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.
I tried this recipe and I am happy how it turned out. I made a couple of substitutes. Instead of using oil I used one cup of unsweetened applesauce and I reduced the sugar to 3/4 cup. I used a 9” bread pan and it took 55 minutes. The last 10 minutes I covered it with foil so it wouldn’t get too brown. Recipe is a keeper.
I reduced the sugar to one cup and did add walnuts. Bread was excellent and perfectly sweet. Great easy recipe!
Amazing! 5 stars.
I made this zucchini bread this morning to give away but it has a very strong baking soda taste. Both the same. I’m wondering if there is a misprint to use 2tsp baking soda?? Everything else is great. Nice, moist and flu
This is the second time I have made this zucchini bread. The first time it gone within few days. I gave one loaf to my son and his family. Needles to say it was a hit! Excited for this batch to finish baking because I’m sure it will be devoured.
100% goodness!
Absolutely delicious!
I made 3 different versions of this bread from different recipes that day. This was the favorite every one liked the most!
I have made this recipe several times now and everyone loves it. it freezes very well as well
It is the best!
I doubled this recipe last night because my neighbor had brought me over this huge zucchini, now mind you I had never made zucchini bread before, and neither had she, but she knows I love to bake. I remember my mom would make it but I wouldn’t eat it, because it possibly couldn’t be good. We’ll, I’m so glad I used this one, because this turned out so good, I made 4 loaves so I could give my neighbor one, and freeze a couple, but I really doubt they last that long, these are so good and moist, I will probably share with the rest of the neighbors, I live in a 55plus apartment complex, so when I bake I like to share, just wanted to share hiw good this turned out fir my very first zucchini bread.
This is the second time I have made this zucchini bread. The first time it gone within few days. I gave one loaf to my son and his family. Needles to say it was a hit! Excited for this batch to finish baking because I’m sure it will be devoured.
Wonderfully moist and tasty. I bake it in a convection oven set at 325 F and pull it out when the internal temp of the bread is at 200 F. Great with choc chips OR craisins and a swap of a quarter tablespoon or so of the cinnamon with nutmeg.
Terrific. I use a convection oven at 325 and cook to an internal temperature of 200. Great with chocolate chips OR craisins plus an extra quarter teaspoon or so of nutmeg.
Great recipe!. Good way to use my zucchini overproduction Made it 3 times already, my grandchildren and my husband gobbled it up very quickly. I did tweak the recipe a little – doubled the cinnamon and reduced the sugar by a third, added chopped pecans and a handful of dark chocolate, chopped. It was still a little sweet, so next time I’ll use only half the sugar.
Hi Holly, instead of vegetable oil, can I substitute with melted butter and if so, how much butter?
Hi Sonia! Many readers have successfully made this with melted butter. You would use the same amount to replace oil.
I have made this recipe twice within the past two weeks (zucchini season ….lol) The first time I added chocolate chips, the second time I used nutmeg. In Both cases the two loaves were gone in two days. It is now my go to bread recipe, thanks!
This was the first time making any kind of Zucchini bread. I made the Chocolate Zucchini bread recipe for our big family camping trip (20 of us). It was a huge hit! Even my husband who has never eaten Zucchini, liked it. Out of all the recipes to chose from online, I picked the best one! And it was very easy to follow the directions & to make. I had most of the ingredients in my pantry, just need the Zucchini! Thank you Holly for sharing your recipes!!!
I know right, I want to try the chocolate one next, it was my very first time trying zucchini bread also and I feel like I picked the best one to try. a win win for both of us. can’t wait to try the chocolate one now. have a blessed day.
Can I make the zucchini bread recipe as muffins. I hope so or do you have a muffin recipe with zucchini. Thank you
Hello Debra. Yes, there is a muffin recipe with zucchini available – https://www.spendwithpennies.com/zucchini-muffins/. Enjoy!
I used a cheeze grater with smaller holes and it works great, giving mushier results and lots of juice. Made for perfect bread.
Absolutely delicious. Will be making more for sure!