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!

slices of zucchini bread on a cutting board

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).
Two loaf pans of Zucchini Bread mix ready to go into the oven

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.

Ingredients for zucchini bread in a bowl

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.

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

Serve it with apple butter, icing, strawberry butter, jam, or honey butter.


  • 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 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).
Sliced loaf of Zucchini Bread on a wood cutting board

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

slices of zucchini bread on a cutting board
4.95 from 2177 votes↑ Click stars to rate now!
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The Best Zucchini Bread

Zucchini Bread is a moist and light treat with lots of flavor!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 servings


  • 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


  • 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.



Use the larger side of a cheese 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.
Do not squeeze the zucchini dry, the moisture is needed in this bread.
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.
4.95 from 2177 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
cooked Zucchini Bread in slices with a title
Zucchini Bread cut into slices with a title
slices of Zucchini Bread with a title
cooked Zucchini Bread in the pan and slices with writing


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This bread is delicious! Moist, flavorful and satisfying. My only complaint is that the recipe is supposed to make 2 loaves. The first time I made this zucchini bread I got 2 loaves that only filled my bread pans halfway. Today I tripled the recipe and got 3 nice sized loaves. Maybe the recipe could be changed to specify two small or one regular loaf.

    They smelled heavenly while baking and I’m looking forward to the first slice. Thanks for sharing the recipe.4 stars

  2. This recipe is amazing. Comes out perfectly every time. It’s full of flavor and very moist. Tastes even more amazing with chocolate chips.5 stars

  3. I made this recipe as listed except for one minor change. It was delicious. We do not eat much sugar in our house so I knew 1 cup would be plenty. The bread was so moist. I was slightly surprised that is didn’t rise much. It was very dense and delicious. I used very large zucchini and didn’t scoop the seeds out but thought maybe I should. Nobody said a word about it and I was glad I had a second loaf to freeze. The family is already begging me to make another loaf.5 stars

  4. This receipe sounds amazing! I have lots of zucchini from last summer’s garden in the freezer. Will frozen and thawed zucchini work?5 stars

    1. Hi Suzy, if using frozen zucchini it should still be fine with the water squeezed out of it. If you find the defrosted zucchini overly watery you can even drain a little off before adding to the bread.

    1. You can use melted coconut oil and the quantity would be the same. The flavor might be a bit different but I think it would be delish!

  5. Delicious! I made it with green tomatoes chopped in food processor. I added 2/3 c raisins and grated peel of 1 orange, and 1/2 c pistachios. Turned out great! New use for my unripened tomatoes at the end of the season.5 stars

    1. Hi Nancy, 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!

    1. Sorry this recipe didn’t work out as expected, Taylor! Is your baking soda fresh? Usually that’s the culprit for quick breads that don’t fluff up. Over mixing the batter could have contributed as well.

      1. Or maybe, just maybe you don’t know how to bake ‍♀️ Do you always become this rude when someone tries to help you? I’d say, stay out of the kitchen and let the professionals handle it, because obviously this recipe has had a lot of successes from people when they made it. 5 stars

  6. After making this bread I will never make any others. It is moist and I like that it is full of nuts. Thank you so much for so many good recipes.5 stars

    1. Hi Donna, another reader has made 4 mini loaves with this recipe and baked for roughly 40 mins. I would watch the time and check for doneness with a toothpick. We would love to hear how it turns out for you!

      1. Other readers have made 4 mini loaves with this recipe and baked for roughly 40 mins with good results!

  7. I am going to be making this over the holidays and was wondering if you had the weight measurements for the ingredients – as in the Zucchini – you say 2 cups, but is that exactly 16 oz.; are the cups packed or unpacked.
    thank you