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.
Made zucchini bread for my parents they absolutely loved it❗️❗️❤️Thank you delicious
How kind Myrtelina! So happy they loved the zucchini bread!
I’ve made this quite a few times and everyone loves it. It’s so easy and the fact you can make 2 loaves is perfect. They go really quick! I love cinnamon and usually add more so this was great. People need to read thoroughly and understand you can make changes as YOU feel fit instead of telling the author she did it wrong. Feel free to make your own blog know-it-alls! Anyway, Thanks so much my family and I loved your EASY to follow and great tasting recipe.
Loved your review. !! My sentiments exactly ! I haven’t baked this recipe yet and can already taste it. I might even add more cinnamon too.!
Way too much cinnamon. Seemed like a lot in the recipe and I was right!
I thought the same thing about the cinnamon. It leaves a weird aftertaste.
This looks easy for me to try, but I was wondering what would be a good flour substitute?
I’ve only tried this as written so I can’t say for sure. Let us know if you try it.
Hi! Is it 208 calories for both loaves?
The nutritional information is for 1 slice (if you cut each loaf into 12 pieces).
I love the zucchini bread recipe, simple but so tasty
I just realized I dont have bread pans . . I thought I did but must have vanished or something. What else can I make this is that would work fine ? I only have round cake pans and a couple glass ones
I haven’t tried this in a cake pan but I do think it would work. You could also try as muffins.
Grrrrrr… didn’t realize that this recipe was for two loaves, so I doubled the recipe and ended up with too many. The bake time listed was too long and now I have two burnt wasted loaves.
Makes two loaves or one. Should indicate
Step 1 of the recipe indicates two pans. Hope that helps!
So easy to make! Made one large loaf instead of two. Cooked one hour and twenty minutes. Just yummy!!! I didn’t use any nuts as I didn’t have any. I froze enough zucchini to make three more loafs!
Wonderful recipe! We do not eat sugar so I substituted the sugar with monk fruit and it was great. The first time I baked it, I used 1 1/2 cups – my daughter and I thought it was too sweet. Next time I made it, I use 1 cup of monk fruit and it was perfect. Thanks for another great recipe.
Thought this was really good and easy. Felt like it did need a bit more zucchini though; so next time will add an extra cup to make a total of 3 cups. Also I did split the total sugar 1/2 white and 1/2 brown; feel it gives a bit of richness to sweets.
Your recipes are great . Easy to read and follow.
Has anyone tried the zucchini bread with crushed pineapples?
Just made this zucchini bread. Can’t wait to try it.
I was given a lot of yellow squash/zucchini. Can I use that in place of the green zucchini?
We haven’t tried it, but think it would work if you lightly squeeze a little of the liquid from the yellow squash/ zucchini. They can have a little more liquid than green zucchini. Let us know if you try it!
Made it Gluten Free by using Bob’s Red Mill Cup4cup in place of regular flour. **Let the mix “rest” for 10 min before putting in pans**.
DELICIOUS!!! Will add to my favorite recipes
Hello Holly,
Your recipes are always so good, thank you for all of them. Question, I have a big bag of spiral zucchini in the freezer, I would like to get that used up, how would I do this recipe?
Thanks so much for a quick reply.
Hi Betty, I would thaw & drain the frozen zucchini and finely chop to resemble ‘grated’ zucchini. Then you’ll be able to add into the recipe as normal! Let us know how it turns out for you :)
It was easy and very moist. Family loved it and a great way to use zucchini’s before they go bad. I added chocolate chips and it was delicious. Thank you!
O M G, this is sooo good, disappearing fast. I used both white and brown sugar, and chocolate chips as I had no nuts. This recipe is a keeper. My son just told me we are dangerously low on Zucchini bread! Thank you for the delicious recipe!
When using shredded zucchini that was previously frozen, is it necessary to “wring” the water out of it?
I don’t wring it out (you do want some of the moisture) but I do let it thaw and lightly drain in a strainer.