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.

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
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 The Best Zucchini Bread in a stack
4.95 from 2275 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 flavors of cinnamon and vanilla.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 servings
buy hollys book

Ingredients  

  • 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

Instructions 

  • 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.

Video

Notes

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.
To freeze, cool completely, wrap tightly in plastic, then place in zip freezer bag for up to a year. 
4.95 from 2275 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

Categories:

, , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Holly, I am getting ready to make your zucchini bread recipe but I will be baking them in the mini aluminum pans. Will the oven temperature and bake time be the same as listed for this recipe? If not, could you tell me the correct bake time and temperature, thank you in advance.

    1. I haven’t tried it so I can’t say for sure Shirley. I would try baking at the same temperature and begin checking early and only bake until a toothpick comes out clean.

  2. Your Zucchini bread recipe was absolutely delicious and so easy to make. Definitely a keeper.5 stars

  3. I made a triple batch of Zucchini Bread. It was easy I put dried cranberries and chopped walnuts in it. My house smells luscious. I used a bunt pan, two bread loaf pan and two half size bread pans. With Memorial Day this weekend. I’m sure we will have many guest coming over to enjoy the lake and pontoon rides. Remember those who served our Country to keep us safe and free from oppression. Especially those who gave their lives for the cause. GOD BLESS AMERICA.5 stars

  4. thank you! i am literally making this as soon as im done writing this!
    AND i saw some of your other recipes that i cant wait ti try too!!!

    1. 1 cup of shredded zucchini weights approximately 4 1/4 to 5 1/4 ounces. So you will need approximately 8 1/2 to 10 1/2 ounces of shredded zucchini. And this recipe uses two 8×4 loaf pans. Enjoy John!

  5. hi…can i make this recipe as a cake in a 13 x 9 pan? and also, is the parchment paper necessary, can i use the spray oil instead?

    1. I have not tried this in a 9 x13-inch pan so I can’t say for sure if it would work. The parchment paper is not necessary, I just find it helpful to help take the bread out! If you try it I would love to hear how it turns out!

      1. Zucchini bread is great!!! I added the pumpkin pie spice instead of cinnamon thank you for the recipe. Also green tomatoes work great in place of zucchini. I made it for our fried green tomato festival.5 stars

  6. Hi Holly I am wanting to make your carrot and apple muffins plus your banana bread either or the Zucchini bread, this afternoon. Was just trying to look at all the ingredients that I need, and to watch the quick video clips, prior to me making them.
    regards Hilary Zimbabwe5 stars

  7. Great recipe! This was even better a few days after baking. Didn’t charge a thing on this recipe. Added walnuts for the perfect touch!5 stars