This EASY Zucchini Bread has a delicious hint of cinnamon. This bread recipe 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!). For more tasty sweet bread try Blueberry Bread, Amish Friendship Bread, and Bisquick Banana Bread.
Best Zucchini Bread recipe
The recipe makes two loaves, one for now, and one for later!
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!
Zucchini Bread is so sweet and delicious!! The kids won’t even realize it has veggies. It’s a win for the entire family.
How to Make Zucchini Bread
PREP. Grease and flour two 8×4-inch pans. Preheat the oven to 325°F.
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.
- DRY your grated zucchini. Once you grate the zucchini, place it in the center of a tea towel and wring the towel over the sink. Do not skip this step or the Zucchini Bread may be too watery and not bake well.
BAKE. Bake for 50-55 minutes, or until the tester inserted in the center comes out clean. Cool in the pan on a rack for 20 minutes. Remove bread from the pan, and completely cool.
Mini loaf pans. If making this bread in mini loaf pans, bake it for 35-40 minutes.
Do NOT over-mix. Once the flour is added, just a few quick stirs will do. Over-mixing may result in dense bread, and that’s definitely not what you want.
Grate zucchini. Peel the zucchini if you wish, but it is not necessary. Use a box grater or cheese grater to shred the zucchini.
Let any excess water drain from the grated zucchini by putting it in a colander. Many recipes rely on the moisture that the zucchini offers so don’t squeeze it unless specifically instructed to do so.
Grease and flour the pan. Spray the pan with cooking spray then add a ⅛-¼ cup of flour. Carefully rotate the pan so that the flour coats the bottom and sides. Dump out any excess flour.
If the bread falls. A few common reasons that quick bread falls in the center:
- The batter likes to have something to cling to. Overfilling the pan causes the batter to rise higher than the pan, and then fall without the supporting sides.
- Overmixing the batter creates air pockets which then rise and fall.
- Ovens are notorious for having inaccurate temperature readings. Use an oven thermometer to get the most accurate temperature reading. Be sure to preheat the oven until it reaches the correct temperature.
- Quick bread relies on baking powder or baking soda as its leavening agent. If the leavening agent is too old, it will not work properly.
Customize the taste and texture by adding different flavors:
- shredded coconut
- mini chocolate chips
- orange or lemon zest
- chopped walnuts or pecans
- raisins or cranberries
Make Zucchini Muffins
- Line a muffin tray with paper liners and fill ⅔ of the way with batter.
- Bake at 350°F for 24-26 minutes. Makes 24 muffins.
STORE this bread at room temperature for 3-4 days or for about a week in the fridge.
FREEZE. 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 place in a large resealable plastic freezer bag. Store in the freezer for up to 4 months. Allow time to thaw before serving.
For more easy, quick breads
We love quick breads, and here are some of our favorites!!
- Glazed Lemon Zucchini Bread
- Snickerdoodle Bread
- Blueberry Quick Bread
- Amish Bread
- White Chocolate Lemon Bread
- Glazed Almond Poppy Seed Bread
For more Zucchini Recipes:
- Fried Zucchini
- Cheesy Zucchini Tots
- Zucchini Boats
- Baked Zucchini Fries
- Zucchini Chicken Alfredo Roll Ups
Zucchini Bread Recipe
- Preheat the oven to 325 degrees F. Grease and flour two 5-x-9-inch loaf pans.
- Sift flour, cinnamon, salt, baking powder and baking soda together into a medium bowl.
- In a large bowl, beat eggs, oil, sugars and vanilla together with a hand mixer. Add sifted ingredients to the creamed mixture and beat well (batter will be a little thick). Fold in zucchini and nuts until well combined. Pour batter evenly into the prepared pans.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans on a rack for 20 minutes, then remove from the pans and cool completely before serving.