Summer Zucchini Bread

Summer Zucchini Bread

Delight your taste buds and make the most of abundant summer zucchinis with this delicious zucchini bread recipe. Moist, tender, and lightly sweetened, this bread is a wonderful way to incorporate the wholesome goodness of zucchini into a delightful treat. With warm hints of cinnamon and a satisfying texture, each slice is a delightful balance of flavors. Whether enjoyed for breakfast, as a snack, or for a cozy dessert, this zucchini bread will surely become a household favorite. Let’s get baking this summer zucchini bread!

Summer Zucchini Bread
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Summer Zucchini Bread

Summer Zucchini Bread
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Author Jim


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium-sized zucchinis)
  • 1/2 cup chopped walnuts or pecans (optional)


  • Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
  • Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • Beat the eggs and sugars: In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Add the vegetable oil and vanilla extract, and mix until smooth and incorporated.
  • Combine the wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. The batter may be slightly lumpy.
  • Add the zucchini and nuts: Gently fold in the grated zucchini and chopped nuts (if using), ensuring they are evenly distributed throughout the batter.
  • Bake the zucchini bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread starts browning too quickly, you can tent it with foil during the last 10-15 minutes of baking.
  • Cool and serve: Once baked, remove the zucchini bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing. Serve at room temperature and enjoy the delightful flavors of this homemade zucchini bread.


Serving: 8People

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