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 moistwith a warm cinnamon flavor (and a handful of nuts if you’d like)!

slices of The Best Zucchini Bread in a stack

Here’s Why We Can’t Get Enough…

Zucchini is great for baking. It can be added to brownies, cakes, muffins, or pumpkin bread.

  • 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.

  1. Grate Zucchini: Use the larger side of a box grater to shred zucchini.
  2. Prep Wet & Dry Ingredients: Combine wet and dry ingredients in separate bowls (recipe below).
  3. Combine: Stir wet and dry ingredients just until moistened.
  4. Bake: Pour into prepared pans and bake.


  • 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
Fresh cooked Zucchini Bread in loaf pan

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.
Sliced loaf of Zucchini Bread

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!

slices of The Best Zucchini Bread in a stack
4.95 from 2322 votes↑ Click stars to rate now!
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The Best Zucchini Bread

This Zucchini Bread recipe makes two extra moist loaves with a hint of cinnamon.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 servings
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  • 2 cups all-purpose flour
  • 1 ½ cups 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
  • 1 ½ cups walnuts chopped, or pecans


  • 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.



  • 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. 
4.95 from 2322 votes

Nutrition Information

Calories: 208 | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 197mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

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
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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. I made this a while back and absolutely love it. I’ve decided to make several loafs as Christmas gifts. I’ll be making 12-14 loafs today. I just want to say I look forward to trying more recipes maybe for our Christmas get together this year.5 stars

  2. My husband and I love your recipe. We would like to give them out as gifts in small loaf tins will this recipe work with four small loafs ? Should we grease the small tins?5 stars

    1. Hi Martha, you can still use parchment paper for 4 small tins, just cut to size. Adjust the bake time accordingly, smaller loaves will not take as long to bake. Enjoy!

  3. Very good recipe. The bread taste just like $5 zucchini bread from cafe. Thank you for the recipe. My husband ate whole loaf in a day.5 stars

  4. 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.

    1. 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.

  5. 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 5 stars

    1. 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!

    1. 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!

  6. 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!!5 stars

    1. 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.

      1. Hi Jessica, was your baking soda expired by chance? That would definitely affect the way the loaf rises while baking!

  7. 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 freezer5 stars

  8. 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.

  9. 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.5 stars

    1. 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).

  10. 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!5 stars

  11. I must have a dozen zucchini bread recipes, all passed along to me by seasoned bakers, but this is the best by far. A friend shared a loaf made from this recipe and I was sold! It’s moist, flavorful and cuts nicely. I love that it makes two loaves – one to share and one to enjoy at home.
    Thanks for such a great recipe. I’ll be trying some of your other quick bread recipes!5 stars