Zucchini Bread

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Can you smell that amazing, inviting aroma coming from your kitchen? It’s the wonderful scent of something tasty we’re about to discover together – Zucchini Bread! It’s not just a way to use up extra zucchinis from your garden; it’s a super comfy and classic recipe.

And the coolest part? It’s really, really easy to make, even if you’re not a baking expert. Whether you’re just getting started in the kitchen or you’re a cooking whiz looking for a simple and yummy recipe, this Zucchini Bread is the way to go! Let’s dive in!


  • Delicious Combination of Flavors: Zucchini bread is a delightful fusion of comforting spices, boasting a moist, tender crumb that will satisfy your taste buds.
  • Effortless to Make: This recipe is incredibly simple and beginner-friendly, making it a fantastic choice for novice bakers and seasoned kitchen experts alike.
  • Zucchini Abundance: Got a garden bursting with zucchinis? This recipe offers a perfect way to make the most of your zucchini harvest.
  • Versatility: Enjoy a slice of zucchini bread as a quick breakfast or a satisfying afternoon snack. It’s a versatile treat for any time of the day.
  • Healthier Twist: With grated zucchinis sneaking into the mix, you can indulge in a scrumptious treat while enjoying the benefits of added veggies.


  • GF all-purpose baking flour
  • Baking powder
  • Kosher salt
  • Baking soda
  • Cardamom
  • Cinnamon
  • Nutmeg
  • Lemon zest
  • Sugar
  • Brown sugar
  • Sour cream
  • Vanilla extract
  • Vegetable oil
  • Eggs
  • Zucchini


  • Measuring cups/spoons
  • Mixing Bowls
  • 9×5 loaf pan
  • Oven


  1. Shred the zucchini and press it down into paper towels to reduce excess moisture. Set it aside.
  2. Preheat the oven to 350 degrees.
  3. Spray a 9×5 loaf pan with nonstick baking spray.
  4. In a bowl, add all the dry ingredients and mix well.
  5. In a separate bowl, add all the wet ingredients, mix well, and then add the dry ingredients.
  6. Fold in the zucchini and lemon zest.
  7. Pour the mixture into the loaf pan and bake for 60-75 minutes or until a toothpick comes out clean when inserted halfway.
  8. Remove, allow it to cool completely, and enjoy!

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.


Can I freeze zucchini bread?

Yes, you can! Slice the bread into individual servings, wrap them in plastic wrap, and store them in airtight containers or freezer bags. It’s a great way to enjoy zucchini bread all year round.

How do I know when the bread is done baking?

Use an instant-read thermometer to check the internal temperature. When it reaches around 190°F, your zucchini bread is ready!

Can I reduce the sugar in the recipe?

Absolutely, you can adjust the sugar to your preference without affecting the overall texture of the bread.

How long can I store zucchini bread?

You can leave zucchini bread on the counter for up to 3 days. After that, it’s best to pop it in the fridge for up to 1 week.

Zucchini Bread

Zucchini bread is a fusion of comforting flavors, boasting moist, delectable goodness that effortlessly comes together. The only challenge lies in the anticipation as it bakes.
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 1 loaf
Calories: 2760kcal


  • Measuring cups/spoons
  • mixing bowls
  • 9×5 loaf pan
  • Oven


  • 1 3/4 cups GF all purpose baking flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp cardamon
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp lemon zest
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1/2 cup sour cream
  • 1 tbsp vanilla extract
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 1/4 cup zucchini shredded


  • Shred the zucchini and press down into paper towels to reduce moisture.
  • Set it aside.
  • Preheat the oven to 350 degrees.
  • Spray a 9×5 loaf pan with nonstick baking spray.
  • In a bowl add all the dry ingredients and mix well.
  • In a separate bowl add all the wet ingredients, mix well and add the dry ingredients.
  • Fold in the zucchini and lemon zest.
  • Pour into the loaf pan and bake for 60-75 minutes or until a toothpick comes out clean when inserted halfway.
  • Remove, allow to cool completely and enjoy!


Serving: 1slice | Calories: 2760kcal | Carbohydrates: 341g | Protein: 38g | Fat: 148g | Saturated Fat: 31g | Polyunsaturated Fat: 66g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 395mg | Sodium: 3917mg | Potassium: 813mg | Fiber: 24g | Sugar: 188g | Vitamin A: 1507IU | Vitamin C: 32mg | Calcium: 883mg | Iron: 12mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Zucchini Bread is a yummy, flexible treat that’s great for people who love zucchinis and those who enjoy a bit of sweetness.

It’s simple to make, tastes really comforting, and has a healthy twist, making it a fantastic option for a speedy breakfast, a snack in the afternoon, or whenever you’re in the mood for a slice of homemade deliciousness. So, get your ingredients ready and let’s start baking – your taste buds are in for a real treat!

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