by Holly
Perfect every single time, this is the best zucchini bread we’ve ever had! It is very moist with a delicious cinnamon flavor (and a handful of nuts if you’d like)!
The zucchini in this loaf keeps the bread moist and light while adding the perfect texture! Much like a Banana Bread, this quick bread is even better on day 2!
Zucchini Makes Baking Moist
Zucchini has a lot of water which releases during baking to keep your baking extra moist. Don’t worry, you can’t taste the zucchini in this recipe!
From Zucchini Brownies or adding it to a Pumpkin Bread, it works well in muffins and quick breads.
This zucchini bread recipe makes two loaves, so it’s perfect to make one to enjoy and one to give away (or freeze for later if you want the second zucchini loaf to yourself).
How to Prepare Zucchini for Bread
Most recipes call for grated zucchini, which is as simple as grabbing a cheese grater and getting to work!
To Peel or Not to Peel?
It is not necessary to peel zucchini when you’re making a zucchini loaf. Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf. Plus, a big portion of the vitamins and minerals are found in the peel.
To Grate Zucchini for Bread
Be sure to grate the zucchini to add to your bread with a cheese grater (and not dice or chop it) so there are shreds of moisture in every bite! Use the larger side of a square cheese grater to shred your zucchini. Do not squeeze the zucchini dry.
How to Make Zucchini Bread
Like most quick bread recipes, this is easy to make and requires just a few minutes of preparation. I like to line my pans with parchment paper to make the bread extra easy to remove.
- Prep Wet & Dry Ingredients. Combine wet & dry ingredients in separate bowls (per recipe below).
- Combine. Stir wet and dry ingredients just until moistened.
- Bake. Pour into prepared pans and bake.
Serve it with apple butter, icing, strawberry butter, jam, or honey butter.
To Freeze or Store
Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.
Freezer: Like most breads, you can freeze zucchini bread. Be sure to cool completely first. Freezing it in slices makes it easy to thaw just as much as you’d like to eat.
More Zucchini Favorites
- Easy Baked Zucchini – Popular
- Air Fryer Zucchini Chips
- Chocolate Chip Zucchini Banana Bread
- Zucchini Brownies with 1 Minute Frosting – Chocolate fix fave!
- Easy Stuffed Zucchini Boats – Easy dinner!
- Grilled Zucchini – Quick side.
- Crispy Zucchini Fries (oven baked) – fave summer snack.
Zucchini Bread
Prep Time 15 minutes
Servings 24 servings
Ingredients
- 2 cups flour
- 1 ½ cups sugar
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 3 eggs
- 2 cups zucchini grated
- ¾ cup oil
- 1 tablespoon vanilla
- 1 ½ cups walnuts chopped
Follow Spend with Pennies on Pinterest
Instructions
- Preheat oven to 350˚F. Prepare two medium loaf pans with parchment paper.
- Combine the flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Stir and set aside.
- In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
- Add the dry ingredients to the wet mixture. Add the walnuts and mix till just combined.
- Divide evenly into two medium loaf pans and bake for 1 hour.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
This is my second time making this recipe this week! Everyone in our family loved it! I did add a handful of raisins which we loved..my four year old granddaughter requested I make it again because it’s sooo yummy…her wish is my command
I only know of 2 sizes of loaf pans in American baking. The traditional is 8×4 or the larger is 9×5. Which one do I need to use? Thanks.
You will need an 8×4 pan for this recipe.
Bakers: For this recipe, do you sift the flour? And does the recipe come out better with that 1 tsp baking powder added?
Hi Kathleen, for this recipe, we don’t sift the flour but we do follow this guide for measuring our flour. We also don’t find baking powder necessary for this recipe but maybe another reader has tried it and can provide some insight!
Thanks so much for the reply. Yes, another reader did add it and I wondered whether it was necessary. So, I am going to measure 9.5 oz of flour for this and hope it turns out far better than my last two loaves (using a different recipe and forgetting it came from the late 70s and maybe that was before pre-sifted flour.) My husband has a theory about transport of flour these days and it settling or becoming more dense, so it should be carefully weighed, said he.
Hopefully, this loaf turns out perfect!
Out of the oven. Finished in 50 minutes in my oven. If I could, I would send you photos. It did not rise anywhere near the top of the 8 x 4 bread pan. The crumb is okay, it is not wet and dense like my old recipe for which I did not sift. I did weigh the flour; I am now questioning: can using Great Value Granulated Stevia (cup for cup) affect the result; or can baking soda (still good according to stamp date of January 2024) go bad? What am I doing wrong? My bread, though with a pretty good crumb, is height-challenged.
Oh no, Sorry to hear it didn’t rise. I have not tried this recipe with Stevia so I am not sure if that is the issue. I would imagine your baking soda is still okay but if it was too old that could affect the rise of the bread.
Do you use self rising flour or all-purpose flour?
We use all-purpose flour.
Yum yum! So delicious! I added 2 tablespoons of Rumchata to mine. Just to be different. Thx for the recipe!!
You’re welcome! Thank you for sharing your addition Kristy!
Best zucchini bread ever, recipe is easy and fast, very moist, can’t stop eating! Especially like the video! Awesome recipe
This is truly delicious! As many others do I springboard and alter to our taste. After grating the zucchini I didn’t drain it but I did not use the extra liquid in the bottom of the bowl. I added 1 tsp of baking powder to the recipe for a bit lighter bake and made it into muffins. Skipped the nuts, used part white and part brown sugar and added a bit of mace. It made15 scrumptious muffins. Thanks so much for a yummy recipe!
Glad you enjoyed it JJ, those additions sound delicious. Thank you for sharing.