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)!
This post may contain affiliate links. Please read our disclosure policy.
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.
I only have 9X5 size loaf pans. Why wouldn’t this work?
You absolutely can use a 9×5 pan but it will cook a bit faster and be a thinner loaf.
Very dry but I’m not surprised. Before starting to make this, I found it odd that the recipe called for 180 g of zucchini. I questioned that measurement because that is less than one small zucchini. I added a little bit more than that, but still the loaf was extremely dry. I’ve made recipes that are much better so I will go back to them.
Hi Susan, this recipe calls for 2 cups which should be closer to 300 g of zucchini. If using only 180 g that would result in a dry loaf.
my go to receipe everytime! I have tried many others but this one is the best in my opinion!
Bread was only 2 inches thick. I followed the recipe to a T. Also noticed there is no baking powder.
Just how is this supposed to rise with no baking powder or eggs?
It calls for baking SODA, and 3 large eggs. I’ve made this recipe numerous times, and it’s always moist and definitely rises!
This recipe is delicious and so easy to make. Eat one loaf, freeze the other!
Very good so moist and flavorful. This receive is a keeper.
If there were 10 stars I would certainly rate this a 10. I found it simple and extremely easy to make. My entire family and I loved every morsel.
Very good recipe! I liked the results, thank you.
Found your recipe recently and have made 8 loaves in the past 3 weeks.
In different batches, I added the zest of orange and lemon and blackberries. I have to hide the loaves in freezer so my husband doesn’t eat it all! Thank you for posting recipe.
Yay Ann, so happy to hear that you love this zucchini bread so much. It’s always a big hit!
Worst recipe ever. Unfortunately inedible. Went completely in the trash
Sorry to hear that Lisa, this recipe is a big hit with readers. What made it inedible? Maybe we can troubleshoot.
I’ve made this recipe twice. First time was perfect. The second time it didn’t rise but when I added the dry ingredients I was distracted and left the mixer on way to long Im thinking that wad the problem.
Same as Lisa. This was a waste of ingredients. Overwhelming baking soda taste and the bread did not rise as other zucchini bread recipes have that I have made in the past. It went straight into trash due to being inedible. Disappointed.
No baking powder so it didn’t rise much!
I’ve made this recipe every year for the last 4 years. Everyone loves it!
My favorite recipe! It’s always a hit! I sub vegetable oil for coconut oil, I do a half cup less sugar. I’ve actually also subbed eggs for plain Greek yogurt when I didn’t realize I was out of eggs, and it turned out great! Very versatile and forgiving recipe.
Thank you for sharing Allyna!
This is a delicious zuchinni bread recipe. Will definitely make again. The only change I made was to decrease the amount of sugar. I used a 1/2 c white sugar and 1/2 c light brown sugar. It turned out perfect for our taste!
Loved this recipe. So easy to make. I will definitely name this again.
I l9ve this recipe. i do however only put 1 cup sugar and half cup brown sugar i add walnuts. its impeccable
Bread turned out perfect. Moist and full of flavor. I added 1 1/2 cups of black walnuts. My home smelled amazing while it was cooking. It was absolutely delicious!
Looks delicious,,,,can coconut oil be used in place of the vegetable oil?
I have only made this recipe as listed but other readers have used olive oil, coconut oil, or avocado oil with good results.
Its qiute a good recipe.
Your recipe is exlent and yummy. I love the taste.
Amazing bread, soft sweet and beautifully moist.
Edits I made:
– First, I didn’t like the amount of sugar, so I reduced it by a 1/2 cup (Ending total was 1 cup)
– Then, I put both loads into one pan, because I only have one bread pan. It worked nicely, I had to add an extra 2 min in of cook time, but it worked!
– I also peeled my zucchini, as I hate the peels, and it was great!
This recipe is a must try, soft, and amazing with coffee or plain!