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)!
This post may contain affiliate links. Please read our disclosure policy.
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.
Could you make this recipe into rolls, instead of loaves and, if so, how does it change your baking time!!
This recipe works well as muffins but I would follow the baking instruction in our zucchini muffins recipe.
This recipe lives up to its name! It’s, by far, the best zucchini bread recipe I’ve come across. The only change I make is to use half brown sugar, half granulated. It’s become a staple in our home – thank you so much for sharing it!
Made the recipe exactly as directed. It came out GREAT!!! It was delicious! Fairly easy to make. Will definitely make again. I may see how it comes out if I cut back on the sugar. Shared the recipe as well with another family member. Thank you!
Just like my grandma made! I use fruits in mine instead of nuts (and raisins as my grandma used) and sometimes chocolate chips. I am so happy you shared ur recipe. I’ve been using it for 4 years now! Thanks!!
hubby and I enjoyed it. Instead of vegetable oil I used applesauce. I’d cut back on the sugar. I always use the initial receipe then make adjustments because of diabetes. I’ll try a sugar substitute
I love this recipe! I made exactly as is, and then added some dark chocolate chips on top before putting in the oven. It came out absolutely delicious!
Fantastic as is. I made this as is, subbing a 1/4 of the sugar for brown sugar. The second time I made this, I used whole wheat flour by Bob Mill., subbed out 1/2 cup of the sugar for brown..used a little more zucchini and subbed a 1/4 of the oil with oil oil for richness. I also added finely chopped dates. It was magical. I will never use white flour again and I am so thankful for your recipe. (Apologies to those who hate substitution reviews or redundant reviews:)
Perfect recipe, I love zucchini bread. I will be making it again for the holidays.
Love this recipe! I substituted coconut oil for vegetable/canola oil!
The bread mix was very runny and the bread was a bit rubbery. The batter did not rise very much. I am an experienced baker and I followed the recipe and instructions exactly. I’m not sure how it has a 5 star rating.
Hi Holly!
Can I substitute the vegetable oil with olive oil? Would it be a 1:1 ratio if so?
Thank you!!
It should work and would be a 1:1 ratio, it may change the flavor slightly.
Hi Holly. Any special instructions for baking this at high altitude? Thanks!
Unfortunately I don’t have experience at high altitude. Perhaps another reader will be able to chime in and help!
@Paul, in general at high altitude you will want to increase the baking temperature by about 15-25 degrees. You may need to decrease the amount of baking soda by 1/2 teaspoon or so, and some people recommend increasing the amount of liquid in the recipe slightly. Your recipe may also take slightly longer to bake, but just keep checking on it to know when it’s done.
Good luck!
Hi! I can’t wait to try this recipe. Can you substitute the vegetable oil for something else? Thanks!
Hi Lexi, you can substitute it with olive oil if you prefer.
I lost my original zucchini bread recipe and found this one during a Google search. I tried it and it is really good. I would definitely recommend.
So yummy! I added an 1/8th teaspoon of nutmeg to the recipe and my coworkers loved it! It’s a great recipe :)
Recipe is as promised. I made this several times always 5 stars.
I love this recipe and have made it about every other week since the summer started. My garden of zucchini is overflowing. I like that this recipe makes 2 loaves. I give away 1 loaf to a friend & keep the other for my family. sometimes I spice it up with allspice instead of cinnamon but other than that I follow recipe as written. Thank you so much!
Absolutely delicious, I omitted the nuts and made 20 muffins instead of bread. Baked for 16 minutes. I also did what some others suggested with the sugar, I used 1/2 cup of light brown and 1 cup of white sugar only because I didn’t have a lot of white sugar in the canister. It’s a keeper recipe, thanks for sharing
Can you substitute the oil with apple sauce?
Yes you can but it will change the texture of the bread slightly.
Delicious!! Not to sweet, I used 1 cup brown sugar and 1/2 cup granulated sugar and froze one loaf.