This homemade Zucchini Bread is loaded with zucchini and it’s delicious any time of day. It’s perfectly soft and sweet with a cozy hint of cinnamon. This bread is so tasty when served warm from the oven but it also stays moist and tender for days.

Our Banana Bread recipe has become a favorite for many of our readers and I think you will love this one just as much. This tried and true recipe is the best zucchini bread recipe out there.

Sliced zucchini bread

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Best Zucchini Bread Recipe

If your garden is producing more zucchini than you know what to do with this summer and you’ve already made Zucchini Fritters 587 times, this zucchini bread is a smart way to use up those extra vegetables. Plus, it’s a great way to sneak in vegetables for little ones or picky eaters. Even though the recipe has a pound of zucchini in it, you can hardly taste the zucchini – it’s amazing!

Enjoy the bread now, bring a loaf to your neighbors as a gift, or freeze a loaf for later in the year when your garden stops producing (details below).

Need to serve a crowd? This recipe makes two loaves or can be divided into 24 zucchini muffins, which would be great for breakfast on the run, a grab-and-go class treat, church coffee hour, or any other gathering.

Zucchini Bread Video

Watch Natasha make this Zucchini Bread recipe. Head out to the garden and pick a zucchini or two, or buy them at the store (they’re very inexpensive during the summer months) and in just over an hour you will have a delicious treat ready to eat! P.S. I highly recommend serving this with our whipped Honey Butter – wow!

A slice of zucchini bread with nuts and grated zucchini

Ingredients

The natural moisture in the zucchini keeps this bread moist for days, and somehow it tastes even better the following day.

  • Flour – All-purpose, or gluten-free will work
  • Baking powder and baking soda – Act as leavening agents to make the loaf rise
  • Sea salt – Balances the sweetness
  • Cinnamon – Adds a wonderful, cozy spice flavor to this bread
  • Oil – Olive, canola, or vegetable oil- your choice. Using oil instead of butter creates a super moist breadcrumb
  • Eggs – Provide structure and helps bind the batter together
  • Sugar – Adds the perfect amount of sweetness to complement the vegetable and spice ingredients
  • Vanilla extract – Use our homemade vanilla recipe for the best flavor
  • Grated zucchini – Adds moisture to keep the bread tender and has a subtle flavor that complements the sweetness and cinnamon spice
Ingredients to make zucchini bread, flour, sugar, eggs, vanilla, cinnamon, pecans

Pro Tip: If you store your zucchini in the refrigerator, set it on the counter for a few hours before using it to bring it to room temperature. Your zucchini bread will rise better this way.

Variations

Zucchini adds great moisture to the bread, and this is a recipe with so many opportunities to customize the flavor to your taste or your dietary needs with add-ins. We usually do 1 cup of add-ins, whether it’s just one or a combination of things. Here are a few of our favorite variations that help make this the best zucchini bread recipe:

  • Nuts – Chopped walnuts, pecans, or both
  • Semi-sweet chocolate chips (If adding chocolate, you can reduce sugar to 1 cup if desired)
  • Raisins or Golden raisins
  • Dried cranberries
  • Orange zest

The Best Zucchini for Zucchini Bread

Whether you are growing your own in the garden, or shopping at the grocery store or farm stand, the best zucchini for this recipe are small to medium in size. When they are this size, the skin is thin, they are full of moisture, and the seeds are small enough to disappear into the batter.

You can grate them without peeling, seeding, or chopping them. If you miss one in the garden and it’s so big you think your only option is to use it as a baseball bat, you can still use it. You would just need to cut the zucchini in half and scoop the seeds out with a spoon.

Pro Tip: If you have an abundance of zucchini in your garden, or can purchase summer produce inexpensively, consider freezing your grated zucchini in one-cup portions in freezer bags to have on hand later in the year.

How to Grate Zucchini

Using a box grater over a bowl or plate, use the side with the largest holes, and run the zucchini in a downward motion against the grates until you have 3 cups shredded. Be sure not to squeeze or pack the grated zucchini in your measuring cup too tightly. You can also use the grating attachment on a food processor.

Grated zucchini on a plate with a box grater

Instructions

  1. Prepare your pans – Butter two 8×4-inch loaf pans and line them with parchment paper.
  2. Dry Ingredients – In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. *If making this recipe gluten-free, be sure to use GF flour and baking powder.
  3. Wet Ingredients – In a separate large mixing bowl, add eggs, oil, sugar, and vanilla. Whisk until very well blended.
  4. Combine – Add the flour mixture to the wet ingredients and stir with a whisk until well combined and smooth.
  5. Grate – Grate the zucchini in the large holes of a box grater. Add zucchini to the batter along with nuts (or any optional add-ins that you are using), and fold until well incorporated.
  6. Bake – Pour the batter into your prepared pans and bake at 350˚F for 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in pans for 15 minutes.
Steps to make zucchini bread with grated zucchini

Common Questions

Do I need to peel zucchini before grating them?

There is no need to peel the zucchini before grating them. The skin is thin enough to eat, so peeling does not change the taste or texture either way. I like to see the bits of shredded zucchini show up in each slice.

Do I need to dry the grated zucchini with paper towels before I add it to the bowl?

Nope. Just shred the zucchini and add it right to the mixture. The natural moisture is what gives this bread such a great texture and keeps it moist for days.

Can I double this recipe?

This recipe is so simple to make, and can easily be doubled.

Is zucchini bread healthy?

Zucchini bread can be relatively healthy compared to other baked goods. Zucchini is low in calories and adds nutritional value and fiber to the recipe. The optional add-ins can be customized to suit your nutritional goals.

Serve with

This zucchini bread is sweet enough on its own, but it’s also great topped with:

  • Salted butter (stir in a pinch of nutmeg for the perfect blend of sweet and savory)
  • Honey Butter
  • Sweetened cream cheese
  • A dusting of powdered sugar
Sliced loaf of zucchini bread

How to Store Zucchini Bread

This recipe makes two loaves which you’ll love because it keeps really well at room temperature and is freezer friendly so you can enjoy your zucchini long after your summer harvest.

  • Room Temperature: Wrap cooled bread in plastic wrap or store it in an airtight container and keep it at room temperature for 2-3 days. If you are in an area with high humidity, store it in the refrigerator instead.
  • To Refrigerate: Wrap in plastic wrap or place in a gallon-sized zipped storage bag after cooling and refrigerate for up to a week.
  • Freezing: After your bread has completely cooled, wrap it in several layers of plastic wrap and one layer of aluminum foil or a freezer storage bag. Store in the freezer for up to 3 months.

Pro Tip: Be sure to wait until your bread has cooled completely before covering or wrapping it. Storing it before it is at room temperature will cause condensation to build up and affect the texture of the bread.

Loaf of zucchini bread in loaf pan with parchment paper

This Zucchini bread is a treasure of a recipe – make it once and you’ll make it over and over. After watching the video tutorial, I hope you feel inspired to start baking. It’s so easy to make, is kid-friendly, and does not require any fancy kitchen tools.

More Zucchini Recipes to try

If you love zucchini and are looking for more ways to use your summer bounty, then you won’t want to miss these other tempting zucchini recipes.

Natasha's Kitchen Cookbook

Zucchini Bread Recipe (VIDEO)

4.98 from 101 votes
Author: Natasha Kravchuk
Zucchini Bread Sliced
A moist and easy-to-make zucchini bread recipe, loaded with fresh zucchini. Zucchini Bread is perfectly sweet with a cozy hint of cinnamon.
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 15 minutes
Total Time: 1 hour 30 minutes

Ingredients 

Servings: 20 people (makes 2 loaves)

Instructions

  • Preheat the oven to 350°F. Butter two 8×4-inch metal loaf pans and line with parchment paper for easier lifting.
  • In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  • In a separate large mixing bowl, add eggs, oil, sugar, and vanilla. Whisk until very well blended. Add the flour mixture to the wet ingredients and whisk until well combined and smooth.
  • Grate the zucchini using the large holes of a box grater. Add zucchini to the batter along with nuts (if using) and fold until well incorporated.
  • Pour the batter into your prepared pans and bake in a preheated oven at 350˚F for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10-15 minutes then transfer to a wire rack and cool completely to room temperature.

Notes

*Grate the zucchini using the large holes of a box grater and measure 3 cups. Do not squeeze or drain the zucchini and do not pack it into the measuring cup. 
**Nutrition label does not include nuts or optional add-ins.

Nutrition Per Serving

237kcal Calories30g Carbs3g Protein12g Fat2g Saturated Fat1g Polyunsaturated Fat8g Monounsaturated Fat0.003g Trans Fat25mg Cholesterol183mg Sodium110mg Potassium1g Fiber16g Sugar73IU Vitamin A3mg Vitamin C25mg Calcium1mg Iron
Nutrition Facts
Zucchini Bread Recipe (VIDEO)
Amount per Serving
Calories
237
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
25
mg
8
%
Sodium
 
183
mg
8
%
Potassium
 
110
mg
3
%
Carbohydrates
 
30
g
10
%
Fiber
 
1
g
4
%
Sugar
 
16
g
18
%
Protein
 
3
g
6
%
Vitamin A
 
73
IU
1
%
Vitamin C
 
3
mg
4
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Bread
Cuisine: American
Keyword: Zucchini Bread
Skill Level: Easy
Cost to Make: $
Calories: 237

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Carol
    March 3, 2024

    Hi Natasha, this has been a favorite recipe of mine for many years, Always liked that you don’t need a mixer and it uses oil instead of butter. I also add one 8 oz. Can of drained crushed pineapple in it, which makes it extra moist. It freezes well also. It is always a hit!

    Reply

    • Natasha's Kitchen
      March 3, 2024

      Great to hear that, Carol! Thanks a lot for sharing that with us.

      Reply

  • GAIL
    February 26, 2024

    Hi Natasha, I have a problem with my bread getting too dark and it’s still so gooey. I have tried different rack positions but the sides and bottom are really done while the top and middle are gooey. I don’t know what to do. Any suggestions. Same with my Banana breads.

    Reply

    • NatashasKitchen.com
      February 26, 2024

      Hi Gail! Are you using a conventional oven with regular bake mode? If you’re using a convection oven it will bake faster so it would require adjusting the time and temperature.
      I would highly recommend getting an Internal oven thermometer (Amazon affiliate link) to ensure your oven is heating correctly and calibrated. Also- the type of pan you’re using could affect this as well, certain materials distribute heat differently. I hope that helps troubleshoot.

      Reply

  • Lisa
    February 4, 2024

    Hello this is such an amazing recipe! Love love love it! One question, how can I keep it a little crunchy on top? When I store it it becomes moist on top, still good but I like the crunch. I wait before storing. Any suggestions? Could I leave it out uncovered?

    Reply

    • NatashasKitchen.com
      February 4, 2024

      Hi Lisa! I’m so glad you love it. You can try keeping it uncovered but I worry it will dry out the loaf, which is why I recommend keeping it air tight or covered.

      Reply

      • Lisa
        February 4, 2024

        Ok thank you , does yours stay crunchy on top? Even though you put it in an air tight container?

        Reply

        • Natasha's Kitchen
          February 5, 2024

          You can try keeping it uncovered but I worry it will dry out the loaf, which is why I recommend keeping it air tight or covered.

          Reply

        • GAIL
          February 26, 2024

          I like the crunchiness too. I will slice it and put it in the toaster oven for a few minutes to get that crunch again. It’s nice and toasty with butter. Yumm. It goes great with a morning cup of coffee.

          Reply

  • Evangeline
    January 31, 2024

    Hi Natasha! This recipe is so perfect. I added a cup of chopped pecans to the batter and it turned out so delicious. This zucchini bread is now my new favorite bread. Thank you!

    Reply

    • Natashas Kitchen
      January 31, 2024

      I’m so happy you found your favorite zucchini bread recipe on my blog! I’m so glad you loved it.

      Reply

  • Tanya
    January 25, 2024

    Hi Natasha, can you pls upload your zucchini bread recipe in which dried cranberries is also one of the ingredient and you have used butter instead of oil in that recipe. My family loves that recipe. Thanks

    Reply

    • Natasha
      January 26, 2024

      HI Tanya, this is the new and improved version but you can find it by pasting the url of the recipe into the way back machine online and you can see a screenshot of what the recipe used to be. I hope that helps.

      Reply

  • Barbara
    January 8, 2024

    Is it OK to Half the sugar on this recipe? I am trying my best to cut the sugar don in my diet.

    Reply

    • NatashasKitchen.com
      January 8, 2024

      Hi Barbara! I have not tested this with less sugar or any sugar alternatives to advise. Let us know if you experiment.

      Reply

  • Tina
    December 20, 2023

    I’m making, I doubled the recipe. It’s very thick, hard to mix ???

    Reply

  • Carol
    November 28, 2023

    Delicious! I used butter instead of oil & added 1 cup of dried cranberries. Turned out fantastic! Thank-you for the recipe.

    Reply

    • NatashasKitchen.com
      November 28, 2023

      That sounds wonderful! Thank you for sharing!

      Reply

  • Lisa Rabone
    October 25, 2023

    I was kind of disappointed, not much flavor. I followed recipe exactly.

    Reply

    • Natasha
      October 28, 2023

      Hi Lisa, did you possibly skip an ingredient? This zucchini bread is normally very tasty and has plenty of flavor.

      Reply

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