Perfect every single time, this is the best zucchini bread we’ve ever had!
An extra moist quick bread recipe with a warm cinnamon flavor (and a handful of nuts if you’d like)!
The zucchini in this loaf keeps the bread moist and light while adding the perfect texture! Much like Banana Bread, this quick bread is even better on day 2!
Here’s Why We Can’t Get Enough
Zucchini is great for baking and can be added to brownies, cakes, muffins, or add it to pumpkin bread.
- Zucchini contains a lot of water keeping baked goods extra moist.
- Don’t worry, you can’t taste the zucchini in this recipe!
- This recipe freezes well and keeps for a few days.
- 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
Most recipes call for grated zucchini, which is as simple as grabbing a cheese grater and getting to work!
To Peel or Not to Peel?
It is not necessary to peel zucchini when you’re making a zucchini loaf. Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf. The skin also contains lots of vitamins and minerals.
To Grate Zucchini for Bread
Grate zucchini with the larger size of a box grater or food processor (don’t dice or chop it). You want shreds of moisture in every bite! Once grated, if can be added to the batter, do not squeeze the zucchini dry.
How to Make Zucchini Bread
Like most quick bread recipes, this is easy to make and requires just a few minutes to prep. 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 ingredients & dry ingredients in separate bowls (per recipe below).
- Combine. Stir wet and dry ingredients just until moistened.
- Bake. Pour into prepared pans and bake.
Serve it with apple butter, icing, strawberry butter, jam, or honey butter.
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 Great Bread
- Ensure ingredients are at room temperature.
- Combine the dry ingredients with a whisk, this acts a bit like sifting the flour
- Cooking times can vary slightly so be sure to check the bread early.
- Bake just until a toothpick or cake tester inserted in the center comes out clean.
- Small to medium zucchinis (or even summer squash) work best, larger zucchini may need to be seeded (and peeled if the skin is tough).
To Freeze or Store
Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.
Freezer: Like most quick bread, you can freeze zucchini bread. 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 Favorites
- Easy Baked Zucchini – Popular
- Air Fryer Zucchini Chips
- Chocolate Chip Zucchini Banana Bread
- Zucchini Brownies with 1 Minute Frosting – Chocolate fix fave!
- Easy Stuffed Zucchini Boats – Easy dinner!
- Grilled Zucchini – Quick side.
- Crispy Zucchini Fries (oven baked) – fave summer snack.
The Best Zucchini Bread
Equipment
Ingredients
- 2 cups all purpose flour
- 1 ½ cups sugar
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups zucchini grated/shredded
- ¾ cup vegetable oil
- 1 tablespoon vanilla
- 1 ½ cups walnuts chopped
Instructions
- Preheat the oven to 350˚F. Prepare two 8×4 loaf pans with parchment paper.
- Combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine and set aside.
- In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
- Add the dry ingredients to the wet mixture. Add the walnuts and mix till just combined.
- Divide 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
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.
I had to add some milk because my batter was so dry, I don’t know why though. I did use dark brown sugar instead, and I used whole whet flour. Could this be the reason? I also halved the recipe to make one loaf, but it was so small and only fit a quieter of a 9 by 4 loaf pan.
Hi Kareena, sorry this recipe didn’t quite work for you! There could be a couple reasons why it didn’t work. Over mixing the batter or over baking, or possibly even if the zucchini wasn’t drained properly? Whole wheat flour could definitely impact the texture of the loaf as well.
Loved it! Super easy to make and was ready a lot sooner than suggested baking time feel like 375 was too high, I added ground cloves and a pinch of pumpkin spice. Topped it with cream cheese frosting and sprinkle of walnuts! So yummy
Can I use a 9”x11pan instead of two loaf pans?
I haven’t tried it but I think it should work, Linda! Just adjust the baking time since it might cook a bit faster in the bigger pan. Keep an eye on it, and when a toothpick comes out clean, your zucchini bread’s good to go!
Can I use a oil, like butter, without ruining it? Thank you!
Hi Amanda, I have only tried this recipe as written so I can’t say for sure, but other readers have used butter in place of oil with great results!
This came out so wonderfully perfect and delicious! I did have to add 5 minutes or so to the baking time, but I live in Texas with 5000% humidity so it was expected. Thank you so much for this recipe, I will be making this again!!
Why doesn’t this recipe have baking powder? It came out very flat. Am I missing something?
We haven’t had this recipe come out flat and most readers seem to have great results so I can’t say for sure what went wrong for you.
added 1/2 cup of baking chocolate powder and a few scrapes of fresh nutmeg….baked miniloaf pans(4) for 1 hour..first loaf gone before I could get rest to freezer
I’m sorry but this bread was just not sweet enough and needs a little more flavor. It was very moist though.
Sorry this recipe didn’t work out for you Kim, usually it’s a favorite with our readers!
I added two tsp of baking soda like the recipe calls for and the bread would be perfect except for the bitter taste of baking soda. No one else has mentioned that tho, so not sure why it tastes bitter to me.
Sorry this recipe didn’t work out for you, Pam. This is usually a reader favorite!
Same with mine, very bitter
This bread is delicious! Thank you for the recipe
We LOVED this recipe! I made it almost exactly to the tee, but I did add less sugar than called for. Delightful! Thanks for sharing.
Is this recipe safe for someone with a peanut allergy?
This recipe does not call for any peanut products however, you would need to check your individual ingredients to ensure they are prepared in a peanut free facility to be certain. This recipe can be made without nuts (exclude the walnuts or substitute them for chocolate chips).
Very delicious recipe. Everyone at my church says it’s the best they have had. I add extra cinnamon.
great recipe!
This is amazing! I added ginger and nutmeg and 1/2 cup pumpkin. Everyone who tries it goes crazy over it and says I should sell it. Thanks for a great recipe!
Hi Lori that sounds amazing! How much ginger and nutmeg did you add?
It’s our favorite! Make it all the time now!!