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.
The bread looked beautiful but as it was cooling the center collapsed. I didn’t understand because I had it in for an hour and stuck a knife in it to see if it was done. Barely anything was on the knife but I cut it in half and it was still raw inside. I but it back in the oven for almost another hour continually checking it. By the end it still wasn’t fully cooked in the center and the outside no longer had its soft crumble that it should have.
Oh no, how disappointing. I can’t say for sure what went wrong as you suggest that the bread didn’t fully cook although you baked it for two hours. Did you divide the batter over two 8×4-inch loaf pans?
That is usually caused by to much liquid. Maybe you had extra juicy zucchini. Or the wrong pan can cause this too. I find Nordic ware brand aluminum pans to be the best for all breads quick or yeast.
I just want the best classic Zucchini. bread recipe.
Super tasty! addictive in fact! crunchy crust, soft insides! ooooohhh I need another piece right now. Added extra vanilla, raisins and more cinnamon but that’s just my taste bud loves.
great recipe, I change it up by adding sultanas, using different spices, like ginger or nutmeg and making a Philli cheese icing instead of buttering the slices. Love the walnuts but just as nice without them.
Just beware of how juicy your grated Zucchini is and if you need to drain some excess liquid off.
Can frozen zucchini be used? If frozen, does it need to be squeezed before using?
Yes Ravenn, that will work just fine. I would thaw and drain before using. Enjoy!
I alway make a recipe once following the recipe exactly, then I make modifications based on my taste, this recipe lends itself to modifications and it is very forgiving, here are the modifications I made to this one:
1. Backed off on the salt to 1/2 teaspoon, only because I’m sensitive to salt.
2. I used 1 cup of sugar plus about an additional 1/4 cup of brown sugar, just to see what would happen. Not sure if it’s because of the brown sugar, but the bread had a very nice chewy/crunchy crust.
3. Instead of 3/4 c oil, I used one 4 oz cup of apple sauce, put it into my liquid measuring cup and filled the rest with oil. I’m also sensitive to fat.
4. Finally, I shred all my leftover zucchini (using the food processor) from summer and put 2 cups into ziplock bags and freeze. When it’s time to make this recipe it’s really easy to toss the thawed zucchini (with all the liquid) into the mixing bowl.
This is a very good recipe made just the way it’s written, but will be just as good with any number of modifications as you might do to satisfy your tastes.
Perfect every time. No need to modify a thing. Dont even need a mixer. Love it
This zucchini bread is so good, especially if you use whole wheat flour. You can make it into muffins for breakfast!
how long do I bake using mini loaf pan
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!
Just made this. The batter tastes super salty! Hopefully it will be less salty once it bakes.
The preparation time with shredding the zucchini is longer than 15 minutes. Otherwise excellent recipe.
This is now my go-to Z bread recipe. Not a big fan of walnuts in my bread, we tried it without, and then with raisins. I have another recipe that calls for maraschinos, but whatever variation, this is my current favorite. Don’t tell my mother. :)
Best cake I’ve ever made!
Just wondering why the suggestion to use Saran Wrap and aluminum foil to freeze? Why not freezer bags?
Thanks
Freezer bags will work just fine Mark, I would try to get most of the air out of the bag for best results. Enjoy!
Great recipe! This Zucchini bread is excellent with cream cheese.
There used to be a joke about people growing so much Zucchini that they would leave it in your car if u left your doors unlocked!
The best way to give people zucchini is in bread. I had many co-workers that would never eat Zucchini; but once they tried the Zucchini bread, they were hooked!!!
Thanks Holly This turned out great.
Can you add some pineapple to the recipe?
I haven’t tried it so I can’t say for sure Barb. If you try it I would love to hear how it turns out!
could you use butter instead if vegetable oil? would the measurement be the same?
I have only tried the recipe as written so I can’t say for sure Brit but that should work just fine. I would try a 1:1 substitute. If you try it I would love to hear how it turns out!
This recipe is very good I think. I made a regular loaf, and also a 2×4 (8 mini loaf) tin. I have gas oven. I cooked the mini’s for 25 min and the big loaf for about 40 min. I used chopped pecans. Very tastey! I used my mom’s frozen shredded zucchini (from a ginormous piece!) from her garden last summer, which was a little frost bitten by looks of it, but it doesn’t taste weird. Thank you for a solid recipe. If one is trying to cut back on sugar, I think you could get away with halfing it.
Is there a way to add protein powder? Have tried the recipe several times and it’s great! Just wanting to increase protein intake.
I haven’t tried it so I can’t say for sure Jessica. If you try it I would love to hear how it turns out!
I changed up the recipe quite a bit but it turned out amazing! for anyone wanting to reduce carbs:
instead of 2 cups AP flour I did 1 cup AP flour and 1 cup almon flour
instead of 1.5 cups sugar, I did 1 cup sugar and quarter cup brown sugar
pressed in frozen banana slices and walnuts
really didn’t think it would turn out as irresistible with the reduced sugar and almond flour but it did!!!
Works out well every time!