Ina Garten Zucchini Bread

It started as a way to use up late-summer zucchini, but this loaf quietly became a year-round staple in my kitchen. Unlike the dense, cloying versions I grew up avoiding, Ina’s take is warmly spiced, tender without being heavy, and actually lets the zucchini shine.

It’s not trying to be healthy—but it feels nourishing in that satisfying, back-pocket recipe kind of way. I keep a slice in the fridge for breakfast or toast it up with a little salted butter when I need a break from sweet.

Here’s how I made it mine.

What Most Get Wrong

The biggest mistake? Not draining the zucchini. It’s tempting to just grate and dump, but all that moisture can throw off your crumb completely. I pat it dry between paper towels until it’s barely damp—just enough to keep the batter loose but not wet.

And the cinnamon? A full tablespoon may seem like a lot, but it warms up the whole loaf and gives it that nostalgic aroma you expect when the oven timer goes off.

What I Used (And Why)

• All-purpose flour (2 cups) – Basic structure. I tested once with half whole wheat—it worked, but felt a bit dense.
• Granulated sugar (1½ cups) – Just enough sweetness to highlight the zucchini without overpowering it.
• Bicarbonate of soda (2 tsp) – Classic leavening here. It needs the acid from the zucchini to activate.
• Ground cinnamon (1 tbsp) – Not optional. It’s the defining note.
• Salt (1 tsp) – Balances the sweet and wakes up the flavor.
• Eggs (3–4) – Use 4 small or 3 large. Room temp gives the best texture.
• Shredded zucchini (2 cups) – Roughly 2 medium. I don’t peel them.
• Vegetable oil (¾ cup) – Keeps the crumb soft. Neutral oil works best—don’t use olive oil here.
• Vanilla extract (1 tbsp) – Adds warmth and rounds out the spice.
• Chopped walnuts (1½ cups) – Ina uses walnuts for that classic contrast. I toast them first for extra depth.

Safe Substitutions

• Pecans instead of walnuts – Slightly sweeter and softer crunch. I actually prefer it in the colder months.
• Coconut oil – Worked well flavor-wise, but made the bread firmer when chilled.
• No nuts? Totally fine. Just adds texture, not structure.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Soggy bottom	Didn’t drain zucchini	Press shredded zucchini in paper towels until barely damp
Bread collapsed slightly	Too much moisture + underbaking	Extend bake time 5 mins and check with a long toothpick
Tough edges	Overbaked or pan too dark	Use light-colored loaf pans and check early

How to Make Ina Garten’s Zucchini Bread

1. Preheat oven to 350°F. Line and grease an 8-inch loaf pan.
2. In a medium bowl, whisk together 2 cups flour, 1½ cups sugar, 2 tsp baking soda, 1 tbsp cinnamon, and 1 tsp salt.
3. In a large bowl, whisk 3–4 eggs, then mix in 2 cups shredded zucchini (patted dry), ¾ cup oil, and 1 tbsp vanilla.
4. Add dry ingredients to wet and mix just until combined.
5. Fold in 1½ cups chopped walnuts, if using.
6. Pour into the prepared pan and smooth the top. Bake 50–60 minutes, until a toothpick inserted in the center comes out clean.
7. Cool in pan 10 minutes, then transfer to a rack. Cool completely before slicing.

Smart Little Tricks

• Grate zucchini on the coarse side of a box grater—it holds structure without disappearing into mush.
• Line the loaf pan with parchment with overhang—makes lifting and slicing easier.
• Wrap it overnight and let it sit—flavor gets better the next day.

How I Store It

• Room temp: 2 days, tightly wrapped.
• Fridge: Up to 1 week. I slice before storing.
• Freezer: Wrap individual slices in plastic + foil, freeze up to 3 months.

To reheat, I toast it lightly or microwave for 15 seconds to bring the crumb back.

Quick Questions, Real Answers

Q: Do I need to peel the zucchini?
A: No. The skin softens during baking and adds color and nutrients.

Q: Can I make this into muffins?
A: Yes. Bake at 350°F for 18–22 minutes. Makes about 12 standard muffins.

Q: Why does my zucchini bread fall in the middle?
A: Usually from too much moisture. Be sure to drain the zucchini well and don’t underbake.

Try More  Recipes:

• Ina Garten Green Beans Almondine
• Ina Garten Ham And Cheese Quiche
• Ina Garten Brown Butter Sage Sauce