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.
I made this zucchini bread last summer for the entire summer with fresh zucchini from my garden. It is sooooo good! Just harvested my first zucchini for this year and the requests for “my” zucchini bread are pouring in!
I didn’t have the pan size mentioned only 2 – 9×5’s. Not as tall and maybe not as dense but still good. A keeper!
why is there no baking powder in this recipe???? the bread does/will not rise as it should, and/or very little without it. baking soda doesn’t make it rise either. all other recipes I looked at have baking powder as well as salt & baking soda. I’ve never made zucchini or even banana bread without the baking powder.
I haven’t had any problems with the bread rising.
I missed the notes before I placed them in the oven so I squeezed the zucchini dry before mixing We will see how they turn out
I would love to hear how it turned out for you, Sommer!
I tried the zucchini cake but was not the same as my friends
Thanks for trying our recipe, Usha. ❤️
I made this very easy and tasty recipe today. I made one loaf with walnuts and one without. Both of them were very good, but I think I preferred the loaf with walnuts. I will definitely make this recipe again.
Excellent! Really was turned off by my go tomorrow recipe, found this one, so glad, must add some nutmeg to next batch, but this made a great muffin.
It is a very good recipe, I have made it twice now but next time I will play around with subsidies! I am very excited
This is the one. Veggie hater approved and craved!
This has been my go to recipe for 2+ years now! It never fails to impress.
I have the 9×5 pans. How big of an issue is this? Should I adjust the oven setting?
It will be thinner and will take a bit less time to cook.
This recipe did not call for baking powder. The loaf didn’t rise much. Wondering if this was an error. I looked up a few other recipes and all called for baking powder. Also, the loaf felt very oily. I followed recipe exactly.
Oh no, I am sorry to hear that Diana. This recipe uses baking soda instead of powder but there are a few other reasons why it might end up flat or oily. Too much moisture in the recipe can cause that so if your zucchini is overly moist you can drain a portion off before mixing the batter. You will also want to make sure not to overmix the batter as that can make it flat as well. I hope that helps!
I used olive oil instead of vegetable oil and it was so delicious!
l lovedvthe zucchini bread recipe, it was easy to follow and delicious.
can I bake this in singular loaf pan?
This recipe makes two loaves. So you will need to half the recipe if only wanting to make one loaf. I hope that helps!
Zucchini bread is delicious. I’ve made it twice. And more to come.
awesome recipe everyone loves it. makes a great gift or just thinking about you surprise
Can I use a healthy oil in place of the vegetable oil? Olive, avocado, coconut?
I have only made this recipe as listed but other readers have used olive oil, coconut oil, or avocado oil with good results.
Very good
10 for sure!! I make this once a week at least it is always perfect super easy tasty I don’t have to worry about storing anything because it’s gone