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+ servings
Easy Zucchini Quick Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
This moist easy zucchini quick bread will become your go to recipe! It's easy to make, loaded with freshly grated zucchini and warm fall spices.
Course: Bread
Cuisine: American
Keyword: zucchini bread
Servings: 2 loaves
Author: Countryside Cravings
  • 5 cups shredded zucchini
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 3 large eggs
  • 3/4 cup butter, melted (or oil)
  • 2 teaspoons vanilla
  • 3 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground clove
  1. Preheat oven to 350 degrees F. Grease and flour the bottoms of 2 9x5 loaf pans, set aside.

  2. In a large bowl combine the shredded zucchini, sugars, eggs, butter and vanilla. Stir in remaining ingredients just until combined. Divide batter evenly between prepared pans.
  3. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from pans.
  4. Run a knife around the edge of the bread to loosen from the pan. Remove from pan and cool completely on a wire rack.
Recipe Notes
  1. STORING: Wrap cooled loaves tightly in plastic wrap and store at room temperature for up to 4 days and in the refrigerator for up to 10 days.
  2. TO FREEZE: Wrap cooled loaves tightly in plastic wrap then in foil and freeze for up to 3 months.
    1. 2/3 cup chocolate chips (personal favorite)
    2. 2/3 cup chopped nuts
    3. 2/3 cup raisins or other dried fruit
    4. 1/4 teaspoon ground nutmeg

**Can also do a combo of stir-ins (up to 2/3 cup)**