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
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We have made this recipe many times and have enjoyed it! I add chocolate chips instead of nuts. It’s now a family favorite!
I don’t have loaf pans but I have and 8×8 pan. Would this turn out okay if I baked it in an 8×8 pan? Thank you!
I haven’t tried this in an 8×8 pan, let us know how it goes!
After we made the first batch and share
D it with neighbors, we made three more batches for them because it was an awesome recipe; especially warm.
Yummy,easy
I made 3 loaves and 2 mini loaves of this today.of course I had to sample this , right? I thought it turn out great! I think my family will love it.
Absolutely delicious! I replaced the cinnamon with two teaspoons of pumpkin pie spice. Added a cup of dried cranberries. The next batch I made with coconut. The possibilities are endless with this recipe.
Absolutely Delicious! Had to use brown sugar (same amount) as we were out of sugar! I also added some chocolate chips. It is amazing!
This recipe is delicious! Super moist and many options for add- ons. I used chocolate chips, butterscotch chips, walnuts. Can wait to make more and freeze.
We enjoyed the Zucchini Bread with zucchini from our neighbour’s garden. It’s a favourite sweet bread for my husband especially with the addition of 2/3 cup of Thompson’s raisins. We give this recipe 5 Stars!
it was delicious
Best recipe I have used and everyone I have made it for loved it
Delicious!
made my first bread ever weekend before last and it was great. liked it so much made another the weekend. only thing I changed was I used 1 cup of sugar and 1/2 cup of brown sugar.Thanks so much for this recipe
Super good. I only had one 9×5 pan so I made a large loaf and baked it for 15 mins longer. I also only had 2 eggs so I subbed one egg with ¼ cup unsweetened applesauce + ½ tsp baking powder. Absolutely delicious flavor and consistency!
OMG this is the best zucchini bread recipe! Thank you, Holly! I did substitute the vegetable oil for applesauce. It turned out great!
This is the perfect zucchini bread recipe! I love the fact is has less sugar than most and tastes amazing. I added blueberries to one of the loves and it was spectacular! Great recipe! Thank you!
Added ginger and cloves and used bread flour. Used 4 small pans and baked for 30 min. Came out perfect!!!!
Thankful I found this recipe. Just made this today and it’s delicious
Delicious moist loaf. I used chocolate chips instead of nuts. I will make again.
I made these today and one is half gone! My family loved this recipe. I switched out the oil with same amount of applesauce and also chopped pecans for the walnuts. A delicious recipe and so moist!
I also want to say that in all my long years I have never baked a nut bread loaf pan with parchment paper. I’ve used it for cookies but boy am I hooked! They came out of the pan so easy.
Thank you Holly for another cooking lesson!
So happy to hear that, Jeanne! I am glad you enjoyed it.