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Zucchini Bread Recipe

This zucchini bread recipe is so simple that even a child can do it! If you have kids, have them help you out when you make this delicious bread. I can guarantee you it will be a fun experience for them!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: best zucchini bread, zucchini bread, zucchini bread recipe
Servings: 16 servings
Calories: 264kcal
Author: Luna Regina



  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 3 tsp vanilla extract
  • 3 cups white all-purpose flour
  • 1 tsp grated nutmeg
  • 3 tsp cinnamon powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 cups grated zucchini
  • 1 cup walnuts chopped


How to make

  • Preheat oven to 325° F. Grease or spray two 8 x 4 inch pans or 6 mini loaf pans with butter or nonstick spray.
  • In a clean bowl, add flour, salt, baking powder, baking soda, nutmeg, and cinnamon, and mix them together.
  • In another bowl, beat together eggs, oil, vanilla, and sugar.
  • Add the dry ingredients to the egg mixture and whisk well to combine.
  • Grate zucchini into the mixture and stir in the nuts until they are perfectly blended in. Then pour the batter into the greased pan/mini loaf pans. Bake for 50 to 60 minutes. To check for doneness, insert a bamboo skewer right in the center of the cake, if the skewer comes out clean without any raw batter sticking to it, the cake is done.
  • Remove bread from the pan and wait for it to cool down before serving.


Serving: 1serving | Calories: 264kcal | Carbohydrates: 46g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 242mg | Potassium: 159mg | Fiber: 2g | Sugar: 27g | Vitamin A: 76IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg