Easy Zucchini Bread Recipe for Delicious Delight

Zucchini is one of the most versatile vegetables, and it can be used in so many dishes, from savory to sweet. However, there is one recipe that always stands out, one that has been passed down in my family for generations: my great aunt’s zucchini bread recipe.

This delicious bread is the perfect way to use up all those extra zucchinis from your garden or farmer’s market, and it’s so easy to make. The aroma of cinnamon, ginger, and ground cloves fills the house as it bakes, making it hard to resist slicing into it fresh out of the oven.

Not only is this zucchini bread recipe a crowd-pleaser, but it’s also a healthier version of traditional bread. It’s made with grated zucchini, which adds moisture and replaces some of the oil that most bread recipes require. Plus, zucchinis are rich in nutrients and low in calories.

Over the years, I’ve tried many different zucchini bread recipes, but none come close to my aunt’s. This is her classic recipe that she always served when we visited her on Sundays – and now that nostalgic memory lives on every time I bake it.

So get ready to experience the best zucchini bread you’ll ever have. Get your apron on, preheat your oven to 350 degrees F (175 degrees C), and let’s start baking!

Why You’ll Love This Recipe

My Great Aunt's Zucchini Bread
My Great Aunt’s Zucchini Bread

Listen, as a baker, I know good food when I taste it. And let me tell you, this zucchini bread recipe is simply the best. You might be wondering why you should even attempt to make yet another batch of zucchini bread, and I get it – there are a million recipes out there claiming to be the “best.” But trust me when I say that this recipe is the real deal.

First of all, let’s talk about the texture. This zucchini bread is perfectly moist without being too heavy or dense. The grated zucchini provides just enough moisture without making the bread crumble or fall apart. And if you remove the seeds from the zucchini, you won’t have to worry about any unwanted bitterness seeping into your bread.

But texture isn’t everything – flavor matters too! This recipe has just the right amount of spices – cinnamon, ground cloves, and ginger – that give every bite a warm and cozy feeling. Plus, a hint of vanilla extract adds a touch of sweetness that complements the zucchini perfectly.

Now, you might be thinking, “Alright, I’m sold on this recipe. But what about substitutions or variations?” No problem! Use whole wheat flour instead of all-purpose for a healthier option. Want to add some chocolate chips for a little indulgence? Go for it! You can even turn this recipe into muffins or mini loaves for easy portion control.

The bottom line is this: Once you try my Great Aunt’s Zucchini Bread Recipe, you won’t want to go back to any other zucchini bread recipe again. It’s easy to make, deliciously moist and flavorful, and perfect for any occasion – whether it’s a lazy Sunday morning brunch or an addition to your kid’s lunchbox. Trust me on this one.

Ingredient List

 Slicing up some fresh zucchini for my great aunt's famous bread recipe
Slicing up some fresh zucchini for my great aunt’s famous bread recipe

Let’s start with Ingredients! Here’s what you will need to whip up a delicious loaf of zucchini bread:

Dry Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Wet Ingredients:

  • 3 large eggs, at room temperature
  • 2 cups granulated sugar
  • 1 cup canola oil (or vegetable oil)
  • 3 cups shredded zucchini (about two medium-sized)
  • 2 teaspoons vanilla extract

Make sure to have these ingredients handy before starting. If you’re missing an ingredient, check out the Substitutions and Variations section below for some ideas on potential swaps.

The Recipe How-To

 Grating zucchini can be a workout, but the result is worth it!
Grating zucchini can be a workout, but the result is worth it!

Now, the exciting part – let’s get down to actually making this delicious zucchini bread. Be sure to follow these step-by-step instructions to ensure your bread turns out perfectly!


  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract


  1. Preheat your oven to 350°F (175°C).

  2. In a large mixing bowl, beat three (3) eggs until they are frothy.

  3. Slowly add two (2) cups of sugar and continue to beat until the mixture has thickened.

  4. Add one (1) cup of vegetable oil and mix well.

  5. Stir in two (2) teaspoons of vanilla extract and two (2) cups of grated zucchini.

  6. In a separate bowl, combine three (3) cups of all-purpose flour, one (1) tablespoon of ground cinnamon, half (1/2) a teaspoon of ground ginger, a quarter (1/4) of a teaspoon of ground cloves, one (1) teaspoon baking soda, one (1) teaspoon baking powder and one (1) teaspoon salt.

  7. Gradually add the dry ingredients into the wet mixture, while stirring continuously until everything is fully combined.

  8. Pour the batter into two greased loaf pans, filling them no more than two-thirds full.

  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

  10. Once done, remove the pans from the oven and let cool on a wire rack for at least ten minutes before removing the bread from the pans.

Voila! Your delicious zucchini bread is ready to be enjoyed!

Substitutions and Variations

 Mixing all the dry ingredients together for the perfect zucchini bread
Mixing all the dry ingredients together for the perfect zucchini bread

Looking to mix things up with your zucchini bread recipe? Here are some substitutions and variations you can try:

– Flour: If you want a healthier version of the bread, you can use whole wheat flour instead of all-purpose flour. Alternatively, you can use a gluten-free flour blend for those who avoid gluten.

– Sugar: You can use brown sugar instead of white sugar to add a deeper flavor to the bread.

– Oil: Instead of vegetable oil, you can use coconut oil or melted butter for added flavor.

– Spices: While cinnamon, ginger, and ground cloves are the standard spices used in the recipe, feel free to experiment with adding other types of spices such as nutmeg or allspice. You could also add a pinch of cardamom for an extra burst of flavor.

– Chocolate Chips: Want to make a sweeter zucchini bread? Add in some chocolate chips for an ooey-gooey treat!

– Nuts: If you love nuts in your bread, sprinkle walnuts, almonds, or pecans on top before baking. They’ll give texture and crunchiness to your soft zucchini bread.

– Fruits and vegetables: You can add other fruits like dried cranberries, raisins, bananas, or even apples to add another layer of flavor. Additionally, if zucchini isn’t in season or unavailable in your area, try using grated carrots or shredded apples instead.

Don’t be afraid to experiment and personalize this beloved family recipe. There’s no wrong way to make zucchini bread— as long as it tastes delicious!

Serving and Pairing

 Don't forget the cinnamon! It's a key ingredient in this recipe.
Don’t forget the cinnamon! It’s a key ingredient in this recipe.

Once your zucchini bread is out of the oven and has cooled a bit, it’s time to slice and serve! You can eat it as is, warm or at room temperature, with a cup of coffee or tea.

This recipe makes a delightful breakfast or snack, but it also makes for a great dessert when paired with sinful toppings. Cream cheese, salted butter, or whipped cream would be perfect spreads to add richness to the zucchini bread. If you have a sweet tooth, try drizzling some honey or maple syrup, or even adding some chocolate chips to the bread while you mix the ingredients.

You can also pair this zucchini bread with some fresh fruits such as strawberries or blueberries to balance out its sweetness. Even savory dishes like scrambled eggs or toasted sandwich can be complemented by this flavorful bread.

Zucchini bread will last a few days if stored in an airtight container at room temperature. To keep it fresh longer, you can store it in the refrigerator for up to a week or freeze it for up to three months.

Remember that this bread is versatile and can adapt to your preferences. You can play with the amounts of various ingredients such as sugar and spices to create your own version. The possibilities are endless!

Make-Ahead, Storing and Reheating

 Combining the wet and dry ingredients, making sure everything is well mixed
Combining the wet and dry ingredients, making sure everything is well mixed

When it comes to zucchini bread, it’s always a smart move to bake a big batch so you can have extra loaves on hand for future snacking. Fortunately, this recipe works beautifully for make-ahead purposes. To store your zucchini bread, wrap each loaf tightly in plastic wrap or aluminum foil and then place them in an airtight container. They’ll stay fresh for up to 3 days at room temperature or up to a week if stored in the refrigerator.

If you prefer to freeze your zucchini bread, just allow the loaves to cool completely after they come out of the oven. Once cooled, wrap them tightly again with plastic wrap or aluminum foil and then place them in freezer bags. Store them in the freezer for up to 2-3 months.

To reheat your frozen zucchini bread, simply remove it from the freezer and let it thaw for several hours at room temperature before serving. Alternatively, you can pop a slice of frozen zucchini bread into the toaster oven and bake it until it’s warmed through and toasty.

Keep in mind that if you plan to freeze your zucchini bread, try to do so before adding any glaze or frosting since they are better added after defrosting. By following these simple steps, you’ll be able to enjoy freshly baked zucchini bread whenever you want without having to start from scratch every time!

Tips for Perfect Results

 Pouring the batter into a loaf pan and getting ready to bake
Pouring the batter into a loaf pan and getting ready to bake

As a baker, I know that even the slightest change in ingredients or technique can make a big difference in the final product. Here are some helpful tips to ensure your zucchini bread turns out perfectly every time.

1. Grate the Zucchini Properly

To maximize moisture in your zucchini bread and avoid any unwanted mushiness, it’s important to properly grate the zucchini. I recommend using a box grater with large holes and removing the seeds beforehand. By removing the seeds, you’ll get rid of excess water content that could make the bread heavy and crumbly.

2. Don’t Overmix the Batter

When mixing the ingredients together, be careful not to overmix the batter. This can cause gluten formation in your flour mixture and make your bread tough and dense rather than moist and fluffy.

3. Use High-Quality Spices

Spices like ground cloves, ginger, and cinnamon are integral to giving your zucchini bread that classic flavor profile we all love. For best results, use high-quality spices and don’t skimp on them. Be sure to add vanilla extract too – this will take your bread to another level.

4. Preheat Your Oven Properly

Preheat your oven properly before baking your zucchini bread, so you have an evenly heated oven for optimal baking conditions. A hot oven will ensure that your bread rises properly and cooks evenly throughout.

5. Experiment with Add-Ins

While zucchini is usually the star ingredient of this recipe, it’s always fun to experiment with other flavors and textures by adding different ingredients into the batter as well! Chocolate chips or nuts are popular additions or go for something different like shredded carrots or chopped apples for another delicious twist.

By following these tips, you’ll be well on your way to making delicious and perfect zucchini bread every time!


As someone who has baked this zucchini bread recipe countless times, I know that there may be some common questions that come up. To help you troubleshoot any issues and ensure that your zucchini bread comes out flawlessly every time, I’ve compiled a list of frequently asked questions below. So whether you’re wondering about substitutions, storage, or anything in-between, your questions will be answered in this section.

Do you leave the skin on zucchini when making bread?

When making zucchini bread, it’s not necessary to peel the zucchini. The skin of the zucchini will blend in with the rest of the bread as it bakes, so there’s no need to go through the trouble of removing it. However, grating the zucchini is a must to ensure that it will meld perfectly with the other ingredients in the bread. Nobody wants to see large chunks of zucchini sticking out of their freshly baked zucchini bread.

Do you take seeds out of zucchini for zucchini bread?

When making zucchini bread, it’s important to consider if you need to remove the seeds from the zucchini or not. If you’re using small zucchinis, you can retain the seeds as they are typically tender and do not affect the texture of the bread. However, if you’re using larger zucchinis, it would be best to remove the seeds to prevent the bread from turning out mushy. A quick and easy way to remove the seeds is to use a spoon to scrape out any seeds from the middle.

Why is my zucchini bread so heavy?

According to Corriher, if your zucchini bread turns out heavy as lead, it could be due to adding too much baking powder or soda. Although using fresh and good quality leavening agents are important, going beyond the recommended amount can cause the bubbles to become too big and collide with each other. This results in the leavening escaping and the bread becoming overly dense.

Why does my zucchini bread crumble when I cut it?

Have you ever experienced your freshly-baked zucchini bread falling apart when you try to slice it? If that’s the case, then it’s probably because you attempted to cut it while it was still warm. The moisture in the bread makes it more susceptible to crumbling when hot. To avoid this, it’s best to allow the bread to cool for at least 30 minutes before slicing into it.

Bottom Line

In conclusion, my great-aunt’s zucchini bread recipe is a classic and delicious way to use up your surplus of zucchini. With its warm spices and moist texture, this bread is perfect for any occasion, whether it be a morning treat or an afternoon snack. The best part is that it’s easy to make, even for those who are new to baking. Plus, with the option to customize and experiment with different add-ins and substitutions, this recipe can become your own family tradition. So why not try making a batch of Aunt Carol’s zucchini bread today? I promise it won’t disappoint!

My Great Aunt's Zucchini Bread

My Great Aunt’s Zucchini Bread Recipe

This is ridiculously good zucchini bread. Its a recipe passed down to my mom from my great aunt. Its moist, just the right amount of sweetness, perfect spices, great toasted or right off the loaf with some butter.
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Breads, For Large Groups
Prep Time: 1 hour
Cook Time: 1 hour
Servings: 2 Loaves
Calories: 297.3kcal


  • 2 cups shredded zucchini
  • 2 cups sugar
  • 1 cup cooking oil
  • 3 cups flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon ground cloves
  • 1 cup chopped nuts


  • Preheat the oven 325 F.
  • Grease and flour 2 5x9 loaf pans or 4 mini loaf pans.
  • Shred the zucchini into thin strips either by hand or a food processor attachment.
  • Press the zucchini dry by putting it in a strainer and press down (in the sink or outside) with a few paper towels until the towels don't really absorb much more water. (This is so the zucchini absorb the ingredients rather than make the bread mushy with all their water).
  • In a large mixing bowl mix sugar, oil, eggs, vanilla and zucchini.
  • Sift (the sifting is important!) flour, baking powder, baking soda, salt and spices (sometimes I add more of the spices if I'm making the loaf for me).
  • Add dry mixture to wet zucchini mixture and beat with a fork until well blended.
  • Fold in chopped nuts.
  • Pour into the loaf pans.
  • Bake at 325 F for 1 hour, or 45 min if you're using mini loaf pans.
  • Check every 20 minutes for doneness with a toothpick or knife. I like it when its just starts to get crispy on top, but still has a little shine to it.
  • Cool 20 minutes in pans on a rack, then remove from pans.

Your Own Notes


Serving: 77g | Calories: 297.3kcal | Carbohydrates: 36.8g | Protein: 4.2g | Fat: 15.4g | Saturated Fat: 2.2g | Cholesterol: 31.7mg | Sodium: 183.9mg | Fiber: 1.4g | Sugar: 20.7g

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