This easy zucchini bread recipe is the best I've tried! Packed with zucchini and cinnamon, it's super moist and flavorful. Plan on having a second slice.
This easy zucchini bread recipe is the best I’ve tried.
- It’s super moist,
- warmly spiced,
- studded with crunchy walnuts,
- and PACKED with shredded zucchini, so you can use up a good portion of your summer squash haul in one go.
If there’s something else you look for in a zucchini bread recipe, let me know, but to me, this one is perfection. I love that all the ingredients are pantry basics, that the batter is a breeze to stir together, and that the recipe yields two loaves. Freeze one for later or share it with a friend…and then, if you’re me, make this zucchini bread recipe again. I mean, it’s zucchini season! The more zucchini bread, the merrier, right?
How to Make Zucchini Bread
The great thing about this zucchini bread recipe is that, like other quick bread recipes (i.e., banana bread or pumpkin bread), it’s super easy to make! You don’t need any special equipment here—just a box grater, a couple of mixing bowls, and two loaf pans. The ingredients are simple too.
Zucchini Bread Recipe Ingredients
- Zucchini, of course! It makes this quick bread amazingly moist.
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Baking powder, baking soda, and eggs – They help the loaves rise.
- Cinnamon and vanilla extract – For warm, cozy depth of flavor.
- Cane sugar – It sweetens the zucchini bread.
- Vegetable oil – It adds moisture and richness.
- Walnuts – For crunch.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Prep Zucchini for Bread
To make this recipe, you’ll need 3 cups of shredded zucchini, from about 2 medium squash.
If you’ve never grated zucchini before, it’s super easy—just shred it on the large holes of a box grater. There’s no need to peel the zucchini or remove the seeds. You also shouldn’t press or squeeze any of the excess moisture out of it. You want all that to go into the bread!
Once you shred the zucchini, make the batter. Mix together the dry ingredients in one bowl and the wet ingredients in another. Add the zucchini to the wet ingredients and fold to combine.
Add the dry ingredients to the wet ingredients and mix until just combined. Careful not to overmix! If you do, the quick bread will be dense.
Fold in the nuts.
Next, pour the batter into two greased loaf pans. It’s ok if the two pans aren’t the same size or material, but keep in mind that the loaves might bake at different rates. I recommend checking them early to avoid over-baking.
Sprinkle more nuts over the tops of the loaves…
And bake at 325°F for 40 to 55 minutes, or until a toothpick inserted comes out clean and the tops of the loaves spring back to the touch.
Find the complete recipe with measurements below.
Best Zucchini Bread Recipe Tips
- Don’t overmix. When you add the dry ingredients to the wet, stir just until they’re combined. Overmixing the batter will start to develop the gluten in the flour, which can make for dense loaves. We want them to be light and tender instead!
- Give it time to cool. If you’re anything like me, you’re going to want to slice into the bread as soon as it comes out of the oven (heads up: your kitchen will smell amazing). But if you can resist, let it cool for an hour instead. I promise that it will taste even better after it cools. It will have a moister texture, and the flavor from the spices and vanilla will have deepened.
- Use a different summer squash. Green zucchini isn’t the only type of squash that will work in this bread! Sub in yellow zucchini, striped zucchini, or yellow squash instead. They’ll all yield a moist, flavorful bread.
- Change up the mix-ins. Not feeling walnuts? Replace them with pecans, or swap in dried cherries, dried cranberries, or chocolate chips. A walnut/chocolate chip combo is fantastic too!
How to Store Zucchini Bread
Homemade zucchini bread keeps well for up to 4 days after baking. Store it at room temperature in an airtight container or tightly wrapped in aluminum foil or plastic wrap.
Can you freeze zucchini bread?
Yes, this easy zucchini bread also freezes well! Wrap up the entire loaf, or store individual slices in freezer bags or airtight containers. Freeze for up to 3 months.
I like to freeze individual slices so that I can thaw one at a time for breakfast or a snack. Let them sit at room temperature for an hour to thaw, or zap them in the microwave to quickly reheat.
More Favorite Zucchini Recipes
If you love this zucchini bread, try one of these easy zucchini recipes next:
- Chocolate Zucchini Bread
- Zucchini Muffins
- Zucchini Brownies
- Chocolate Zucchini Cake
- Zucchini Fritters
- Roasted Zucchini
- Grilled Zucchini
- Or any of these 30 Best Zucchini Recipes!
Zucchini Bread
Equipment
- Loaf Pan (you'll need 2 for this recipe)
Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1½ cups cane sugar
- 1 cup vegetable oil, plus more for the pans
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups grated zucchini, about 2 medium, don’t press or squeeze
- 1 cup chopped walnuts, plus more for topping
Instructions
- Preheat the oven to 325°F and grease two 8x4 or 9x5-inch loaf pans.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In another large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla. Add the grated zucchini and fold to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts.
- Divide the batter between the prepared pans and sprinkle with walnuts. Bake for 40 to 55 minutes, or until a toothpick inserted comes out clean and the tops of the loaves spring back to the touch.
Delicious! Added blueberries and nixed the walnuts.
Fabulous! Loved how moist it was, the hint of cinnamon flavor and the crunch of the chopped walnuts.
Had it with morning coffee, warmed up.
Another great recipe from Love and Lemons. Brought this into work, and all my team members complimented the addition of chopped nuts. May try adding some chocolate chips next time to change it up.
Tastiest way to use all the zucchini in my garden this summer! I really enjoyed this zucchini bread, and think the cinnamon adds a great element of warmth to the bread. A wonderful treat when topped with some butter or honey.
So beyond amazing! This zucchini bread is easy to make and has a delicious flavor. It is light and fresh, whereas other zucchini bread recipes create a denser feel. I loved this recipe, and will surely make it again!
Delicious! Tender and perfectly sweet. I omitted the nuts this time but I think they will be a great addition next time I make this and there will definitely be a next time!
I’m so glad you loved it!
So good!! Made this with my 5 year old and it was very easy. We subbed flax eggs and baked in a small Bundt pan for about 55 mins. I was a little worried because the batter looked pretty thick but it turned out perfect.
I’m so glad it came out perfectly!
This was delicious!! 10/10 will make again!!
I’m glad you loved it!
Very yummy. Sweet, but not too sweet. Great way to use summer garden produce!
I’m so glad you enjoyed it!
I will definitely make this recipe again! Everyone in the household loved it. It was moist and flavorful.
I’m so glad it was a hit!
Absolutely delicious! The best zucchini bread recipe I’ve ever made. I left out the walnuts but otherwise followed the recipe exactly. My husband who is not a fan of zucchini bread even ate some!
I’m so glad you loved it!
Delicious! So excited to find this site and join the club! So glad I made 2 loaves- my husband is glehandedly finished a loaf within the hour???
Absolutely delicious! The best zucchini bread recipe I’ve ever made. I left out the walnuts but otherwise followed the recipe exactly. My husband who is not a fan of zucchini bread even ate some!
I’m so glad you both loved it!
Ha ha, I’m glad they were a hit!
This was really, really good! I made it with my husband, and we had fun in the kitchen together. We subbed half of the oil for unsweetened applesauce and reduced the sugar for a third. We also added chocolate chips so our kid would be more likely to eat it. Fantastic!
I’m so glad you both loved it!
Easy to make, and smells and tastes delicious! This was my first time making zucchini bread and I will definitely save this recipe to make it again.
Hi Megan, I’m so glad you loved it!
This recipe was amazing! I had zucchini from our local farmer’s market and it was a great use of it! My whole family loved it.
I’m so glad you loved it!
This recipe was sooo easy to make! It was my first time making zucchini bread and I thought it would take all day but it was even easier than banana bread. It’s perfectly sweet and satisfying and will be a staple around this house this summer ?
I’m glad you enjoyed it!
This bread is so good!! My 5 year old actually said “this is sooo good” when he tried it. I made it vegan with flax egg and didn’t do the walnuts for this loaf and it came out amazing!! I made one loaf and 6 large muffins. It is perfect. 🙂
awwww, I love that! I’m glad everyone enjoyed 🙂
The recipe was nice and simple. It made for a relaxing Saturday night activity and the loaves turned out well. I added some dark chocolate chips and it’s so yummy!
Hi Erica, I’m so glad you enjoyed it!
I made muffins instead of a loaf. Also added dried cranberries along with chopped walnuts. Just out of the oven and they smell soooooo good!
I’m so glad you enjoyed it!
Delicious and easy bread! I made one loaf with raisins since I love them and both came out great! Thank you for the delicious recipe!
As the song goes, “Ooo, Ooo that smell!”
This recipe is fabulous–soft, moist and incredibly satisfying. I used glazed walnuts because that’s what was in my pantry, says the queen of salads! I believe they made the bread a tad bit too sweet, but it’s absolutely delicious anyway. The cinnamon makes this bread perfect as a snack or a breakfast treat. Thank you, this is a keeper!
Hi Cheryl, I’m so glad you enjoyed the bread!
I’m so glad you enjoyed it!
Oh yum, I’m so glad you enjoyed it!