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.
Good recipe! I wouldn’t say it makes 2 loaves tho – more like 1.5 of a hefty 1. I made one and baked for 65 mins. It was hard to figure out if my zucchini was too watery, so I used a towel to dry them and my batter looked too dry so I added water into the mix. So I would advise folks to watch the video above so they could get a sense of what the consistency should be prior to pouring into baking pan. I subbed coconut oil for veg oil and used 1c white sugar and thought it was perfect sweetness. Thanks for the recipe!
I also found I needed to add 1/2 cup water, even though I felt I went light on the flour (not packed, slightly less than 2 cups).
I guess it depends on what size loaf pans you have. I have a giant one and a slightly smaller one, and two minis. This time I used the 2 minis and the smaller pan. I think using the larger loaf pan you’d have a massive, domed, beautifully browned top!
Which video are you talking about? I don’t actually see one. I was going to check it and see if it was similar to mine with the water.
Hi I have a question…my sister in law sent me the zucchini bread recipe and I am wondering if I can substitute almond flour for regular flour, and also use swerve instead of regular sugar? Everything else is ok but I am trying to stay away from reg flour and sugar. As I see you have so many yummy recipes I would like to try, so please let me know so I can make this and it turns out great!!
Thank You,
Debbie Millington
Hi Debbie, we have not tried almond flour or swerve in this recipe. Swerve should be fine to substitute, but almond flour is a moister flour so I am not sure how well it would work for this recipe. If you do attempt it please let us know how it turns out :)
H! I just took my loaves out of the oven. They did not rise much. Is the baking soda in the recipe supposed to be baking powder? I see in a previous questions and reply the flour type used is all-purpose.
Hi Pam, the recipe is correct as written. Was your baking soda fresh? That can affect the rise.
Followed recipe to the T, just took it out at 10, came out perfect.
thank you for the recipe
You’re welcome Anthony!
By far, the best zucchini bread ever! Hate to tell you but I tell my kiddos that it’s banana bread since on the first go round they wouldn’t touch it. (Ewwwww! Zucchini! Gross!)
It’s now their absolute fav. So glad the recipe makes 2 so I can have one in the freezer when I’m in a pinch for something yummy.
Thx for such a great “banana bread” recipe.
That’s too funny Gretchen! Glad they love it now.
I am so happy to of found this recipe. I’m at my sister’s for Christmas (2019), I brought the zucchini but forgot my recipe, so I asked Google: your recipe is the one that I always use (I original found it in an old church recipe collection book). I usually do not put nuts in it due to a family member that has nut allergies, and I also prefer no nuts: it’s just as good. I also add crushed pineapple (one needs to squeeze the juice out the best that you can: very yummy).
Oooo Lindajean, that sounds so yummy. I love the addition of pineapple. Have a Merry Christmas!
Pineapple sounds good. I should try that next time.
First time making this recipe but it looks good.
I made the zucchini bread but it didn’t rise don’t know why? Is any answers for me what I did wrong
Did you make any substitutions? Was your baking soda fresh?
Great recipes can’t wait to get new ones
I’ve made this several times….once with the recipe as is (loved it!) and several more times with a few additions. So far the house favorite is to add 1 cup quick oats, 2 cups walnuts, 3 cups zucchini, 1 1/4cup sugar, and only 1/2 cup oil. This is one I keep coming back to for a quick/easy/healthy breakfast.
Those sound like wonderful additions to this recipe Anastasia!
Favorite zucchini bread to date! Even my 3 and 4 year old gobbled it up. I thought the sugar too much so reduced to 3/4 cup and added half a smash banana. Squeezed the water out of zucchini. Delish!!
That is awesome Jillian! So happy you all enjoyed it.
I haven’t made this yet, but am excited to! Can I ask why you put the sugar in the flour instead of creaming it with the oil & eggs?
Hi Shawnah, great question! We just found this worked best for us when making this recipe.
I found this recipe around the holidays last year and couldn’t find it again, I could only remember how perfect the crumb was and that it was mentioned in the recipe description. I was distraught and often searched different times to no avail. Today I found it!! I’m so excited to make this bread again! It is the best I ever had!
Many thanks Ramsay! I am so glad you found it again!
Ok Holly, you did it again! I just made these and they’re great. I turned it into 24 big muffins. Yum! You know your stuff. I’ll be watching your site more often :)
So glad you enjoyed these Mel! We are happy to have you.
I have used this recipe twice now. Everyone loves it! Yesterday, I added a cup of butterscotch chips and it was a BIG hit! Thank you so much. This recipe is going into my ” book ” ….i keep all of my favorite recipes clipped together inside my kitchen cabinet for easy access.
I am so glad you enjoyed the recipe Maggie! I love the idea of adding butterscotch chips!
Love your zucchini bread. Spread with cream cheese for a real treat!
Mmm, that sounds delicious Judi!
Loved this one, and so did my kids (age 5 and 2)! They scarfed it down. I made a few modifications out of necessity: my big zucchini only gave me 1.5 cups, so I added mashed banana to get up to 2 cups. I also was short 1/4 cup sugar, so I made up for it with 1/4 cup brown sugar. I added about 1/4 cup of ground flax seed, cuz why not? And I skipped the nuts because I just didn’t have any. Next up, I’ll experiment with how much oil I can replace with applesauce before this stops being “heavenly.” Thanks for sharing this!
So happy to hear your family loved this recipe Becky! Thanks for sharing your substitutions.
everything sounds good
Thanks Christy!
What an amazingly awesome recipe and I’ve finally found a way to get my husband and our grandson to eat the zucchini I grow in my garden. Delicious Grandma! (That’s what my grandson says.)
Aww, that’s so cute Erika. Glad we could help!
Is it plain or self raising flour
Hi Anne, in this recipe we used all purpose flour.