Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
Sweet zucchini bread is unassumingly delicious. If you have not had zucchini bread before (perhaps you have even turned your nose up at the name), this is definitely a recipe you should try. The zucchini creates a moist and tender cake. It is very similar to banana bread, without the banana flavour. Or also try my sweet carrot walnut bread.
Cooked zucchini does tend to be a little sweeter than raw zucchini. However, zucchini is not really in this bread for it’s flavour. Instead, it brings along qualities that help with the texture, while also adding a few extra nutrients in the process. Making it a healthier alternative to many other cakes and afternoon treats. Bonus, right!?
Zucchinis grow rampant in my garden throughout summer. I’m always amazed when anything grows for me, as I’m not a green thumb. So, not only am I excited when I have fresh produce, but I also get to create new zucchini recipes. As, I certainly don’t want any zucchinis going to waste. If you like chocolate, you should definitely try my chocolate zucchini cake.
Zucchini bread can also be served for breakfast or brunch, as well as for a tasty snack throughout the day. It is such a versatile treat.
How to Make Zucchini Bread
Making sweet zucchini bread is so easy and rewarding. Aside from zucchinis, the only ingredients you need are staples from your pantry and fridge. And using only a bowl and whisk, the batter is ready in no time. Pour it into the tin and all you have to do is wait for the timer to go off…
As it bakes the zucchini bread becomes crusty on the outside. This balances perfectly with the tender texture of the inside of the loaf.
Once cooled a little, take a slice of the zucchini bread (you can always come back for seconds) and eat it as is or add a little butter. This treat is also yummy toasted, in a small pan or on a sandwich press.
How to Use Excess Zucchini
Zucchinis are great for so many dishes and different times of the day. From sweet chocolate zucchini cake to savoury zucchini soup. From potato and zucchini fritters for breakfast to dinner’s chilli pesto zoodles.
Feedback and More
Have you given the sweet zucchini bread recipe a go? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you liked this recipe, check out some of my other tasty baked treats. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Sweet Zucchini Bread
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 2 cups flour - plain, all purpose
- 2 tsp cinnamon
- 1 tsp bicarb soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup white sugar
- ½ cup brown sugar
- 2 eggs - at room temperature
- 120 ml oil - mild flavoured
- 120 ml milk
- 400 grams zucchini - finely grated, with juice (approximately 2 medium zucchinis)
Instructions
- Heat oven to 180°C | 160°C fan forced. Grease and line a 24x13cm loaf pan.
- Sift the flour, cinnamon, bicarb, baking powder and salt in a large bowl.
- Whisk in the sugars, eggs, oil, milk and zucchini.
- Pour the mix into the prepared pan and bake for 1 hour or until cooked through. Rest in the tin for 10 minutes before transferring to a wire rack to cool before cutting.
Nutrition
*Nutrition and calorie figures are estimates only.
