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.
Just curious, when using the parchment paper do you grease the two ends of the pan that the paper doesn’t cover or does the bread not stick to them?
you can, it will also help to keep the parchemnt paper in place if you spray the pan first.
Delicious! Making a second now!
Wonderful delicious recipe. I added a touch of nutmeg with fresh zucchini from the garden. Big hit with the family!
Love Love this recipe! It is definitely my go for zucchini bread!!
Made exactly as recipe stated. Delicious, very easy to put together. Husband tasted and said you better save that recipe, this is really good. Thanks a bunch!
Honestly the BEAT zucchini bread I have ever made! I think it rivals my mother’s recipe which I stop everything to enjoy! :)
That’s so sweet of you, Heather! I am glad you enjoyed it so much.
Delicious! But no way do you get 2 loaves?!?
I am glad you enjoyed it, Lesa!
I used a big breadloaf pan and baked for 60 minutes. Came out perfect! Will definitely bake this again. Thanks xx
Super moist and delicious
This bread came out perfectly! It was moist and flavorful. Exactly what I was hoping for. We tore through one loaf the day of and I vacuum sealed and froze the other. It thawed beautifully and was gone immediately! I am keeping this recipe as a MUST HAVE!
came out great ..I added a cup of golden raisins plumped in bourbon
I make this in the toaster oven this way.
Cut recipe in half with 2 changes increase eggs to 2 and cut oil to 1/4 cup
I put it in for 30 minutes and turn it at the half way.
To keep the top from getting too crusty I put some butter on the top which helps keep it moist and gives an extra flavor boost, my neighbor craves this bread and I think I may keep some on hand as a breakfast bread.
great recipe, ease of instructions and ingredients that I have on hand. the only thing I question is in the instructions it says Grease 2 loaf pans but when you look at the top of the recipe it’s only one recipe that is checked. maybe I’m wrong but that’s how I read it.
Hi Vickie, this recipe makes two loaves of zucchini bread. A double recipe would make 4 loaves. I hope that helps!
The flavor is good but the measurements are off. There is not enough batter for 2 regular size loaves. I still divided in 2 pans but had to significantly reduce the time to about 35 mins.
Thanks for letting us know, Ivy! For this recipe we use two 8×4 loaf pans. Did you happen to use larger pans?
I cannot wait to try to make a lot of these.I look amazing
love this recipe it always comes out perfect but I only have to bake mine about 45 minutes
Pretty tasty! I halved the recipe though to make one loaf and felt that it was a bit flat. I used fresh baking soda and did not over mix. I think I’ll try it again following the full recipe with one pan. I used avocado oil in place of vegetable oil as well:)
I halved it used 2 eggs and reduced oil to 1/4 cup I also cut the sugar to 1/2 cup
Amazing recipe I love it
Yummy zucchini bread. My family couldn’t stop eating it. Moist bread I added a handful of chocolate chips.
Hi, Somewhat confused by two statements in your zucchini bread recipe. 1️⃣ zucchini bread recipe makes two loaves and 2️⃣ ingredients given for 1x recipe or 2x or 3x
My question is when I make the loaf using 1x the recipe will it make two loaves? Your statements are contradictory.
I made 1x and have a huge loaf.
Hi Kim, the 1x recipe makes 2 loaves.
A bit too much vanilla for me. Overpowered the bread
Sorry to hear that, Laurie! If you decide to make it again, you can use less vanilla to suit your taste.
Best Zucchini Bread I have ever made. Today I have only 1 loaf pan available. Do you think I could make in a bundt pan?
I haven’t tried it so I can’t say for sure, but other readers have had success using a bundt pan. If you try it I would love to hear how it turns out Deb!