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!
The Best Zucchini Bread
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.
strange question but do you know the portion that the nutrition information is for? some of the best eggiest zucchini bread i’ve had in a long time, though i did 1 T nutmeg, 1T cinnamon and another T of ginger, allspice, clove and cardamom. highly recommend
So glad you loved it Mos! The nutrition information is for 1 slice if you slice each loaf into 12 pieces.
I got alot of compliments on this bread! Very tasty
This is my favorite zucchini bread recipe. Absolutely delicious and easy to make. Comes out perfect every time.
Seriously made this recipe many times this summer, decreasing the sugar, using applesauce instead of oil, adding coconut flakes with the nuts, as well as pumpkin spice with the cinnamon. Freezing many loaves to enjoy over the winter as I had a lot of zucchini.
This is my favorite recipe to make frequently.
My family and friends love it!!
I double the recipe and cut into squares.
I also substitute with coconut sugar. I reduce the baking soda too.
Do not over mix! Gently fold.
Morning with coffee or night time snack.
It’s so delicious!!
Why can’t this be made in 9”x5” pans? Those are the only bread pans I have, I find quick breads routinely come out better (no undercooked interior) in this size pan! Thank you in advance!
This is a thinner loaf, so the batter is too thin in a 9×5 pan. If you do bake it in a 9×5 pan, it will need less time.
If you double the recipe, it makes 3 9×5 loaves. It freezes well and is also great for gifting.
I’ve made this several times and it has worked great every time. I’ve traded the nuts for chocolate chips and I’ve used monk fruit sweetener instead of sugar. It still tastes amazing!
Your recipes sound yummy Am going to try soon
Thank you! Happy cooking Darlene!
Can I se olive oil instead of veg oil
Hi Debbie, I have only made this recipe as listed but other readers have used olive oil, coconut oil, or avocado oil with good results.
I have made a zucchini bread following your receipt very closely and checked off each ingredient and I put each one in. I noticed that there were no listing for Baking Powder? It had baking soda and the end results of the bread was that it didn’t rise very much and the bread was compact and tasted like I put a spoon full of of salt in my mouth! What a waste of zucchini and eggs and other ingredients! Never again. I am wondering if the baking powder was accidentally omitted? Btw the zucchini was shredded and allowed to drain excess liquid be fore adding it to the receive. I Am Sooo Frustrated!
Hi Cindy, the baking powder is not missing from this recipe, it is correct as written. We recently did extensive testing and found that just the baking soda was enough to get the rise we are looking for. You can find the full results of the recipe testing here.
As a side note, you do not want to allow the zucchini to sit and drain. The zucchini is used as is and draining it and removing moisture could have affected the rise too. I hope this helps.
This same thing happened to me today. When we tried it after cooling, it was super salty and tasted like a really bad taste. Almost like dirt.
I rechecked everything and everything was ac riding to the recipe. I had to throw it all away. Sorry to say this but it really was bad.
very tasty and moist
delicous – easy to make. My FAVORITE Zucchini Bread recipe.
I used pecans, and silicone baking dishes. These are divided into 1 cup portions. I filled each section with 1/2 cup of the mixture and baked for 28 minutes. These made nice mini loaves and were very moist. My husband loved them, even without butter! I will use this recipe again.
My favorite zucchini bread recipe. Easy preparation, comes out beautifully every time, and oh so moist and delicious. 😋
I have found so many of my “go to” recipes on this site.
This made my day Karen! I am so glad you are enjoying the recipes.
Great flavor! Unfortunately, each time I make it the middle sinks, not attractive, but tastes good.
Not sure what is going wrong.
Hmm, it could possibly be from overmixing. Also I haven’t had this problem but it could be from too much moisture in the zucchini. You could try lightly draining it first.
Easy and delicious. I substituted fat free plain Greek yogurt for the oil. Delicious with added protein. Wonderful recipe.
yogurt, great idea! Did you use 3/4 cup as instructed for the oil? I’ll try that next time
I always look for your posts. I enjoy your recipes. I know I can rely on you.
Thank you so much Sandy ❤️ I’m so happy to hear that!
Can I use self rising flour for this bread
I haven’t tried it with self rising so I can’t say for sure. Let us know how it goes!
Has anyone try to add crushed drained pineapple to this recipe? I do love this recipe as is but wanted to try something a little different.
I have not tried this but other readers have with success. If you try it I would love to hear how it turns out!
I used this recipe and added semi sweet cc instead of walnuts and was super pleased with the results. I love experimenting so YES! I would also like to know how using crushed pineapple turns out!?
Comes out perfect every time. My favorite zucchini breast recipe!