Perfect every single time, this is the best zucchini bread we’ve ever had!

An extra moist quick bread recipe with a warm cinnamon flavor (and a handful of nuts if you’d like)!

The zucchini in this loaf keeps the bread moist and light while adding the perfect texture! Much like Banana Bread, this quick bread is even better on day 2!

slices of zucchini bread on a cutting board

Here’s Why We Can’t Get Enough

Zucchini is great for baking and can be added to brownies, cakes, muffins, or add it to pumpkin bread.

  • Zucchini contains a lot of water keeping baked goods extra moist.
  • Don’t worry, you can’t taste the zucchini in this recipe!
  • This recipe freezes well and keeps for a few days.
  • This zucchini bread recipe makes two loaves, so it’s perfect to make one to enjoy and one to give away (or freeze).
Two loaf pans of Zucchini Bread mix ready to go into the oven

How to Prepare Zucchini for Bread

Most recipes call for grated zucchini, which is as simple as grabbing a cheese grater and getting to work!

To Peel or Not to Peel?

It is not necessary to peel zucchini when you’re making a zucchini loaf. Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf. The skin also contains lots of vitamins and minerals.

To Grate Zucchini for Bread

Grate zucchini with the larger size of a box grater or food processor (don’t dice or chop it). You want shreds of moisture in every bite! Once grated, if can be added to the batter, do not squeeze the zucchini dry.

Ingredients for zucchini bread in a bowl

How to Make Zucchini Bread

Like most quick bread recipes, this is easy to make and requires just a few minutes to prep. I line my loaf pans with parchment paper to make the bread extra easy to remove.

  1. Grate Zucchini: Use the larger side of a box grater to shred zucchini.
  2. Prep Wet & Dry Ingredients: Combine wet ingredients & dry ingredients in separate bowls (per recipe below).
  3. Combine. Stir wet and dry ingredients just until moistened.
  4. Bake. Pour into prepared pans and bake.

Serve it with apple butter, icing, strawberry butter, jam, or honey butter.


  • 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
Fresh cooked Zucchini Bread in loaf pan

Tips for Great Bread

  • Ensure ingredients are at room temperature.
  • Combine the dry ingredients with a whisk, this acts a bit like sifting the flour
  • Cooking times can vary slightly so be sure to check the bread early.
  • Bake just until a toothpick or cake tester inserted in the center comes out clean.
  • Small to medium zucchinis (or even summer squash) work best, larger zucchini may need to be seeded (and peeled if the skin is tough).
Sliced loaf of Zucchini Bread on a wood cutting board

To Freeze or Store

Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.

Freezer: Like most quick bread, you can freeze zucchini bread. 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 Favorites

slices of zucchini bread on a cutting board
4.95 from 2177 votes↑ Click stars to rate now!
Or to leave a comment, click here!

The Best Zucchini Bread

Zucchini Bread is a moist and light treat with lots of flavor!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 servings


  • 2 cups all purpose flour
  • 1 ½ cups sugar
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 3 large eggs
  • 2 cups zucchini grated/shredded
  • ¾ cup vegetable oil
  • 1 tablespoon vanilla
  • 1 ½ cups walnuts chopped


  • Preheat the oven to 350˚F. Prepare two 8×4 loaf pans with parchment paper.
  • Combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine and set aside.
  • In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
  • Add the dry ingredients to the wet mixture. Add the walnuts and mix till just combined.
  • Divide 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.



Use the larger side of a cheese 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.
Do not squeeze the zucchini dry, the moisture is needed in this bread.
Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.
4.95 from 2177 votes

Nutrition Information

Calories: 208 | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 197mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

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
cooked Zucchini Bread in slices with a title
Zucchini Bread cut into slices with a title
slices of Zucchini Bread with a title
cooked Zucchini Bread in the pan and slices with writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I want to make this bread but am afraid to go ahead because I don’t see baking powder in the recipe. isn’t it needed? thanks

  2. Haven’t made it yet but it sounds good. Any changes for high altitude? Usually I have to add flour and increase liquid but I’m afraid to since this is very moist already.

    1. I have not tried baking this at high altitude so I can’t say for sure Suzanne. Maybe another reader can offer some insights.

  3. Delicious and the only changes I made was butter instead of oil melted and no nuts…. perfect Thanks it’s a keeper.5 stars

  4. I’ve used the same recipe for over 30 years and thought I’d try this one. This is definitely the best. My husband said why did you do different? This is great!

  5. Not sure what happened here. I made the recipe and it’s liquid in the middle and smells over cooked on the outside. I made a double batch and it’s ruined4 stars

    1. Oh no! I’m so sorry to hear that Angie. When you made a double batch did you make it into 4 loaves? If you filled the pans extra then the outside would definitely cook faster than the inside.

    1. I made this today and felt like it needed brown sugar. Very dense and a bit bland. Maybe it will taste better tomorrow3 stars

  6. Hello! I am wondering how many medium sized (just the regular store bought sized) zucchini would create the amount needed for the recipe?

  7. This was awesome. Quite a different recipe from others- (don’t drain the zucchini, uses lots of oil etc-) but is really great. Mine only needed 48 minutes! I added sliced almonds and craisins. The craisins plumped up and explains the timetable.
    This WAS GREAT.5 stars

  8. Holly I prepared this bread it was amazing. I prepare Christmas dinner for families in domestic violence shelters. I will make these for their Thanksgiving dinner in a few weeks. I am sure they will love it. @lifebloggingwithdamien5 stars

  9. Very tasty zucchini bread. I did not use parchment paper, I always lightly grease my pans with crisco then dust the pan with a mix of cinnamon and sugar. Gives the bread a nice crust and releases from the pan easily. I also added dried craisins.5 stars

    1. I do the same thing dust the bottom with flour and the sides with cinnamon sugar… taste great with banana blueberry bread with the cinnamon and sugar and wedges of banana across the top with the cinnamon sugar mix!
      Makes a lot of Recipes taste great5 stars

  10. So very moist and delicious. I didn’t have vegetable oil and used avacado oil. Also added dried cranberries and substituted one half cup brown sugar for the white.

    1. I thought so too.. it tasted salty to me. I’m thinking the 2 t b soda and a whole t of salt was a bit too much. Maybe reducing the salt to half a teaspoon. IDK. Anyone else experience this? Going to make a glaze for the top to hopefully camouflage that taste.

  11. I combed the internet for recipes because this would be my first time making this bread. I highly recommend this recipe. I only had one loaf dish so I did the second portion in an 8×8. The 8×8 took about 50 minutes almost exactly and the regular loaf pan was closer to 65 minutes. I added a teaspoon of cardamom and reduced the sugar by a half cup. I think I could’ve used the sugar I left out. I did a half tsp of salt also as it’s kosher salt (many other recipes warned about the salt/grain size ratio). The parchment paper liner really helped. Overall, I think it’s a flexible recipe and even with my slight changes it turned out really nice! For my bread because it was slightly less moist and less sweet, a cube of butter would be perfect here. Go for it!5 stars

  12. good recipe, but questioning the amount of oil used, can it be reduced and does zucchini need tk be squeezed of its moisture before adding?

    1. Hi Susan, I have only tried the recipe with the amount of oil as written. And the zucchini does not need to be squeezed. Enjoy!

  13. Most amazing and moist recipe. I’ve never tried such a more perfect zucchini bread recipe. Thank you.5 stars

    1. I haven’t tried it so I can’t say for sure, but other readers have had success using a bundt pan. If you try it I would love to hear how it turns out Alva!