to the batter for making bread.  The green outside peel adds quite a bit of color and flavor to the recipe, plus it has a lot of fiber in it, so my recommendation is to always leave it on when making zucchini bread.

    How to Make Zucchini Bread from Scratch

    Use these easy to follow instructions for making this amazing zucchini bread recipe from scratch:

    Start by shredding some fresh zucchini, and then set it aside.

    grating fresh zucchini on a grater

    In a very large bowl whisk together the melted butter and sugar until completely combined.

    whisking butter and sugar in a bowl

    Next, add in 1 egg at a time until it is completely mixed in.

    adding eggs to a zucchini bread batter

    Add in the zucchini, oil, milk, baking soda, baking powder, cinnamon, nutmeg, and salt, and whisk thoroughly.

    whisking a zucchini bread batter

    Whisk in the all-purpose flour until the batter is smooth and free of any flour chunks.

    making a zucchini bread by mixing the batter

    Fold in the chopped pecans until they are mixed in.

    adding pecans to a batter in a bowl

    Divide the batter between two 9×5 loaf pans that have been sprayed with no-stick spray.

    pouring zucchini bread batter into loaf pans

    For a little extra crunch add some crushed pecans to a bowl of light brown sugar and mix until combined.

    mixing together a pecan crumb topping

    Evenly sprinkle the pecan and brown sugar mixture over top of the zucchini bread batter in the loaf pans and then bake at 350° for 50-60 minutes or until it reaches 198° internally.

    sprinkling a crumb topping over zucchini bread

    Cool the bread on a rack to room temperature, slice, and serve.

    cooling zucchini bread on racks

    Chocolate Zucchini Bread

    This recipe can be easily adaptable to make chocolate zucchini bread by following these three quick easy steps:

    1. Add 1 cup of unsweetened cocoa powder to the batter when adding in the flour and mix until combined.
    2. Fold 1 ½ cups of semi-sweet chocolate chips in with the batter along with the pecans.
    3. Add the batter to loave pans and bake.

    Make-Ahead and Storage

    Make-Ahead: You can make this zucchini bread up to 1 day ahead of time.

    How to Store: Keep covered at room temperature for up to 3 days or covered and in the refrigerator for up to 5 days.  This will freeze well covered for up to 3 months.  Thaw in the refrigerator until soft.

    Chef Billy Parisi

    chef notes + tips

    • You can just use oil, or just use milk, or a combination of both like I did in this recipe.   You can also swap out the milk for full-fat yogurt.
    • Swap out the pecans with walnuts or almonds.
    • You can easily make 24 muffins using this recipe if you prefer banana muffins instead.  Bake them for 25-28 minutes.
    sliced zucchini bread

    More Bread Recipes

    Be sure to follow me on FacebookYouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Let's Cook - Chef Billy Parisi

    Video

    Homemade Zucchini Bread Recipe

    5 from 6 votes
    This delicious homemade zucchini bread is the perfect light and fluffy summer snack to serve up to your family and guests.
    Servings: 16
    Prep Time: 15 minutes
    Cook Time: 1 hour

    Ingredients 

    • 2 sticks melted unsalted butter
    • 1 ¾ cups sugar
    • 4 eggs
    • ¼ cup whole milk
    • ¼ cup vegetable oil
    • 1 ½ teaspoons baking soda
    • 2 teaspoons baking powder
    • 1 tablespoon cinnamon
    • ½ teaspoon nutmeg
    • 1 teaspoon salt
    • 3 ½ cups grated fresh zucchini
    • 4 cups all-purpose flour
    • 1 ½ cups pecans

    Instructions

    • Preheat the oven to 350°.
    • In a large bowl whisk together the butter and sugar until completely mixed.
    • Next, add in 1 egg at a time until whisked in.
    • Pour in the oil, and milk until combined and mix them in.
    • Now, whisk in the baking soda, baking powder, cinnamon, nutmeg, and salt until it is completely mixed together.
    • Add in the shredded zucchini and whisk until it is combined.
    • Whisk in the flour until combined and then fold in the pecans using a rubber spatula.
    • Divide the batter between two 9×5 loaf pans that have been sprayed with no-stick spray.
    • This part is optional but mix together ¼ cup of packed light brown sugar with ¼ cup of roughly chopped pecans and evenly sprinkle it over the top of the bread.
    • Bake at 350° for 50-55 minutes or until browned and cooked in the center. If you press a toothpick in the center, it should come out relatively clean. In addition, it will have an internal temperature of 198°.
    • Remove from the oven and set on a rack and cool for 20 minutes before slicing and serving.

    Notes

    Chef Notes:
    Make-Ahead: You can make this zucchini bread up to 1 day ahead of time.
    How to Store: Keep covered at room temperature for up to 3 days or covered and in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft.
    You can just use oil, or just use milk, or a combination of both like I did in this recipe. You can also swap out the milk for full-fat yogurt.
    Swap out the pecans with walnuts or almonds.
    You can easily make 24 muffins using this recipe if you prefer banana muffins instead. Bake them for 25-28 minutes.

    Nutrition

    Calories: 318kcalCarbohydrates: 49gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 42mgSodium: 269mgPotassium: 216mgFiber: 2gSugar: 23gVitamin A: 130IUVitamin C: 5mgCalcium: 53mgIron: 2mg
    Course: bread, Side Dish
    Cuisine: American