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.
Lauren says
Before I put Batter in the pan, can someone please tell me if it’s normal for my batter to be so thick? Why is that. I went over the recipe 10 times and I can’t figure it out. It says to pour the batter in the pan but my batter is so thick it’s almost like cookie dough
Jessica says
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! If your batter is overly thick, add 1/2 cup milk! (That works for just about any quick bread recipe, btw!)
Monica says
Mine was super thick too but once I added in the grated zucchini, it was much better!
Emjai says
I made this for my family today and they absolutely loved it! It’s moist, flavorful and just sweet enough. I added a few raisins for a little something special. 🙂
Maureen Fahey Barre says
Kind of disappointed. It came out dry and a bit lacking in taste. I was surprised.
Sharon says
Best recipe. I think it was in 2019 I found this originally and the only one I use now.
Actually I just realized how many of your recipes I use 🙂
So..thanks a million for them all!
Jessica says
Thank you SO MUCH Sharon! I appreciate you and your kind words!
Amanda Bowhall says
I made this recipe Mr everything turned out great! It’s delicious and it was super easy to make!
Marcia says
I made this using 1 cup almond flour, 1 cup rice flour and 1 cup oat flour. I added 1/2 teaspoon xanthan gum. Best zucchini bread ever!!!
Karen McCants says
Im so glad I found your site as I lost my recipe last season. Yours is delicious. I used a combination of yellow and zucchini squash as I have an abundance of both as the garden is coming in. Also use both walnuts and pecans which I soak and then dehydrate, they are wonderfully crunchy 😀
Alison says
I’m glad you found our recipe too Karen! We love adding nuts sometimes and chocolate chips other times too! This recipe is very versatile!
Marilyn says
Absolutely best zucchini bread I have ever made.
Now made 6 loaves & they are beautiful & delicious.
Jessica says
So glad to hear Marilyn!!
Cathy says
I made this recipe today, and made it using her “healthier “ suggestions. I omitted the white sugar, just used the 1 cup of brown sugar. Instead of using vegetable oil I used 1/2 c. MCT oil , and 1/2 cup applesauce. I used 1/2 tap nutmeg as my husband doesn’t care for it, and added chopped pecans… I think it’s wonderful! Thank you for the recipe and suggestions. I will make this again ♥️
Alison says
Thank you Cathy! I’m so glad that healthier version worked so well for you!
Camille Whitman says
I followed directions, but found it was very sweet and Denser than I prefer. I think next time I will Mix the zucchini in with the Wet mixture, before adding to the dry and the nuts. Maybe this will decrease the chances of Over mixing and making it Dense. I will also cut the white sugar by half.
Delanne says
Recipe is easy to follow. First time making zucchini bread. My son and mother n law loved it. 👌🏾 Will make it again. Truly the best zucchini bread recipe. Thanks so much for sharing.
Alison says
Thank you so much Delanne! I’m so happy this was a hit for you and your fam!
Anna says
I notice that your photos show dark green bits. Should I have included the zucchini skin as well? Mine came out less colourful, but it was sweet and tasty. Also, I used a sieve and my fist to strain the water out of the shredded zucchini, and the volume overall kept decreasing, so it was difficult to measure. I added more and more until I was finally like “Surely that’s enough.”
Nellie says
I always leave the skin on, but either way works fine! And the amount of zucchini doesn’t have to be super precise…I often add a little more or a little less and it works out fine!
Mary Beth Capps says
Can this bread be frozen? If so, does it do well when thawed?
Nellie says
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.
Margaret C says
i forgot to add the nuts it has been in the oven for 5 min can I put the nuts on top know?
Nellie says
Sure, you can definitely sprinkle some on top if you’d like!
Michelle says
I am going to make bread this weekend. I’m wondering how to make like a crusty top with sugar. Do I take melted butter and sugar and put it on top as it cooks or when it’s about done?
Nellie says
If you make a streusel topping, you can crumble it over the top before baking and just let it bake the whole time. Most streusels are made with cold butter, flour, brown sugar and cinnamon. That sounds delicious!
AMN says
THis is good and easy. I suggest that one grease AND flour the baking pan for easier removal.
Amy Mosteller says
No nuts for me and used 4 cups zucchini (thoroughly squeezed dry in cheese cloth) and made it as muffins. Came out great. Got rave reviews for my co workers.
Alison says
Glad to hear it worked great for you Amy!
Martha says
I made this recipe and the bread was fantastic! Thank you for the wonderful recipe.
George Smith says
Outstanding flavor, texture and moisture! I did have concerns about the batter being too thick so I added a half cup applesauce and a quarter cup yogurt to the original recipe. The spice additions are perfect. I’ll make this again and again. Thank you.
Jessica says
Thank you so much George!
Sheila says
Awesome .added more walnuts..have to try adding chocolate chips next time
Jessica says
I love adding more walnuts to mine! Thank you Shiela!
Laurie Friedt says
Super easy to make. I substituted Splenda for both the sugars (my husband is diabetic) and used Almond Extract instead of the vanilla. I also used almonds! It only took 45 mins in the convection oven. It was really good and I will definitely be making more this summer as my zucchini plant produces! Thank you!
Rene says
No Lie Best Ever
Alison says
So glad you agree Rene!
Meg says
I made this recipe 3 times and each time it came out like cookie dough before and after I added the zucchini. I used the large zucchini from my garden, so I know there was enough liquid in it. Cannot figure out where I went wrong 🤷🏻♀️
Jessica says
Did you try just adding some liquid? Try 1/2 cup of water or milk.