This is a classic zucchini bread that is incredibly quick and easy to make and turns out perfectly fluffy and moist. Bake it as a loaf or turn it into muffins.

Zucchini bread loaf sliced up


Zucchini bread does not taste like zucchini the way you think of it in the savory form. The zucchini helps keep the bread quite soft and moist and the bread is typically flavored with vanilla and cinnamon. I also like to add in the fresh flavor of lemon. It is warming and buttery (although there isn’t any actual butter in this recipe) and it is the perfect breakfast or dessert with a hot cup of coffee.

Like many of my recipes, this one starts with a master base recipe. My Fruit or Veg Quick Bread Master Recipe is edited to add in fresh zucchini with cinnamon, nutmeg, and lemon.

Zucchini Muffins

How to Convert a Loaf Bread Recipe into Muffins

All variations from my Fruit or Veg Quick Bread Master Recipe can easily be made into a loaf bread or muffins. If you are using a different recipe and you aren’t sure, there are just a few tweaks to be made.

All quick batter breads can be made as a loaf or into muffins. This not only includes fruit or veg breads like zucchini or banana bread but also includes savory batter breads like cheddar dill bread and sweet batter breads like chocolate chip muffins.

To convert a loaf bread recipe into muffins:

  • As a general guide: 1 standard loaf can be made into 12-16 muffins
  • Prep your muffin tin with either paper muffin cups or spray liberally with non-stick cooking spray
  • Increase your oven temperature to 400°F/205°C (for muffins, you have a shorter bake time so you want the muffins to rise as quickly as possible)
  • Decrease your bake time to about 15-20 minutes (muffins don’t need as long to bake as a loaf because of their smaller size)

To convert the other way around from muffins to a loaf bread, it is essentially the same steps but in reverse.

To convert a muffin recipe into a loaf bread:

  • As a general guide: 1 muffin recipe (usually 12-16 muffins) can be made into 1 loaf (baked in a standard 1 pound loaf pan)
  • Prep your loaf pan with non-stick cooking spray or line with parchment paper
  • Decrease your oven temperature to 350°F/175°C (a loaf bread is very thick therefore it needs a long time to bake so a lower oven temperature will keep the top and bottom from browning too quickly before the inside is fully baked)
  • Increase your bake time to about 50-70 minutes (loaf breads require a longer bake time to fully bake the inside of the loaf. Start with the lower baking time and then check by inserting a toothpick in the center. If it’s done, it should come out with moist crumb. If it is still wet, keep baking.)
Zucchini loaf sliced up


If you loved this recipe, you might like to try these other delicious loaf bread recipes!

A sliced loaf of Zucchini Bread
Yield: 1 Loaf or 16 Muffins

Zucchini Bread or Muffins

Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes

This is a classic zucchini bread that is incredibly quick and easy to make and turns out perfectly fluffy and moist. Bake it as a loaf or turn it into muffins.


  • 240 grams (2 cups) all-purpose flour
  • 200 grams (1 cup) granulated sugar
  • 10 grams (1 tablespoon) baking powder
  • 2 grams (½ teaspoon) kosher salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 113 grams (½ cup, 120 milliliters) neutral oil (vegetable, canola, safflower, grapeseed)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 85 grams (6 tablespoons, 90 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 226 grams (2 cups) shredded zucchini



  1. At least 30 minutes before baking, measure out the milk (85 grams, 6 tablespoons) and set it out with the eggs (2 large) to come to room temperature. Measure out the rest of the ingredients. 
  2. Position an oven rack to the center position. Preheat the oven to 350°F/175°C.
  3. Prep an 8.5 x 4.5-inch (22 x 11-cm) loaf pan with parchment paper or non-stick spray. 

To Make the Batter:

  1. In a large mixing bowl, whisk together the flour (240 grams, 2 cups), sugar (200 grams, 1 cup), baking powder (10 grams, 1 tablespoon), salt (2 grams, ½ teaspoon), cinnamon (1 ½ teaspoons), and nutmeg (¼ teaspoon).
  2. In a separate bowl, lightly whisk together the oil (113 grams, ½ cup), eggs (2 large), vanilla extract (2 teaspoons), milk (85 grams, 6 tablespoons), lemon juice (2 tablespoons), lemon zest (1 tablespoon), and shredded zucchini (226 grams, 2 cups) until well combined. 
  3. Pour the wet ingredients into the dry ingredient bowl. 
  4. Stir with a spoon or silicone spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough. 
  5. Pour into your loaf tin.
  6. Bake at 350°F/175°C for 60-70 minutes until lightly golden brown and the tops spring back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan. 
  7. Transfer the baked loaf out of the pan onto a cooling rack about 10 minutes after taking it out of the oven. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify.
  8. Store uneaten bread covered in foil or plastic wrap at room temperature for up to 3 days.


For Muffins: 

Use a muffin tin lined with muffin liners. Divide the batter evenly between the muffin cups, leaving about ½-inch from the top. You should get about 16 muffins. Bake at 400°F/205°C for 16-20 minutes. Set the muffin trays on a rack to cool for at least 10 minutes before serving.

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