This post may contain affiliate links. Please read my disclosure policy.

Zucchini Bread makes a delicious, comforting bread recipe that is full of the nutritious vegetable. This heirloom family recipe is a crowd favorite and freezer friendly too!

Zucchini Bread Recipe from

About this time of year, zucchini becomes very abundant around these parts. We love to make many recipes with it from Olive Oil Zucchini Noodles, to Skillet Zucchini, to Parmesan Zucchini Chips as well include it in kabobs throughout the rest of the summer. But there is one way that I love to use zucchini that is always a crowd-pleaser – zucchini bread.

Zucchini Bread Recipe

Zucchini Bread Recipe from

This recipe makes two loaves of zucchini bread so you have one to dig into fresh out of the oven and another to dig into later – or you could share – you decide.

Well, I admit it, I actually do like to share the other loaf of zucchini bread. Folks get really excited when you share your homemade treasures with them. Oh and everyone loves the Chocolate Zucchini Bread too!

Okay, so let’s make this amazing Zucchini Bread. Here’s how you make it.

How to Make Zucchini Bread

Separate your eggs and beat your egg whites until stiff. Set them aside.

Grated zucchini and a hand grater

Grate your zucchini.

Grated zucchini in a glass measuring cup about to be added to mixing bowl of a stand mixer with a wire whisk

Put your grated zucchini in your mixing bowl along with your egg yolks, oil, sugar and vanilla.

Grated zucchini, sugar, egg, vanilla in mixing bowl with wire whisk
Well-combined mixture of zucchini bread ingredients

Give it a good whirl with your mixer until well-combined.

Measuring cup of flour being added to mixing bowl with zucchini mixture

Pour in your flour.

Measuring spoon of salt being added to mixing bowl with combined zucchini bread mixture

Add your salt.

Measuring spoon of cinnamon being added to mixing bowl of  combined zucchini bread mixture

And your cinnamon.

Measuring spoon of baking soda being added to mixing bowl of combined zucchini bread mixture

Next comes the baking soda.

Measuring spoon of baking powder being added to mixing bowl of combined zucchini bread mixture

and your baking powder. Then, mix it all together.

Chopped pecans added to mixing bowl of combined zucchini bread mixture

If you want nuts in your bread, toss them in now.

If not, just skip that part.

Beaten egg whites being folded into mixing bowl with other combined zucchini bread ingredients

Pour in your egg whites and gently fold them in.

Zucchini Bread mixture after poured into loaf pan

Pour your bread mixture into two prepared loaf pans and bake for about an hour or until a toothpick comes out clean when inserted in the center.

Then decide if you want to share the second loaf or if you want to freeze it for later.

Freezer Instructions

Zucchini Bread is really easy to freeze. Just wrap it in parchment paper and then again in aluminum foil. I like to then place the wrapped loaf inside a large freezer bag and seal too. Write the date on the outer bag or wrapper and pop it in the freezer.

Here’s my family’s Zucchini Bread recipe. I think you’ll love it!

Zucchini Bread

Dessert 1 hr 10 mins

Prep Time 10 mins
Cook Time 1 hr
Servings 2 loaves
Course Bread
Cuisine American
Author Robyn Stone | Add a Pinch
Zucchini bread makes a delicious, comforting bread recipe that is full of the nutritious vegetable. Get this heirloom family zucchini bread recipe.


  • 3 eggs separated
  • 1 cup oil
  • 2 cups sugar
  • 2 cups zucchini grated (unpeeled) – about 2 medium zucchini
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup pecans chopped (optional)


  • Preheat oven to 325º.
  • Beat egg whites until stiff, set aside.
  • Add oil, sugar, zucchini, vanilla to egg yolks in large mixing bowl.
  • Beat until well-combined.
  • Add flour, salt, cinnamon, baking soda, and baking powder to mixing bowl. Beat well.
  • Add pecans if using and combine.
  • Fold in egg whites.
  • Bake in greased loaf pans for about 1 hour or until toothpick comes out clean when inserted into the center.

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!

Share it with the world!

Robyn xo

Cake Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. I like chocolate chips in my zucchini bread. Because you have to counteract the vegetable, right?

  2. Okay, my husband has been asking for zucchini bread for the last two summers. I happened across your recipe today and I think I might try this one for him. Time to run to the Farmers Market.