This easy zucchini bread is a delicious and moist quick bread, filled with warm, cozy flavors of cinnamon, nutmeg, and vanilla. It’s finished with a sweet brown sugar glaze and pistachios on top. The perfect treat for breakfast and snacking!
Along with zucchini muffins and lemon zucchini cake, zucchini bread is the ultimate summer bake.

Easy zucchini bread
Everyone should have a tried-and-true zucchini bread in their pocket, and this is the only recipe you’ll ever need.
It’s loaded with moist zucchini shreds and warming spices like cinnamon and nutmeg. The texture is ultra moist and soft, with a tender crumb and topped off with a drizzly brown sugar glaze.
You’ll love how easy it comes together with simple baking ingredients. It also freezes very well, so be ready to bake several loaves to keep at hand for a quick breakfast or snack.
If you enjoy quick breads, be sure to check out pistachio banana bread, white chocolate bread, and nectarine bread for more of our favorites!

Ingredients
- 1 3/4 cups all-purpose flour – Be sure to use the spoon and level method to measure the flour or weigh it with a digital kitchen scale to get the correct amount. Adding too much flour will make the loaf dense and heavy.
- 1/2 tablespoon ground cinnamon – infuses warmth into the bread.
- 1/2 teaspoon ground nutmeg – adds depth of flavor.
- 1/2 teaspoon salt – balances out the other flavors.
- 1 teaspoon baking powder – gives the bread a rise while baking.
- 1/2 teaspoon baking soda – contributes to the soft texture.
- 1 cup light brown sugar, packed – adds sweetness and a lovely caramel note.
- 1/2 cup vegetable oil – Opt for a natural-tasting oil such as vegetable, sunflower, or canola oil.
- 2 large eggs – help to bind the batter together. Have them at room temperature to incorporate more easily into the batter.
- 1/4 cup applesauce – adds extra moisture and gives the bread a melt-in-your-mouth texture.
- 2 teaspoons vanilla extract – Use pure vanilla extract for the best taste.
- 1 1/2 cups shredded zucchini – That’s about 2 medium zucchini.
Glaze (optional)
- 1/2 cup brown sugar
- 1-2 tablespoons water
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped pistachios

Variations & Mix-ins
- Different squash: Have yellow squash in your summer garden? Use that instead of zucchini!
- Granulated sugar: You can substitute half or all the brown sugar with granulated sugar. I don’t recommend a liquid sweetener (like honey or maple syrup) because it will change the texture of the bread.
- Melted butter: If you prefer butter over oil, simply prepare the recipe with 2/3 cup melted, cooled butter.
- Sour cream: 1/4 cup sour cream can be swapped in for the applesauce.
- Spices: Feel free to add or skip spices according to your liking. I sometimes add ground ginger or allspice. Or I season the loaf with pumpkin pie spice or apple pie spice.
- Lemon: For a citrusy twist, add the finely grated zest of a lemon to the batter.
- Chocolate chips: Stir 1 1/2 cups milk or semisweet chocolate chips to add a bit of decadence to your zucchini bread.
- Nuts: 1 cup chopped pecans or walnuts makes a great addition to zucchini bread.

Instructions
1. Prepare for baking
Preheat your oven to 350°F. Grease an 8.5×4.5-inch loaf pan and line it with a sheet of parchment paper, letting it overhang on 2 sides.

2. Grate zucchini
Grate the zucchini on the largest holes of a grater. I like to use a hand grater placed over a bowl, but you can also use a box grater.
Don’t drain the zucchini: The zucchini infuses the bread with moisture and makes it soft and tender. So don’t drain your shredded zucchini.
Should I peel the zucchini? I leave the skin on because it adds great nutrition and color. But if you have picky eaters, you can certainly peel your zucchini to disguise it in the bread.

3. Combine dry ingredients
In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
Measure the flour correctly: Adding too much flour to the recipe is a common baking mistake. The easiest way to measure flour is using a digital scale. Otherwise, fluff up the flour in the bag, then sprinkle it into your measuring cup, and use a knife to level the excess off.

4. Mix wet ingredients
In another mixing bowl, whisk together the brown sugar and vegetable oil.

5. Incorporate eggs
Whisk in the eggs, one at a time.

6. Add applesauce and vanilla
Then, stir in the applesauce and vanilla until everything is well combined.

7. Finish batter
Fold the flour mixture and shredded zucchini into the wet ingredients. Stir just until the batter comes together and you no longer see streaks of flour. Don’t overmix.

8. Bake zucchini bread
Pour the batter into the prepared baking pan and smooth out the top. Bake the zucchini bread for 50 to 65 minutes, until cooked through.
How to tell zucchini bread is done: Zucchini bread is super moist, so give it enough time in the oven. Starting at the 50-minute mark, start checking by inserting a skewer or toothpick into the center of the loaf. If it comes out clean, it’s ready. If you still see liquid batter, continue baking for another 5 minutes before checking again.

9. Let cool
Allow the bread to cool in the pan for 20 minutes. Using the parchment paper overhang as handles, lift the loaf onto a wire rack to cool completely.

10. Mix glaze
To make the brown sugar glaze, place the brown sugar into a food processor or blender and pulse until powdered. Add the powdered sugar to a bowl and combine with the vanilla extract and water until a thick, drizzly glaze forms.
Drizzle the glaze over the cooled zucchini loaf and sprinkle with chopped pistachios. Let the glaze set for 15 minutes before slicing.

11. Serve
Cut the loaf into slices. Zucchini bread tastes delicious warm or at room temperature. To warm it, place a slice on a plate, cover with plastic wrap, and microwave for 30 seconds. Enjoy!
Storage Tips
- Store: Store your zucchini bread airtight in a Ziplock bag. It will last for 3 days at room temperature or 7 days in the refrigerator. Slice the bread when ready to serve.
- Freeze: Once the loaf has fully cooled, warp it in plastic wrap and tin foil. Place in a freezer bag and freeze for up to 2 months. To thaw, put the frozen loaf in the fridge overnight.

Zucchini Bread Recipe
This easy zucchini bread is a delicious and moist quick bread, filled with warm, cozy flavors of cinnamon, nutmeg, and vanilla. It's finished with a sweet brown sugar glaze and pistachios on top. The perfect treat for breakfast and snacking!
Ingredients
- 1 3/4 cups / 210 g / 7.4 oz all-purpose flour, spooned and leveled
- 1/2 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup / 200 g / 7 oz light brown sugar, packed
- 1/2 cup / 120 ml / 4 fl oz vegetable oil
- 2 large eggs, room temperature
- 1/4 cup / 60 g / 2 oz applesauce
- 2 tsp vanilla extract
- 1 1/2 cups / 170 g / 6 oz shredded zucchini, grated on the large holes of a box grater (~2 medium zucchini)
Glaze (optional)
- 1/2 cup / 100 g / 3.5 oz brown sugar, packed
- 1 to 2 tbsp water
- 1/2 tsp vanilla extract
- 2 tbsp chopped pistachios
Instructions
- Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4. Grease an 8.5x4.5-inch / 22x11 cm loaf pan and line it with a sheet of parchment paper, letting it overhang on 2 sides.
- Grate zucchini. Grate the zucchini on the largest holes of a grater. I like to use a hand grater placed over a bowl, but you can also use a box grater.
- Combine dry ingredients. In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
- Mix wet ingredients. In another mixing bowl, whisk together the brown sugar and vegetable oil.
- Incorporate eggs. Whisk in the eggs, one at a time.
- Add applesauce and vanilla. Stir in the applesauce and vanilla until everything is well combined.
- Finish batter. Fold the flour mixture and shredded zucchini into the wet ingredients. Stir just until the batter comes together and you no longer see streaks of flour. Don't overmix.
- Bake zucchini bread. Pour the batter into the prepared baking pan and smooth out the top. Bake the zucchini bread for 50 to 65 minutes, until cooked through. The loaf is ready when a toothpick inserted in the center comes out clean.
- Let cool. Allow the bread to cool in the pan for 20 minutes. Using the parchment paper overhang as handles, lift the loaf onto a wire rack to cool completely.
- Mix glaze. Place the brown sugar into a food processor or blender and pulse until powdered. Add the powdered sugar to a bowl and combine with the vanilla extract and water until a thick, drizzly glaze forms. Drizzle the glaze over the cooled zucchini loaf and sprinkle with chopped pistachios. Let the glaze set for 15 minutes before slicing.
- Serve. Cut the loaf into slices. Zucchini bread tastes delicious warm or at room temperature. To warm it, place a slice on a plate, cover with plastic wrap, and microwave for 30 seconds. Enjoy!
Notes
Don't drain the zucchini: The zucchini infuses the bread with moisture and makes it soft and tender. So don't drain your shredded zucchini.
Should I peel the zucchini? I leave the skin on because it adds great nutrition and color. But if you have picky eaters, you can certainly peel your zucchini to disguise it in the bread.
Measure the flour correctly: Adding too much flour to the recipe is a common baking mistake. The easiest way to measure flour is using a digital scale. Otherwise, fluff up the flour in the bag, then sprinkle it into your measuring cup, and use a knife to level the excess off.
How to tell zucchini bread is done: Zucchini bread is super moist, so give it enough time in the oven. Starting at the 50-minute mark, start checking by inserting a skewer or toothpick into the center of the loaf. If it comes out clean, it's ready. If you still see liquid batter, continue baking for another 5 minutes before checking again.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 227Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 207mgCarbohydrates: 31gFiber: 1gSugar: 17gProtein: 3g