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)!
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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.
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.
Going to try orange zest and cranberries tonite can’t wait!
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!