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.
Recipe sounds just like zucchini bread I made several years ago. Anxious to try. Has anyone ever substituted the white sugar for brown sugar or even one-half white and other half brown?
I have never tried but other readers have used a mixture of white and brown sugar or swapped the white sugar for brown sugar entirely in this recipe with good results. I would love to hear how it turns out for you!
I haven’t tried the recipe yet, but it looks delicious. Has anyone tried a bundt or tube pan? If so, were there any measurement & temperature adjustments?
I added 2 tablespoons of butter and a 1/4 cup of milk ! Very yummy
This recipe was just alright. Tastes kind of bland. Next time, I would probably opt for a different recipe with more spice, and maybe some brown sugar and butter.
Thanks for trying our recipe, Andrea.
This recipe is perfect. easy to make and very moist. My husband never had it before and he is ready for another.
thank you
This is a delicious recipe. I added a handful of chocolate chips and packed the shredded zucchini. It was super moist. Not super sweet. I did 1 cup sugar and 1/2 cup of packed brown sugar,
love the recipes you share thank you.
Hello.
Can/how you convert to make muffins?
Thank you.
While I haven’t tried it, readers have said they’ve made about 20 muffins baked for 16 to 18 minutes. Let us know how it goes!
hi, if you’re using baking soda and no powder, where is the acid in the recipe to activate the soda? just curious. I was trying to remember my mom’s recipe but cannot. this seems very similar but I know she used both agents and I’m confused. help?
Zucchini is very mildly acidic (pH approx 5-6). This recipe uses just baking soda.
Delicious! I used walnuts and dried cranberries for the add ins. And a little shredded carrot for color. The loaves are moist and full of flavor. Thank you for sharing this recipe. It’s a keeper.
I made this as written it is awesome I added drained maraschino cherries it took it up a notch very good
This is the best zucchini bread recipe ever! I get a lot of compliments on this bread and requests for a recipe. It freezes nicely and I always have a loaf or more in the freezer. Thank you for sharing this wonderful recipe with us.
Made the zucchini bread, one of the best I have ever made. Definitely will be my go to in the future. Thank you.
looks great going to try today
Best recipe I have found !! Makes the best and moist bread ! Thank you
I just made this recipe and it came out perfect — super moist and delicious. I didn’t have any walnuts on hand; but it didn’t matter. I did half the batter into a [stone] loaf pan and the other half made 7, equally tasty muffins!
Important: In my convection oven, I took the bread out 7 minutes early; so it cooked for 43 minutes. The muffins cooked for 33 minutes. P.S. My husband said this is one of the best things I’ve made in our 35 years together lol
Love this recipe! I just made this zucchini bread yesterday and it was a hit. My husband and family love it.
I cut down on the sugar and added more zucchini and it was moist and delicious.
Thank you.
Extremely moist and tasty. This is a very easy recipe to follow. I substituted Ghirardelli milk chocolate chips in place of the walnuts. I also used half pumpkin pie spice and half cinnamon. I am very happy with the results.
Can you use a Bundt pan for this recipe
I haven’t tried it so I can’t say for sure, but other readers have had success using a bundt pan. If you try it I would love to hear how it turns out Diane!
wonderful recipe.I don’t like ZUCCHINI, but I made this recipe and did use a Bundt pan and it turned out perfect.I love it myself and so does my husband. Making more and trying this as muffins as well.Thank you
Followed the recipe exactly and the bread did not have much flavor. Couldn’t really taste the cinnamon or zucchini. Just tasted bland. Not sure what went wrong. It’s unfortunate because I was trying to find a good recipe alternative to my mom’s recipe since I couldn’t get access to hers at the moment and my daughter was really wanting zucchini bread like my mom’s. I chose this one because it had simple ingredients and good reviews.
Thanks for trying our recipe, Megan. Sorry to hear that it wasn’t what you expected.
Made half with Pistachios and the other loaf with pecans. Aside from them being a tad dry. I think I baked them too long, they are awesome! I would eat this over any other bread everyday!