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)!
This post may contain affiliate links. Please read our disclosure policy.
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.
Fresh perfect size zucchini’s from my garden. Made the recipe as directed except, I added nutmeg, grated orange peel, and cut the sugar a wee bit. Both loaves came out of the oven perfectly risen. Came out of the pans easy and now my hubby is having a hard time waiting for them to cool off. Will harvest more zucchini’s tomorrow and will add dried cranberries for the next baking. I love baking nd most of all sharing…Thank you!
Your recipe for zucchini bread is fantastic!! I can say it’s the easiest recipe to follow and tastes fantastic.
My husband says its better than his mother’s. I’ve always hated zucchini but this is delicious. Of course putting whipped cream on top when serving made it even better. Its a recipe to save.
Absolutely delicious. Was very easy to make. Will make again.
Very moist and delicious. A hit with family.
Delicious! I’m going to make again tomorrow, this will be my only zucchini bread recipe I use from now! Thank you for sharing.
Sooooo tasty!
Great recipe. Very moist and not to sweet. I added Saskatoon berries. It made a lovely mix with the zucchini
Great addition!
I made this zucchini bread but added chocolate chips in place of the nuts bc of allergies. it was absolutely delicious! So easy to! Thanks for the recipe!
Best recipe ever. My family love it everytime I make them.
Could I use brown sugar instead? I normally don’t purchase white sugar.
I have only tried this recipe as written so I can’t say for sure, but many readers have used brown sugar with success. If you try it I would love to hear how it turns out!
Ohhh my this is the BEST zucchini bread that I have made. I added nuts, cinnamon and all spice which gives it an added taste., not boring. The loaf is so moist and you don’t taste the zucchini. I put a little less sugar . I received so many compliments from everyone I gave a piece too . I would like to try cranberries and chocolate chips next time . Make it you will never regret it , take it from me that is a baker. Recipe to keep
Did you add more cinnamon besides the tablespoon in the recipe?
Very delicious recipe. I will make again and again and again!?
this is by far my most Favorite zucchini bread recipe! so delicious and easy! 10 stars!
Too sweet! Geez oh Pete! When I was little and was learning to bake with my mom, I remember she always put 1/2 of the sugar a recipe called for. Man do I wish I would have done that! Made this for a potluck and it’s so sweet I am afraid no one will like it….this is coming from an admitted sugar addict! Otherwise, good recipe. Moist as promised.
This recipe was delicious and moist. I would definitely recommend it to everyone.
Came out nice and moist. However it seemed too sweet and too cinnamony to me. I will use less sugar and less cinnamon next time.
Last week, my coworker shared some of the abundance of tomatoes from his home garden with me. (YUM ). He then mentioned that he also was going to have an abundance of zucchini, to which I said if he gave me some, I would make zucchini bread. Well, Andrew held me to my promise and gave me zucchini – enough to make 4 loaves. In the past, I always used a different recipe. I liked it, but always felt that it could be healthier. This time, I decided on this recipe because it used less oil and sugar.
All I can say is that I brought in two loaves along with some of your Honey Butter, and by lunch nothing was left. Raves, all around.
This seems like a wonderful trade! I am glad everyone enjoyed it.
This was the BEST zucchini bread! I actually halved the sugar, subbing honey as well and it turned out fantastic!
Turned out delicious!
As a sugar alternative, I used honey instead of sugar (half the amount of what is called for sugar). This added to how moist the bread was! I did use baking soda and baking powder, after reading comments I was nervous it would not rise and fluff up. It was fluffy, moist and full!
I also used my ninja to purée the zucchini rather than shred it, to save some time but also to hide the chunks of zucchini.
What brand of honey did you use? I’m asking because I have a flavored honey ‘wild flower’…
How much baking powder did you add?
You didn’t make these comments but did you think it tasted to eggy & cinnamony?
Maybe two eggs? 1 Tablespoon of cinnamon is a lot but do you have any suggestions of how much to reduce it to? Thank you!
How much baking powder did you use?
Hi Rebecca, we don’t find baking powder necessary in this recipe!