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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.I followed the recipe to the T and the end product was not what I expected. The batter was very thick and the bread came out dense and the oil flavor was dominant. Possibly needs adjustments on some of the ingredients like flour & oil.
Thanks for trying our recipe, Michelle! I am sorry it didn’t turn out as expected. I would love to hear what adjustments you make if you try again.
Great recipe… moist bread.. definitely a keeper! Doubled recipe.. made mini loaves… freezes well.
How much time in oven for mini loaves? I love this recipe!
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!
This recipe is the best made it and will keep making it Thank you
I love how easy this was to make. I prefer a little more spice in my zucchini bread. Next time I’ll add nutmeg and Siagon cinnamon powder. The Siagon cinnamon is spicier than Ceylon.
Recipe looks great. I am going to make it this week. Would it works as muffins?
Cynthia, yes, but they will only take 25 minutes to bake.
Great tasting and moist zucchini bread. Easy to make!!
I made this today and it was very moist and delicious! I don’t have two loaf pans so I put it in a 13 x 9“ baking pan. I set my oven for 350 and I baked it for 35 minutes. I did check after 25 minutes to make sure that I wasn’t over cooking and then I went an additional 10 minutes and it came out perfect. Will definitely be making this again. Thank you!
I love how your site gives the option to double or triple recipe.
Anybody use melted butter instead of oil?
I have never tried but many readers have successfully made this with melted butter. You would use the same amount to replace oil.
38 minutes baking time is perfect. Maybe consider changing baking time and there wouldn’t be comments about it being dry- mine is amazing!! Tyvm for a fabulous recipe!
This s my new go to zucchini bread recipe. Comes out great every time
I’ve tried multiple high rated recipes and this is my favorite for sure!
simply amazing, best recipe.
Best ever
love the moistness of the recipe, no trying to squeeze out moisture from zucchinni
Great recipe. I used pecans and dried cranberries for the loaves I made this weekend.
This recipe delivers nice moist but dense loaves.
I will defientelty be keeping this recipe in my favorites.
I received so many compliments!
Absolutely delicious
Love this. Added walnuts. Used half the Munk fruit. About to make it again, this time will add a bit of rhubarb too
My family devoured this Zucchini loaf!!
I doubled the spices for extra flavour and also included chopped dried cranberries and pumpkin seeds with the walnuts
So delicious! My one year old likes the zucchini bread too! I will definitely make this again, along with your other recipes! Thank you so much! ☺️
Not my favorite. It has a good texture, but the baking soda is overpowering. Will be looking elsewhere for my next attempt.
Thanks for trying our recipe, Mars.