This post may contain affiliate links. For more information, read my disclosure policy.

All you need is a few simple ingredients, one bowl, a spoon, and a loaf pan to make the best homemade zucchini bread recipe ever. It’s soft and moist, full of spice and absolutely delicious. This is going to become your favorite quick bread recipe EVER!

One loaf of zucchini bread with half cut into bread slices

Why My Zucchini Bread Works

I know there are a gazillion zucchini bread recipes, but none of them are like this one. This is the best classic recipe for zucchini bread, with that soft and moist texture you expect and full of flavor. I can’t wait for you to try this recipe – you won’t need another one after you make it.

It’s a tried-and-true recipe. I’ve tested it so many times, and it turns out great each time. It’s easy to make – you don’t have to wring out the zucchini, you don’t need a mixer, and you only need one bowl. I love to make a double batch of this bread and freeze a loaf for later. It’s super freezer-friendly!

Have I convinced you yet? I hope so because you are in for a treat. Once you try this easy quick bread recipe, it will be your go-to, just like it is for me.

all ingredients in zucchini bread

Important Ingredients

  • Vegetable Oil: Instead of using butter, I always use a neutral oil for zucchini bread. This keeps it moist and soft. You can also use canola oil.
  • Sugar: This recipe uses both brown sugar and granulated sugar. I like the combination for the little flavor the brown sugar gives, plus the color and how the brown sugar helps keep zucchini bread soft.
  • Ground Cinnamon: A classic flavor ingredient
  • Baking Soda and Baking Powder: The two act together to create a puffy, soft and moist quick bread.
  • Shredded Zucchini: This is the most important part! Be sure to get one large or two small/medium zucchini just in case. Shred it yourself. You don’t need to wring it out unless it’s been frozen and is extra wet.


One loaf of zucchini bread with half cut into bread slices

Shredding Zucchini for Bread

My favorite way to grate zucchini is with a box grater. Use the large holes to shred it. If you have a lot of zucchini to grate, you can use a food processor with the shredder attachment. You do not need to pat the zucchini dry unless it’s extra wet from being frozen and thawed. In that case, pat it with paper towels – you don’t want it super dry – the moisture in the shredded zucchini is what keeps this zucchini bread recipe moist.

You will need 1 1/2 cups of shredded zucchini for the recipe, which is approximately 152 grams, or close to one large zucchini (but remember “large” means something different to everyone, so be sure to grate enough to measure out 1 1/2 cups).

How to Make Zucchini Bread

dry ingredients in bowl

1. Whisk the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.

clear bowl with oil, brown sugar, and white sugar with zucchini around.

2. Add the oil and both sugars to a large bowl. Stir to combine.

clear bowl with zucchini batter and eggs with zucchini around.

3. Add eggs, vanilla extract, and cinnamon. Stir until combined, then add the dry ingredients into the wet ingredients.

bowl of zucchini bread batter

4. Stir in the shredded zucchini and pour into prepared pans.

zucchini bread batter in pan.
Two loaves of zucchini bread side by side

Best Pans for Zucchini Bread

You will want to use a loaf pan for this zucchini bread recipe and other quick bread recipes. There are several sizes, but the most common ones are 9 x 5-inch loaf pan and 8×4-inch. Both will work for this recipe, but I prefer the 8×4” one.

You can see in the photo that the bread baked in the smaller 8” pan puffed up and has that nice domed top. If you use a 9” loaf pan, the bread will bake fine and taste great, but the loaf will be flatter on top. You won’t get that pretty round loaf on top.

You can make mini-loaves in 3 mini-loaf pans (1 regular quick bread recipe = 3 mini loaves).

I don’t usually line my pans with aluminum foil but you can if you want.

Slices of zucchini bread and front slice is lathered with butter

Tip From Dorothy

Expert Tips

  • You don’t have to peel the zucchini, unless you want to.
  • If you have lots of zucchini from your garden, you can shred it and freeze it to use all year long. Be sure to thaw it first and, if needed, pat any excess water from it before adding it to your batter.

Storing Leftovers

  • Store leftover bread tightly covered with plastic wrap.
  • Freeze whole loaves tightly wrapped with plastic wrap and stored in a freezer bag. Or you can freeze slices of bread in sealable sandwich bags for easy grab and go snacking.

Recipe FAQs

How long does it take to bake zucchini bread?

It will depend on the loaf pan. For an 8×4” loaf pan, it will take approximately 55 to 65 minutes. For a 9×5” loaf pan, it will take about 50 to 60 minutes. This is for an oven temperature of 350°F.

How do you shred zucchini for bread? 

The best way is to use a box grater. Grate the zucchini on the large holes.

Do you squeeze out the liquid from zucchini for bread?

Typically for my recipe you do not need to do this, unless the zucchini has been frozen and thawed. If the shredded zucchini is very wet you can blot it with paper towels.

Can zucchini bread be left uncovered?

It’s best to loosely cover it in the pan or tightly wrap it if freezing it. Covering it keeps it fresh longer.

Can zucchini bread be made with avocado oil?

Yes you can substitute avocado oil for vegetable oil 1:1.

Slices of zucchini bread and front slice is lathered with butter

Zucchini Bread Recipe

4.98 from 390 votes
This zucchini bread is an easy one bowl quick bread recipe that is perfect plain or you can dress it up by adding nuts or chocolate chips!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 8 servings
Serving Size 1 serving


  • 1 ½ cups (186g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (119ml) vegetable oil
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 ½ cups (approximately 152g) shredded zucchini
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!


  • Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
  • Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
  • Add oil and both sugars to a large bowl. Stir until smooth.
  • Mix in cinnamon, eggs, and vanilla extract.
  • Stir in flour mixture, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini.
  • Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
  • Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.

Recipe Video

Recipe Notes

Substitutions, Variations & Notes:
• Be sure to shred your own zucchini using the large holes of a box grater. Do not drain or squeeze liquid out of the zucchini – you need the moisture to keep the bread moist.
• Sugar: I like the mix of brown and granulated but you can omit the brown sugar and use 1 cup granulated if you prefer.
• The 8×4-inch loaf will bake more domed, while the 9×5-inch pan will be flatter.
• Feel free to add in ½ cup chopped nuts or chocolate chips after stirring in zucchini.

Recipe Nutrition

Serving: 1serving | Calories: 328kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 238mg | Potassium: 157mg | Fiber: 1g | Sugar: 27g | Vitamin A: 107IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Breakfast, Snack
Cuisine American

Favorite Quick Bread Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.98 from 390 votes (321 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. if I use frozen grated zucchini would I have to use more? Because after I thaw it it doesn’t measure the same as when I put it in the freezer bag.

  2. Making it for the 2nd time this week. There are two of us and the first one was gone in 24 hours. Had to make a 2nd one because…leftover zuchini. So so good.

    1. I added nuts, blueberries and chocolate chips! Baked six large muffins for 45 minutes. Wow they are great.

  3. Hi!

    I’m definitely going try your recipe out today! Looks delicious but I was wondering if I could use gluten free flour or coconut flour instead?

    1. I haven’t ever used those but I am 99% sure the 1:1 AP gluten free flour will work (like Bob’s Red Mill). I’ve used that in other similar recipes with success.

  4. Hi there! I will be making this recipe, but I would like to make mini loaves of this bread.. how do I adjust the time? Do I adjust the time at all even? The loaf pans I have are 5 23/32 in. X 3 5/16 in. X 1 7/8 in. Thanks for any info!

  5. Hi,
    This turned out so yummy & super easy to make.
    I love the one bowl & one loaf.
    I left out the white sugar & added golden raisins & walnuts.
    Super yumyum!! Thanks again!