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5 from 12 votes

Zucchini Bread

This Zucchini Bread recipe is a delicious quick bread that's loaded with tender zucchini, walnuts, and cinnamon - you can add lemon or chocolate chips too!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Snack
Cuisine: American
Servings: 2 loaves
Calories: 2667kcal



  • Preheat oven to 325 degrees F and grease two 9x5-inch or 8x4-inch bread pans with non-stick spray.
  • In a stand mixer or large bowl with a hand mixer, beat together the eggs, vegetable oil, sugar, and vanilla until combined.
  • In a separate large bowl, whisk together the flour, salt, cinnamon, baking powder, and baking soda.
  • Add the dry ingredients to the wet ingredients in 2 separate additions, mixing between each one. Then beat for 1 more minute making sure to push the sides down so everything is well combined. The mixture will appear dry and thick, this is normal.
  • Add in the grated zucchini and 1 cup of walnuts and beat for 1 minute, scraping down the sides as needed.
  • Divide the batter between the two loaf pans and top each loaf with 1/2 cup of chopped walnuts and 2 tablespoons of light brown sugar.
  • Bake for 50 to 60 minutes until a toothpick or cake tester comes clean from the center of the leaves.
  • Remove from the oven and allow the bread to cool in the pans for 20 minutes, remove from pan and let cool completely.



  • Calories are calculated per loaf.
  • Walnuts can be omitted from the recipe.
  • Brown sugar topping can be omitted from the recipe.
  • Golden zucchini may be used in place of green zucchini - golden zucchini and summer squash are NOT the same thing.
  • Whole wheat flour may be used in place of all-purpose flour.


Calories: 2667kcal | Carbohydrates: 418g | Protein: 47g | Fat: 98g | Saturated Fat: 20g | Cholesterol: 255mg | Sodium: 1834mg | Potassium: 1369mg | Fiber: 15g | Sugar: 258g | Vitamin A: 715IU | Vitamin C: 23.8mg | Calcium: 339mg | Iron: 14.4mg