This post may contain affiliate links. Please read our disclosure policy.
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.
My grand daughter has her first serious boyfriend. He is a great guy and he told me he loves a nice moist zucchini bread….that was all it took and I’m off to the grocery to buy a few zucchini and get shredding and baking. I’m a cook. Thanks.
I only have two 9×5 pans – should I bake in round pan or what could be adjusted for 8×4? Thank you! Can’t wait to make this!
Hi Kathy, you can split the batter between two 9×5 pans, just know that the loaves will be flatter. And I would start checking for doneness at 45 – 50 minutes.
can I sub bananas in place of zucchini? I love the recipe for zucchini but would love to try it with bananas
I have never tried this recipe with bananas. But I love this easy banana bread recipe. Enjoy!
This is hands down The best zucchini bread recipe I have ever made. I’ve made this recipe 6 times in the last month with zucchini from my garden. Gave 3 loaves to friends they love it also. Making 1 today and adding mini chocolate chips.
OMG!!! This is the BEST zucchini bread I’ve ever had! It’s so delicious and moist. It was so good, I’ve made some for traveling company. From the garden to the oven. You really should try it! Thanks so much, Holly.
Yay! So happy to hear that, Tami.
Amazing
Wasn’t crazy with how the bread turned out.
Thanks for trying our recipe, Christie. Sorry it wasn’t quite what you expected.
made some mini loaves today using an abundance of zucchini! 10 loaves were by the recipe while 10 were slightly modified. I added nutmeg to these 10 as well as some Kraft Carmel bits. I used pecans for the nuts in all. after taste testing a few, it’s a keeper!
Delicious! Turned out perfectly. Will use this recipe again.
Flavor good but makes ONE leaf pan not two — and it fell in the middle — I think needs 1/2-1c more flour and more leavening
This recipe works well in two pans as written, the loaves are not as tall as many other quick breads. If you put all of the batter in one pan, it will be heavy and fall in the middle.
I had no problem. they’re smaller loaves, but they’re so rich, I couldn’t imagine a regular-sized bread loaf
This bread didn’t rise at all. I noticed it called for Baking Soda and no Baking Powder. Was hesitant but stuck with just bak soda. After all my hard work and time I’m very disappointed. Will try another time but I’ll be using Baking Powder.
I was wondering about how this would work with baking soda since there isn’t anything acidic to activate it and make it rise.
zucchini bread is not a regular bread loaf. it’s a denser, moister desert loaf. You don’t mention the taste?
This was awesome! I didn’t have my mom’s zucchini bread recipe, so I looked online for one and found this. The only thing it was missing was a little bit of nutmeg. My mom’s recipe had nutmeg. I added a half teaspoon and it was perfect!
This really was awesome. I thought about nutmeg and will add it next time. But it’s wonderful without it too ☺️
This by far, is the best zucchini bread I have ever made.
I made the same zucchini bread recipe for years but it always seemed dry. I decided to give this one a try and was pleasantly surprised at the results! Moist and delicious. A definite keeper! I followed the recipe exactly and made one loaf with nuts and one without. Everyone loved it!
Great recipe!!! I add some grated carrots to the recipe and it’s delicious!!
Did you have to adjust any measurements to add the carrots?
Hi Carol, I would add up to one cup of shredded carrots without any other adjustments to the recipe. I would love to hear how it turns out for you.
If I use whole wheat flour, is it a 1:1 ratio? Will it be successful?
I have never tried, so I can’t say for sure. But other readers have used whole wheat flour with great results. You can swap a portion of the flour for whole wheat or other readers have switched all the flour for whole wheat flour with good results. I would love to hear how it turns out for you!
Can I make muffins? everyone loved it but my teenagers are more likely to grab a muffin than slice the loaf.
Trisha, Yes! The muffins will only need about 25 minutes to bake though.
This was a delicious recipe, just enough moisture, not too sweet, I only used l/4 c honey,
I added dried currants, and walnuts. Will make again.
Love this recipe. I modified it a bit by using craisens, some flax seed, pecans and hemp seed. Very addictive; if you have one piece you want more. Nice & moist, delicious! Will definitely make this again..perhaps even today
What do I add to this recipe for high altitude
Unfortunately I don’t have experience at high altitude. Perhaps another reader will be able to chime in and help!