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.
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.
Best zucchini bread recipe. Took some to work and everyone loved it.
This recipe is amazing. Comes out perfectly every time. It’s full of flavor and very moist. Tastes even more amazing with chocolate chips.
Has anybody used a replacement for the eggs in this recipe and had success?
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.
Made this in a bundt pan, added chocolate chips and chopped walnuts. Turned out great!
This receipe sounds amazing! I have lots of zucchini from last summer’s garden in the freezer. Will frozen and thawed zucchini work?
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.
Love this recipe with its many variations. Delicious, like Mom use to make.
This is my go 2, no fail add dates, raisins, whatever.
Hi I am not a fan of vegetable oil, can I use coconut oil instead? would the quantity be the same?
thank you
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!
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.
Iam going to make the zucchini bread tomorrow and I will let you know how it turned out
Can you substitute butter for oil?
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!
I add apple sauce for oil.
Perfect every time. I Have made it at least 20 times. ❤️
Mhmmmm
I’ve made this twice, and it was perfect both times. Thank you for sharing this recipe.
followed the recipe to the t. I have never had a recipe fail so hard. They are super flat and super dry.
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.
Hey Taylor! I also followed this recipe and actually it turned out perfectly. Maybe you’re the problem?
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.
Taylor I’m thinking it was your baking soda over you over mixed as this turns out great each time & by the comments here most ppl have had success. Next try change your baking soda & make sure to fold in ingreds not over mix! Good luck!
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.
This recipe looks great :) Can I make it in mini loaf pans? How long would I need to cook it?
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!
No. It will not work in mini loaf pans. Sorry.
Other readers have made 4 mini loaves with this recipe and baked for roughly 40 mins with good results!
A little too sweet for my taste.
Then don’t eat it.
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
Hi Paula, we use 2 cups of shredded zucchini, unpacked.