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)!
This post may contain affiliate links. Please read our disclosure policy.
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’ve made this recipe twice now in the past two weeks and both times it’s turned out so well. The second time I definitely had more than two cups zucchini (it was one very large vegetable), but it just made the bread even moister. I took some in to work and everyone loved it. So easy to make.
Kind of drier than expected. May be, because I used 2 9*5 loaf pans because I don’t have 8*4 pan. Otherwise, we loved it. My grandson said it is a bit salty.
If you change the pan size, the loaf is more spread out so it will need less time or it may dry out in the time given.
Yum! Subbed oil for applesauce and kept everything else the same. Hubby said he likes this even more than the banana bread I make because it is sooo moist and stays moist even after day 2 and 3. (We didn’t make it last past day 3. Lol.)
This is my favorite Zuchinni Bread recipe. Every year I get fresh Zuchinni out of the garden and look forward to making this recipe. Only thing is I do add a small flat 8oz can of pineapple to it. It ads more moisture and great flavor.
It had good flavor but too moist. I did squeeze some of the zucchini but was trying to follow what you said don’t squeeze zucchini too much.
Oh no, I am sorry it didn’t turn out as expected for you, Joan.
How long would I bake these if wanting to make them into muffins?
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. Enjoy!
I’ve made this recipe a couple times and its always been delicious. this last time I swapped 1/2 cup brown sugar (not packed) for 1/2 cup of the white sugar, drained the zucchini because I had a little more than 2c and used applesauce instead of oil (equal amount) and we all agree it’s the best we’ve ever had! the OG recipe will still be a go to but I loved the deeper flavor of the brown sugar and was surprised the oil swap wasn’t noticable (and is a lighter option).
delicious flavor Thanks for this recipie My mother used to bake zucchini bread when we were growing up
this is identical in quality Yummy! Thanks again
I’ve been using this recipe for years. It’s the best I’ve found. I make mini loaves for everyone. Thank for the recipe!
Hi! I have a bunch of zucchini from last summer that I shredded and froze in quart sized bags. I could I thaw and use them in this recipe? Would I squeeze out the excess liquid? I’m sure there would be a lot of it.
I wouldn’t recommend squeezing it as you do want the moisture from the zucchini. If there is lots in the bowl when it thaws, you could drain away what’s in the bowl.
Can I use 9×5 pans if that’s all I have?
You can use a 9×5 pan but it will cook a bit faster and be a thinner loaf.
Delicious and super easy to make. Thank you for a great recipe