by HollyZucchini Bread is hands down one of the best quick breads I’ve ever made. Crazy moist, a perfect crumb and deliciously cinnamony, this is going to be your new favorite too!
The zucchini plays an integral role in keeping the bread moist and light while adding the perfect texture! Much like a Banana Bread, this easy zucchini bread is moist and tender and even better on day 2!
Zucchini Makes Baking Moist
I love baking with zucchini. From Zucchini Brownies to Pumpkin Zucchini Bread, it always manages to bring baked goods to the next level. Zucchini not only has a ton of health benefits, but it is composed largely of water which release during baking to keep your baking extra moist. You can’t taste any zucchini in this recipe but you get the most delicious bread!
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
Zucchini is an amazing addition to all of your baking from breads and cakes to Lemon Zucchini Cupcakes and of course this zucchini bread. Most recipes call for grated zucchini, which is as simple as grabbing a grater and getting to work!
Peeling…
It is not necessary to peel zucchini when you’re making a zucchini bread. Zucchini skin is thin and softens while baking. You (or your kids) won’t even notice it! Plus, a big portion of the vitamins and minerals are found in the peel.
How to Grate Zucchini for Bread
You’ll definitely want to grate the zucchini to add to your bread (and not dice or chop it). You want those delicious shreds of moisture in every morsel of this zucchini bread! Use the larger side of a square cheese grater to shred your zucchini.
Some zucchinis are naturally very watery. If you notice that yours has a large amount of moisture, place it in a paper towel lined mixing bowl and press the top with additional paper towel to absorb some of it (for the most part, this won’t be the case).
How to Make Zucchini Bread
Zucchini bread is easy to make and like most quick breads, requires just a few minutes of preparation.
- Line loaf pans with parchment paper (or grease and flour well).
- Combine dry ingredients. Combine wet ingredients in a separate bowl.
- Stir wet and dry ingredients just until moistened.
- Pour into prepared pans and bake.
Serve it with apple butter, icing, strawberry butter, jam, or whatever toppings you enjoy the most!
Can you Freeze Zucchini Bread
Yes! Like most breads, zucchini bread freezes well. Make sure the bread has cooled completely before throwing it in the freezer though. Make sure you defrost and enjoy the zucchini bread within 6 months of freezing it!
More Zucchini Recipes You’ll Love
- Easy Baked Zucchini – Popular recipe!
- 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
Ingredients
- 2 cups flour
- 1 1/2 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 3 eggs
- 3/4 cup oil
- 1 tablespoon vanilla
- 2 cups grated zucchini
- 1 1/2 cups chopped walnuts
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Instructions
Preheat oven to 350˚F. Prepare two medium loaf pans with parchment paper.
Combine the flour, sugar, salt, baking soda and cinnamon in a medium bowl. Stir and set aside.
In a large bowl, beat the eggs. Add the oil, vanilla and zucchini 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Favorite zucchini bread to date! Even my 3 and 4 year old gobbled it up. I thought the sugar too much so reduced to 3/4 cup and added half a smash banana. Squeezed the water out of zucchini. Delish!!
That is awesome Jillian! So happy you all enjoyed it.
I found this recipe around the holidays last year and couldn’t find it again, I could only remember how perfect the crumb was and that it was mentioned in the recipe description. I was distraught and often searched different times to no avail. Today I found it!! I’m so excited to make this bread again! It is the best I ever had!
Many thanks Ramsay! I am so glad you found it again!
Ok Holly, you did it again! I just made these and they’re great. I turned it into 24 big muffins. Yum! You know your stuff. I’ll be watching your site more often :)
So glad you enjoyed these Mel! We are happy to have you.
I have used this recipe twice now. Everyone loves it! Yesterday, I added a cup of butterscotch chips and it was a BIG hit! Thank you so much. This recipe is going into my ” book ” ….i keep all of my favorite recipes clipped together inside my kitchen cabinet for easy access.
I am so glad you enjoyed the recipe Maggie! I love the idea of adding butterscotch chips!
Love your zucchini bread. Spread with cream cheese for a real treat!
Mmm, that sounds delicious Judi!
Loved this one, and so did my kids (age 5 and 2)! They scarfed it down. I made a few modifications out of necessity: my big zucchini only gave me 1.5 cups, so I added mashed banana to get up to 2 cups. I also was short 1/4 cup sugar, so I made up for it with 1/4 cup brown sugar. I added about 1/4 cup of ground flax seed, cuz why not? And I skipped the nuts because I just didn’t have any. Next up, I’ll experiment with how much oil I can replace with applesauce before this stops being “heavenly.” Thanks for sharing this!
So happy to hear your family loved this recipe Becky! Thanks for sharing your substitutions.
everything sounds good
Thanks Christy!
What an amazingly awesome recipe and I’ve finally found a way to get my husband and our grandson to eat the zucchini I grow in my garden. Delicious Grandma! (That’s what my grandson says.)
Aww, that’s so cute Erika. Glad we could help!
Is it plain or self raising flour
Hi Anne, in this recipe we used all purpose flour.
These were delicious! I made them in mini loaves for a cheese platter, such a winner – thank you!
So glad you enjoyed the bread Jac! I love the idea of adding this to a cheese platter!
Can I use good processor for zucchini or would the heater be best?
I usually use a grater Cathy. It’s quick to get the amount needed using a regular grater. But a food processor would work too.
I’m a man that hates to cook but loves to bake. Cooking is personal but baking is for sharing. I’ve been coming to spendwithpennies for quite some time now. I really enjoy the recipes no matter if they’re for cooking or baking. I just stumbled across this recipe for zucchini bread. I’ve got 2 in the oven and 2 waiting to go in. I’m never afraid to try recipes from this blog. I’ve never had a bad one yet. I really want to thank you for all the excellent recipes you have posted. As a disabled old guy living alone, they’ve sure made my life easier. Tomorrow, I get to share a couple of loaves with friends. (I think that’s why they hang around lol). Again, I thank you for all the amazing recipes (especially the quick or slow cooker recipes). Just know that you’ve made a difference in an old man’s life and for that I thank you.
Thank you so much for sharing Rob! We are honored to be a part of your life, even in a small way! Enjoy your zucchini bread!
Has anyone tried this with duck eggs?
We’ve only made it as specified in the recipe Kristin, but if you do try it with duck eggs let us know how it turns out!!
Love your recipe! I’ve made it twice already. I know your recipe says to divide into 2 loaf pans, but i ended up just filling it all into one pan and it still turns out perfect with 1 hour cooking time (:
That’s great Karen! Glad to hear it worked out for you!
How many zucchinis does it take to make the grated requirement?
Zucchini can vary in size but this should need 1-2 medium sized zucchini.
What an amazing recipe! Made this and my husband loves it! Will be making again for sure.
I am so glad that your family has enjoyed this bread recipe Annie!
Hi Holly, we tried your recipe … made muffins instead of loaves. Very moist and yummy.
So glad you enjoyed them!
Is the cinnamon amount correct? 1 tablespoon was a lot!
The recipe is correct as written. You can certainly reduce the cinnamon if you prefer.
This recipe looks great! I’m about to try it! (And hoping to try some of the other zucchini recipes) Thanks for sharing :)
Let us know how it goes!
OMG! It is moist and nutty, I love every bite of it! Perfect for my taste! This recipe is a keeper. I have more zucchinis in thr fridge. I asked my 12 y/o daughter to follow the direction, given the recipe is easy. She did a wonderful job. Will ask her again this week, grandma is coming over for a visit!
Happy to hear how much you love the zucchini bread! It’s great to hear when kids are successful in their baking too :)
I like to use half brown sugar and half white sugar. Anyone else do this?
yes. with most things I bake. sometimes just lite brown sugar and honey no white sugar at all.
Add orange extract and dried cranberries.
Also try blueberries with or without the walnuts.
How many loafs does this make?
Two loaves.
Holly thank you so much for taking the time to create this site. I have tried several recipes from your site and they are sensational. We are plain and picky eaters but by using your recipes i have now gained a new interest in creating tasty and nutritional meals that dont always need to take endless hours in the kitchen. Again heartfelt thank yous your site is perfect for us.
Aww, thank you so much Deb! I’m so glad you have found great recipes to enjoy.
Hi Holly: Thank you so much for creating this site. Loving the recipes!
Thank you Valerie! So glad you’re enjoying the blog!
Think I will add pumpkin and sunflower seeds to this
Yum! Love pumpkin in anything!
Think I will add pumpkin and sunflower seeds to this
Can you use almond flour instead of white flour?
I haven’t tried this with almond flour, let us know how it goes if you try it!
Can you add raisins to the zucchini bread
I think that would be great Virginia!
Think I can use pecans instead of walnuts?
You sure can Raquel! Enjoy!