Our Best Ever Zucchini Bread recipe is a MUST TRY! This popular zucchini quick bread recipe is easy to make and has the perfect blend of delicious spices.
This moist zucchini bread recipe is a great way to use up all those zucchini from your garden. This delicious zucchini bread is packed with so many delicious ingredients and it tastes amazing!
Easy Zucchini Bread
Zucchini Bread is the perfect way to use up all that zucchini in the garden! My squash plants have not been as fruitful this year, but even so, I suddenly find myself with a lot of zucchini! 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. I can’t remember where the original recipe came from, but I have changed it over the years. This produces the Best Ever Zucchini Bread. Try it- you will love it.
Moist Zucchini Bread Ingredients
- Sugar: You will need 1 cup white sugar and 1 cup brown sugar to add a bit of sweetness to this bread.
- Eggs: Use 3 eggs to help bind the dough together well for this recipe.
- Vegetable oil: Using 1 cup vegetable oil (you can substitute applesauce for ½ the oil) will help give great moisture to this treat.
- Vanilla extract: You need 3 teaspoons vanilla extract to help enhance all the wonderful flavors.
- Flour: Use 3 cups all-purpose flour for the base of this bread recipe.
- Seasonings: You will need 1 tsp nutmeg, 3 teaspoons ground cinnamon and 1 teaspoon salt for a perfect combination of flavors in this delicious bread.
- Leavening agents: Using 1 teaspoon baking powder and 1 teaspoon baking soda will help the bread to rise properly.
- Zucchini: You need 2 cups grated zucchini for an amazing blend of sweet and savory flavors (you can add a little more, I always do!)
- Nuts: Use 1 cup chopped walnuts for a wonderful balance of crunchy texture in this recipe.
How to Make Zucchini Bread
Prep
Grease two 8 x 4 inch bread pans or 6 mini loaf plans, set aside.
Preheat oven to 325 degrees F.
Bread dough
In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.
Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together.
Then, add the wet ingredients to the large bowl of dry ingredients and stir until combined.
After that, grate the zucchini using a box grater.
Add to the dough mixture, along with the nuts, until well combined.
Proceed to pour the batter into the prepared pans.
Bake
Place bread into the oven and 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.
When done cooking, cool in the pan on rack a for 20 minutes. Remove bread from pan, and completely cool.
Slice, serve & enjoy! Remember: quick bread is generally EVEN BETTER TASTING the next day! So make a loaf in the evening, then enjoy it for breakfast the next day!
How to know if the bread is done
Your bread should register about 200 degrees F on an instant-read thermometer to ensure that it has been cooked fully. Not only that but the top should appear to be a nice golden brown color and as the bread cools, it shouldn’t sink, but should instead remain well-shaped with a rounded top.
BEST BREAD PAN?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
Easy Zucchini Bread
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 salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups grated zucchini you can add a little more, I always do!
- 1 cup chopped walnuts
Instructions
- Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325°F.
- In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.
- Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together.
- Then, add the wet ingredients to the large bowl of dry ingredients and stir until combined.
- After that, grate the zucchini using a box grater. Add to the bread batter, along with the nuts, until well combined. Let batter sit 5-10 minutes.
- Proceed to pour the batter into the prepared pans.
- Place bread into the oven and 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. (See below for my method on making sure loaves are completely cooked!)
- When done cooking, cool in the pan on rack a for 20 minutes. Remove bread from pan, and completely cool. Slice, serve and enjoy!
Video
Notes
Nutrition
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Easy Zucchini Bread Recipe FAQ
I plan on 1 zucchini for each cup of grated zucchini needed in a recipe. Of course, this varies being as zucchini come in all sizes. Zucchini in the grocery store range from small to medium sized.
There’s no need to peel the zucchini prior to grating it for zucchini bread. The dark green peel is very soft so it bakes well and adds vitamins, nutrients and even a bit of color to the bread.
I prefer to grate the zucchini as opposed to shredding it so that bits of green peel remain in tact. They contribute toward the popular look of zucchini bread! Shredding the zucchini causes the zucchini to nearly disappear once the bread is baked. Both will work though! I know when my kids were young, I hid vegetables in baked goods often, so having them disappear was preferable!
Yes, you can squeeze out excess water from grated zucchini before adding it to your batter. 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! If I’m using garden zucchini, especially large ones, I like to squeeze as much out as possible before making it into zucchini bread. Store bought zucchini rarely has excess water.
Yes, you can make zucchini bread with yellow squash! You do need to scrape the seeds out since the seeds in yellow squash are much larger. Also, I find the skin to be more tough on yellow squash, so you can either peel the outside to remove the skin, or you can just grate it with a finer cheese grater.
Zucchini Bread should be stored on the counter top in an airtight container or ziplock bag. Keeping it in the fridge can dry it out over time.
Zucchini bread rises as a result of leavening ingredients in the bread recipe being exposed to two things, moisture and heat. We use eggs, baking soda and baking powder as leavening agents. Make sure your ingredients are not past their expiration date as stale ingredients can affect how much the bread rises.
Storing this Moist Zucchini Bread Recipe
After the bread has cooled, store it in a gallon size ziplock bag or similarly sized airtight container. We bake bread often, so I purchased bread bags and love them!
Can this recipe for zucchini bread be frozen?
I love freezing loaves of zucchini bread! How you prepare zucchini bread for freezing really depends on how long you intent to keep it frozen. If you just want to freeze it for a week or two, I’d wrap it in plastic wrap or foil and place the loaf in a large freezer ziplock bag. Most often, when I bake zucchini bread to freeze it, I’ll bake mini loaves so that they fit in the ziplock bag easier. If you want to freeze it for 2-6 months, I’d wrap it more securely, making sure it’s airtight and wrapping it in a double layer of foil or plastic wrap, then place it in a ziplock bag.
How do you make Healthy Zucchini Bread?
If you’d like to make a few changes to my recipe to make a healthier version of zucchini bread, I’ve got great news- this recipe is incredibly versatile! I suggest leaving out the 1 cup of white sugar, replacing half or all of the oil with apple sauce and using half whole wheat flour in place of all-purpose. Then you’ll have a traditional healthy zucchini bread recipe!
Can zucchini bread be made into muffins?
Zucchini bread muffins are our favorite muffins! Simply use my recipe above, then spoon 3 tablespoons of batter into each greased or lined muffin cup. Bake for 18-20 minutes. There are several benefits of making zucchini bread into muffins. First, I like that they cook faster! Where a full loaf of zucchini bread bakes for up to an hour, zucchini muffins bake for only 20 minutes, which is a fraction of the time. They’re also easy to freeze! I like to bake a batch of zucchini muffins and then freeze them just in a layer in a large ziplock freezer bag. I pull them out one or two at a time for breakfast. You can let them thaw on the countertop, or you can microwave them or toast them to heat them up. Yum!
Why does my zucchini bread fall in the middle?
Here’s how to help your zucchini bread not sink in the middle after it’s baked. 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. Lastly, make sure your bread is fully cooked. Uncooked batter in the middle of the loaf will cause bread to sink.
Your bread should register about 200 degrees F on an instant-read thermometer to ensure that it has been cooked fully. Not only that but the top should appear to be a nice golden brown color and as the bread cools, it shouldn’t sink, but should instead remain well-shaped with a rounded top.
More Zucchini Bread recipes:
- PINEAPPLE ZUCCHINI BREAD
- LEMON ZUCCHINI BREAD
- ORANGE ZUCCHINI BREAD
- PUDDING ZUCCHINI BREAD
- ZUCCHINI BANANA BREAD
- ZUCCHINI SHEET CAKE WITH BROWNED BUTTER ICING
- EASY ZUCCHINI CAKE
- LEMON ZUCCHINI MUFFINS
- ZUCCHINI BREAD CHOCOLATE CHIP COOKIES
- LEMON ZUCCHINI BREAD COOKIES
More amazing quick bread recipes that we love:
- Easy Banana Bread
- Sweet Coconut Quick Bread
- Easy Lemon Quick Bread
- Yogurt Banana Bread recipe
- Dutch Apple Quick Bread
- Pumpkin Chocolate Chip Quick Bread
- Caramel Banana Nut Bread
- Best Ever Pumpkin Bread
- Lemon Buttermilk Quick Bread
- Caramel Apple Quick Bread
- Cinnamon Raisin Quick Bread
- Peppermint Chocolate Quick Bread
- Cranberry Orange Quick Bread
- Cinnamon Roll Quick Bread
This recipe for easy zucchini bread has been in my family for years, it’s easy to make and you’ll love the blend of spices used. Read the reviews- it’s popular for a reason! It really is the perfect zucchini quick bread recipe.
Susan says
I did a lot of research before i chose this recipe and I’m so glad I did. This recipe was awesome!
My batter was alittle thick compared to other reviews but it turned out amazingly delicious. I added some craisins for a little bite with the sweetness. Family couldn’t have been happier!
Alison says
I’m so glad you and your family could enjoy this recipe Susan! It’s one of our favorites also!
Kelsey says
I didn’t think I liked zucchini bread all that much, but I made this recipe and I just can’t stop eating it! It’s delicious! We had so much fresh zucchini we made 20loaves to freeze and take to friends!!
Alison says
Kelsey! I’m so glad you have been converted 😉 It’s a favorite of ours as well!
Tania says
This is my second time making zucchini bread. Love your recipe. I used the applesauce instead of the oil. And that is the moistest zucchini bread I have ever had. Thanks for sharing your recipe.
Alison says
Of course! So glad you enjoyed it Tania!
Mildred H says
I’ve made this recipe several times and it is fabulous in every way. Great flavor, texture and look!
Alison says
Thanks so much Mildred!
Annette says
Yes, I have made on several occasions now. I prefer using the apple sauce/healthy recipe muffins and bread. I buy the throw away tin pans for loaf and muffins. I used to use moms best Zucchini bread but prefer this one better,
Kaai says
Very easy recipe. My sister and I worked as a team it took us half the prep time and clean up was a breeze. We will be making this again. Yummy in the tummy 😀
Karen says
It was amazing. The only thing I did different was omit the nuts. I used the suggestion for the applesauce too!! So good!
Carrie says
Question, do you think the bread would bake well in Stone pans? Also, do you use electric mixer or by hand?
Jessica says
I LOVE baking in stone pans! I don’t use a mixer for any quick bread, I just stir by hand. 🙂
julia a kasdorf says
i added more of each spice, and a touch of allspice. it brought out more flavor dimensions.
Alison says
It is definitely an excellent recipe to add things like chocolate chips, nuts, berries, spices and such to! Glad you enjoyed it!
Lisa says
Absolutely delicious! I substituted coconut oil for the vegetable oil so I could can it. One batch makes up 8 wide-mouth pint jars, ready made mini loafs that will keep in the pantry for up to a year. Perfect for gifts or just a sweet treat this winter!
Alison says
I love this idea! Thank you for sharing!
Jill says
I loved this recipe. I needed to use up the last of my zucchini and this was perfect. (I added some flax seed, too) Very good recipe, I recommend this one.
Alison says
Thank you so much Jill!
Fran buccola says
This was definitely the best very moist. I made a few as muffins and the rest in a loaf pan.
Alison says
Fran, it is definitely a recipe that you can add things to or change into muffins quite easily! i’m so glad you enjoyed it!
Mindy says
4th or 5th time using this recipe and absolutely love it! have tried with macademia nuts and pistachios as well and all really nice!
Alison says
Mindy, I love that idea, I’m going to try it next time! I’m happy this recipe keeps working so well for you!
Fiona says
This zucchini bread was absolutely delicious! Its definitely the best that I’ve ever made and I’ve tried many other recipes. I will have to save this recipe to make over and over! My whole family loved it and it was very easy to make. I made a double batch since we had two huge zucchinis from the garden and it was the perfect amount for 8 mini loaves and one 9×5 loaf. This zucchini bread is not too dense, its light and fluffy but somehow very moist at the same time and its not too sweet either. Its perfect! I used half oil and half applesauce, about 2 cups of extra zucchini (I was trying to use up as much as possible!) and a mixture of whole wheat white and bread flour. Thank you so much for this recipe!
Jessica says
So glad to hear you love it Fiona! You’re most welcome!
Tara says
I LOVE this bread. My 18 month old is so picky and she eats it! I make about 4 loaves each week!
My question is, is this gluten free? I would love to have my cousin try it but she has a gluten allergy. I just can’t figure out what has gluten in it lol.
Alison says
Tara, I’m so glad you and your family are enjoying this bread! The only ingredient that has gluten in it is the flour, so if you swapped that out for gluten free flour then your cousin would be good to have some!
Shanean says
I made this recipe. Followed it step by step. Bread was way to dry. 3 cups flour was way to much. Thanks for the change but will stick with my other recipe.
Jessica says
Did you see my comments about moistness in the zucchini? I’m guessing that was the issue.
Amanda says
Did not love this recipe. I’d reduce the nutmeg or remove it entirely. Can’t say I would make it again. /:
Jessica says
Oh man, I LOVE the nutmeg in it! To each his (or her!) own!
Emily says
Family LOVED the recipe! It’s the best they have ever tried they said! I did swap out half the oil for applesauce and add flax seeds but I also forgot the brown sugar. So it’s actually less sweet but for those who like less sweet tasting breads it’s perfect! We aren’t ever going back, my family doesn’t really have a sweet tooth so this bread is PERFECT for us!
Jessica says
So glad everyone loved it Emily! I’ve made it with half the brown sugar- we love it less sweet too!
Tara says
Delicious and so easy! Love that you don’t need to peel the zucchini.
Linda says
I’m so jealous of your garden of zucchini! And Zucchini bread and muffins are my favorite ways to use it. I love how moist yours looks and bet it bakes up to be irresistible. Also love all your hints on how to make the perfect quick bread every time.
Dorothy says
Nice, even loaves from this recipe. I like to add raisins, too. I’ve never had a problem with it sinking, or being gummy in the middle, like other recipes. Just the perfect amount of moisture, it holds together well, and really goes well with that morning cup of coffee.
Jessica says
So glad you enjoyed it Dorothy!