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.
Absolutely amazing! I’ve never even had zucchini bread, but this was delicious and easy to make (twice). I even tricked a fussy eater into trying it (told him it was banana bread), and he went back for seconds and thirds. One question, could I substitute the sugar with something healthier like honey? I want to make it for a friend who is on a strict diet from his doctor.
Hi Janine, I have only made this recipe as listed so I can’t say for sure. But other readers have replace the sugar with honey (using about half the amount listed) with good results. Maybe they can chime in and offer some guidance for this recipe.
I just made this zucchini bread! WOW! It is delicious. I made one 8X4 loaf and 2 smaller loaves as I plan to gift them as a thank you or as a hello to a new neighbor. I am 82 and this is the first time I have made zucchini bread. What a great start.
Can I make 4 mini loaves with this recipe? I like to give them as gifts or as a simple “hello” to a new neighbor.
Judy, other readers have had success with baking mini loaves. You will want to start checking it around the 30 minute mark for doneness by inserting a toothpick into the center of the loaf. I hope that helps.
Can I use olive oil instead of vegetable oil?
Kiki, yes you can replace the vegetable oil with olive.
DO YOU HAVE TO PEEL THE ZUCCHINI
Hi Catherine, 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.
Best Zuchinni Bread!!! I recommend using fresh zuchinni ,mine is from our garden. We use 4 eggs because ours come from the chickens and not real big. Just the perfect sweetness and with walnuts it’s amazing.
This is a delicious zucchini bread recipe. Mine was perfectly baked at 45 mins. I added a handful of raisins and a minced apple to the batter. so good!
Excellent recipie, easy and delicious.
Thank you very much for share.
Five srars isn’t enough for rating. This was delicious and easy to make. I’ve received so many compliments when I shared with family and coworkers. This is no my go to recipe. I’m going to use it banana and pumpkin bread. Thanks for such a great recipe!
Best zucchini bread recipe I have ever made! I added chopped pecans and it was the perfect addition.
will this recipe work still with tice or oat flour? i want to make it again for a friend who found out she can’t have gluten
I have never made it with rice or oat flour but I have made it with a 1:1 all-purpose gluten free flour with great results. I would love to hear how it turns out for you!
My go-to recipe. I replace one cup of sugar with a 1/2 cup of brown sugar, and the cinnamon with half the amount of allspice due to a cinnamon aversion. I also used 9×5 pans since that’s all I have and it turns out fine. The recipe says to add the sugar with the dry ingredients but bakers know to add it with the wet.
it can be either or
Hi can I use frozen grated zucchini and should i drain it ?
I really was hoping this would be “the best zucchini bread,” but I could not even finish 1 slice. I figured with such a high rating, those people who didn’t like it did not follow the recipe. Not sweet at all and really did taste too baking soda-y.
Oh no, I am sorry this recipe wasn’t what you expected KB.
The Zucchini bread was easy to make and delicious,I will definitely make it again.
Super (dare I say it?) moist! I was out of baking soda and substituted 2 Tblspns of baking powder (the suggested sub on Google). I didn’t want to taste the powder so I added 1/2 Tblspn cinnamon, and a 1/4 tspn each of cloves, nutmeg and allspice. I also used a bit more zucchini so it wouldn’t be wasted. It turned out to be one of the best breads I’ve made! Thank you!
Great recipe! Very moist! I used half brown sugar and half white sugar. Also doubled the cinnamon because I love spice! If you dislike this recipe, you made it wrong or you just do not like zuchini bread.
just downloaded recipe today. making it tomorrow. It does look delicious.
This recipe is wonderful. Made it Gluten-free flour and turned out so moist. If I wanted to had grated granny smith apples how much zucchini would I have to omit?
I haven’t tried adding apple so I can’t say for sure but the apple will add extra moisture. Let us know how it goes!
Not sure how this got such positive reviews! Does not make 2 loaves and flavor is lacking. I’ll go back to my Betty Crocker cookbook recipe…
Thanks for trying our recipe, Karen. I am sorry it wasn’t quite what you expected.