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.
The best zucchini bread recipe, its moist and delicious, it made two small loaf .
Like other comments have mentioned, this recipe only makes one loaf. The taste is great, but it took an extra 20-30 minutes to cook the inside. I think this was because of the high moisture content in the zucchini’s. I recommend squeezing out at least SOME of the water, otherwise the edges will be tough and the middle will be too soft.
This recipe is delicious and moist, melts in your mouth.
This recipe was simple, easy to make, and super delicious! It was moist and came out of the pan no problem. I used cooking spray to coat the pan and left out the parchment paper. I’ve made it 3 times this week because my coworkers were asking for more!
This is by far the best zucchini bread I have ever made. I baked mine in a Bundt pan instead of load pans. Definitely saving this recipe.
I followed the recipe exactly except for the parchment paper…didn’t have any…I sprayed the pans with cooking spray and flowered very lightly. Slide right out. I wish I would have read the reviews before making. This recipe only makes 1 loaf NOT 2. The taste was delicious and nice and moist but because I used 2 pans they came out very skinny. Was making these to take into work so was a little disappointed but at least the taste made you forget the size. Will make again but double the recipe.
Make this recipe today, oh my goodness, this bread is amazing!! You will not be disappointed.
Wonderful bread! Recipe resulted in one loaf not two, but that’s ok. Love that it only uses 3/4 cup of oil.
Taste was fine, but didn’t rise at all, and I didn’t overmix. Going to try less baking soda next time.
I’ve never made zucchini bread before making your recipe yesterday and I have to tell you – it’s FABULOUS!!! My whole family gobbled it up and asked me to make more. I didn’t make any changes to your recipe but I did add the dried cranberries & walnuts like u had mentioned. It’s soooo moist, lightly sweet, & just amazing!
Amazing zucchini bread! But I think about a half teaspoon of baking powder would help make it rise better.
This is the best zucchini bread I have ever made, and I have tried several. I almost always change recipes a little, after I make it once. Now I add golden raisins, coconut, I use 1/2 regular sugar, and 1/2 brown sugar, 1/2 veg oil and 1/2 coconut oil, (I love coconut) and sometime change the kind of nuts: pecan, walnut, macadamia. Thank you for your recipe.
I used coconut oil and coconut sugar for replacements and added mini chocolate chips. So yummy and moist! It definitely only makes on loaf pan.
My dad brought in one giant zucchini. I scraped out the seeds and did exactly as you said. I simply swapped out the white sugar for brown sugar and added 1 tablespoon of molasses. I also used a bunt pan not two loaf pans. This is one freaking amazing recipe! It is moist and delicious and all your steps make sense. Thank you.
This is my go to recipe! Do you sift your flour?
Hi Kody, for this recipe, we don’t sift the flour but we do follow this guide for measuring our flour.
I made this exactly as stated and it didn’t turn out for me. Not sweet at all, very bland, and only made 1 loaf not two. Not sure what happened.
This recipe is awesome and easy.
I 3x the recipe and made 3 loaves in 10”x5” pans. I like the parchment paper idea. Came right out no fuss. I used pecans instead of walnuts. Definitely going in my personal recipe book.
This looks like a great recipe! I’m going to try it. Thanks
ps – ALL zucchini are from gardens :-)
Great bread, I wrapped mine in foil after it cooled and let it sit overnight. The bread was moist and flavorful. 5 out of 5
Fabulous!