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All you need is a few simple ingredients, one bowl, a spoon, and a loaf pan to make the best 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!
Table of Contents
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 zucchini bread recipe, 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.
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.
Variations
- Mix-Ins: Add a ½ cup of mix-ins to give this bread a twist. Add chocolate chips, fruit like blueberries, chopped strawberries, raspberries, or chopped nuts (walnuts or pecans work well). Mix them in when you add the zucchini. See Blueberry Zucchini Bread and Chocolate Chip Zucchini Bread!
- Muffins: You can also use the batter to make zucchini muffins instead of a loaf.
How to Make Zucchini Bread
1. Whisk the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
2. Add the oil and both sugars to a large bowl. Stir to combine.
3. Add eggs, vanilla extract, and cinnamon. Stir until combined, then add the dry ingredients into the wet ingredients.
4. Stir in the shredded zucchini.
Best Pans for Zucchini Bread
You will want to use a loaf pan for zucchini bread 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).
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.
- 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
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.
The best way is to use a box grater. Grate the zucchini on the large holes.
Zucchini Bread Recipe
Ingredients
- 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
Instructions
- 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
• 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
More Zucchini Recipes To Try
- The BEST Zucchini Brownies have an amazing frosting.
- Zucchini Cinnamon Rolls
- Chocolate Oatmeal Zucchini Cookies
- Cinnamon Sugar Zucchini Banana Bread
Favorite Quick Bread Recipes
Last Updated on April 4, 2024
I don’t often leave comments but this recipe turned out perfectly! I love that it’s for one loaf only. I did decrease the cinnamon to only 1 tsp (2 tsp seemed it might be too much), but that’s personal preference.
HELLO DOROTHY, I JUST MADE YOUR AWESOME ZUCCHINI BREAD, AND WANTED TO TELL YOU HOW SUPERB IT CAME OUT. I HAVE MADE THIS RECIPE 1,000 TIMES OVER AND THE ONLY THING I ADDED WAS A CAN OF CRUSHED PINEAPPLE. IT’S SO MOST AND DELICIOUS. BUT I FOLLOWED YOUR RECIPE WITHOUT IT AND IT WAS FANTASTIC. JUST WANTED TO THANK YOU. LOVE IT – LOVE IT
As a snowbird I forgot my recipe box and wanted to make zucchini bread. I came across this recipe and am very happy with the final product. I spit the batter into 3 small loaf pans and backed for 45 min. They were perfect and nice and moist. I’m so glad I found this recipe and will be making more this season. Next time I’ll try the zucchini and blueberry bread I saw on the site!
I always have to put my own spin on everything. So, I use less sugar, mostly brown, add turmeric and ginger, and instead of nuts, I add seeds (chia and hemp this time). I also use half butter and half coconut oil instead of vegetable oil. I dont even buy vegetable oil, Crisco, etc. GROSS🤮 But, definitely a great base recipe to work off of.
I made this today and it was excellent! I didn’t have nuts so i added raisins. So easy to make and tasted so good! Thank you.
Outstanding!
It was absolutely wonderful very miost the taste was amazing absolutely will be making it again
Back to share that the almond flour substitution I made was a fail…the bread collapsed and it also is difficult to remove from the pan due to the consistency. Still tastes amazing! Guess this is possible when you experiment with the recipe! Will definitely use gluten free flour again next time, as that turned out nicely before.
Love this!! My husband who is usually a picky eater, did not even know it was Zucchini. Love the crust. I will use again. I have 3 more large ones on the counter.
Making this again…we had a ton of zucchini from a farm stand haul! So good and super easy. I make it with gluten free flour and/or almond flour. Definitely loved the addition of chopped pecans, suggested in the substitutions, variations & notes section. My go-to recipe for zucchini bread now! Thanks!
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