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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I just made this recipe, SHAME on me for not reading the reviews. It came out awful. The after taste of baking soda ruined it. Thankfully I had also tried another recipe for Zuccchini bread and it is delicious.. I guess I will be leaning toward this one. From now on. With the prices in the store now, I can’t afford to be throwing products away. Sorry, but I also wonder with all the reviews, how come the recipe hasn’t been updated.?
So sorry to hear that, Cheryl! We have retested this recipe a few times with great results.
You left out baking powder. I baked a brick!
Hi Bonnie, for this recipe we use baking soda.
just took a bite of this zucchini loaf. OH YUMMY. I had to change up the oil to 1/4 c. olive & 1/2 cup of shortening melted. (ran out of oil) I used cinnamon as well as nutmeg.
Added walnuts and raisins too.
Super moist recipe. Love it.
Excellant
I’ve made this recipe 2x now and both times I’ve made it it has not made 2 loaves. I get one regular size loaf and one mini loaf. I think there is too much baking soda and it leaves a not pleasant taste. Was hoping this would be THE BEST recipe but for me, it is not.
Thanks for trying our recipe, Bonnie. Sorry it didn’t turn out as expected
I used a 9×5′ bread pan so mine did not turn out as tall as yours but still so delicious. My family already devoured one loaf for breakfast. So glad this recipe made two! SWP Employee
This was edible but not the best zucchini recipe I have used by far.
The bread baked in the oven in 35 minutes and would have been burned in the time you allowed
Not a recipe I would use again, sorry
Thanks for trying our recipe.
This recipe is VERY GOOD! It is simple to make and not too sweet. I made it in my muffin top pans—350 for approximately 15 min and it turned out great. I got 12 muffin tops which were easy to individually wrap & freeze. I like to make things for my son who is disabled and he c take one out of the freezer and I don’t have to bother cutting a loaf to freeze individual servings.
my EXTREMELY picky toddler loves this recipe, from helping me make it to eating them! we did them in muffin pans so we had to watch them to adjust the baking time, but they were such a success!!
This is the best zucchini bread I’ve ever made
I made this zucchini bread from zucchini I grew in my garden and had so much I needed a new recipe. It’s fantastic and easy! I’m making 4 more for my towns food pantry! So yummy!
Absolutely the best! Super moist!
Fantastic! I pulled it out when the internal temperature was 200 F. So darn delicious.
Best zucchini bread I’ve ever made! Can’t stop eating it! Warning…this recipe is for connosuers of something likened to a Starbucks bread!!!
This is our favorite recipe! Two loaf cakes and oh so yummy!!!
We have always followed the directions to a “T” except when I was out of oil and used melted butter as a substitute 1:1 ratio.
Pretty good recipe. Execution was pretty easy and the bread has extraordinary moistness and lends itself readily to a variety of amendments.
Best zucchini bread ever. I’ve made this over and over and it comes out perfect every time. The only thing I change is, I use all spice instead of just cinnamon and don’t chop up walnuts but use whole texture and flavor.
The first time I made this recipe I followed it exactly and added chocolate chips. My husband ate one loaf that night. The second time (a few days later) I reduced the sugar a bit and added chocolate chips to just one and they were great! Didn’t even notice the sugar difference. I can’t get my husband to stop eating these!
I’m really glad these are so easy to make, I make them very often! Highly recommend!
The easiest recipe ever and it made THE most delicious bread. My go-to from now on.
It was bitter. Like there was too much baking soda. Had to toss.