Picture this: It’s Tuesday, the kid is hangry, the dog is chasing an imaginary burglar, and someone’s forgotten to buy biscuits. Enter zucchini bread. Not just any zucchini bread, but my survival recipe. I call it that because I’ve baked this when work deadlines loom and dinner plans have flown out the window. There’s a certain magic in watching raw, green veg become something so sweet, soft, and (let’s be honest) downright moreish, even my fussiest five-year-old didn’t spot the “secret ingredient”—and she’s a vegetable detective. If bread could wear a jumper, this one would. It’s cozy, spiced, and about as forgiving as a recipe gets. You’ll get moist, tender slices spiked with cinnamon, ginger, and a tickle of nutmeg. No drama and, best of all, no one needs to know there are three cups of squash lurking inside.
The best part? You can absolutely call this breakfast, snack, or dessert, and no one will judge. I have made it with one hand while wiping dried paint off the table with the other. If you’ve ever resorted to hiding greens anywhere short of your child’s sock drawer, this is your new best recipe. Trust me, you will want it on repeat.
To make the Easy Zucchini Bread, you will need the following ingredients:
Put the grated fresh zucchini in a colander or sieve set over a bowl to drain any excess moisture.
Preheat the oven to 350°F / 175°C. Grease two 9x5-inch loaf pans. Set aside.
In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
In another large bowl, whisk together 1 ⅓ cups sugar, 2 beaten large eggs, 2 teaspoons vanilla extract, and ¼ teaspoon kosher salt.
Stir in the shredded zucchini.
Stir in ¾ cup melted butter.
Gradually stir the dry ingredients into the wet ingredients, a third at a time, stirring well after each addition. Do not overmix.
Fold in 1 cup chopped nuts and 1 cup dried cranberries or raisins if using.
Divide the batter equally between the prepared loaf pans.
Bake for 50 minutes or until a skewer inserted into the center comes out clean.
Remove from the oven and let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Slice, eat and enjoy!
This isn’t the time to get out gadgets that scare you. You want a big bowl (mine is a hand-me-down from my mom), an old spoon or whisk, and a trusty cheese grater (just promise you’ll watch your fingers). Grab a colander for the zucchini—mine lives in the sink, sitting there like it owns the place. Measuring cups are a must if you don’t want a sugar avalanche. Two loaf tins, about 9 by 5 inches, are ideal for this recipe. And yes, oven mitts. Unless you fancy a game of “How many times can mom burn her fingertips in one week?”
This bread’s secret sauce? Squeeze that zucchini like your life depends on it. You want to leave it drier than British summer humor. Trust me, once I forgot and created zucchini soup disguised as loaf. Don’t be me—give it a gentle squeeze over the sink and stand back. Mixing is another spot to go slow. Big tip here: Fold gently. If you wrestle the batter, you’ll get a loaf heavier than your toddler after a nap. I once learnt this the hard way when my first loaf doubled as a doorstop. Cinnamon, ginger, and nutmeg aren’t just thrown in because a recipe said so—they bring the warmth. The whole house smells like a hug when it bakes. Want to play? Chuck in some nuts or dried fruit if you’re feeling wild.
And please, patience: Let it cool completely before digging in (I always burn my tongue trying to sneak a corner, every single time).
Love some crunch? Toss in a cup of walnuts or pecans. It’s like a Sunday roast for your loaf—big, bold, and proudly lumpy. The sweet crunch with pillowy bread is a match made in kitchen chaos heaven. My husband picks the nuts out and eats them like sweets. More for me.
Chuck in a cup of dried cranberries or raisins for breakfast that actually feels fun. The fruit gets all plump, and the bread suddenly feels worthy of a posh café (or just the school run with tea in a travel mug). Bonus: extra color and little sweet pops with every bite.
Bread this good deserves options. Sometimes, I slice it thick with a big mug of coffee while Ellie builds a tower of sticky bricks, or toast it and let the butter pool in the middle. For the treat seekers: try it with cream cheese, thick and cold, or if you want to spoil yourself, a scoop of vanilla ice cream on top. Oh, and warm goat cheese? Changed my mind about sweet and savory forever—don’t knock it until you try!
Take it to a park in your bag, bring it for playgroup, put it next to a fruit platter for a “yes, I baked” moment. There are never leftovers, but if you ever manage it, do let me know your secret, because I have never had that kind of willpower.
Once it’s cooled and your willpower’s held off anyone’s wandering hands, wrap it up tight in plastic wrap or put it into an airtight container. Out on the counter, it’ll last a good three days. Fridge? Give it up to a week. For long-haul planning, freeze slices (I wrap them in foil, then a bag) and you can have zucchini bread on standby for surprise snack attacks. Thaw at room temperature, or give it a short, sharp blast in the microwave.
Absolutely! Use a gluten-free baking blend (make sure it says you can swap it cup for cup). It works, promise. I’ve smuggled slices into a playdate and no one clocked the difference.
Two possible villains: you mixed the batter like you were churning butter, or your baking powder and soda are about as lively as a bored cat. Go gentle, and check that your raising agents are fresh. Otherwise, you get “zucchini slab” (learned that lesson).
Swap eggs for flax eggs (just mix two spoonfuls of ground flaxseed with six tablespoons of water), and go for a plant-based butter. Easy as that. I’ve tried it and no one at the table complained, scouts honour.
The answer is always yes. Half a cup makes the bread taste like pudding cake. My little one calls those “treasure slices.” There is no wrong time for chocolate, only not enough of it.
Got some zucchini on hand? Give this Easy Zucchini Bread recipe a try—it's a fun way to turn those ubiquitous veggies into a delicious snack! This quick bread is sweet and cozy, with warming flavors of cinnamon, ginger, and nutmeg. Bread this good deserves options: slice it thick for a cozy coffee break, toast it with butter, or indulge with cream cheese or even a scoop of vanilla ice cream. It’s perfect for taking to the park or adding to a fruit platter—it always disappears quickly! Plus, since the recipe makes two loaves, you can enjoy one right away and freeze the other for later!
Delicious quick bread with zucchini!
