New and improved easy zucchini bread. If you have been here with me for a while, you would have seen my old recipe for zucchini bread which you love. I know zucchini is growing out of control as it’s zucchini season so I feel like everyone is eating zucchini for breakfast, lunch, and dinner at this point. What better way to enjoy it than to make delicious, warm, and sweet zucchini bread. It’s also a one bowl wonder and so easy to make. This zucchini bread (or cake) is phenomenal with a cup of coffee, or as is. Last time I was in Bulgaria, I made my dad a loaf of zucchini cake and he was in awe. He has never seen or tasted banana or zucchini bread before as we don’t have these types of recipes in Bulgaria, and he absolutely loved it. Canada introduced me to delicious recipes like this one, and I couldn’t be more grateful as it’s one of my favourite ways to use up zucchini.

Easy Zucchini Bread

The Modern NonnaThe Modern Nonna
What a better way to enjoy it than to make delicious, warm, and sweet zucchini bread. It’s also a one bowl wonder and so easy to make. This zucchini bread (or cake) is phenomenal with a cup of coffee, or as is.
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour
Servings 1 loaf


Wet Ingredients

  • 1.5 cups (1 pound) grated zucchini you can use 1 large or 2 smaller zucchini grated on the second largest side
  • 1 egg replace with 1/4 cup apple sauce if vegan
  • ½ cup (125ml) maple syrup
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • cup (80ml) avocado oil any oil works
  • ¼ cup (60ml) milk any you like

Dry Ingredients:

  • 1.25 cups (190g) all-purpose flour 1 cup + 1/4 cup
  • 1 teaspoon (5g) baking soda
  • pinch of salt


  • Pre-heat the oven to 350F (180C). Leave the skin on your zucchini and grate it.
  • Take the grated zucchini in your hands and squeeze out as much water as you can or use a mesh bag. Add the squeezed out zucchini to a bowl with the rest of the wet ingredients and whisk.
  • In a seperate bowl mix the dry ingredients.
  • Add the dry ingredients to the wet and mix until fully combined. Line a loaf pan with parchment paper and pour in the batter.
  • Optionally for presentation I added two very thin strips of zucchini on top but you definitely don’t have to.
  • Bake in a pre-heated 350F degree oven until a knife or a toothpick comes out clean. Mine took exactly 50 minutes but please keep an eye on it as it will depend on the oven. Let it cool a bit and enjoy.



If you make this with a different flour like spelt, or make it vegan, please leave me a comment so that we can help others as well. Feel free to use coconut sugar, honey, agave, or regular sugar in this recipe too.
You can also make these into muffins but you will have to keep an eye on them and adjust the baking time — should take approximately 20 minutes. You can also use a 1-1 gluten-free baking flour if you are gluten-free.
I get my nut milk bags from the bulk barn or amazon, and it is what I use to squeeze out the water from the grated zucchini. You can use a cheese cloth, or just your hands as well. Feel free to add 1/2 cup of walnuts or chocolate chips and stir them into the batter last.
This zucchini bread is perfect at room temperature in an airtight container or wrapped in plastic wrap for 4-5 days. If you want to freeze it, let it cool down, wrap it in plastic wrap, and then wrap in aluminum foil.
Should last you about 3 months. When you are ready to eat it, you can thaw it in the fridge, take it out and let it come to room temperature.
Tried this recipe?Mention @themodernnonna or tag #themodernnonna!
If you love one of my recipes, please leave me a review.
Thank you for bringing me into your kitchen <3

8 Responses

  1. 5 stars
    I used spelt flour and added 1/2 chopped pecans and 1/4 cocoa powder. It’s absolutely delicious!!! Super moist!

  2. 5 stars
    I followed the recipe exactly and it turned out amazing! I love that it isn’t too sweet. It tastes so light and delicious, I will be making this again for sure!

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