Real Simple Zucchini Bread

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An easy, fall quick bread with delicious, warm, cinnamon flavor and nuts.

I feel like zucchini bread and banana bread are the most popular quick breads. To me it seems they are all purpose and all season.

However, I tend to think of zucchini bread as a fall quick bread and that’s because of all that warm cinnamon and toasty nut flavor that comes in every bite of zucchini bread.

So, as fall fast approaches, I’d like to share my real simple zucchini bread recipe, because to me zucchini bread is a fall affair.

Real Simple Zucchini Bread

Tools Used In This Simple Zucchini Bread Recipe

Ingredients In Zucchini Nut Bread

  • sugar
  • vanilla
  • eggs
  • cooking oil
  • all purpose flour
  • nuts
  • salt
  • baking soda
  • baking powder
  • cinnamon
  • grated zucchini unpeeled
Best Ever Zucchini Bread

Mom’s Zucchini Bread

As I said above, zucchini bread is an all purpose and all seasons easy quick bread. It can be served for breakfast, brunch, a snack and dessert or used as a gift. It’s just so versatile.

Because of it’s versatility, it being so easy to make and because it’s a great way to use extra zucchini from the garden, my mom not only made it, but always kept it on hand.

Yes, at least one loaf of zucchini bread was nearly always in our second freezer. It was there just in case Myrtle, from Sunday School, got sick and her family needed a loaf; a new family moved in up the street or the ladies from WMU (shout out to all my Southern Baptist friends, who know WMU) were coming over.

There’s probably a loaf in the second freezer right now just waiting to be pulled out and served up or given away.

Old Fashioned Zucchini Bread

Easy, One Bowl Zucchini Bread

As well as being versatile this zucchini bread is also a super easy, basic quick bread recipe. Friends, it’s so easy, you can make it all in one bowl.

Yes, you simply put all your ingredients in one bowl and stir. No, yeast, no proving and no kneading. What’s easier than that?

Do you need To peel Zucchini for Zucchini Bread?

You might want to remove the skin, but please resist. There’s no need for that. According to this post from Betty Crocker, the zucchini melts into the bread, so peeling is not needed.

Best Zucchini Bread Recipe In The World

Can You Freeze Zucchini Bread

This is one of the best qualities of zucchini bread. You can freeze it for up to 6 months. Zucchini bread can be frozen in a loaf or slice and here’s how according to this post from Foods Guy.

Freeze Zucchini Bread In A Loaf

This is how my mom freezes hers. What a fond memory. To freeze this world’s best zucchini bread in a loaf:

Freeze Zucchini Bread in Slices

To freeze your zucchini bread in slices:

Quick, Homemade Zucchini Bread

Why Make This Real Simple Zucchini Bread

We make this because it’s a deliciously, cinnamon spiced quick bread that is so versatile and easy to make. It can be served for breakfast, brunch, dessert or just snacking and it always comes out delicious. This is must for your recipe collection.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Easy, No Yeast Breads

Cinnamon Zucchini Bread (Classic Recipe)

Real Simple Zucchini Bread
Print Jump to Recipe Pin Recipe

Cinnamon Zucchini Bread (Classic Recipe)

Real simple zucchini bread with the perfect cinnamon flavor.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword zucchini bread, quick bread, zucchini nut bread, zucchini cinnamon bread
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings 18 slices
Calories 330kcal
Cost $4


  • cups sugar
  • 3 teaspoons vanilla
  • 3 eggs
  • 1 cup cooking oil
  • 3 cups all purpose flour
  • ½ – 1 cup nuts
  • 1 teaspoons salt
  • 1 teaspoons baking soda
  • ¼ teaspoons baking powder
  • 3 teaspoons cinnamon
  • 2 cups grated zucchini unpeeled


  • Grease and flour 2 loaf pans.
  • Preheat oven to 325°
  • Combine all ingredients in order listed above and mix by hand.
  • Divide batter evenly in 2 loaf pans.
  • Bake at 325° for 1 hour.
  • Cool for 10 minutes and then remove from pan.


Note:  This makes 2 loaves, not 1.
Do not use a mixer.  
This can be done all in 1 bowl.
This freezes super well.


Calories: 330kcal

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