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.
Can I omit the nuts?
Of course!
I keep coming back to this recipe. It’s only failed me once – and it was my error, not a critique of the recipe. (Adding in only half the flour is a bad idea. Go figure. Haha.)
Moist, delicious, and always a crowd favorite.
Have made this recipe many times, it’s the only one I’ll use.
(I alter it slightly – sometimes with nuts – I’ve used walnuts, sliced almonds, and pecans – whatever is on hand, sometimes with chocolate chips, sometimes with turbonado sugar on top, sometimes exactly as written, and it’s always a winner.)
Oh my gosh, Arana. That made me giggle I am glad you have been enjoying this recipe otherwise.
Had a bunch of large zucchini from the garden, made a few batches! Turned out great!
I made this yesterday! It turned out so good. I didn’t get to eat any until this morning but I always like this kind of bread the day after so it gets all gooey! I added allspice to mine like a 1/4 t and it’s amazing. Thank you for this recipe I wrote it down and it’s in my recipe box!
Best zucchini bread I have ever made. Dusted chocolate chips with flour and substituted for the nuts.
Holly has excellent recipes.
I had a coworker who used to make the most delicious zucchini bread. When she moved suddenly I regretted not getting the recipe from her. I started making this recipe 2 months ago when my zucchini started growing in my garden. It is even better than the bread that she used to make. Thank you so very much for sharing this recipe. It is definitely a hit with all of my family and friends.
Recipe was great. If you are like me and use zucchini that was previously grated, you will have to add water. But, I buy large fresh zucchini from my local farmer’s market, so I usually store the shredded zucchini in the fridge for a few weeks.
Nothing wrong with the recipe, just my zucchini was a bit dry!
Me and my family loves this and I plan on using it from now on. Thank you for sharing.
I followed the recipe 100%
First made last year and came back to this recipe! Thank you for sharing
I have to be grain free so I subbed out the flour with a gluten free alternative and these turned out great! Gluten free friends- these are still really moist and flavorful.
I grow zucchini in my yard and I have an over abundance this year. I made this recipe and it was so easy and very delicious.
Great zucchini bread. Followed the directions but added one large shredded carrot. Used one 8×4 pan and one smaller loaf pan. Baked about 45 minutes.
I am getting ready to make this bread. The pics make it look wonderful and what I read about the author resonates with me, so I may already be a fan. More to come!
I made this recipe today July 20th 2025. I used 1 cup of Splenda brown sugar instead of regular sugar and made them into muffins instead of a loaf pan! They turned out perfect! Thanks for this easy but delicious recipe!
Excellent recipe. Easy to make especially if you use a food processor to grate the zucchini. I made muffins and baked for 25 minutes. Turned out perfect.
The most amazing zucchini bread I have ever made. Moist and absolutely delicious ! Thank you so much for the recipe.
I only have 9×5 pans now what
Tammy, we have only made this recipe in two 8×4 pans. But if you try baking it all in an 9×5 pan you will want to increase the cook time and cook until a toothpick inserted in the center comes out clean.
Tammy, you can split the batter between two 9×5 pans, just know that the loaves will be flatter. Start checking for doneness at 45 – 50 minutes.
Just finished making this for the 3rd time. It is just as amazing as the first time.
Wife and kids love it too. Will definitely be making again.. and again.
Thank you!!
this actually IS the beat zucchini bread. the top is crusty and its super delicious and perfect texture.
I used yellow summer squash since I had a few but no green zucchini. It is delicious! I don’t know that I would switch even if I have green zucchini on hand! Perhaps I will do a mix of both. But honestly, this is moist and delicious and perfect for breakfast or with afternoon coffee. Keeping this recipe handy!