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.
Have made several times now! Awesome!
Hello, can I add pumpkin puree to it? If so, how much?
I haven’t tried this one with pumpkin but I do have a Pumpkin Zucchini Bread recipe you may enjoy.
Very moist and delicious
I really enjoy your recipes. There quick and easy to accomplish
Thank you.
Awesome recipe, thank you!
I made this recipe with zucchini and mini chocolate chips. Half was with gluten free flour. Both loaves turned out great and got rave reviews.
Absolutely Perfect Zucchini Bread every time.
I made this recipe using Flax powder warmed in water instead of eggs. It is better for health. I used 3 tablespoons of flax powder mixed in half a cup of water and brought it to boil, then let it sit to thicken up. I doubled the recipe, so two tablespoon will be enough if you don’t double the recipe. Good recipe. I used some grated carrots and pecans too. Thank you.
Yes I’ve made this, But also added Cranberries OHHHH YUMMY
Excellent recipe
first time i made it followed directions exactly
next time I made it used 1/2 granulated sugar and 1/2 brown sugar
put chocolate chips in it for my daughter in law
still in oven but i’m confident it will be yummy
How did it turn out W/ Chocolate Chips?
I have a Christmas 9×5 pan is there a way I can use this recipe? Would I have to double recipe?
We have only made this recipe in two 8×4 pans. But if you try baking it all in an 9×5 pan you will want to increase the cook time and cook until a toothpick inserted in the center comes out clean.
Great recipe, I make a few changes to enhance flavor. Adding shredded carrots, yellow squash, dates and/or raisins, crushed pineapple and lastly cut the sugar in half and add brown sugar. You can add allspice as well. Again great recipe!!
Could you bake these using the mini loaf pans? If so, how would the baking temp/time be adjusted?
what if my zucchini has been shredded and frozen? Do I just thaw it at room temperature first?
Yes, you can thaw it and lightly drain any liquid—you don’t want to squeeze it dry as it does need some moisture.
I love your recipes but the nutrition information never indicates the size of a serving. This makes it difficult when tracking calories, carbs, etc.
Hi Loretta, for this recipe it is per slice. Since there are two loaves, each loaf is expected to be cut into 12 equal slices. I hope that helps! Also to note, our nutrition information is only an estimate and can vary based on the ingredients that you choose to use.
Excellent recipe. Just made it and can’t get over how moist it is. DELICIOUS ❤️
This zucchini bread is delicious. Not too sweet. I added a little extra zucchini to make it moister. A very good recipe!
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Turned it out very, very good.Thank you very much for the best recipe for the zucchini bread , thank you
Very easy to prepare, moist and solid. I used mini milk chocolate chips in recipe instead of nuts. Great taste!
This is the best zucchini bread recipe. I made one full size and 2 small ones to share. Very flavorful and will try with pecans and dark chocolate chips next time.
Incredibly delicious! Thank you