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)!
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!
The Best Zucchini Bread
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.
Would brown sugar work
l made two loaves and two days later made four loaves to give away! This is a fantastic recipe and a great way to use some of the extra zucchini from my garden! I’ve not tried any variations, yet, because this recipe is so good!
I’m out of all purpose. Can I use self rise flour?
I haven’t tried it with self rising so I can’t say for sure. Let us know how it goes!
I bought new mini loaf pans and this recipe makes 4 mini loafs at 50 minutes baking time.
My old pans were smaller and they took only 40 minutes to bake. The new pans are made by “Good Cook” and I love the size! This is by far the best recipe for zucchini bread!
where’s the leavening agent?
This recipe contains baking soda.
Made these into muffins and they turned out great! Baked for about 25 min and made a total of 17 individual muffins. In the future I will try this with vegan egg substitute for a vegan adaptation.
This recipe collapses in the oven. I’ve tried it with zucchini squeezed dry and not so dry. I even tried it without zucchini and it just collapses. I think it may call for too much oil
So sorry that happened, Sandy. I have never had that happen with this recipe.
An absolute favourite for my family and friends.
I have been using this recipe for several years now and it never fails to be moist and delicious! I am baking mini zucchini loaves for Christmas gifts and 40 minutes was perfect timing for my oven and the mini loaves.
Will this still work if I just halved the recipe for 1 loaf? or will the measurements change?
That should work well, I would love to hear how it turns out for you!
Can this recipe be baked in small loaf pans? If so how would I need to adjust?
Hi Brenda, other readers have had success with baking mini loaves. You will want to start checking it around the 30 minute mark for doneness by inserting a toothpick into the center of the loaf. I hope that helps.
l added dried cranberries to my bread, and it was fabulous. CM
I just made this bread, and it’s the best I ever had. going to make it for gifts for Christmas. I can’t stop eating it. I’m going to try and make it modified keto. I’ll let you know how it turned out. thank you for the best zucchini bread ever.
Simple, easy and delicious!
I lost my holiday recipe for zucchini bread and this recipe was absolutely perfect. what would be the baking time if I wanted to make mini loaves to give away as gifts?
Hi Stella, other readers have made 4 mini loaves with this recipe and baked for roughly 40 mins with good results! I would love to hear how they turn out for you.
This was perfect! Followed recipe exactly except I only did nuts in one pan because of my picky kids ♀️ the one with nuts was definitely better than the one without. Thanks!
Great moist bread! I made it without nuts.
precise and the additional instruction on store and freezing was helpful.
Excellent reminds me of my Mother’s