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 it today, although very delicious mine had a very distinct taste of baking soda. Anyone else have this problem? I googled this problem and they advised adding lemon juice. Anyone tried adding lemon juice to neutralize baking soda?
Hey Michele, I just remade this bread today. While I did not have this issue with my loaves other readers have reduced the amount of baking soda slightly, or I would love to hear how added a touch of lemon juice turns out for you!
This recipe was loved so much by my family! I didn’t have the smaller pan so I made one and a half of the recipe so it would work in the larger pan. And it did! My first attempt turned out about 1 inch high loafs!! Ha ha! It still tasted good!!
This recipe has a TON of unreacted baking soda in it. Two teaspoons is way too much. Try 3/4 tsp at most. You can really taste the funk of extra chemical and it doesn’t help it rise. It’s still a dense loaf.
This is and has been to go to Zucchini bread recipe for some time now.
Super simple and yet super good.
The only thing I did was switch half the granular sugar out for dark brown sugar.
But come summertime when my zucchini plant are going crazy, I always make several loaf’s and freeze them.
Best zucchini bread recipe on the nets!
A couple small alterations were made:
I lessened the amount of oil by a little less than 1/4 C. Made no difference in taste or texture, just made me feel better about not using so much oil. I generally do this with all my recipes, so no offense.
I also tossed a couple handfuls of raisins into the mix and the result was pure divinity. I highly recommend it!
Never was a fan of zucchini bread until I made this one!! Omg! So delish! I added some raisins and walnuts (coated in flour so not to sink) and my gosh the loaves were gone in an instant!! Couldn’t stop going back for more! This will be my go to recipe for zucchini bread forever!
Better than my grandma’s. I did two things differently and it was PERFECT: Instead of 2 tsp baking soda, I did two tsp of baking powder and one tsp of baking soda. I also did half granulated sugar and half brown sugar. This is the only zucchini bread recipe I will ever use again!
I made these as mini loaves. The texture was great, but they were not sweet enough for me. However, I used a cup of sugar instead of 1 1/2 cups (I find most baking recipes to be too sweet). I would suggest using the recommended amount of sugar. I also used applesauce instead of oil, and that didn’t affect the recipe negatively at all.
Loved this recipe. Easy and delicious. I did substitute 1 cup of the white sugar with brown sugar and added raisins and a bit of nutmeg. I’ll be making this a lot and freezing for get-togethers.
I got some of the super size zucchini and decided to make bread. I used this recipe because I had all the ingredients on hand. I did make a change to the recipe by adding a 1/4 cup sour cream to the wet mixture, and added 1/4 teaspoon of both cloves and nutmeg to the dry. I also roasted pecans and chopped them before adding and sprinkled cinnamon sugar on top of the batter before baking which makes the top crunchy. It came out delicious and moist. I think it’s a keeper.
Hi Holly, I am a former owner of a catering business where I made EVERYTHING from scratch. I have SO MANY recipes that I created at that time. Whenever I need a NEW recipe I always check out your website for something always AMAZING. Today I made your recipe for THE BEST ZUCCHINI BREAD. I made a slight change and added 1/2 cup mini chocolate chips to half the batter and 1/4 cup chopped pecans and 1/3 cup raisins to the other half. This recipe is SO SUPERB and I’m so happy I tried it. My next venture will be your recipe for zucchini brownies. After all it is ZUCCHINI SEASON! Thank you SO VERY MUCH for ALL your recipes!!!!!!
Thanks, Dorothy! I am glad you are enjoying our recipes.
Very good ! How would I use frozen shredded zucchini in this ?
If using frozen zucchini you can gently squeeze the water out of it before using it. If you find the defrosted zucchini overly watery you can drain a little off before adding to the bread.
This is my 12th loaf. It’s amazing and so easy. It 5 stars any day of the week
Hi, I made your July cooking challenge recipe this morning. I made them as mini loaves , and shared some with my neighbor too. My neighbor, has a farm with chickens and goats, and they always share some fresh eggs with us. I had my morning coffee with the zucchini bread, so delicious thank you for this challenge. Agnes
So glad you enjoyed it, Agnes!
This was just awesome. I added raisins ..about 1/4 cup and chopped up on peeled apple into tiny bits and added those as well. This added a sweetness that was perfect with the cinnamon!
Came out great. My entire family loves the moist flavorful taste. Yes I will make it again!
Outrageous, so good and simple. I had fresh blueberries, just picked to add!!!
I have not make it yet but I’m sure is going to be delicious
Love this recipe! Easy and very tasty. I did change the oil to unsweetened applesauce. So moist!
Love it do easy too. I made my into mini muffins cooking time for 15 minutes at 350. They were perfect