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 ZucchiniÂ
- 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.
There must be a typo in this. I think you are supposed to bake at a much higher temperature. Who likes to waste ingredients. I have literally been waiting for this to be done for over an hour and now have the temp at 425° and I’m late for the gathering. WTH. The loaf is completely raw inside an hour later and the top is brown. I have literally never in my life messed up a loaf. How very disappointing.
Hi, I’m wondering if your oven temperature is accurate or if you changed anything about the recipe? I just made this bread again yesterday and it worked out perfectly again for me.
Great and simple. I used less sugar (.5 C white +.5 C light brown) and a touch more pure vanilla extract. It was a big hit with the 911 team in Indy over the Labor Day weekend. Thanks for all of the wonderful (and simple) recipes.
Great zucchini bread recipe!
The only thing I changed was to reduce the sugar to 1 cup and I used 1/2 cup white sugar and 1/2 cup brown sugar.
I also made these in jumbo muffin cups. I got 10 cakes out of the batter and they took 30 minutes to bake. (I also gilded the Lily by frosting them with a bourbon-flavored buttercream, and topped with chopped walnuts.)
Thanks for sharing the recipe! It will be the one I turn to when I’ve got extra zucchini in the house.
I’m so glad you loved it!
This is my second time making this recipe. This time, I made it for a potluck. It’s very yummy and deliciously moist. I highly recommend it.
Hi Sally, I’m so glad you love the recipe!
I made the Zucchini Bread and your recipe is a keeper. My family really enjoyed it. The bread is moist. It freezes well and does not loose its taste or texture when defrosted.
I have made this recipe a few times already.
Now I will try your Banana Bread recipe. Can’t wait and thank you!
Hi Doreen, I’m so glad you love the zucchini bread! Hope you enjoy the banana bread too. 🙂
The Banana Bread is just as good!
Excellent recipe. Used melted coconut oil. Put in the 1 cup of walnuts. Used 2 cups of spelt flour and 1 cup of white. Baked in gas oven and done perfectly in 55 minutes. Threw out my other zucchini bread recipe!
Hi Shawna, I’m so glad you loved the zucchini bread!
I’m so glad you loved it!
Would it work without sugar?
Hi Ewa, the sugar is important for the texture here, so I don’t recommend leaving it out.
Are we able to replace the vegetable oil with butter?
Hi Danielle, yep! I think melted butter would work well here.
The melted butter worked great! I love this recipe, thank you for sharing!
Hi Danielle, awesome! So glad you loved it.
Thank you for the recipes. I want to try them for this weekend. Karen
Delicious and easy recipe! I did make a few substitutions. I used Bob’s Red Mill gluten free 1 to 1 baking flour and replaced 1/2 cup of the oil with 3/4 cup of Cabot 2% lowfat vanilla bean Greek yogurt. (I don’t intend to advertise, but I am gluten free and this is the best low fat, high protein and calcium yogurt I have found where I live.) I like to make healthy substitutions when I can. The breads were both delicious and very moist. I will definately make this recipe again.
thank you for this comment I bake the same way. Happy to find this recipe! Love and Lemons NEVER lets me down!
Can you use frozen shredded zucchini?
Hi Ann marie, yep, you can!
just one note: make sure when you thaw it that you don’t drain out the excess liquid – it can all go into the batter.
Can I add chocolate chips?
yep!
Making it a second time today. So delicious ?. Shared a loaf with my neighbors & they said it was “so so good.” If the zucchini keep coming, will freeze grated bags for winter.
Did yours rise ? Mine didn’t at all and more like a spongy cake. It’s delicious but compact & dense.
The best! Easy too!!!
My last post did not record my rating
I’ve tried several zucchini bread recipes and this is by far the best! Bonus points for not having to squeeze the zucchini!
This was great! I cut the recipe in half. Since it called for three eggs, I used one egg and used flax for the rest of the egg. Came out great still.
Made this recipe as written but excluded the walnuts. Delicious !
I made the chocolate zucchini bread but this one looks sooo good too. It was moist and a hit with the family!
Fantastic recipe!! I modified it to add more zucchini, used two large ones, halved the oil and reduced sugar by a third. Topped it with walnuts and shredded coconuts. The bread turned out moist with a nice texture. Definitely make it a repeat in the future. Considering adding in carrots too. Thanks for the recipe!
Can you use regular sugar instead of cane sugar? How will it affect the finished product?
Hi Kim, regular granulated sugar will work fine here!
Can I use brown sugar instead of white??