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.
Love it. I decrease sugar and almost double zucchini
Fantastic as both a loaf or as muffins!
would I fill big large muffin tins 2/3 full ? should I adjust temperature? thank you!
Yes I would still fill them about ⅔ full. You won’t need to adjust the temperature but you will only need to bake them for about 30-35 mins. You will want to test them for doneness by inserting a toothpick in the center and ensuring it comes out clean. Enjoy!
just made this and it’s the best moistest bread with amazing flavor.
we have made this zucchini bread several times as per the recipe perfect breakfast or snack 38 minutes and it was done ty
this was my first time making zucchini bread and this recipe did not disappoint.. Loafs came out very moist and flavorful
This was a great recipe! Everyone loved it!
Would it be ok to make muffins instead of bread? Cook time would be shorter? The bead is delicious!!
Shb. Yes! The muffins will only need about 25 minutes to bake.
This recipe was delicious! I subbed 1 cup of plain nonfat Greek Yogurt for the 3/4 cup veg oil to increase the protein and decrease the fat/calories and it was PERFECT! So moist!
Make sure to use the right size loaf pan (***this should be bold and italicized in the actual recipe***). I didn’t even know such a loaf pan existed, and I bake all the time. I digress. Thankfully I checked the bread right in time of it being overcooked. It wasn’t my favorite zucchini bread, but that’s probably because I used the wrong size pan, so I’ll definitely try again! These loafs were supposed to be for my friends, but they don’t look great (again, because I used the wrong size loaf pan), so I guess they’re for us!
Thank you for your feedback, Kerry!
My first time to bake zucchini bread following this recipe and it was a success. So delicious and moist. I already got a request from my family to make it again. will be checking out your other recipes. Thanks.
So happy to hear that, Divina!
I have a question please. This recipe will be my first attempt at making one. Must I use walnuts? I’m making it as a gift for a neighbor who doesn’t want any nuts unfortunately. Your recipe is reminiscent of my Bachie’s recipe and she always added walnuts. So i was excited to try it but if I omit the walnuts what will happen? I don’t want mess it up :( im not a baker to begin with lol
Kj, you can omit the walnuts without a problem. What a kind gift for your neighbor!
Can i substitute the cooking oil with olive oil?
Claire, yes you can replace the vegetable oil with olive.
I can’t bake to save my life and this turned out wonderfully! Pleasantly shocked :)
Is there a substitute for the vegetable oil?
Lexi, you can try olive oil.
So good! This recipe is easy to follow and the result are amazing! My loaves baked up lovely. I did 1 with nuts and 1 without. I followed the recipe almost exactly except I substituted a half cup of the white sugar for dark brown sugar. I’ll definitely be making this again. Thanks for sharing it.
i put chocolate chips and the center didnt finish cooking. i sliced it and baked the slices. great recipe
this is amazing, I followed exactly as written except I did not add any nuts. My youngest is autistic and a very picky eater, he grabbed one of the loaves and cut it up with a butter knife and is eating a large chunk of it as we speak lol I am actually very surprised because he is so picky. Thank you for such a delicious recipe. I did read a lot of the reviews and I figure the negative ones are from people who don’t know how to bake, or think they know more than they actually do. The sugar comment was inaccurate…sugar can be added to wet or dry ingredients based on how the recipe is written, I followed the way it was written…just follow the directions people! and Yes it makes TWO LOAVES…2
Easy and oh so delicious! Have friends requesting a loaf!
It was, unfortunately, awful. I could taste the baking soda and it was gross. The bread also sunk in the middle. Obviously too much sugar, as well – texture was weird and it stuck to my banking pan.
Oh no, I am sorry to hear that, Maggi! Thanks for trying our recipe.