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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
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Made this fabulous zucchini bread many times; it’s THE BEST, for sure. To make as a dessert, I sub brown sugar for part of the white sugar. I want to make as cupcakes for Thanksgiving event – several vegan eaters there. How long do you suggest for the oven time?
Janet, we are happy that you are enjoying the zucchini bread. They sure can be made into muffins and will only need about 25 minutes to bake.
Holly
Why can’t I use a 9 x 5 loaf pan… that’s all I have?
Thanks
You can use a 9×5 pan but it will cook a bit faster and be a thinner loaf.
Questions for Holly
Is there any special instructions for using frozen zucchini that I have in my freezer??
Should I squeeze most or all of the water out of the frozen zucchini or leave it in there for the recipe ?
Thank you for your advice
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.
Question
Should I leave all the water / liquid in my frozen zucchini for the recipe or squeeze it out?
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 u use yellow squash? Would u fo anything different with recipe?
Sherri, we haven’t tried it, but think it would work if you lightly squeeze a little of the liquid from the yellow squash/zucchini. They can have a little more liquid than green zucchini. Let us know if you try it!
This was a wonderful bread. I then tried it with my canned, unsweetened applesauce and it is even better. Thank you for sharing!
I am so happy that I found a good recipe for a zucchini bread. My bread came out so moist and delicious! Thank you!
Yum! It’s delish! I threw in some chocolate chips (1 cup), kept everything else the same as recipe above.
Terrific recipe! My batter seemed very stiff (maybe my zucchini wasn’t as juicy as it should have been) so I added a 4oz container of applesauce. It came out perfect!
These did not get very big at all. Very flat did everything exactly. I think I’ll stick to my banana bread and just add zucchini instead and doctor that. They don’t look great and was taking them somewhere now have to bake something else. And they do NoT take 50 minutes at all. 35 min tops.
If it was very flat and cooked in 35 minutes, I’m wondering if your loaf pans are 9×5 in place of 8×4. A 9×5 pan is a bit wider so the loaf will be flatter and may cook a bit faster. That being said, this isn’t a really tall loaf.
Just found your recipe and I am currently making it. Hopefully it would come out as good as yours
You’ve got this, Ivory!
Came out very yummy but I think I’ll lesson the salt next time.
I made this zucchini bread as directed, but used dried cranberries, since I can’t eat nuts. It was the best zucchini bread I’ve ever made! Thank you.
I’ve tried a lot of recipes and this one is the best.
I love the additions of cranberries! Thanks for sharing, Suzie.
Loved it. So moist!