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.
Parchment paper horrible idea you should suggest other options
I’m sorry Yvonne, why is parchment paper a horrible idea? It works perfectly! If you would like, you could try greasing and flouring, but we have always made this recipe using parchment paper, and it never sticks.
Absolutely agree! I’ve made this over 10x now and it’s been easy to remove after baking. Thank you!
When I calculated the calories, it came out to 179.4 calories per slice – not 208 just FYI.
Nutritional information is an estimate only and will vary based on the actual ingredients you use. Brands vary as well.
Came out delicious and very moist! I didn’t have bread loaf pans so I used one of those cheap 8×8 foil pans (bringing to a friend) for 40 minutes, and did some mini bundts with the remaining for about 20 minutes. Super easy to do and a great way to use up all the zucchini my garden is producing. Thanks!
I made this today. It turned out great. I baked one hour and both loaves are moist and delicious. Next time I will add some dates and a smidge of nutmeg. Great recipe. It’ll be my regular. Thank you for sharing.
What measurement are your bread pans that you used? 8×4 inch or 9 x5 inch?
Hi Retta, for this recipe we use a loaf pan that is 8×4. :)
This is a great recipe. Very moist. Mine were garden zucchinis so I deseeded them as suggested and peeled them since they had some hardy spots. I also substituted maple syrup for the vanilla and it turned out perfect. I’ve used the same recipe for muffins as well with a shorter cooking time. Thanks for sharing!
Awesome
the kids loved it! I made muffins and cook time was less— 45-50 minutes recommendation. Agree with another comment— easily could cut out more sugar (again kids loved it lol)
The recipe itself is great! I may cut the sugar down by at least 1/4 of a cup the next time I make it. Also, 1 hour was WAY too long for my oven (I know ovens vary). I pulled mine at 45 mins and it was still slightly overdone. I’ll be making this again!
Best recipe ever!
This recipe was so easy and simple and the taste was incredible. However, I did substitute raisins for walnuts, allspice for cinnamon, and added a 1/2 cup of molasses.
So moist! My husband said “don’t lose this recipe!”
Could you give me more examples of air frying vegetables? The zucchini chips looked really good!
You can find all Air Fryer recipes here. Here are a few vegetables to try!
There are more, but hope that gets you started!
I don’t know what I did wrong, but mine was terrible. It was bitter I think it needed double the sugar and perhaps half the baking soda. It is moist, but that’s about the only thing good I can say about it.
Zucchini can be bitter at times, so likely that was the culprit. Sorry that you didn’t enjoy the zucchini bread Lana.
I made this recipe last year and am about to make it again because it was so good! You may want to check your baking soda. I’ve heard it will make baked goods bitter if it’s gone bad.
You have wonderful recipes. I can’t wait to try this one
❤️
When I make it I put 2 cups zucchini, 1 cup of raisins, and a can of crushed pineapple. I put 3 cups flour and 2 tsp of cinnamon and 1 tsp of nutmeg. It’s very good.
This was very good. I added 1/2 cup of water (for some reason, my batter was solidly thick) and 1/2 tsp ginger and 1/2 tsp nutmeg.
A couple weeks back, I made my mom’s recipe that I’ve had for 40 years or so. Today I made this recipe with the slight changes, and my son is amazed at how much better it is and can’t stop eating it. I think it’s time to throw out my mom’s old recipe!
Well that’s a heck of a compliment Jen! You made my day!
Delicious bread and an easy recipe.Love it!
Will make again.
I’m looking for an easy banana bread recipe made with cake mix that use to be amoung ur recipes years ago. Can u find it for me
Hi Betty, here is Chocolate Banana Bread made with cake mix. Enjoy!
Made zucchini recipe for my parents they loved it!!!Thank you delicious .