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.
Interesting that the video jumps from a very blonde batter to a brown batter in a single take without changing any ingredients. everyone who tastes this tell me it is dry and taste like baking soda. absolutely awful recipe
Hi David, when we stir it, the batter changes color from the cinnamon in the dry ingredients. If it’s dry, it was likely overcooked and may have needed a little bit less time in your oven. I hope that helps!
Find this to be the easiest and best tasting and the most moist zucchini bread ever!!!
Delicious! This was the first time my bf has has zucchini bread and I’m glad it was with this recipe. It’s truly delicious. When I asked him if he would eat this again if i made it again his response was, “Yes, definitely!” I had enough to fill one of those aluminum cake pans from Vons and a bread tin. I put the cake tin one in for 48 minutes since it was larger & the bread tin for 55 minutes. I would recommend this recipe.
Been following this recipe for years. There is never any left. Sometimes I add chocolate chips too. Yum!
Delicious! I used unsweetened homemade applesauce in place of the oil. Worked great. I made 12 loaves in the last 24 hours.
Easy to make and soooo delish! Turned out exactly as written. Knowing that some ovens cook differently, I toothpick tested at 50 minutes and it was perfect. Husband is getting a third slice! Good thing this recipe makes 2 loaves!!!
if I don’t have baking soda could I use baking powder for the zucchini bread
I have only tried this as written so I can’t say for sure how it would turn out.
I just finished baking 3 loaves of this wonderful zucchini bread recipe. To my dismay the bread has a very bitter taste, what does this mean?
Zucchini can be bitter at times, so likely that was the culprit. Sorry to hear it didn’t turn out as expected, Ann!
Mine had a bitter taste to it also. I assume it’s the baking soda. However, after freezing, there was no bitter taste. Would love to hear thoughts on this.
Relishes made exactly like recipe
I have made this bread at least 15 times (I omit the nuts and add raisins). DELICIOUS and so easy. Since the recipe makes 2 loaves I usually split up the 2nd loaf with neighbors and they LOVE IT as much as we do.
BTW – I have shared this recipe with friends and relatives and they also give it 5 stars.
Superb!!! It is a hit with everyone I make it for and I’ve made it for a lot of people!!!!
Love zucchini bread! Definitely will be trying this. Quick question, instead of oil, can I use butter? Thank you.
I have never tried but many readers have successfully made this with melted butter. You would use the same amount to replace oil.
I used a combo of applesauce and oil to cut fat. This was a huge hit at the 4th of July party for kids and adults alike.
I have made this recipe several times and it is delicious!
I made this Today. An excellent recipe. Looks like in the picture. Very moist, perfectly flavoured….a keeper recipe. It made just one loaf in a 9 x 5 loaf pan.
Thanks for this delicious recipe.
Turned out awesome! Followed recipe exactly, maybe with a bit more zucchini since I had so much. Walnuts a must IMO. It rose perfectly in the oven and was so moist! Can’t stop eating it, and my new go-to!
Can I make muffins from this recipe? How many minutes do I bake.
Tina, 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!
Recipe yielded one 8×4 loaf and 12 ice cream scoop muffins. The muffins need 25 minutes at 350. Texture and flavour are amazing!
This bread turned out exactly as pictured I will be using this as my regular go to recipe
I just made it! I subbed pumpkin pie spice for the cinnamon and added mini chocolate chips. I did mini muffins in my air fryer at 350 for 12 min and they were perfect. Exactly what I was hoping for. Thank you! I’m keeping this recipe!
I have been making these for the past month or so. Have added fresh blueberries and dried cranberries, I also substitute Greek yogurt instead of vegetable oil. So delicious that the 2 loaves don’t last the week. Have shared this recipe with family and friends.
I made this three times. The third time I added shredded carrots bc I had them. Delicious and easy to make.