BEST EVER ZUCCHINI BREAD

Classic zucchini bread recipe that is easily our family’s favorite. Easy to make and you’ll love the added cinnamon and vanilla. It’s the perfect zucchini bread recipe!

Classic zucchini bread recipe that is easily our family's favorite. Easy to make and you'll love the added cinnamon and vanilla. It's the perfect zucchini bread recipe!

It’s that time of year! My squash plants haven’t been as fruitful this year, but even so, I suddenly find myself with lots of zucchini! I don’t mind a bit. As a matter of fact, I look forward to it each year so that I can fill my freezer with loaves of this delicious zucchini bread.

New to making zucchini bread? Here are a few tips and tricks I’ve learned over the years:

Do you have to peel zucchini for zucchini bread?

Nope! The peel on the outside of a zucchini is a lovely dark green and very tender. I just wash the zucchini, cut off the ends and then grate the entire vegetable. It’s very simple to do and I love seeing the tiny flecks of green in the bread after it’s baked.

How long does it take to bake zucchini bread?

A regular 8-9″ loaf pan of zucchini bread will bake in about 55-60 minutes. If you like using mini loaf pans, they take 35-40 minutes to bake. If you’d like to adapt this recipe for muffins instead, bake those for 18-20 minutes. Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 200 degrees F- or by inserting a toothpick in the center and having it come out clean.

Should I squeeze excess water out of my zucchini before making zucchini bread?

YES. Zucchini naturally has a lot of water in it. that becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! I like to squeeze as much out as possible before making it into zucchini bread. Interestingly enough, each zucchini is a bit different when it comes to water content. I find zucchini straight from my garden has quite a bit more water in it than zucchini from the grocery store. Both work well in this recipe! I say use what you’ve got!

Can I use frozen grated zucchini to make zucchini bread?

Yes, of course! Just defrost it, then squeeze out as much water as you can before mixing it in. Personally, I’m not a fan of how frozen zucchini tastes, so I like to bake several loaves of bread, then after cooling completely, I wrap them in plastic wrap and freeze them in a ziplock bag until we’re ready to eat it.

How do you make zucchini cake?

I adore a good loaf of zucchini bread, but you can also use this recipe to make a zucchini cake as well. It’s sweet as is, so a light dusting of powdered sugar on top is a wonderful touch, as opposed to traditional frosting. Simply fill a 9×13 pan half full of the batter and bake for 40-45 minutes.

Did your zucchini bread sink in the middle?

This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. The recipe below makes 2 loaves of bread, or you can make 1 loaf of bread and 3 mini loaves… or 6 mini loaves. As always, make sure your baking soda isn’t too old- it should only be on your shelf for 6-9 months before purchasing new.

So if you’ve been wondering just how to make zucchini bread from scratch, read on! I can’t remember where the original recipe came from, but I’ve changed it over the years. This produces the Best Ever Zucchini Bread. Try it- you’ll love it.

This is our family's favorite zucchini bread recipe ever! Easy to make & you'll love the cinnamon & vanilla. It's the perfect classic zucchini bread recipe! 

Best Ever Zucchini Bread

  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 cup vegetable oil (you can substitute applesauce for ½ the oil)
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp nutmeg
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups grated zucchini (you can add a little more, I always do!)
  • 1 cup chopped walnuts
  1. Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
  2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
  4. Add dry ingredients to the egg mixture and stir until combined.
  5. Grate zucchini.  Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.
  6. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
  7. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!

Like this zucchini bread recipe? Try some of our other zucchini recipes here: 

Classic zucchini bread recipe that is easily our family's favorite. Easy to make and you'll love the added cinnamon and vanilla. It's the perfect zucchini bread recipe! Classic zucchini bread recipe that is easily our family's favorite. Easy to make and you'll love the added cinnamon and vanilla. It's the perfect zucchini bread recipe!

This is our family's favorite Zucchini Bread recipe ever! Easy to make & you'll love the cinnamon & vanilla. It's the perfect classic zucchini bread recipe! 
This is our family's favorite zucchini bread recipe ever! Easy to make & you'll love the cinnamon & vanilla. It's the perfect classic zucchini bread recipe! 

  1. Yields 2 loaves

    BEST EVER ZUCCHINI BREAD

    BEST EVER ZUCCHINI BREAD Author: Butter With A Side of Bread

    15 min

    50 min

    1 hr, 5 Total Time

    Save RecipeSave Recipe

    4.9 based on 16 review(s)

    Recipe Image

    Ingredients

    • 1 cup white sugar
    • 1 cup brown sugar
    • 3 eggs
    • 1 cup vegetable oil (you can substitute applesauce for 1/2 the oil)
    • 3 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 1 tsp nutmeg
    • 3 teaspoons ground cinnamon
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 2 cups grated zucchini (you can add a little more, I always do!)
    • 1 cup chopped walnuts

    Instructions

    1. Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
    2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
    3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
    4. Add dry ingredients to the creamed mixture and beat well.
    5. Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
    7.6.4
    74
    https://butterwithasideofbread.com/best-ever-zucchini-bread/

64 COMMENTS

  1. Just made this and it came out sooo sweet. Everything about it was great (mine cooked more on the 60 minute side) but boy was it sweet. I felt like all I could taste was brown sugar. I'll try to cut the sugar down and hope it still stays moist.
  2. This recipe is insane. Everyone at my house looooved it. Instead of just grating the zucchini I grew, I pulsed it in my food processor a little after grating it but that's the only change I made. It came out incredible. So soft and flavorful!
  3. In order to have a common ground with my teenage son we bake together! We just made this today from zuchinni in our garden...ill let you know how it turns out! The house smells great thou...looking forward to it...yum
  4. WOW... As I was sitting here staring at an 8 pound zucchini -- yep an 8 pounder & 18 inches long !! ( from a neighbor ) wondering what on earth to do with that much... I came across 2 wonderful recipes, this Zucchini bread which looks & sounds amazing and your Zucchini Sausage Soup which again looks and sounds wonderful and I can't wait to make each one of these !! Going to make several batches and put in the freezer. Thanks so much for sharing your recipes.....
    • WOW- good luck with that gigantor of a zucchini! I'm a bit jealous-- my garden has yet to give me even 1! Glad to hear you found some recipes that you're excited to try! Be sure to search for "zucchini" on our site- we have lots more!
  5. Since I found this recipe last week we have made 8 loaves and they don't even last 24 hrs.. my family absolutely loved this bread...thankyou so much for such an awesome recipe
  6. I made this yesterday with fresh zucchini from a sweet neighbor's garden. It was absolutely delicious. We delivered a fresh loaf back to the neighbor. Can't wait to make it again.
  7. I had a recipe similar to this but lost it and can't seem to find the same exact one but this one looks close I think the only thing that is different is it added some lemon zest which I used to leave out until one year I tried adding it in. Now that is the way I prefer to make it. What a difference it made.
    • I love adding lemon zest!! Here's a recipe where we've worked it in ~ https://butterwithasideofbread.com/lemon-zucchini-muffins/
  8. Hands down THE BEST zucchin bread recipe. I have tried other recipes and ended up throwing it all out after spending all that time! I really like the dark, brown sugary texture, moistness and wholesomeness. Thank you for sharing your recipe!
  9. I made this recipe following the directions exactly. The batter was so dry I had to add an extra egg and 1/2 cup buttermilk..what's up? The loaves are still baking so the outcome is undetermined.
    • So, sometimes zucchini is REALLY dry for whatever reason... I do hope it turned out OK though! It's very versatile... sometimes my zucchini from the garden is extra wet or dry... it all seems to go ok though-- the top of the loaf tends to look different when you have extra moisture, but otherwise they all taste great!
  10. I picked a zucchini out of my garden this morning that when grated was exactly 2 cups. I have my bread in the oven now and can't wait for that time to beep!
  11. This is an excellent recipe. I just made my Zucchini bread, and I used ginger instead of nutmeg, pecans in place of walnuts and I loved it. I made 4 loaves. Thank you so much Kathy Roden
  12. I just made four batches of this recipe and it tastes great. Same sweetness and texture of other quick bread recipes. I had my five and seven year-old helping, so they peeled the zucchini and ran a rotary hand chopper rather than grating them. I used a Bundt pan and bread pans, they all came out great. Thanks for sharing the recipe.
    • When I place baked loaves in the freezer with the intention of eating them within a month, I just put them in gallon size ziplock bags. If I plan to have them last longer than that, I wrap them individually in plastic wrap THEN put them in ziplock bags. Loaves of this bread don't last long at our house!
  13. Just baked this bread and it is delicious! ! I will use less brown sugar next time as the bread is sweet. This recipe make 1 bread pan and 3 mini loaves. Thanks!!
  14. This recipe is identical to mine, except mine just has 2 cups of granulated sugar. I’ll have to try it with a cup of each! I noticed at least one reviewer saying they had to add more liquid because theirs was dry. I just wanted to mention that usually, the zucchini will add the needed moisture. I have let my batter sit for a few minutes (after the zucchini is stirred in), then stirred it several more times, to coax more moisture out of the zucchini. If that’s not enough, just add milk 1 TBS. at a time to get it to the right consistency.
    • Yes, zucchini can be a little finicky with moisture- the ones from my garden tend to have a lot more water. It all works out though! Hope you like it Helen!
  15. This was titled best zucchini bread ever, I was doubtful! This was the most amazing bread I've ever made, and I have a lot of zucchini bread recipes. I am so glad I found it and thank you. I loved that you added flax because I always do that!! I tweaked the recipe a little to fit our eating likes. I used one cup of wheat flour in place of one of the cups of white flour and reduced the white sugar. The bread bakes into a beautiful loaf and I have given several away (I love that it makes two!) I always top my breads with sugar crystals before baking and it gives it a professional look!! I am so happy to have this recipe, it is delicious!!! Thank you!
    • I'm sl glad to hear you enjoyed it DeAnn! Always nice to hear it passed the test. ;) Love topping it with coarse sugar too- such a great idea!
  16. Great recipe! This was the first time we have grown our own zucchini. I was planning to freeze one loaf so your packaging advice was exactly what I needed!
      • Whew ! Glad you said that!! I was 1/2 cup shy and used whole wheat flour instead. Also, I didn't know how much to put in the bead pans before baking...??
  17. After grating i put mine in a salad spinner to remove the moisture, i thought I'd lose a bunch through the slots but it worked great! I also always freshly grate the nutmeg, it makes a world of difference and whole nutmeg stores in the freezer for a long time. Baking the loaves now, thanks so much for the recipe, the whole house smells and reminds me of grandmas :-)

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