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 moistwith a warm cinnamon flavor (and a handful of nuts if you’d like)!
Here’s Why We Can’t Get Enough…
Zucchini is great for baking. It can be added to brownies, cakes, muffins, or pumpkin bread.
- 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 walnuts chopped, 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.
Can I substitute unsweetened applesauce for the oil 1:1 with this recipe?
Other readers have made this recipe with applesauce instead of oil and it has turned out great. I would love to hear how it turns out for you.
EXCELLENT! A friend gifted me with some zucchinis and I found this FABULOUS recipe. I made two mini loaves with banana and zucchini for the SO and one walnut and zucchini loaf for myself. So easy and came out beautiful. I opted for pumpkin spice seasoning since I had it in the cabinet. Definitely a keeper.
Can this be made in glass pans as I don’t have metal ones??
yes, that should turn out fine :)
Very good! I did squeeze the squash before I realized I shouldn’t have but still, it was very good.
I will make this recipe again. Thanks
I didn’t use parchment paper with this recipe. I used one pan and one small one.This bread came out great. Thank you.
This is truly the best zucchini bread I’ve ever had or made. It comes out perfect every time.
So easy and quick to make. I added the nutmeg and raisins and a few pecans and it came out wonderfully!
This bread was one of the best I have made. Thank You for sharing.
Great recipe, definitely a keeper! I loved the crunchy crust but the insides were soft and moist without feeling oily. I made this as muffins and a small loaf since I didn’t have 2 bread pans.
This recipe was wonderful! My bread lifted beautifully, was super moist and the flavor of zucchini and spice was spot on! I used pecans in place of walnuts. Next time I’ll reduce the sugar just slightly.
Made this recipe. It was easy to prepare, of course, read all the instructions before starting to make.
Very good
Are there high altitude instructions or will that matter?
That shouldn’t affect this bread but I would love to hear how it turns out for you!
Best ever
Great taste! I made it for my family & they loved it! I put some vanilla granola on top that created a nice crisp topping! I will definitely make this again!
Best ever recipe. I double the recipe every time I make it. ❤️
Excellent! One small change. I subbed 3/4 cup oil with 1 stick butter and 1:4 cup oil. Extra cinnamon as I love it.
This recipe is very good. Not overly sweet, I like that. While still warm, I drizzled a little confectioner sugar icing made with my homemade vanilla, wow so good.
Easy to make and tastes delicious. I’m sending a loaf with my granddaughter on her trip to college.
I’ve made zucchini bread many times using different recipes. I tried this one and my husband said it was the best zucchini bread I’ve ever made! This is the one I’m using from now on.
How delicious thank you for the recipe
So glad you enjoyed it, Leanne!