Soft and moist zucchini bread has a hint of cinnamon and is oh so flavorful. It is quick, easy and SO delicious!
Put your bounty of zucchini to good use with this soft and delicious Zucchini Bread recipe (no yeast involved!). The recipe makes two loaves, one for now, and one for later! For more tasty sweet breads try Blueberry Bread, Amish Friendship Bread, and Bisquick Banana Bread.
Best Zucchini Bread
Today, we are sharing our favorite Zucchini Bread recipe (although we also love our Lemon Zucchini bread which is out of this world!)
We have been enjoying this recipe and variations of it for as long as we can remember. It’s been especially nice to enjoy when there have been abundant amounts of zucchini in the garden!
Even though it’s filled with zucchini, most kids don’t realize that zucchini bread is sweet and delicious. The kids never even realize they are eating their veggies!! It’s a win for the entire family.
How to Make Zucchini Bread
PREP. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
DRY INGREDIENTS. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
WET INGREDIENTS. Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Tip: It is really important to DRY your grated zucchini. Once you grate the zucchini, place it in a colander and let it shed the extra water for about 30 minutes before you pat it dry. Do not skip this step or the zucchini bread will be too watery and not bake well.
BAKE. Bake for 55 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Note: If you’re making this bread in mini loaf pans, you’ll only need to bake it for 35-40 minutes. 😉
Storing Info + Tips
STORE this bread keeps at room temperature for 1-2 days or for about a week in the fridge.
As previously mentioned this recipe makes 2 loaves and can be frozen for later. Once the loaf has cooled, wrap it with plastic wrap and again with foil. FREEZE for 2-3 months. Allow time to thaw before serving.
As quick breads go, this one is definitely one of the best I’ve tried. It’s pretty easy to whip up, and you can customize it by adding different flavors like:
- shredded coconut
- mini chocolate chips
- orange or lemon zest
- or chopped walnuts.
You want to be careful not to over-mix once you add the flour, though. Just a few quick stirs is all it takes to combine the final ingredients. If you over-mix, you’ll end up with a dense bread, and that’s definitely not what you want.
For more easy, quick bread recipes:
- Glazed Lemon Zucchini Bread
- Snickerdoodle Bread
- Blueberry Quick Bread
- Amish Bread
- White Chocolate Lemon Bread
- Glazed Almond Poppy Seed Bread
Zucchini Bread recipe
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp cinnamon
- 2 eggs
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 ¼ cup sugar
- 3 tsp vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts optional
Instructions
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 55 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. NOTE: Bake for 35-40 minutes for mini loaf pans.
Could I cut down on the sugar in zucchini bread without compromising on flavor? If so, how much?
Thanks,
Marianne
I honestly haven’t tried, so I’m not sure, without knowing. It would take some experimenting 🙂
Hi so I’m so excited to make this bread and I’m just about to mix all the ingredients together to make to make it and there is no mention of eggs in the ingredients yet the instructions say to mix eggs with oil ect. So I’m a little confused. I’m not sure how many eggs to add….
Really good toasted with some butter!
Ever so DELICIOUS ? Yummy ?
Glad you liked it! Thank you for letting me know!
Looking for something to make with all that extra zucchini? The perfect bread that’s not overly sweet.
This is my go-to zucchini bread recipe. It’s fool proof & turns out so moist & delicious! Love giving it to friends!
I’ve been making a lot of bread lately & this one is at the top! It always turns out so good & moist. I try to make extra, so I can deliver to a neighbor or friend.
This is a FANTASTIC tasting recipe! Ty for that tip about not over stirring the last 2 ingredients and drying the Zucchini. I don’t like dense breads.
So not sure if the zukes were to be peeled or not (some recipes call for the peel) but I had XXL Zucchini that were found in my garden. I peeled and cleaned out the seeded section, grated and let to drain in the fridge. So good! Glad to have a recipe for my ‘Uh-Oh, look what I found under a leaf’ Zucchini.
Thank you again.
Haha I have done that a few times… lifting a leaf and seeing a giant zucchini hiding there. So glad you enjoyed the bread recipe!!
Zucchini bread is a summer favorite. We like to freeze the zucchini and make it all year long too! This recipe is perfect moist and full of sweetness.
One of my favorite summer treats! We go through this so fast because of how much everyone loves it.
This is generally my least favorite type of quick bread, but I liked this version. I appreciated the tips on how to help make sure it turned out as best as possible.
My batter is super dry! CAn I add a little oil
I’m sorry to hear that. I haven’t ever had the batter be dry, especially with the water content of the zucchini, but you could certainly try adding a little more oil. You’ll have to let us know how it turns out if you did!