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.
Hi! Can you make this with almond flour or 1:1 gluten free flour?
Hi Megan, I wouldn’t recommend almond flour. But gluten free all-purpose flour should work just fine!
I really loved it. Anyone try using butter instead of veg oil? Ill make it again
I haven’t tried butter, but other readers have used melted butter with great success. If you try it I would love to hear how it turns out Betty!
Is it supposed to be sticky on top?
It can get a little sticky on top from how moist the bread is.
I made a double batch. Did not drain the zucchini but still as dry. Had to use part butter since I ran out of oil. Good looking loaves though. Will be adding ice cream on future servings.
Delicious and moist! Mine was done in 45 minutes so check it early. This is now my go to zucchini bread recipe!
Thank you Holly for the recipe, I made 5 mini pans out of recipe baked for 35 minutes in oven. They came out perfect!
Delicious!! I’ve made two batches and will make many more. Super easy and yummy!
Can you use 9×5 baking pans? What if I only have baking power? Thanks.
A 9×5 loaf pan will be wider so it will be a thinner loaf and will cook faster. Be sure to check it early. I haven’t tried this without baking soda.
I lost my mom’s recipe. Yours is the closest to what me and my sister can remember. It’s in the oven, the smell transported me back to my childhood, 50 years ago. Thank you!
If I wanted to do 1 loaf and the rest as muffins (instead of 2 loaves) how would the baking time change?
I haven’t tried this as muffins so I can’t say for sure Sam. Other readers have had great success and recommended baking for 16-18 minutes. If you try it I would love to hear how it turns out!
I used self rising flour and omitted baking soda and salt. Then made exactly as written. This zucchini bread is wonderful and husband loves it. Thank you!
Moist and flavorful bread… I used White Whole Wheat flour instead of All-purpose flour.. this Zucchini Bread was a huge hit with my family and church family.. will definitely make again!!!
Moist and delicious. I added fresh pitted cherries and hazelnuts.
Perfect and DELICIOUS! Adding this recipe to my collection!
Dest recipe
Ya’ll this is the best ever. I planted a garden this year and had an excess of zucchini so I found this. It is now my go to breakfast bread. I have made it for others and they said the same thing. I would give this more stars if I could. So yummy. As I am typing this I have some in the oven. So thank you for this.
Can I use self rising flour and omit the salt and baking soda? I have an abundance of zucchini and Sr flour. Thank you
I’ve only tried this as written. Self rising flour uses baking powder (not soda) so I can’t say if the rise will be the same.
I use self-rising flour for this recipe every time I make it (which is fairly often) and it works just fine. Just omit the salt and baking soda. This is absolutely the best recipe I’ve found for zucchini bread!!
Instead of nuts , I toasted pumping seeds on cast iron , cool it off and mixed in to the batter. First time making zucchini bread and it was unexpectedly delicious. I was fully prepared to let husband eat it all by himself. But we might fight for last piece
I love that idea Clay! I am so glad you enjoyed this recipe!
I was looking for a zucchini bread recipe, and saw this one on Pinterest, so I thought I’d give it a try. It is wonderful! Very moist, and very flavorful! This is the only zucchini bread recipe I will use from now on.
Batty was to. Thick had to add water.did you leave something out.
Hi Sarah, this is a quick bread and so the batter should be quite thick. I hope this helps!
The recipe calls for all purpose flour and baking soda. Should I use baking powder too?
No, this recipe doesn’t need baking powder.
you can always use baking powder instead of soda just double the powder. they also make great muffins just cook on 375 for 16-18 mins makes 24
Your zucchini bread recipe is so tasty ! Everyone that has eaten it is amazed.
I added extra cinnamon and extra vanilla plus 2 tablespoons of nonfat dry milk. I also use dried cherries.
Thank you so much for such a wonderful recipe.