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.
Phenomenal recipe. The best zucchini bread I’ve made, so easy and delicious.
I am so glad you love this recipe.
this has been my favorite recipe and very easy to make..
I added 3 cups zucchini as one reviewer suggested.
I also made it Keto using jeto flour, monk fruit sweetener, and I also used justv1 cup of sugar either way, and found it sweet enough.
also added chocolate chips and pecans at different times.. you can add anything and it makes it taste better 😋
Here are the ingredients I used as a substitute for not having the exact ingredients (recipe tripled):
6 cups all-purpose flour
3 cups granulated sugar (intentionally did not substitute the additional sugar)
6 teaspoons baking soda
3 tablespoons all-spice (instead of cinnamon)
2 1/2 teaspoons salt
6 large eggs (I used too many at breakfast and ran out!)
3/4 cup applesauce (to substitute the missing eggs)
6 cups grated zucchini
3/4 cup coconut oil (instead of vegetable oil)
2 1/2 tablespoons vanilla extract.
I baked three different loaves in three different kinds of pans (4×8 glass, 5×6 glass, and a 8″ round metal). The metal pan finished first at around 35-40 minutes. The other two loaves in the glass pans took 55-65 minutes to complete.
Absolute perfection. *drool*
Thank you for sharing JamieLynn!
Really good! And easy for a homemade. I added walnuts, dried cranberries, and the pinch of nutmeg.
This is the best zucchini bread. I bake this for any family occasion and it’s a fan favorite. My kids who are picky eaters will devour it!
Best zucchini bread I’ve ever made!
Very good I’ll make it again
Very easy to make☺️❤️👍!!
This bread is outrageously good, and the recipe is a keeper for sure! I followed the ingredients except I used 3/4 cup white sugar and 1/2 cup can sugar (that’s what I had on hand), and added walnuts and raisins before baking. I completely lined a larger loaf pan with parchment, sprayed it with baking spray and filled it with batter 3/4 full (baked 64 mins) to make a bigger loaf, and made 6 little paper lined muffins with the remainder of the batter (baked 50 mins). I serve with a smattering of cream cheese on a slice, and it is getting rave reviews.
yumyum love zucchini.
This is my first time making zucchini bread and I used your recipe. My husband, whose mother made zucchini bread often said it was really good. I have no comparison but I did like it. It was moist not mushy, sweet and the nuts gave it a nice crunch. I did add some Demerara sugar on top before baking which gave the top and sweet crust.
Im keeping this recipe and will
Make this agin.
I’ve been making zucchini bread for 45 years. My recipe was similar to this one, but I love this recipe because it has 1/2 less sugar. I use Monk fruit sugar substitute. I also add raisins with the walnuts. Came out perfect.
Just took this loaf out of the oven. I made a few minor changes. I reduced sugar to just over 1 cup and used 1/2 white and 1/2 brown. I added 1/2 tsp nutmeg then sprinkled with maple sugar before putting in oven. Did not add nuts as a family member has a nut allergy. My pan was slightly larger so I got one loaf and 3 muffins. I just had a muffin and it was excellent! Just the right texture and right amount of sweetness. Will definitely make again and maybe add some chocolate chips for variation. Highly recommend!
This zuchinni Bread is Awesome.
This was SO GOOD!!!!! We did swap walnuts out with chocolate chips, and holy cow that was good… Next time we’ll try both. We have a 4.5×8.5 pan so we actually put the whole mixture in and had to add 20 min and raise the temp by 25° for the last 20.
This really is the best. I generally reduce the nuts and through in some dried fruit (raisins, crasins, dried cherries). I also like 1/4 tsp. dried cloves. But a great solid recipe!
I made this recipe using the applesauce instead of the oil. Also, made it in 4 mini loaf pans; 40 mins.
Why isn’t my bread rising? I’ve had issues with the past three batches. My first two were fine. Any idea what I’m doing wrong?
If the first two were fine and the last two didn’t rise, has your baking soda expired or been open for a long time?
No. It’s new baking soda. and I tested the baking soda with vinegar and it bubbled like a volcano. I have used all applesauce in the past and not had problems. But tonight I tried again and it didn’t rise and I used oil. Any other tips?
Hmm, I haven’t had that problem Christy so I can’t say for sure, especially if it worked well for you the first couple of times. Perhaps your zucchini is really wet, while I generally don’t recommend squeezing the zucchini, you can try just gently squeezing a little bit of the water. If you find the applesauce works well for you, you can also continue making it with applesauce as well.
My family, including one year old, love this bread! We’re on our second batch in 1 week. Each batch made 1 loaf of bread and 8 muffins, which are perfect for a quick breakfast and sending to daycare. Thank you!!
So good!! Would recommend
Delicious for sure! I think 1.5 cups of sugar is insane however and will cut that in half next time.