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–+ servings
zucchini bread in loaf pan and sliced on cooling rack with grater in the background
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5 from 3 votes

BEST Zucchini Bread

It’s super moist with a touch of warm baking spices, this zucchini bread is the best you’ll ever have. Period!
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 18 slices
Author: Grace Vallo

Equipment

  • 2 8x4" loaf pans
  • Box grater

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1 ½ cups finely grated zucchini usually 2-3 zucchinis (details below)
  • 1 ¼ cups granulated sugar
  • 1 ¼ cups whole milk
  • 2 sticks (1 cup) unsalted butter melted
  • 2 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup chopped walnuts optional but recommended

Instructions

  • Well grease two 8x4” loaf pans. Preheat oven to 350℉.
  • Cut the bottoms off of your unpeeled zucchinis. Grate them on the fine setting of a box grater into a bowl. Measure out 1 ½ packed cups of grated zucchini (don’t squeeze the juices out). Set aside.
  • In a large bowl, whisk together both flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  • In a separate bowl, lightly beat eggs. Add in milk, then melted butter, and vanilla extract. Stir.
  • Pour dry ingredients into the wet ingredients. Stir until just combined.
  • Fold in grated zucchini and then the walnuts.
  • Divide the batter evenly into the 2 greased loaf pans. Bake for 40-50 minutes, until a toothpick inserted in the center of each loaf comes out with loose crumbs.
  • Let loaves cool in pans for 15 minutes before running a knife along the outside of the pan and then inverting onto a wire rack to cool completely – or enjoy warm!

Video

Notes

  • You can typically find pumpkin pie spice in the spice section of your grocery store (or on Amazon). To make your own, blend together 1 tablespoon cinnamon, ½ teaspoon allspice, ½ teaspoon ground ginger OR cloves, and ½ teaspoon ground nutmeg. Then measure out 2 teaspoons of your spice blend for the bread.
  • You can use 9x5” loaf pans but the bake time may be slightly different.

Nutrition

Serving: 1slice | Calories: 279kcal | Carbohydrates: 31g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 212mg | Potassium: 141mg | Fiber: 2g | Sugar: 15g | Vitamin A: 391IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg