This zucchini bread delivers Ina Garten’s signature approach to baking—simple ingredients with exceptional results. The recipe transforms fresh zucchini into a moist, tender loaf with a perfect crumb.
What sets this version apart is the balance of sweetness and texture. Walnuts add a satisfying crunch, while the bread stays soft for days. No advanced techniques required—just mix, pour, and bake.
You’ll get a golden loaf with a delicate crust and a center so moist it melts in your mouth. The walnuts toast slightly during baking, adding depth to every bite.
Ideal for breakfast, snacks, or dessert, this bread keeps well and tastes even better the next day.
Ingredients for Ina Garten Zucchini Bread
Simple ingredients transform into a moist, tender loaf with perfect crumb and walnut crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for even texture |
| Granulated Sugar 🍚 | 1 ½ cups | For balanced sweetness |
| Light Brown Sugar 🍚 | ¾ cup | Packed, for moisture |
| Large Eggs 🥚 | 3 whole | Room temperature preferred |
| Vegetable Oil 🫒 | 1 cup | Neutral flavor for baking |
| Vanilla Extract 🌿 | 2 tsp | Pure extract for best flavor |
| Baking Soda 🧂 | 1 tsp | For proper rise |
| Baking Powder 🧂 | ½ tsp | Leavening agent balance |
| Ground Cinnamon 🌿 | 1 tsp | Warm spice for depth |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Fresh Zucchini 🥒 | 2 cups | Grated and drained |
| Walnuts 🌰 | 1 cup | Chopped, for crunch |
The zucchini is key here—use fresh, firm ones (medium size has fewer seeds). Grate and drain well to avoid a soggy loaf. King Arthur Flour is my go-to for all-purpose, but any trusted brand works. For the walnuts, Diamond of California at Whole Foods or Trader Joe’s offers consistent quality. Brown sugar adds moisture, so don’t skip it.
No walnuts? Pecans or almonds work just as well (toast them first for extra flavor). Out of brown sugar? Use all granulated plus 1 tbsp molasses per cup. Vegetable oil can be swapped for melted coconut oil if you prefer. For gluten-free, Bob’s Red Mill 1:1 Baking Flour is a reliable substitute—just add 1/2 tsp xanthan gum.
This bread stays moist for 4-5 days at room temperature, wrapped tightly. Freeze slices for up to 3 months—perfect for quick breakfasts. The flavors deepen after a day, so if you can wait, it’s worth it (though good luck resisting).
Why You’ll Love This Recipe
- One Bowl Wonder: I love that I can mix everything—flour, sugars, eggs, oil—in a single bowl and be done. No fancy equipment, no fuss.
- Sweet Balance: The combo of granulated and light brown sugar gives it this warm, caramel-like depth that’s just right with the zucchini.
- Breakfast or Snack: I make a loaf on Sunday and we’re set for quick breakfasts or afternoon pick-me-ups all week.
- Budget Stretcher: Zucchini’s cheap in summer, and this recipe uses simple pantry staples I already have on hand.
Step-by-Step Instructions for Zucchini Bread
Here’s the method I use for a perfectly moist loaf with ideal texture and walnut crunch.
Step 1: Prepare the Zucchini and Prep the Pan
Grate the 2 cups fresh zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out all excess moisture—this prevents a soggy loaf. You should end up with about 1 cup of packed, drained zucchini.
While the zucchini drains, grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides. This makes it easy to lift the bread out after baking. Preheat your oven to 350°F to ensure it’s fully heated when you’re ready to bake.
Step 2: Whisk the Dry Ingredients
In a medium bowl, sift together the 3 cups all-purpose flour, 1 tsp baking soda, 0.5 tsp baking powder, 1 tsp ground cinnamon, and 1 tsp salt. Sifting ensures even distribution of the leavening agents, which is critical for a uniform rise.
Whisk the mixture for 30 seconds until fully combined and no lumps remain. The cinnamon should be evenly dispersed, giving the bread its characteristic warm spice flavor. Set this bowl aside while you prepare the wet ingredients.
Step 3: Mix the Wet Ingredients and Zucchini
In a large bowl, combine the 1.5 cups granulated sugar, 0.75 cup light brown sugar, 3 whole large eggs, 1 cup vegetable oil, and 2 tsp vanilla extract. Beat with a whisk or electric mixer on medium speed for 2-3 minutes until the mixture is pale and slightly thickened.
Fold in the drained 2 cups fresh zucchini until just combined. The batter will look thick and slightly lumpy—that’s normal. Overmixing at this stage can lead to a dense loaf, so stir just until the zucchini is evenly distributed.
Step 4: Combine Wet and Dry Ingredients with Walnuts
Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula after each. Mix just until the flour disappears—you should still see a few streaks. Fold in the 1 cup walnuts, ensuring they’re evenly distributed throughout the batter.
The walnuts add texture and richness, but if they sink to the bottom, tap the bowl firmly on the counter a few times to redistribute them. The batter will be thick and slightly sticky, which is exactly what you want for a moist, tender crumb.
Step 5: Bake and Cool for Perfect Texture
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking to ensure even browning.
Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack. Cool completely before slicing—this prevents the loaf from crumbling and allows the flavors to fully develop. The bread should have a golden crust and a moist, tender interior with visible flecks of zucchini and walnuts.
Pro Tips For Making Ina Garten Zucchini Bread
- Preheat the Pan: I learned this the hard way—always preheat your loaf pan in the oven for 5 minutes before adding the batter. It helps the bread rise evenly and prevents a soggy bottom.
- Drain the Zucchini: After grating, let the zucchini sit in a colander with a sprinkle of salt for 10 minutes, then squeeze out the excess water. Skipping this step leads to a wet, dense loaf.
- Room Temp Eggs: Use eggs straight from the fridge and they’ll mix unevenly with the oil. Let them sit out for 20 minutes—your batter will be smoother and lighter.
- Check at 50 Minutes: Ina’s recipe says 60-70 minutes, but start testing at 50 with a toothpick. Overbaking dries it out, and my oven runs hotter than I’d like to admit.
Health Benefits of This Recipe
Nutrient-Rich Zucchini
Zucchini brings a powerhouse of nutrients to this bread. Each 1-cup serving of grated zucchini provides 20% of your daily vitamin C needs, supporting immune function. It’s also rich in potassium and folate, essential for heart health and cell repair. 💪
Dietary Fiber Boost
This bread offers a sneaky fiber boost from the zucchini. With about 2 grams of fiber per slice, it aids digestion and keeps you full longer. The combination of fiber with natural sugars prevents energy crashes that come with many sweet treats.
Healthy Fats
Walnuts add more than just crunch—they’re packed with omega-3 fatty acids. Just 1 ounce of walnuts (about ¼ cup) provides 2.5 grams of these heart-healthy fats, which help reduce inflammation in the body.
Antioxidant Properties
Both zucchini and walnuts contain powerful antioxidants. Zucchini has lutein and zeaxanthin, important for eye health, while walnuts offer polyphenols that combat oxidative stress. These compounds help protect your cells from damage.
Lower Sugar Option
Compared to many quick breads, this version keeps sugar in check. The brown sugar adds moisture while contributing minerals like calcium and iron. You can reduce total sugar by 25% without sacrificing texture or flavor. 🥗
Energy-Sustaining Carbs
The bread provides complex carbohydrates from zucchini and flour, offering steady energy. The 3 grams of protein per slice from eggs and walnuts helps maintain blood sugar levels, making this a satisfying snack or breakfast option.
Nutrition Facts
Frequently Asked Questions
Can I use frozen zucchini instead of fresh?
Yes, but thaw and drain it extremely well first. Frozen zucchini releases more liquid, so squeeze out all moisture to avoid a soggy loaf.
Why do I need to drain the grated zucchini?
Draining removes excess water that would make the bread dense or gummy. It ensures a light, tender crumb and prevents the loaf from collapsing as it cools.
How do I know when the bread is done?
Insert a toothpick into the center—it should come out clean or with a few moist crumbs. Also, the top should be golden brown and spring back when lightly pressed.
Can I make this into muffins instead?
Fill greased muffin tins 2/3 full and bake at 350°F for 20-25 minutes. Check for doneness the same way as the loaf.
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