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Zucchini Bread

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This zucchini bread has the perfect balance of sweet and spice and a great crumb. It is easy to make and a great way to use up the summer harvest. You can even freeze some shredded zucchini in the summer to bake bread in the winter.

close up of slices of zucchini bread with cinnamon.

Zucchini is one of those plants that gives you a ton while it is in season.  Luckily, it is super versatile.  Shred some up to make a couple of loaves of this delicious, soft, quick, and easy zucchini bread. 

Then, freeze some shredded zucchini to make more throughout the year! It is great for breakfast, an after-school snack, or a little something sweet when the nighttime snack monster comes calling.

Glass mixing bow filled with zucchini bread batter, ready to go in prepared pans.

If you are a regular around here, you’ll recognize the name K.C. He’s my middle bother.  

I’m the oldest of 6 kids, 3 boys and 3 girls. K.C. is not only my brother, but he is also my neighbor.

He is a great cook and pitmaster. He can bake, too.

Whole loaf of zucchini bread with slightly crunchy top.

As if that wasn’t enough, he also has a large garden at my parents’ property.  Each spring, he picks out varieties of peppers and tomatoes to start from seed in his basement.

This year, he got a huge bag of seed potatoes and onion sets as well. He was also the grower of the zucchini I’ve been using all week for the zapple crisp, stir fry, and sausage and veggie sheet pan dinner.

Slices of zucchini bread with butter on knife.

But he didn’t give it all to me. He gave some to the pigs and chickens, who also love it, and of course, he used some himself!

As you may have caught on by now, he doesn’t just kind of do something. He goes all the way!

So he couldn’t just bake any zucchini bread. It had to be the best zucchini bread, and he needed us to taste to confirm that.

It’s rough having to taste all of these goodies! So here is one of his loaves of bread in all of its glory.

Slices of zucchini bread with butter spread on slices.

It really was delicious. This recipe creates a really nice crumb and a great balance of sweet and spice.

I was debating whether it was necessary to post a second zucchini bread recipe since I already have mini zucchini loaves from Seattle, but if your freezers are full of shredded zucchini for bread baking this winter you may appreciate some variety. I know I do!

Can I bake this as a cake instead of loaves of bread?

Yes. If you either don’t have loaf pans, or just prefer pieces to slices, you can bake your zucchini bread batter in a square baking dish instead of loaf pans.

Just make the batter as directed, than pour into a greased square baking dish. Bake at 350F for 70 to 80 minutes. Then you can serve it more like a zucchini coffee cake.

It has the same great flavor and texture, but has the feeling of a cake. It is perfect on its own or with a bit of cream cheese frosting if you are feeling extra decadent.

close up of slices of zucchini bread with cinnamon.

K.C.’s Zucchini Bread

Servings: 24 Servings (2 8-inch loaves)
Author: Carlee
This zucchini bread has the perfect balance of sweet and spice and a great crumb. It is easy to make and a great way to use up the summer harvest. Freeze some zucchini to bake bread this winter!
5 from 12 ratings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • teaspoon nutmeg
  • teaspoon ground cloves
  • 3 eggs
  • 1 cup vegetable oil
  • cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini


  • Preheat oven to 325°F and grease two 8×4-inch loaf pans.
  • In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
    3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon ground cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon ground cloves
  • In a large bowl, whisk together the eggs, oil, sugar and vanilla.
    3 eggs, 1 cup vegetable oil, 2¼ cups white sugar, 3 teaspoons vanilla extract
  • Stir the flour mixture into the egg mixture until just combined.
  • Fold in zucchini until uniformly mixed and then spoon into prepared pans.
    2 cups grated zucchini
  • Bake for 45-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in pan for 15 minutes and then turn out and cool completely on a wire rack.
  • This bread freezes beautifully if you want to eat one now and save one for later.


Serving: 1ServingCalories: 224kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 8gCholesterol: 23mgSodium: 171mgFiber: 1gSugar: 19g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


Thursday 24th of August 2017

Ours have petered out, but we are still getting lots of tomatoes and peppers!


Sunday 20th of August 2017

We have never made Zucchini bread but I am thinking we should try! I remember the bacon lattice pie! #merrymonday


Tuesday 21st of March 2023

@Shirley, try making it with zucchini and crushed pineapple. It's wonderful.


Monday 21st of August 2017

You have never made zucchini bread?!?!?! How is that possible, Shirley? You definitely should!

Frugal Hausfrau

Monday 14th of August 2017

There's a reason I never plant zucchini but I can see now how wrong I've been!! I might have to get some - I think I have to make this! Congrats to your bro!!



Tuesday 15th of August 2017

You definitely need some! Or you need to move in by my brother ;-)


Sunday 13th of August 2017

I really need to try this!! That loaf looks just perfect! And, there is zucchini hidden in it :D. Your brother has amazing ideas Carlee :)


Tuesday 15th of August 2017

He is full of great recipes! Thanks, Deepika!


Saturday 12th of August 2017

Perfect texture. Hands down, one of my favorite summer treats. I have to give his recipe a try!


Saturday 12th of August 2017

You definitely should, it is a good one!