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.
Delicious! perfect amount of sweetness!
I bake mine in a 9×13 pan for 25 minutes and it’s everyone’s favorite.
Delicious! I’ve tried many zucchini bread recipes over the years and this one is my favorite. I freeze individual slices and they are as good from the freezer as they are right out of the oven.
I make it t frequently and it always turns out perfect.
came out great! have you tried putting baking powder? I was just curious. thank you!
I’ve only tried this as written. Let us know how it works out for you!
Thank you for the recipe! Tried and tested and it’s for the reco👍
I made a double batch of this with thoughts of freezing it! only 1 loaf made it to the freezer! its just the right amount of sweet w a perfect little bit of hard outside and moist inside. I didnt mix my nuts in it i just put them on the top I like it like that better!
Silly question maybe but did you double in 1 bowl? Was it hard to mix up? I never thought of putting the nuts on top. Great idea!!
frankly, it was awful. didn’t rise at all, maybe because I needed more baking soda. Also turned out very mushy, in spite of being baked for twice as long as you suggested. 😩 UGH
Faith, try it again. Follow the recipe to the T. I think it may turn out better for you. This is a good recipe.
yum! got rave reviews!
If I change the oil to coconut oil how much should use?
I would keep the ratio the same.
This recipe was really easy to follow. Was really good.
My only adjustment would be instead of 2 loafs making into one and it’d be thicker.
I would do that next time
I found your zucchini bread recipe last year and everyone I mean everyone LOVES it 😊 I was even ask if I could sell it lol thank you for the great recipe can’t wait to get more great recipes for you have a great day 😊
Very good but I did lower the amount of baking soda on my 2nd loaf since I could taste it in the 1st loaf even after stirring the dry ingredients very well. I may add more cinnamon in my 3rd loaf:)
Thank you for this receipe
try using aluminum-free baking powder! that does not taste bitter to me.
I love this zucchini bread, it’s easy to make and tastes delicious. I put one loaf in the freezer and it was just as delicious as when it just came out of the oven.
For some reason mine turned out goey. Will have to chock it. There is no baking powder?
Oh no, I am sorry to hear that Isabell. For this recipe we use baking soda.
I absolutely love this recipe! I want to make it in cupcake form for my son’s football team. could you tell me approximately how long to bake it please?
what would be the bake time for the 18ct mini loaf pan…please?
Hi Cherie, I would probably bake this for 18-25 minutes depending on the size. You will want to test for doneness by inserting a toothpick into the center of the muffin and ensuring it comes out clean. Enjoy!
Simple and good. I do add even more zuchini.
Delicious. I used the smaller rectangular pans, cooked the bread for 48 minutes. Perfectly set. Added dried blueberries and cranberries, golden raisins, regular raisins, and pecans mixed with walnuts. I used half white and half dark sugar. 2 quarter cups of vegetable oil, one fourth a cup of olive oil (I ran out of vegetable oil). Moist! Delicious! Very good to eat it warm with a smear of butter. Thank you!
And use freshly ground whole wheat flour
It’s a knock out
Did you substitute the same amount of Whole Wheat flour as White Flour??