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 found did easy and yummy. I would like to make mini loafs to giveaway for holidays. Do I make the same recipe? And Wht temp and how long? Thank you so much
I haven’t tried it so I can’t say for sure Teresa, but I think this recipe would work well in mini loaves. I would bake it at the same temperature and the time will depend on how small the loaves are and you will want to cook until a toothpick comes out clean. Enjoy!
Made the recipe as is, no changes and was wonderful. Was so good made another batch same way. Enjoyed!
Easy and delicious!
This was delicious!!!! (I made it gluten-free by substituting two cups gluten-free flour and 1 1/2 teaspoons xanthan gum. I also did squeeze out most of the liquid from the zucchini, and it came out with the perfect amount of moistness). This recipe is a keeper.
This zucchini bread is delicious! Even my 10 year old who doesn’t like zucchini loved it.
I omitted the walnuts, and added some chocolate chips. The other thing I changed was after I added the 1tbsp of cinnamon, I added 1 tsp of ground allspice. It added a nice flavour without overpowering. (I’m sure you could add more if you like the stronger taste)
I will definitely be using this recipe again because I have so much zucchini to use up.
This was probably the worst zucchini bread. I don’t know what happened but it was flat and crispy. Wasted a lot of ingredients.
This sounds like your baking powder was not good! Test it by adding a tsp to warm water, it should fizz. I JUST pulled out a batching they are perfect.
I don’t see baking powder in the recipe?! Am I missing something?
I don’t think baking powder is necessary for this recipe, but some readers have had success with it!
Sounds like the baking soda was omitted or bad. If it didn’t rise, that would be the reason.
We grew a over abundance of yellow squash and I had never used it in place of green zucchini so though I would give it a try. Found this recipe and it worked perfectly! Love how easy it is and how moist and tasty it was. Thank you!
zucchini bread is the best bread to eat
Followed recipe exactly except added mini chocolate chips and walnuts. Delicious with a crispy crust on top but moist inside.
did no one else find their loaves tasted powerfully of the baking soda? I did wonder.about 2 taps, but hadn’t read any comments about it. but, for me, that taste was so strong in my bread that we just couldn’t eat them. :^(
Did you use two tablespoons instead of two teaspoons?
very moist and tasty but I agree with the others that this recipe really makes 1.5 loaves and not 2. I guess it works well for those tiny foil loaf pans but who actually has a loaf Pan that size? Also if I make it again in the future I will add some other seasonings, the cake tastes good as is but it needed a little more than just cinnamon which made it kind of one-note. Any of the typical pumpkin or Apple pie spices would work well.
Absolutely delicious. This is definitely going to be one of the breads I make during the holidays. So easy and quick to throw together. Did it all by hand as I could see a potential problem using a mixer. Thank you for the great idea of doing the dry ingredients in one bowl and the wet ingredients in another. Made it so easy.
Hello Holly! I had planned to use self-rising flour that I have on hand, then realized from some comments there isn’t any baking powder in this. I’m thinking that with both BP and soda, the loaf might rise too much. Could I get good results with self-rising and no soda?
I have only tried this as written so I can’t say for sure. Let us know how it goes!
LOVE this zucchini bread! I’d really like to try to make a chocolate version. Any thoughts on how I might do that?
So glad you loved it Amanda! We haven’t tried this as a chocolate bread so I can’t say for sure. Let us know how it goes if you experiment!
This is hands down the best zucchini bread recipe ever. A coworker gave me a giant zucchini and it yielded 6 loafs. I doubled the recipe 3 times and the only changes I made were (1) I cut the baking soda by 25% because I live at high altitude and (2) I dusted the top with cinnamon sugar before baking. Oh, and no nuts, not a fan in baked goods. It got rave reviews from my work, husband’s work, and our block party. Thanks for a new favorite!
Thanks for the tips Grace! I am so glad this zucchini bread was a hit!
this recipe DOES NOT make 2 loaves.
We make two loaves out of this recipe as the recipe is written. They are a bit smaller/thinner loaves (as the bread is very moist). Ensure you’re using 8×4 pans (a 9×5 pan will make a really thin loaf). Hope that helps!
This is so dang delish! And easy to make! I was worried that the batter didn’t seem like enough for my 2 pans but it was fine. They are just kind of short, but I think that’s better as less risk of an underbaked center. I had some Greek yogurt about to expire so I took a risk and threw in 1/3 cup of that too and they came out perfectly. I can’t wait to share this with my kids and make some for the neighbors! Thank you!
Is there supposed to be baking powder in this recipe?
Hi Lynn, I don’t find baking powder necessary for this recipe but maybe another reader has tried it and can provide some insight!
I’ve made this recipe a few times already with our fresh zucchini from our garden. I have to tell you this is the most delicious moist zucchini bread I’ve ever had. My family & friends have been asking for more.
The only thing I changed was baking it in one 9inch pan instead of the two 8inch, and only using 1cup of walnut instead of 1 1/2c.
I made two batches of this recipe and put in two 9inch pans for 1hr 25min. Super moist and most delicious
I am so happy to hear you loved this zucchini bread recipe Bertha!
Driest zucchini bread I have ever made and non flavorful. I subbed walnuts for chocolate chips even. I lost my recipe and looked online thinking this would be great. Would not recommend this recipe.