This perfectly moist zucchini bread is warmly spiced, lightly sweetened, and incredibly easy to make. With grated zucchini, a hint of lemon zest, and a crunchy turbinado sugar topping, it’s the ideal treat for breakfast, snack time, or dessert.

Ingredients

2 cups (260g) all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon fine sea salt
3/4 teaspoon baking soda
2 cups (370g) grated zucchini, packed (grated on large holes, not squeezed dry)
2/3 cup vegetable oil
2/3 cup packed light brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
Zest of 1 small lemon (about 2 teaspoons)
2 tablespoons turbinado sugar (for topping)

Instructions

Preheat oven and prepare pan:
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix dry ingredients:
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, salt, and baking soda until combined.
Combine wet ingredients:
In a large mixing bowl, stir together the grated zucchini, oil, brown sugar, granulated sugar, vanilla, eggs, and lemon zest until everything is evenly mixed.
Mix the batter:
Add the dry ingredients to the wet and gently stir just until no flour streaks remain. Do not overmix.
Bake:
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle turbinado sugar evenly over the surface. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Transfer the loaf pan to a wire rack. Let the bread cool in the pan until it reaches room temperature before slicing.

Why You’ll Love This Recipe

Super moist and tender thanks to fresh zucchini and oil.
One-bowl mixing for the wet ingredients—no mixer needed.
Warmly spiced with pumpkin pie spice for a cozy flavor.
Crispy topping of turbinado sugar adds great texture.
Freezer-friendly and easy to make ahead.

Tips

Don’t squeeze the zucchini. The moisture it brings is key to the bread’s soft texture.
Use fresh lemon zest for the best citrusy lift.
Avoid overmixing once you combine wet and dry ingredients—this keeps the loaf tender.
Check for doneness with a toothpick inserted in the center—it should come out clean.

Variations and Substitutions

Add-ins: Mix in 1/2 cup chopped walnuts, pecans, or chocolate chips for extra richness.
Different spice blend: Swap pumpkin pie spice with cinnamon and a pinch of nutmeg.
Healthier twist: Replace half the flour with whole wheat flour, or swap half the oil for applesauce.
No lemon zest? Try orange zest or leave it out entirely—it’s still delicious.

FAQs

Can I use frozen zucchini?
Yes, but thaw and drain excess water before adding (don’t press it completely dry).

Can I make muffins instead?
Absolutely! Scoop batter into muffin tins and bake at 350°F for 20–25 minutes.

How do I store zucchini bread?
Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze it?
Yes! Wrap slices or the full loaf tightly in plastic and foil, then freeze for up to 3 months.

Serving

Serve plain or with a spread of butter, cream cheese, or honey.
Pairs beautifully with coffee, tea, or a glass of cold milk.
Makes a perfect addition to brunch boards or lunchboxes.

Suggestions

Bake two loaves and gift one this bread is always a hit!
Top with a lemon glaze for a dessert-style finish.
Toast leftover slices and serve with Greek yogurt and berries for a quick breakfast