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zucchini bread sliced with sugar crunch topping
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5 from 1 vote

Zucchini Bread Recipe

This recipe for Zucchini Bread is the perfect way to use up all of the summer zucchini from your garden.  It’s packed with fresh grated zucchini, simply seasoned with lemon juice, cinnamon and allspice, and super moist every time.
Prep Time15 mins
Cook Time1 hr
Cooling Time20 mins
Total Time1 hr 35 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 people
Calories: 417kcal
Author: The Carefree Kitchen


  • 4 cups Zucchini shredded
  • 2 cups Sugar
  • 3 large Eggs
  • 1 cup Butter melted
  • 1 tablespoon Lemon Juice
  • 3 ⅓ cups All-Purpose Flour
  • 1 teaspoon Cinnamon
  • 1 teaspoon Salt
  • ½ teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Allspice ground


  • Preheat oven to 350 degrees.
  • Grease two 8" x 4" pans, or 6 mini loaf pans.
  • In a large mixing bowl, combine the shredded zucchini, sugar, eggs, melted butter, and lemon juice and mix well.
  • In a separate mixing bowl, combine the flour, cinnamon, salt, baking powder, baking soda, and allspice and whisk together.
  • Combine the flour mixture with the zucchini mixture and stir together with a rubber spatula, mixing just until combined.
  • Divide the batter evenly between your prepared bread pans, then sprinkle a little extra sugar on the top of each loaf (optional).
  • Bake 8"x4" loaves in a preheated 350 degree oven for 50-60 minutes (mini loaves for 35-40 minutes), or until a toothpick inserted into the center comes out clean and the internal temperature reaches 200 degrees F.
  • Remove from the oven and cool on a rack for 20 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Enjoy!



Makes (2) 8 by 4 ½" loaves


Calories: 417kcal | Carbohydrates: 62g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 456mg | Potassium: 188mg | Fiber: 1g | Sugar: 34g | Vitamin A: 623IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 2mg