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.
Is this correct, to add the sugar with the flour?
That is correct. For this recipe, we add the sugar in Step 2 with the flour.
Another “Spend with Pennies” recipe that does not disappoint. I have used multiple recipes from Holly and trust them. I did make the following changes, I used 1 1/2 teaspoons of baking soda instead of 2 teaspoons and I added some more fall spices. I think the vegetable oil helps to keep the bread nice and moist.
I am planning to make this recipe, but I am not a fan of vegetable oil. Wondering if I can replace the oil for melted butter or coconut oil in this recipe?
I have only made this recipe as listed but those should work well as a replacement. We would love to hear how it turns out for you!
Hi, I substituted the oil for melted butter and mine came out delicious. My kids loved it. So, so, good. My daughter actually just took my last loaf from the freezer home. Time to make more! When I do make this the first loaf is gone the same day so good thing there are always 2.
do i have to have walnuts?
You can omit the walnuts Elle. Enjoy!
The best!
This is absolutely THE best zucchini bread I’ve ever made. Moist, flavourful! Thank you so much!
Everyone here is right, this is a fabulous recipe! I threw in a handful of blueberries to replace the space of walnuts I didn’t have on hand, and to add a tart bite to it. This is quick and a joy to make because I had all the ingredients except the walnuts. I am growing zucchini for the second year now, and bought a super nice grater specifically to make zucchini bread this year. Before this I either baked it with Parmasian cheese or else took the extras to the zoo with other garden vegetables for the animals. (Our zoo makes requests online for that stuff, which is so nice to help them!) Anyhow, I read through a lot of recipes and decided on this one, and I think it’s wonderful! Thank you!
I love that, Lori! Glad you are enjoying it.
For sure the “BEST ZUCCHINI BREAD EVER”!!!! I have made numerous batches of zucchini bread and used many recipes. This one by far is my favorite❤❤❤❤Thank you!
Nana Bee, Newcarlisle Ohio
Excellent very moist as stated
It’s tastes great but didn’t rise too well. It wasn’t much bigger than the batter when placed into the pan. It only calls for 1tsp of baking soda, I think it should have a tsp of baking powder as well. Either that or my backing soda was old. Any suggestions appreciated.
One of the best zucchini bread recipes I have ever made.
Damn delicious. And moist!
I had, at a restaurant somewhere in N GA, a delicious harvest bread that was dark as chocolate cake. I’ve been searching for a decade for a similar recipe.
I used this one as a base. Used dark brown sugar and subbed the 1/4 with 1/4c molasses (mixed with the liquid) and added another 1/4tsp of soda to counteract the acid.
I also used apple pie spice for a hint of fall. I reserved about 1/8c of the flour mix to toss the nuts in so they don’t sink.
Good recipe, but I can definitely taste the baking soda, will cut back to 1 tsp. next time and maybe add some baking powder.
I used half unsweetened applesauce and half oil, instead of just oil. And added a teaspoon of pie spice for extra flavor. Great recipe!
Can I freeze the baked bread? How long?
Hi Judy, you can definitely freeze this recipe! You will find freezing instructions in the post just above the recipe card. It should last in the freezer for up to 6 months.
Wonderfully delicious. Not too sweet this is what we like. Added cream cheese frosting and it was fantastic
I’ve put off making zucchini bread for years. I thought it was a lot of work for a loaf of bread. What a mistake I have made!! This recipe is easy and bread was delicious. The worst was the arm workout shredding the zucchini but I’m exaggerating that. Prepare and measure everything in advance and you will see what a piece of “cake” bread it is. So glad I saw this recipe
I use my food processor to shred my zucchini. Sure saves on the arm and time!
Everyone loved this!! Didn’t have walnuts so i used sunflower seeds
I really enjoyed this recipe…I made some modifications as usual. Added a ripe banana and extra cinnamon and about 1/4 tsp of nutmeg. I only used 2 eggs bc I had one xlg turkey and large ckn egg. This time I am trying it with 3 ckn eggs.
Great bread! Moist and perfect for summer!