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.
This was delicious!! I halved the recipe because I only had one cup of grated zucchini and I didn’t want two whole loves. I also replaced the walnuts with chocolate chips (I figured the veggies and chocolate will cancel each other out). I think I’ll use less chocolate next time, but it’s not bad the way it is.
The bread came out great, it was moist but firm. So delicious, this is going to be a staple in my house from now on.
Very delicious! My neighbour gifted me with a huge garden zucchini and so I used your recipe. You did say it was moist, but it was slightly too moist for my liking (I did check and it was cooked properly). I like it more like banana bread. I was wondering if next time I could either dry half of the zucchini or add more flour? I will definitely make this again. I made sure to share your recipe though!
This recipe is easy and doesn’t require expensive ingredients. It turns our moist and delicious; sweet, but not overwhelmingly so. It’s such a nice snack with a cup of tea or coffee!
It came out of my oven nicely but about five minutes after coming out it collapsed in the middle
I made 6 loads of this zucchini bread. I made zucchini bread every time so I’m a year from when I’m crawling but I couldn’t find my recipe this year so I thought I’d try this recipe the bread was so thin because the recipe says it does two loaves it was really thin so I thought I have maybe forgotten to add baking powder I went back and looked and there is no baking powder on the ingredients so I don’t know if this was the case or not that made to do this but will be doing this recipe again
Thelma bread was delicious. Very simple and quick to make.
This is a wonderful recipe! I love that it makes TWO loaves and not just one. I always make one and freeze the other….it never stays in the freezer for long though! My kids LOVE it.
Moist and easy to make. I used chopped pecans, and mini loaf pans.
It really is the best zucchini bread; it would make one larger one better than two though… great flavor… I added dried cranberries!
This recipe was easily modified to accommodate my GF/DF life & remained moist & delicious. I used Krusteaz 1:1 GF flour, coconut oil & reduced the sugar to one cup. I was concerned all the moisture from the zucchini would prohibit the loaf & never “dry up”. I tested them after an hour baking & they were ready to come out. Perfect! Thank you for this recipe
I have the zucchini bread in the oven now will comment later Thank You so much
This is the best zucchini bread recipe ever. I’ve done cran-walnut and cran-walnut-chocolate chip, and both are amazing. This can be used as a base for whatever kind of snack bread you want to make. I have already made 8 loaves and will be making two more in a couple weeks. We served some to guests (that had been frozen and thawed), and they said it was the best zucchini bread they had ever tried. It is moist, so quick and easy to make, and I cannot understand why anyone would give less than five stars. My go-to from now on. Thanks!
Best bread ever!
I’ve made it three times since I found the recipe.
Best zuccinie bread we loved it
I made this recipe almost exactly as is, except for adding raisins instead of nuts. I doubled the recipe since so many comments mentioned it only making one loaf. I ended up with four loaves using 8×4 pans, which is what the recipe says to use and the loaves came out perfect after baking for 50 minutes. Will definitely be using this recipe again!
This is the best tasting bread really moist !!! I used Splenda blend and just a little more cinnamon! Delicious!!! I also put nuts in it!!!!
I like this recipe but I also did not have enough batter to make 2 loaf pans. I made one and had enough left over to make a mini loaf.
VERY moist cake. I added 1/4 of brown sugar and used Gluten Free flour. This recipe does not disappoint! This is my go to every fall. I make it all of the time. If I could give it 10+ stars, I would!!!
this is a fantastic recipe, i substituted oil for goose fat, and used oyster milk as my wheat protein, i made this for a party for some japanese ladies and they said it hit the spot
I did make a few changes- I used 1 cup whole wheat flour, 1 cup white flour.
I added about 1/2 tsp more cinnamon and vanilla, a bit more baking soda, as well as 1/2 tsp each of nutmeg and cloves. I also baked it in a larger pan, so I ended up with just one loaf. Very tasty and flavorful!