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
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.
Very delicious everyone that I shared some with said it was so good.Love this recipe and so easy to make
Just made it. One loaf rose more than the other one, but still taste just fine. I used 3/4 cup of sugar and it’s sweet just enough, can’t imagine how sugary would 1 1/2 cups taste…
I think they forgot the baking powder, did not rise at all.
Did not rise sank in the middle.
Oh no! We haven’t had this issue of sinking in the middle so I can’t say for sure what happened. Thank you for trying it Debra.
I made one loaf and 2 very small muffins for the grandkids left nuts out for them
Can’t see doing 2 loafs with this recipe
I use zucchini in almost everything like meatloaf meatballs brownies
The best
I use dry cranberries too
Enjoy
After reading others’ comments, I was excited to try this receipe. Followed instructions to a T but did not get enough mix for the two pans as noted. I ended up using two 2″ x 6″ pans and the mix did not rise beyond the 3/4 fill. Anxious to taste when it cooled and found that there was a definite undertone of vegetable oil but the bread was very moist. Not sure if there is something missing from this receipe since 2 cups of flour didn’t seem like very much for the two sized pans indicated. Not sure I would try again.
Good basic zuke recipe. For me, I found that the recipe only filled about one third of the way in each pan so they were very well baked at 40 minutes. Finished height could have been higher. Looked more like a tea bread than a loaf bread. Maybe next time I’ll put it all in one pan for a bigger loaf and see what happens.
It was super easy to make, and easy to bake as well! Only downfall, for me, is it smells like alcohol. I used the right amount of vanilla. I’m not sure what went wrong. I can almost taste it as well, but it’s more of a smell. Very strong. But other than that, it’s good!!
I haven’t had this issue so I can’t say for sure what happened Jocelynn. Maybe another reader can offer some insights!
This bread is delicious! Thank you for sharing. Family devoured it in minutes. And they said that they didn’t like zucchini. Now all fans
Excellent! I made one loaf and 12 muffins. Baked the muffins around 25 minutes. They are not huge so maybe only make 9 or 10. I just put the chips in the muffins just in case someone I was making them for preferred no chips. Will keep this for sure. This is the first time I have ever made zucchini bread and was amazed. I honestly did not think I like zucchini at all but you really cant taste it!
This is the best recipe for zucchini bread that I’ve ever made!!! Delicious!
please send it fb I don’t have any other than that
messager
I make a lot of different zucchini breads, and I finally found the one I don’t need to search for anymore this by far was the best!
I make a lot of different recipes for Zucchini breads, this by far is the best! No need to try different recipes now, a keeper recipe for sure
How would you cut the recipe in half in regards to the eggs ?
To use half of an egg, I whisk it and weigh the egg (usually around 48g) and use half.
did not rise as well as my own recipe. Suggest these changes: 3 c flour, 1 tsp baking powder and 1 c oil, 2 c sugar follow rest of recipe.
Delish
If using almond flour, would I use the same measurements ? Looking forward to trying this recipe.
I haven’t tried this with almond flour so I can’t say for sure.
Everyone loved it.
Literally the best recipe I’ve ever followed for zucchini bread. I use it all the time.
I made this as written mostly- I omitted the nuts and added chocolate chips. But also instead of grating the zucchini I just used my spiralizer which basically made it like a spaghetti noodle size and then I chopped the pieces about 3 inches long. I had no idea if it would work but it was amazing! Great recipe – I can’t wait to share it with all of my friends!!