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Classic cinnamon zucchini bread with chopped nuts, sliced on a wooden board in a warm vintage kitchen.

Zucchini Bread

A crack across the top is the signal that these zucchini loaves have baked through. Cut a thick slice while still warm enough for butter to soften into the cinnamon-scented crumb.

By Betty Lou GardnerAbout 2 hours 30 minutesUpdated 2026-08-25

This classic Zucchini Bread is moist, warmly spiced, and full of cinnamon, vanilla, and tender zucchini in every slice! Soft enough to stay fresh for days and sturdy enough for breakfast or afternoon coffee, the generous batch makes two dependable homemade loaves—one to serve and one to share or freeze.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I use this for the giant zucchini that gets missed in the garden too long. A crack across the top tells me it baked right. I cut the slices thick while they are still warm enough to melt the butter into the middle.

How to Make Zucchini Bread

◆
Partially peeled garden zucchini being grated, with shredded zucchini lightly blotted on a paper towel.
01

Prepare the Zucchini

Grate the zucchini, peeling and removing large seeds only if it is very large or tough. Lightly blot it only if it is dripping wet.

Eggs, sugar, vegetable oil, vanilla, and grated zucchini whisked together in a large green bowl.
02

Mix the Wet Ingredients

Whisk the eggs, sugar, oil, vanilla, and grated zucchini together until smooth.

Dry ingredients being added to zucchini bread batter in a large green mixing bowl.
03

Add the Dry Ingredients

Whisk the flour, cinnamon, salt, baking soda, and baking powder separately, then fold them gently into the wet mixture.

Chopped walnuts being folded gently into zucchini bread batter.
04

Fold in the Nuts and Divide the Batter

Fold in the walnuts or pecans, then divide the batter evenly between two prepared loaf pans.

A loaf of zucchini bread baking in a metal loaf pan inside the oven.
05

Bake and Cool

Bake until both loaves are domed, golden brown, and fully set in the center. Rest briefly in the pans before transferring them to a cooling rack.

Classic cinnamon zucchini bread with chopped nuts, sliced on a wooden board in a warm vintage kitchen.

Zucchini Bread

A crack across the top is the signal that these zucchini loaves have baked through. Cut a thick slice while still warm enough for butter to soften into the cinnamon-scented crumb.

By Betty Lou Gardner

Prep15 minCook1 hrTotalAbout 2 hours 30 minutesDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Dry Ingredients

Wet Ingredients

Instructions

  2. 2 cups zucchini
  3. 3 large eggs, 2 cups sugar, 1 cup vegetable oil, 3 tsp vanilla extract, 2 cups zucchini
  4. 3 cups flour, 1 tsp salt, 3 tsp cinnamon, 1 tsp baking soda, ¼ tsp baking powder
  5. ½ cup walnuts or pecans

Nutrition (Approximate Per Serving)

Yield

2 loaves (24 slices) — Serving size: 1 slice

Calories
230
Carbohydrates
29 g
Protein
3 g
Fat
11.5 g
Saturated Fat
1 g
Cholesterol
20 mg
Sodium
170 mg
Fiber
0.8 g
Total Sugars
17 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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