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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I’m sorry but this recipe was a flop for me. I followed the directions precisely as written. I did read where some commented that it needed baking powder to rise but since it didn’t seem to be an issue for most, I omitted it. At 50 minutes the toothpick came out clean so I removed the pans from the oven. I let them cool at least 10 minutes. Removal was easy with the parchment but the bread had only risen to maybe 1 inch. I sliced a piece off and the dough snide almost looked wet but it didn’t taste that way but there was just not any flavor to this bread at all. I’m disappointed because I had prepared a second bowl of batter to go into the oven. Somewhere something failed. I’m very disappointed.
I’m so sorry to heat that Donna, it has always worked out great for us so I am not sure what went wrong.
I had the same issue. The loaf sunk in the middle and it tastes kind of eggy to me, but I will say my family liked it.
Has anyone tried this in mini loaf pans?
Another reader has made 4 mini loves with this recipe and baked for roughly 40 mins. I would watch the time and check for doneness with a toothpick. We would love to hear how it turns out for you!
is it possible to sub maple syrup? we don’t eat extra sweet stuff so maybe I could add a little. I don’t have sugar, but I do have maple and a large zucchini I need to use asap.
I have only made this recipe as listed so I am not sure how it would turn out. Maybe another reader can help!
Delish. I had a brown banana and threw that in as well.
Not a lover of nuts but some raisins and mini chocolate chips were sprinkled in.
Everyone loved it and requested that I make more.
Simply the best. Especially with a cup of choc chips and no nuts.
I love this recipe. I use sugar free applesauce instead of the oil plus I only bake for 50 minutes. Thank you.
Did you use 1 cup of applesauce in place of the oil? Thanks
Love this recipe. I used chocolate chips instead of nuts and less cinnamon and it tastes great. Maybe I will try cinnamon chips next time.
I followed the recipe. way to much moisture. the bread deflated once out of the oven resulting in an almost raw texture. should have gone with my gut and strained the shredded zucchini. may try this recipe again.
It was so good and my husband actually loved it and he doesn’t like zucchini !thank you
Just made this — won’t make it again!
Excellent recipe. Very moist!!
Turned out great. will make again.
My first time making zucchini bread. I’m trying to find ways to use up my garden zucchini’s.
It was delicious, my husband gave it a thumbs up.
I did not use the nuts, and replaced the cinnamon (turned out I had none in my pantry) with pumpkin pie spice. Baked for 50 minutes. I would definitely use this recipe again. Maybe with raisins next time.
I have used recipes from your site before, and they have all turned out excellent.
Made this recipe, but substituted with KA gf flour, and it turned out great!
This is the first time I think I’ve ever made zucchini bread. Have to say it was very good. Came out perfect. Just the right size for a breakfast or dessert bread. Made it just the way the recipe said.
It was good, but didn’t raise more than an inch. I followed the recipe to the letter.
Needs baking powder.
can I substitute brown sugar for white sugar?
I have only tried this recipe as written so I can’t say for sure Cheryl, but many readers have used brown sugar with great success. If you try it I would love to hear how it turns out!
absolutely you can.
I always substitute white for brown when baking. it really gives it a better flavor.
most amazing recipe I have ever tried. This is my go to now and when friends and family ask I direct them to this recipe. God Bless the chef who shared. ❤❤❤❤❤❤❤❤
I made this yesterday and was so disappointed. Followed it to a T and used the pan size recommended. It didn’t rise much at all. I took it out of the oven after 35 minutes and it was very dry and overdone. And yes oven was at 350. It may have been better if all batter was placed in a regular size loaf pan. I made my usual banana bread after the zucchini failure and it came out just fine.
Best zucchini bread ever. We used gluten free flour and a mix of chopped almonds and pecans because of food sensitivities and it turned out moist and delicious. There was one bitter/salty bite and it was where the baking soda hadn’t dissolved completely. You could see flecks of it in the bread. Next time we will sift it to get rid of any lumps. Can’t wait to make another batch!