Zucchini Bread Recipe

This homemade Zucchini Bread is soft, moist, and lightly sweet with a hint of cinnamon. It’s one of my favorite ways to use up fresh zucchini, and it makes two loaves, so you can enjoy one now and save one for later.

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Zucchini Bread Video

If you love my famous Banana Bread, I think you’ll love this zucchini bread just as much. It has that same soft, tender crumb, but with fresh-grated zucchini folded into the batter. P.S. Try a warm slice with our whipped Honey Butter. Wow, it’s good.

Best Zucchini Bread Recipe

When our garden is producing loads of zucchini, this is one of the first recipes I make. It uses a full pound of zucchini, but you don’t really taste the zucchini—it just makes the bread wonderfully moist.

No need to squeeze the zucchini dry for this recipe. I’ve tested this both ways, and leaving the zucchini as-is gives the bread the best soft, moist crumb.

This recipe makes two loaves, which is so handy. Keep one on the counter for breakfast and snacking, then share or freeze the second loaf for later. You can also bake the batter into Zucchini Muffins.

Ingredients for Zucchini Bread

The ingredients for zucchini bread are pantry staples and grated zucchini, because the natural moisture in the zucchini keeps this bread moist for days! So easy!

• Dry ingredients – all-purpose flour (or gluten-free), baking powder, baking soda, salt, and cinnamon for a hint of spice.
• Wet ingredients – room temperature eggs, oil (canola, vegetable, or extra light olive oil would work), sugar, and Vanilla Extract.
• Grated zucchini – Use 2 small to medium zucchini. No need to peel them. If using a very large garden zucchini, scoop out the seedy center before grating.

How to Grate Zucchini

I prefer small to medium zucchini because the texture is finer and the peel disappears into the bread. Trim the ends from the zucchini and grate it on the large holes of a box grater. Measure the shredded zucchini loosely—don’t pack it into the measuring cup. There’s no need to peel or squeeze the zucchini for this recipe.

You can also use the grating attachment on a food processor if you’re making a large batch.

How to Make Zucchini Bread

Once the zucchini is grated, this homemade zucchini bread recipe comes together in no time!

1. Prepare your pans – Butter two 8×4-inch loaf pans and line them with parchment paper. Preheat the oven to 350˚F.
2. Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. Wet Ingredients – In a large bowl, whisk together the eggs, oil, sugar, and vanilla until well blended.
4. Combine – Add the flour mixture to the wet ingredients and stir just until combined. Don’t overmix.
5. Fold in zucchini – Grate the zucchini in the large holes of a box grater and measure the zucchini loosely (do not pack). Add zucchini to the batter along with any add-ins you are using, folding just until evenly incorporated. The batter will look thick at first, but it loosens as the zucchini is folded in.

6. Bake – Divide the batter between the prepared pans and bake at 350˚F for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pans for 15 minutes, then transfer to a wire rack.

How to Tell When Zucchini Bread is Done

Zucchini bread is done when the top is domed and set, and a toothpick inserted into the center comes out clean or with a few moist crumbs. If you see wet batter sticking to the toothpick, bake it a few minutes longer.

Make-Ahead and Storage

Let the zucchini bread cool completely before storing, so condensation doesn’t make it sticky.

• Room temperature: Store covered at room temperature for 2 to 3 days.
• Refrigerator: Refrigerate for up to 1 week.
• Freezer: Wrap the cooled loaf or slices in plastic wrap, then place in a freezer bag and freeze for up to 3 months.
• To thaw: Thaw at room temperature, or warm individual slices in the microwave.

This zucchini bread is simple, cozy, and such a delicious way to use extra zucchini. We love it warm with honey butter, and the second loaf never goes to waste since it freezes so well.

More Easy Zucchini Recipes

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.

• Easy Zucchini Fritters
• Pasta Primavera
• Grilled Moroccan Vegetable Skewers
• Fried Zucchini Bites with Dipping Sauce
• Cheesy Zucchini Casserole
• Zucchini Muffins
• Zucchini Lasagna
• Zucchini Casserole