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)!
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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!
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
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Too much cinnamon for me.
You can certainly reduce the cinnamon if you’d like next time Lee. Thank you for trying it!
Can you add banana?
Hi Vicki, if you would like to add banana I recommend using this recipe for chocolate chip zucchini banana bread.
Fantastic, so easy and delicious! It was a big hit!
Delicious! I cut the fat a bit by using 1/4 c of applesauce and 1/2 c of oil. I also subbed half of the sugar with brown sugar. I also made 1 regular sized loaf and 12 muffins. Both tastes great!
Our garden had an overabundance of zucchini this year and I found this recipe. I have made it several times and it is my husband’s favorite!!! He asks for it all the time. It! is so moist and delicious!
Can I use frozen shredded zucchini, thawed, of course? I was just curious if some of the moisture should be drained off once thawed?
Thanks. I’m looking forward to making this recipe.
Yes Carol, that will work just fine. I would thaw and drain before using. Enjoy!
Wow wow and wow!!
I did not have walnuts so I put in sliced almonds and dried cranberries, also used 1/2 white and 1/2 brown sugar and baked for 50 minutes.
I will make again and again, and so very proud to serve to company and my family.
Thank you so much for this recipe :)
Can you cook zucchini bread in an air fryer oven
I haven’t tried it so I can’t say for sure Marye, but that should be just fine. I would check it early to make sure it doesn’t overbake!
Delicious and moist. I used one cup all purpose and one cup white whole wheat flour. I also used 3/4 pecans and 3/4 cup chocolate chips. My loaf pans were different sizes- 8×4 and 9×5- and honestly both came out delicious and very close in cooking times. I have not made a bad recipe from this website. Thanks for all the yummy recipes!
I am so glad you enjoyed this recipe!
This was fantastic! followed recipe but doubled and made one loaf plus 24 muffins. Cooked the muffins for 16 minutes and turned out perfectly, thank you for sharing this recipe since I lost mine this was fantastic!
It was first time trying/making zucchini bread. It was delicious. Now I want to make zucchini everything bread. Thank you for your recipe.
I only have one pan. Can I put half in the fridge while I bake the first batch?
That should be just fine Jessye! If you try it I would love to hear how it turns out!
Something off about this recipe was a little disappointed. Boyfriend thought maybe it would be a good bread without the nuts. I just didn’t like it.
It might be like mine and have a very salty/metallic taste. If so, use 1tsp baking soda and 1tsp baking powder next time. I think some of us are just more sensitive to baking soda for some weird reason.
Very good ….used pumpkin pie spice in place of cinnamon. I put the zucchini in a strainer to drain some of the liquid off the zucchini. Also used 5 small disposable loaf pans and they are the perfect size to use for gifts. Since I have more zucchini planning to make another batch in a couple days.
Oh my goodness. This is so delicious. My husband wanted raisins, so I did add 3/4 cup . Otherwise, no changes. So moist, and well flavored. My husband said, ” that’s a keeper.” I had a slice with butter when it was still a little warm. Hopefully one loaf will get to the freezer.
My first batch came out soooooo good! But I don’t know what I did wrong with my next batch. It was kind of dry. But I’m definitely sticking with this recipe!!! Thanks!!
Delicious!
I used 1c. sugar and 1/2 c. Splenda. I used 1/2 c. oil and a little over 1/4 c. applesauce. I added 1/2 c. craisins. Otherwise followed the recipe including walnuts. I generally bake this type of bread in smaller loaf pans about 4 x 7 inches. Recipe filled 3 of these 3/4 full plus one smaller loaf pan. Baked about 40 min. Excellent results.
This really is the Best Zucchini Bread Recipe! I’ve tried many different ones; this Bread has perfect texture and taste! Thanks for sharing it!
Hi! If I only wanted to make one loaf, would I just halve everything in the recipe?
Hi Layla! Yes, if you want to make one loaf I would half everything. If you try it I would love to hear how it turns out!
Half a recipe is 1 1/2 egg would you use ions or two?
For the best results I recommend weighing the second egg and using half of it in the recipe. I hope this helps Susan!