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.
Can I substitute unsweetened applesauce for the oil?
I haven’t personally tried this but other readers have with great results.
I got two loaves 2” high from this recipe. There must be a mistake somewhere.
Thank you for trying this recipe, Linda! I am not sure why yours didn’t rise, that would definitely be disappointing.
Reallly wonderful flavor and texture I made it gluten free for my husband using cassava flour:almond 1:3 plus psyllium and xanthem gum. It was amazing
This bread was very good. I lessened the sugar and added unsweetened applesauce. I would put even less sugar the next time. I added a lot more zucchini and two small-medium carrots which are also a source of sugar. I kept the oil but would probably lower the amount the next time. If I had walnuts, I definitely would have added them. The bread is very moist (do not overcook it). All in all I would make this again.
I made as written and was thrilled with the results! Very flavorful and moist. Will definitely make again.
Holly, you are right…this is the best zucchini bread recipe. I made it and it was absolutely delicious. Everyone loved it. Can’t wait to try some of your other recipes.
will the whole recipe be enough for a 9×6 loaf or should I make more? 9×6 is almost double the area.
Hi Thomas, I haven’t tried baking this recipe in a 9×6 pan but that should work. You will need to increase the baking time accordingly.
Really wonderful taste. I subbed in 9 quail eggs and used a 50/50 white sugar to Swerve brown sugar ratio. I’m wondering if people are having difficulty thinking the loaves are “thin” or flat because I realize now I used two 9 by 5 pans. It looked a little skimpy so I poured them together in one pan. The center did not get done, the outside a little dark. I cut the center out of it, enjoying the rest. When I make this again :) I will pay closer attention to that detail. And it is another justification for buying more baking pans, haha!
Thank you for this lovely recipe.
Kathleen
Oh good! I am so glad this recipe worked well with the quail eggs, Kathleen. Thanks for keeping us updated!
almost gave up making zucchini bread until I tried this recipe.
I would like to try this with quail eggs, can anyone give me advice if you think this will work, and how many to use???
Thanks,
Kathleen
I have never tried baking with quail eggs, maybe another reader can offer some advice.
I have made this 2 times now, both times a hit. Made muffins instead of bread and omitted the nuts as my grandchildren aren’t big on them. They are so moist. Will definitely be making these again when I have zucchini.
How many muffins did you make? and how long did you cook them? thank you !
This recipe should make about 24 muffins.
I made it and it turned out delicious.
This was amazing! I added 1/2 cup cinnamon chips to the batter and it was so delicious!
I bake regularly and found that these fell short of my expectations. The bread did not rise at all, which led to a flat loaf.
This zucchini bread was a hit! I can’t stop making it, love mine with chocolate chips
Yes! I made this a few days ago with a zucchini from our friend’s garden. It was the first time I made a zucchini bread. The recipe was very easy to follow. I added some dark chocolate chips along with the walnuts (my husband’s suggestion!). The result was flavorful and moist. I’d make it again. This is a keeper!
So moist and yummy! I substituted applesauce for the vegetable oil and it’s a 1:1 ratio if you’re interested! This is a keeper!!!
I made this and took it to work to share. Everyone loved it. So easy to make. I did use white chocolate chips instead of the nuts. Was wondering if you have tried with frozen zucchini? I used fresh this time but I had extra zucchini and had to freeze. Will definitely make again, but not sure how it will turn out
Just made this. Did one loaf without nuts and one loaf with. They were both great. Super moist!
Very good! Moist and flavorful will definitely make again. Thank you