Perfect every time - this easy zucchini bread that is so delicious and full of goodness. This bread is a great way to use up summer zucchini and makes a delicious breakfast or snack. Spread with butter or jam and enjoy with a cup of cinnamon milk or tea.
Why You'll Love This Recipe
When it comes to zucchini bread recipes - I come back to this one over and over. The results are fool-proof, and everyone in my family absolutely loves it. I have given this to neighbors and always receive rave reviews and requests for the recipe. I think you are going to love how easy this recipe is, but also just how delicious it is! You'll also love:
- How moist it is - grates zucchini makes for extra moist zucchini bread. The oil in this recipe also keeps it moist.
- This recipes makes enough to share - this recipe makes 2 loaves, so you can eat one and give one to a neighbor.
- Zucchini bread freezes like a dream - want to stock your freezer with delicious zucchini bread? This recipe freezes for up to 3 months!
What Is Zucchini Bread?
Zucchini bread is a one of our quick bread recipes, made without yeast. Quick bread is any bread leavened with leavening agents other than yeast. Common quick breads are banana bread, pumpkin bread and corn bread. This easy zucchini bread recipe combines fresh zucchini & warm spices for a sweet and deliciously dense bread with a sugary crunchy crust.
What Do I Need To Make This Recipe?
All the ingredients you need for this recipe can be purchased at your local grocery store. Here are a few items to note:
- Fresh zucchini - when purchasing zucchini, check that it is firm. Softness indicates that the fruit is probably rotting and should be discarded.
- Canola or vegetable oil - this keeps the bread moist. Any vegetable oil will work - canola, vegetable, or even avocado.
- Leaveners - in this recipe we are using both baking powder and baking soda. This helps the bread to rise. We are using 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt to activate them.
A complete list of ingredients is located in the recipe card below.
What Tools Do I Need To Make This Recipe?
- The only thing you need are loaf pans.
- It is nice to have a hand or stand mixer, but you can stir by hand also.
- It is also nice to have box grater.
How do you make zucchini bread from scratch?
Making zucchini bread is really easy. Let me show you just how to do it. Start by preheating your oven to 325 degrees F.
1. Take your fresh garden zucchini and grate, using a box grater, to make a beautiful mess. You will need two cups zucchini.
Pro Tip: One large zucchini or two small zucchini = 2 cups grated zucchini. Cut both ends off of the zucchini. No need to peel. Grate zucchini over a bowl or cutting board as much of the zucchini as possible.
2. Whisk oil and sugar together.
3. Add eggs and vanilla and mix.
4. Combine zucchini with the wet mixture. Mix.
5. Add in your dry ingredients- flour, baking soda, baking powder, salt, and cinnamon.
6. Mix until just combined. Don't over mix.
7. Divide between two 9 inch greased loaf pans. If you would like to use mini loaf pans, divide between four mini tins.
8. Bake at 325 degrees for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Pro Tip: Test With A Toothpick – At 50 minutes, start testing your bread for doneness. Stick a toothpick in the center of the bread. If it comes out clean, the bread is done. If batter sticks to the toothpick, you're looking at more cooking time.
Variations
- Add in one cup pecans, dried cranberries, or chocolate chips or mini chocolate chips for chocolate zucchini bread.
- Create a crumb topping by combining butter, brown sugar, and flour and adding to the top of the batter before baking. (combine ⅓ cup brown sugar, 4 tablespoon melted butter, and ⅔ cup of flour. Scatter over the top of bread prior to baking.)
Zucchini Bread FAQ
If your zucchini is large, you should remove the seeds. By the time the zucchini has large and well formed seeds, it is tougher and the seeds are tough to eat and often taste bitter. They will not be pleasant in the zucchini bread, so it's recommended that you scoop them out before adding the flesh to the bread. If your zucchini is small to medium sized, there is no need to remove.
There is also no need to remove the peel from your zucchini.
One large zucchini or two small zucchini = 2 cups grated.
There are several ways - you can use a box grater, a food processor, or the grating tool for the Kitchenaid stand mixer. You can also use a fork to shred the zucchini.
Storing Zucchini Bread
- Storing - This quickbread will keep at room temperature for several days. Just store in an airtight container or wrapped in plastic wrap.
- How to freeze zucchini bread - Let bread cool completely, wrap it in plastic wrap, and then wrap it in aluminum foil. Freeze for up to 3 months. When ready to eat, thaw on the counter in its wrapping.
Expert Tips
Zucchini:
- Selecting - When purchasing zucchini, check that it is firm. Softness indicates that the fruit is probably rotting and should be discarded.
- Grating - There are several ways - you can use a box grater, a food processor, or the grating tool for the Kitchenaid stand mixer. You can also use a fork to shred the zucchini. One large zucchini or two small zucchini = 2 cups grated. Cut both ends off of the zucchini. No need to peel. Grate over a bowl or cutting board as much of the zucchini as possible.
Quick Bread Baking Tips:
- Testing for doneness: While baking time is a guide, to test for doneness of sweet orange bread, insert a wooden toothpick into center of the loaf. If the toothpick comes out clean the quick bread is done. You can also gently touch the top of the bread. If it springs back, it is done. If it leaves and indent, it needs more time. Alternately, you can use a thermometer to check the internal temperature. The center should be 210 degrees when it is cooked thru.
I love quick bread - do you have other recipes?
Check out our:
- Almond Poppyseed Bread
- Double Orange Mini Loaves
- Buttermilk Banana Bread
- Pumpkin Chocolate Chip Bread
- Starbucks Red Velvet Loaf
Stay In Touch!
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Easy Zucchini Bread Recipe
Ingredients
- 2 cups zucchini grated, 2 cups grated zucchini is equivalent to 2 small zucchini or 1 large zucchini
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 3 teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Combine all ingredients in a large mixing bowl.
- Mix until just combined. Do not over mix.
- Divide between two greased 9" loaf pans.
- Bake at 325 degrees for 1 hour.
Notes
- Selecting a Zucchini: Choose a firm zucchini that's green on the outside and no visible bad spots. Plan on one large zucchini or two small ones for enough grated zucchini to make this recipe.
- Grating: You can use a box grater, a food processor, or the grating tool for a Kitchenaid stand mixer. You can also use a fork to shred the zucchini. Before grating, cut both ends off of the zucchini. Grate the zucchini over a bowl or cutting board as much of the zucchini as possible.
- Testing for doneness: While baking time is a guide, to test for doneness of your zucchini loaf, insert a wooden toothpick into center of the loaf. If the toothpick comes out clean the quick bread is done. You can also gently touch the top of the bread. If it springs back, it is done. If it leaves and indent, it needs more time. Alternately, you can use a thermometer to check the internal temperature. The center should be 210 degrees when it is cooked thru.
- Storing: This quick bread will keep at room temperature for several days. Just store in an airtight container or wrapped in plastic wrap.
Brion Clark says
Moist and most tasty, will definitely make again!
JoAnne says
“WoW, you put yo foot in this auntie Jo” was the reaction… I read your “story” below - what Strong, Amazing women you both are!!! =)
Acb says
I use fresh ground cardamom and ginger along with the cinnamon. Simply delicious and a very easy and foolproof recipe!
Bea Saunders says
I've made this twice now. Thank you for such a delicious and easy recipe that brings back memories growing up. My husband loves it. First time, I cut back on the sugar but not the second time and won't again. The whole house smells good and this is so much better than store or bakery bought.
Elle says
The zucchini bread recipe of zucchini bread recipes!!
Judy Johnson says
My mother n law fixed zucchini bread all the time. I thought it would be hard to fix oh my goodness this recipe is wonderful! She’s not here with us but Zucchini bread I finally learned how easy it is to make great recipe!! Thank you for publishing it. 7/12/2022
Karen Thiess says
This was delicious. I used tip above and did half teaspoon of cinnamon and half teaspoon of pumpkin spice.
Jennifer U. Landis says
There are several different variations of zucchini bread but this one by far is the best in my opinion. The ratio of ingredients makes this rise perfectly AND not too oily and love that it makes 2! The only tweak of mine is for that 1 tbsp of cinnamon... I split it with pumpkin pie spice. It freezes so well and great use of extra zucchini coming in the garden. Perfect for sharing a loaf, a zucchini and this recipe. :)
Susie says
I made this bread exactly as the recipe calls for except I added cinnamon and nutmeg and chopped walnuts. Shared it with some friends and they said it was better than any bakery they have bought it from and my family loved it.
Desarae says
Susie! thank you so much for telling us about your experience- it made my day. Walnuts and cinnamon sound divine. Great addition.
Thomas Compagni says
I just read this recipe, combined all the ingredients together and threw it in the oven. I will see one hour how it turned out
Tracy M says
I have to admit I was skeptical about just dumping everything in together... Buuuut I was in a hurry and figured I'd give it a shot, and it's delicious! The only thing I changed from the recipe process was that I added the eggs first and beat them, *then* added everything else.
(I also used 2c all-purpose flour + 1c whole wheat and chopped walnuts (to make it healthier), 1 3/4c sugar (and it's still plenty sweet; I'll use 1 1/2 next time!) and added in a teaspoon of lemon zest because we love it. You don't taste the lemon, it just adds a little something.)
Fantastic, easy, fast, and delicious -- I'll use this again!
Ethelene Giles says
Have 4 loaf's in the oven. Oh it
looks good. I have made in the past my favorite. Add chocolate chips and walnuts. Can't wait for coffee and bread. Thank you
Patricia J Van Horne says
Thank you for this wonderful recipe! My fiancee's Mother gave me two zucchinis from her garden and this was the perfect idea!
sam says
This is what I was looking for! A loaf recipe that you can make with the simple ingredients you have in the house! No running to the store to get crap like wheat germ, apple sauce, whole wheat flour, etc!!!
LuAnn says
I loved this recipe. So quick and simple. It was tasty on it's own...but for company I added a cream cheese frosting...how delightful. I've also added nuts and/or raisins to the batter.
d thomas says
Make sure the bread is fully cooled before removing from bread tins.
arlene panos says
Do I have to do anything for high altitude Im in Colorado!
Desarae says
For hight altitude with baking liquids tend to evaporate faster so you can add 1-2 tbs more of liquid or increase the cooking temp by 25 degrees to help the bread cook faster. If you haven't had problems with baking other recipes you can just try it as normal first.
Jessica says
I love this recipe. But for some reason the middle keeps falling. What should I do to fix this? I live in Colorado out on the eastern plains
Desarae says
It may be altitude issues? Your bread is fully cooked when you eat it? Try some of these and let me know what works.
https://www.epicurious.com/expert-advice/high-altitude-baking-tips-article
Gigi says
I doubled this recipe since I got a ridiculously giant Zucchini that was 4 cups shredded. I made 2 loaves and 7 muffins. I also added 1 tsp of nutmeg and 1tsp of cloves. I feel like it definitely helped the flavor since I forgot to mix any chocolate chips in and do the crust topping.
SCOtt ruffe says
Turned out delicious . Love this easy recipe. Thank you for sharing it.
Susan Fowler says
What is the recipe for the crumble you posted that you can put on the top?
Patricia Cohen says
Is this plain or self-raising flour your using in this zucchini bread mixture /batter I sure would like to know so I would know what kind of flour to use
Kadee says
All purpose flour
Brooke says
Absolutely loved it!!! First time making zucchini bread and while I have had others, this one is by far my favorite, while family loved it!!!
LIsa Harmon says
It looks like a good recipe I wanna try it tomorrow. Can I double it or should I keep it 2 separate batches. ? And if I put it in mini loaves it would prob only take 20 mins or so. What do I think?
Desarae says
yes! you can double it! and I agree keep an eye on the mini loaves to about 20 minutes.
Guille Brown says
what an easy way to make Z bread! It turned out so yummy. I added b berries into mine an it was good.
Thank you!
Megan says
Hi!
Thanks so much for this recipe!!
I wish I could post a picture here of how this came out! It so soooo good!
Definitely will be making more of this in the future!
MAGGIE says
I found this recipe and have made 4 loafs so far, and it is the best, most yummy zucchini bread I have ever had! I followed the recipe exactly with the exception of adding a half cup of cinnamon applesauce for moisture (I am always in fear of making a dry bread). It came out AMAZING and I will definitely be making this again. With zucchini in abundance this time of year I am so excited to find such a wonderful, easy recipe! Thank you!!!
Sue Hellerstein-Margolias says
If I use flour that has baking powder and baking soda included can I eliminate them from recipe
lety says
I love this recipe, it's so easy to make. Can you use carrots instead of zucchini for this recipe?
Joan Moody says
Yes you definitely can, I have & it’s delicious. Just makes sure you peel carrots first
Ili says
Hi! I am more on the savory side... Can i make it savory? Without shugar?? And without the vanilla.. And maby i can add insted a bit soup powder and a bit ground pepper...maby even to add fresh dill, 1 tbs or so...what do you think???? Do you think it can work???
Kadee says
I have never made this bread savory, but let me know if you do. Normally quick breads are sweet breads, while yeast breads are savory.
Dorothy Kabat says
A little too sweet. Can i reduce sugar without affecTing outcome? I use raw sugar. Must it be white sugar?
Kadee says
You can certainly adjust the sugar to your liking. Raw sugar is just fine.
Madeline says
I didn't know how far to fill the pan up with Better. Could you please tell me?
Kadee says
The batter should be divided equally between two 9 inch pans. About 3/4" from top of the pan.
Mallory says
Perfect crust, moist inside, delicious!
Katnip Cordova says
My first time making it. I like it. My family loves it.
deb gliddon says
does zucchini have seeds? if not, i just put cucumber bread in the oven! what i used looks like a zucchini. it was picked up laying on a table with a "free - take one or two" sign.
Karen says
Hi... did you peel the zucchini before you GRAtedd it?
Desarae says
you can, but you dont have to! we dont :)
Marie says
OMG! Fabulous! Easy although I cooked for 1hr 10 minutes. PERFECTION THANK YOU
carey says
can you add chocolate chips to this reciep, if so how much would you throw in?
abigale says
This zuchinni bread is our family
Billy lintzenich says
Well this will be the first time ive missed up zucchini bread. I had to MIX it BY hand, and i forgot the sugar. I used to make it a lot in the mid 80's and a few times in the early 90'S. I couldnt find the receipe i had back then. Oh well maybe this loaf wont be too bad.
Paul says
This recipe is great and best of all super easy to make. I choose this one because it says to just add everything in the bowl and then use a mixer. Made 2 going into this labor day weekend and 2 in the oven now. This will be my go to recipe from now on.
Ashley says
This bread is amazing! I have messed up every recipe i have tried except this one. So easy, simple and delicious. One pan to wash! Love that it makes two. Thanks so much for sharing!
Desarae says
YAY!! so happy that you love it!!
Heidi says
First time trying Zucchini bread. Found your recipe and I did one pan loaf and about 17 muffins and the bread came right out of the pan onto the cooling rack, looking perfect!! I can't wait to taste it. They made the house smell amazing too while they were baking!!
kolya says
My best friend's mom used to make zucchini bread all the time and I'm so excited to try it now and bring it when I visit next time (:
Aubrey says
Isn't it awesome how food brings back memories :) This really is a great zucchini bread and simple too. Good luck Kolya! Thanks for your comment!
Barbara says
Thank you for this wonderful recipe. So easy...have made it three times already and family loves it.
Aubrey says
Oh Barbara! That makes my heart happy! And really it is just a wonderful recipe, so happy your family enjoys it!
Kimberly Metzger says
Amaking your recepie tonight. Thank you so much!! Kim and Sheila Metzger
Cheryl McCloud says
Could I use brown sugar instead of white or would that mess it up?
Desarae says
I have not tried it but you can use brown sugar as a sub! It might slightly change the texture and taste since it has molasses and is a bit heavier.
Desarae says
PS let us know how it turns out if you do!
Rubyhalo says
Hi Desarae I've made this several times and I've always used brown sugar. My husband and I aren't trying to cut back on sugar, so I added my own twist. I use 1/2 cup packed brown sugar, 1/2 cup white sugar; 1/2 cup of applesauce and 1 cup of raisins for the sweetness in this bread. I also add two over ripe bananas. It turns out moist and not overly sweet. The brown sugar and bananas gives it a "browner" color too. My family loves it.
Dallas says
Have yet to try making Zucchini Bread. This looks too delicious to miss out on.
Aubrey says
Really you should try! Hard to mess this one up if your not a bread pro.