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 freshly-grated zucchini folded into the batter. A warm slice with our whipped Honey Butter is such a treat.

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 fresh zucchini, but you don’t really taste the zucchini—it just gives the bread a wonderfully soft, moist crumb.

This easy zucchini bread is lightly spiced with cinnamon, and there’s no peeling or squeezing required. P.S. You can also bake this batter into Zucchini Muffins.

Ingredients for Zucchini Bread

The ingredients are simple pantry staples plus fresh grated zucchini, which keeps the bread moist for days.

• Dry ingredients – all-purpose flour (or 1:1 gluten-free flour), 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. If your zucchini is cold from the refrigerator, set it on the counter while you measure out your ingredients for a better rise.

Do You Squeeze Zucchini for Zucchini Bread?

No, you do not need to squeeze the zucchini for this zucchini bread. The moisture from the grated zucchini is what gives the loaf its soft, tender crumb. Just grate the zucchini on the large holes of a box grater, measure it loosely, and add it to the batter with any liquid that collects.

If you’re using a very large garden zucchini, slice it in half lengthwise and scoop out the seedy center before grating. Large zucchini can be more watery and have tougher seeds, but it still works well once the center is removed.

How to Make Zucchini Bread

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 – Add grated 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 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Cool in the pans for 15 minutes, then transfer to a wire rack. Cool in the pan 15 minutes, then transfer to a 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.

Tips for the Best Zucchini Bread

These simple tips make zucchini bread turn out soft and perfectly moist every time:

• Room-temp ingredients – Cold eggs or cold zucchini can slow down the rise.
• Measure zucchini loosely – Don’t pack the grated zucchini into the measuring cup – it can make your bread heavy.
• Don’t overmix – Once the flour is added, stir just until combined. Overmixing can make the bread dense.

Make-Ahead and Storage

Let the zucchini bread cool completely before storing, so condensation doesn’t make it sticky. Store covered at room temperature for 2 to 3 days, refrigerate for up to 1 week, or freeze the loaf or individual slices for up to 3 months. Thaw at room temperature or warm slices briefly in the microwave.

Homemade Zucchini Bread is one of the easiest ways to turn extra zucchini into a soft, sliceable loaf for breakfast, snacks, or freezing.

More Easy Zucchini Recipes

If you love zucchini and are looking for more ways to use it, don’t miss these easy reader-favorite zucchini recipes:

• Easy Zucchini Fritters
• Grilled Zucchini
• Pasta Primavera
• Zucchini Brownies
• Fried Zucchini Bites with Dipping Sauce
• Zucchini Muffins
• Zucchini Lasagna
• Zucchini Casserole