The Best Zucchini Bread

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Perfect every single time, this is the best zucchini bread we’ve ever had! It is very moist with a delicious cinnamon flavor (and a handful of nuts if you’d like)!

The zucchini in this loaf keeps the bread moist and light while adding the perfect texture! Much like a Banana Bread, this quick bread is even better on day 2!

Three slices of stacked Zucchini Bread on a wooden cutting board

Zucchini Makes Baking Moist

Zucchini has a lot of water which releases during baking to keep your baking extra moist. Don’t worry, you can’t taste the zucchini in this recipe!

From Zucchini Brownies or adding it to a Pumpkin Bread, it works well in muffins and quick breads.

This zucchini bread recipe makes two loaves, so it’s perfect to make one to enjoy and one to give away (or freeze for later if you want the second zucchini loaf to yourself).

Two loaf pans of Zucchini Bread mix ready to go into the oven

How to Prepare Zucchini for Bread

Most recipes call for grated zucchini, which is as simple as grabbing a cheese grater and getting to work!

To Peel or Not to Peel?

It is not necessary to peel zucchini when you’re making a zucchini loaf. Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf. Plus, a big portion of the vitamins and minerals are found in the peel.

To Grate Zucchini for Bread

Be sure to grate the zucchini to add to your bread with a cheese grater (and not dice or chop it) so there are shreds of moisture in every bite! Use the larger side of a square cheese grater to shred your zucchini. Do not squeeze the zucchini dry.

Fresh cooked Zucchini Bread in loaf pan

How to Make Zucchini Bread

Like most quick bread recipes, this is easy to make and requires just a few minutes of preparation. I like to line my pans with parchment paper to make the bread extra easy to remove.

  1. Prep Wet & Dry Ingredients. Combine wet & dry ingredients in separate bowls (per recipe below).
  2. Combine. Stir wet and dry ingredients just until moistened.
  3. Bake. Pour into prepared pans and bake.

Serve it with apple butter, icing, strawberry butter, jam, or honey butter.

Sliced loaf of Zucchini Bread on a wood cutting board

To Freeze or Store

Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.

Freezer: Like most breads, you can freeze zucchini bread. Be sure to cool completely first. Freezing it in slices makes it easy to thaw just as much as you’d like to eat.

More Zucchini Favorites

Three slices of stacked Zucchini Bread on a wooden cutting board
4.93 from 154 votes
Review Recipe

Zucchini Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 servings
Author Holly Nilsson
Zucchini Bread is a moist and light treat with lots of flavor!


  • 2 cups flour
  • 1 ½ cups sugar
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 3 eggs
  • 2 cups zucchini grated
  • ¾ cup oil
  • 1 tablespoon vanilla
  • 1 ½ cups walnuts chopped

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  • Preheat oven to 350˚F. Prepare two medium loaf pans with parchment paper.
  • Combine the flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Stir and set aside.
  • In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
  • Add the dry ingredients to the wet mixture. Add the walnuts and mix till just combined.
  • Divide evenly into two medium loaf pans and bake for 1 hour.

Recipe Notes

Use the larger side of a cheese grater to shred the zucchini. There is no need to peel it first.
If your zucchini is extra large (from the garden) you may need to scrape out some of the seeds.
Do not squeeze the zucchini dry, the moisture is needed in this bread.
Keep zucchini bread on the counter for up to 2 days. It's very moist so if you'll be keeping it longer you'll want to freeze it.

Nutrition Information

Calories: 208, Carbohydrates: 22g, Protein: 3g, Fat: 12g, Saturated Fat: 1g, Cholesterol: 20mg, Sodium: 197mg, Potassium: 78mg, Fiber: 1g, Sugar: 13g, Vitamin A: 50IU, Vitamin C: 2mg, Calcium: 17mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best zucchini bread, how to make zucchini bread, zucchini bread, zucchini bread recipe
Course Bread, Breakfast, Dessert, Snack
Cuisine American
Sliced Zucchini Bread with a title
Zucchini Bread with a title
Zucchini Bread cut into slices with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


    1. 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.

    1. Nutritional information is an estimate only and will vary based on the actual ingredients you use. Brands vary as well.

  1. 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!5 stars

  2. 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.

  3. 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!5 stars

  4. 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)5 stars

  5. 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!4 stars

  6. 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.5 stars

  7. Could you give me more examples of air frying vegetables? The zucchini chips looked really good!5 stars

  8. 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.1 star

    1. Zucchini can be bitter at times, so likely that was the culprit. Sorry that you didn’t enjoy the zucchini bread Lana.

    2. 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.

  9. 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.

  10. 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!5 stars

  11. 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