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.
I just made four loaves and this recipe is soooo good!
Super moist.Great way to use over producing zucchini.
Great bread I lost my receipt for zucchini bread and this is how I always made i t. Thanks
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.
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.
I loved this recipe I baked 6 loaves. for veggies
I thought it was very good. I used pecans.
Your Zucchini bread recipe was absolutely delicious and so easy to make. Definitely a keeper.
This recipe is outstanding. Easy and delicious…My go to bread now…
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.
Fabulous! Made the recipe as written.
Trop bon j’ai remplacé le sucre par une tasse d’erythritol
I would use baking powder instead of soda. Also- parchment is a must.
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!!!
I can’t wait for you to try more recipes too Susan! Enjoy!
looks great! approx weight of zucchini? what size loaf pans? 8.5×4.
thanks very much
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!
Wow! So delicious! Best I have had since childhood.
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?
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!
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.
Probably the best zucchini bread recipe I’ve ever made,I used gluten free flour and was perfect.
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 Zimbabwe
Great recipe. Thank u. I added pecans. Very tasty.
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!