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
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This recipe is the very best Zucchini Bread recipe ever , with or without nuts , it’s my go to recipe , no substitutes , just this one & only , it’s really very moist , I’ve made it for friends & family they’ve loved it !
Definitely my go to recipe year after year! I’ve also made it with blueberries! My personal favorite!
I am making the zucchini bread with my 4 loaf pan. What time would I bake at 350? I have made this before but in the single loafs and is delicious.
I have never tried this recipe in a 4 loaf pan but I would love to hear how it turns out for you, Kristi! I would still bake it at 350°F but check it starting around 20-25 mins and cook until a toothpick comes out clean.
I added 1/2 C ground flax seed, 2 T Hersheys cocoa and 1 C dried MI cherries. I used a total of 2 T cinammon, 1/2 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp ground allspice. I replaced the white sugar with 1 C honey and 1/2 C Maple syrup, and cut the oil to 1/2 C. I also used half pecans and half walnuts. I did this based on your notes and other peoples’ comments. Wow, best I’ve ever made. I bookmarked your website – I LOVE being able to check the boxes as I add ingredients! Your directions were easy to follow too.
Super moist and great flavor!
I would like to use 3×5 mini pans to give the loaves to friends and family. At what temperature and for how long should I bake them?
Hi Gerry, I would still bake them at 350°F but I would check them around 20 minutes and cook until a toothpick inserted comes out clean.
This is the BEST zucchini bread I have ever made! We love cinnamon so I added another 1/2 tbsp and also about tsp ground cloves (we love cloves also). Delicious! I will use this recipe from now on.
I thought I’d leave a comment after the 2nd time I used this recipe: To make it truly “perfect” I added 1/2 cup more shredded zucchini, some (acid) apple cider vinegar to cut the baking soda taste (may also use lemon juice), cut the salt in half and about 1/2 extra teaspoon cinnamon, plus a dash of nutmeg.
this zucchini bread recipe is AMAZING!!! I made it for the 1st time ever, and WOW!!! so moist and delicious and everyone so far loves it!!! thank you!!!!!
The best zucchini bread I ever made! Will definitely be making this again
I think I only have one loaf pan. Can I put the rest of the batter into muffin cups?
Yes! That’s a great idea. The muffins will only need about 25 minutes to bake though.
Recipe didn’t say how much room to leave for rising. Internet AI said to fill 1/2 to 2/3 of the pan.
This made 3 loaves.
We divide the batter over 2 loaf pans which results in them being about ⅔ full each. I hope that helps!
Absolutely delicious! I made 9 pans of this recipe to share with friends and family
This turned out delicious— used half of a huge zucchini. I wondered how it could be good without a cube of butter….. The grated zucchini made it wonderfully moist. I feared too much cinnamon and vanilla—- but followed instructions and I am glad I did. Will try other recipes for using up the other half!
It was very moist and flavorful, I will definitely save this recipe and make again!
Perfect zucchini bread, moist and wonderful.
Delicious
yes
There was too much soda. It was very strong when we ate the bread; strong enough that my wife suggested the loaves be thrown away because no one would eat it.
Oh no! I am sorry to hear that Bill.
Delicious recipe!! Thank you for sharing!
very yummy, I put pecans and a little chocolate chips for the kiddos.