Moist and delicious, this has been dubbed the best zucchini bread by so many people!
This zucchini bread recipe make two loaves that are extra moist with a warm cinnamon flavor (and a handful of nuts if you’d like)!
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Here’s Why We Can’t Get Enough…
- Adding shredded zucchini to bread makes baking extra moist.
- It’s easy to make with ingredients you likely have on hand.
- This zucchini bread recipe freezes well or keeps for a few days on the counter.
- This zucchini bread recipe makes two loaves, so it’s perfect to make one to enjoy and one to give away (or freeze).
How to Prepare Zucchini for Bread
Peeling zucchini: There is no need to peel medium or small zucchini as the skin is very thin and will not add noticeable flavor or texture. If you’re using an extra large zucchini from the garden, it can be peeled and the seeds should be removed by scraping with a spoon.
Grating zucchini: This recipe uses grated zucchini. Use the larger holes on a box grater or a food processor grater (don’t dice or chop it). Once grated, do not squeeze the zucchini dry, as the liquid keeps it moist.
How to Make Zucchini Bread
Like most quick bread recipes, this zucchini loaf is easy to make and requires just a few minutes of prep time. I line my loaf pans with parchment paper to make the bread extra easy to remove.
- Grate Zucchini: Use the larger side of a box grater to shred zucchini.
- Prep Wet & Dry Ingredients: Combine wet and dry ingredients in separate bowls (recipe below).
- Combine: Stir wet and dry ingredients just until moistened.
- Bake: Pour into prepared pans and bake.
Variations
- add chopped walnuts or pecans
- swap the cinnamon for other warm spices like pumpkin pie spice, or add a pinch of nutmeg
- dried cranberries or raisins are a great addition
- swap out the walnuts for chocolate chips or mini chocolate chips
Tips For The Best Zucchini Bread
- Small to medium zucchinis (or even summer squash) work best.
- Ensure ingredients are at room temperature.
- Combine the dry ingredients with a whisk, this acts a bit like sifting the flour.
- Do not overmix.
- Cooking times can vary slightly, so be sure to check the bread early and bake just until a toothpick comes out clean.
Freezing and Storage
You can store zucchini bread on the counter for up to 2 days. It’s very moist, so if you’ll be keeping it longer than 2 days, refrigerate or freeze it.
Freezer: Like most quick bread, zucchini bread can be frozen. Be sure to cool completely first. Freeze it in slices wrapped in plastic wrap and then aluminum foil. Freezing in slices makes it easy to thaw just as much as you’d like to eat.
More Zucchini Treats
Did you make this homemade Zucchini Bread? Be sure to leave a rating and a comment below!
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups grated zucchini about 2 small
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 ½ cups chopped walnuts or pecans
Instructions
- Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.
- In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
- In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
- Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
- Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.
Video
Notes
- This recipe should be baked in 8×4-inch loaf pans (not 9×5-inch pans).
- Use the larger side of a box grater to shred the zucchini. There is no need to peel it first unless it is a very large garden zucchini with thick skin.
- If the zucchini is extra large (from the garden), you may need to scrape out some of the seeds with a spoon.
- Do not squeeze the zucchini dry, moisture is needed for this bread.
- Store zucchini bread at room temperature for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to refrigerate or freeze it.
- To freeze, cool completely, wrap tightly in plastic, then place in zip freezer bag for up to a year.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Breakfast, Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I only have 9×5 pans, is there an adjusted time for those pans?
Hi Chrisy, You can use a 9×5 pan but it will cook a bit faster and be a thinner loaf. You will want to increase the cook time and cook until a toothpick inserted in the center comes out clean. Enjoy!
this one is a winner. my husband loved it. not too sweet.
I made a loaf to give away and made the other half into muffins. watch the baking time on muffins of course.
Thanks
from Traverse City MI
I feel like this is a sign that I need to make this zucchini bread! I don’t normally look at reviews on recipes but wanted to make sure this was a good one! And I see your comment, you posted just this morning and you live in my area! I will look no further and give this one a try! Thank you!
I made two loaves the recipe is delicious. I’ve been baking zucchini bread for a long time. When I misplaced my go-to recipe, I decided to try this one. It actually turned out even better than my previous one, but the bread was crumbly and fell apart. So, instead of getting neat slices, I ended up with chunks of zucchini bread.I’m not exactly sure what went wrong. Perhaps it wasn’t cool enough, but I’m definitely planning to make it again and try to get it just right so it doesn’t crumble or fall apart. I’d really appreciate any suggestions you have!
Thank you so much, I’m so glad this recipe hit the spot!
Crumbling usually happens when quick bread is sliced while still warm, so letting it cool completely on a wire rack (or even overnight) before cutting will make a huge difference. Double-checking that your flour isn’t packed too tightly and avoiding overbaking will also help keep your slices neat and intact next time! I hope that helps!
This is the perfect recipe! Every time is comes out perfect!
Question: Can you give guidance on using your recipe to make muffins. Yes, there are muffin recipes at there, but your recipe is the best! Thank you
That’s so kind of you, Deb! I would probably bake this for 18-25 minutes, depending on the size. You will want to test for doneness by inserting a toothpick into the center of the muffin and ensuring it comes out clean.
Super easy, super delicious! Swapped out the walnuts for chocolate chips
I’ve made 6 loaves so far and everyone loves it. Be sure to press the zucchini down when measuring to accurately get 2 cups.
First zucchini and best zucchini bread i have ever made. I have had a lot of compliments. I use hazelnuts instead of walnuts.
I have been making this recipe years it comes out fantastic moist I have tryed other but this recipe tops all
Hi Holly! I made the 2 loaves today. But the loaves came out completely flat on the top and did not rise! Should there be baking powder in this recipe? Please advise! Thank you!
Hi Janice, we find this recipe doe rise. Has your baking soda expired or been open for a long time?
Hi! my baking soda was fresh. and my loaf sank a bit in the middle. it tastes wonderful! what could’ve happened? I followed your recipe and directions exactly.
Hmm, I haven’t had that problem so I can’t say for sure what happened. Possibly it was underbaked, did you do the toothpick method to make sure it was done? Too much moisture can also cause this, was your zucchini really juicy/wet? If not those things I wonder if it was overmixed.
I buy bake n soda fresh when I bake
I had some extra large zucchini’s from the garden and found this recipe. I love it! The bread is delicious and all my friends have enjoyed it!
So happy to hear that Stephine!
this is a great recipe. I switched out the sugar for Monkfruit and used a combination of Ceylon cinnamon and cassia cinnamon and it was still delicious.
Definitely wondering how many calories I saved using the monkfruit.
I made the zucchini bread and it is very good! However, I do think 1 tablespoon of cinnamon is a bit overpowering. I also added chocolate chips with the walnuts.
This was really good. My daughter said it tasted like Indian Pudding in bread form. I made some molasses butter to spread on the slices and it just brought it over the top. Just mix some softened butter with molasses to taste. I also added a teaspoon of powdered sugar to the butter to stabilize it. we really enjoyed this a lot and I’ve already been asked the recipe.
This was really good. my daughter said it tasted like Indian Pudding in bread form. I made some molasses butter to spread on the slices and it just brought it over the top. Just mix some softened butter with molasses to taste. I also added a teaspoon of powdered sugar to stabilize it. we really enjoyed this a lot and I’ve already been asked the recipe.
excellent
This is my go to zucchini bread recipe! Absolutely delightful, moist without being wet, and the perfect amount of zucchini. I usually make 2 batches. 1 batch in large loaf pans and the other with mini loaf pans for the neighbors lol.
This was a great recipe just got done making 8 loaves of bread. No issues on baking very moist highly recommend this to anyone.
I am so happy to hear you love this recipe!