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.
Great recipe!
I put brown sugar on top of each loaf
That is very good bread. I baked it in a smaller pan and was able to do three loaves.
5 out 5 for taste and ease of preparation. BUT it does NOT make 2 loaves, or else your pans are small. I had to get out my mini loaf pan to finish off the batter.
This makes two loaves using 8×4 pans.
This recipe was bland. So disappointed.
I am doing this recipe for the third time, I love it! the only thing i would change is switch the walnuts to extra sugar on top.
A lot of good recipes.
Do you line just the bottom of the pan with parchment paper or whole pan?
There is an image in the post of the parchment paper. It lines all of the pan except the ends.
I lined the entire pan. Came out no issues.
Just made this recipe . I made it in a bunt cake pan . It came out excellent !
That’s a smart idea!! Thanks, going to try it!
Great flavor! Made it exactly as written. I will be making this for the holidays.
This is one of the best breads I’ve ever made I gave it to some of my neighbors and they all really enjoyed it I can’t wait to make it again thanks for sharing
Best zucchini bread recipe! I added chocolate chips.
It was nice and moist and tasty – but too sweet for me.
The best. Friends and neighbors always want more.
I do not have vegetable oil. What can I use instead???
We have only made this recipe as listed but you could try melted butter or coconut oil as a replacement. We would love to hear how it turns out for you!
Delicious, quick and easy to make. My modifications were….. I used only 2/3 of stated sugar – asked for 1.5 cups, I used 1 cup. Swapped out half the oil for applesauce. I used pumpkin spice instead of cinnamon.
This is now my ‘go to’ for zucchini bread. Yum, Yum!!
Delicious! Took it on a boat trip and everyone loved it for both breakfast and snacking. I’m going to make it again and do about 1/2 the sugar just to see if it turns out just as yummy without as much sugar.
This was truly delicious! I made it as written except I used 1/2 c. Avocado oil and 1/4 c. Melted butter because I love a hint of buttery taste. It was moist and not overly sweet but just sweet enough. No sugar coma. Thank goodness. Used pecans because that’s what I had. I basically ate half of a loaf and I’m hearing the other one call to me now. Lol
what type of sugar did u
you use? I’m not sure if I need to use brown or granulated
This recipe uses granulated sugar.
Delicious!
Can I make muffins with this recipe?
Zucchini overload in our garden
I haven’t tried this recipe as muffins but I think it would work. Let us know how it goes!
Do you know how many calories per serving is or calories for the 2 loafs?
This is per serving which is one slice if each loaf is cut into 12 pieces.
Super delicious, super easy and a cynch to modify. Very forgiving recipe.
I love it with chopped walnuts and have made it with raisins too. Love it!
Great with coffee and tea.
I’ve tried many different zucchini bread recipes & you’d think they’d all pretty much taste the same. But they don’t. Your recipe is the best I’ve ever made. Thanks for sharing it with us.
This is the best zucchini bread recipe I’ve tried. Comes out delicious and moist with or without nuts. I’m currently making my 4 th set of loaves this summer. Everyone loves it!