We LOVE quick breads (and bread, in general!)
Zucchini bread is one of our favorite sweet breads (although we also love our Lemon Zucchini Bread, which is out of this world!)
Luckily, this recipe makes two loaves – one for now, and one for later!
We have been enjoying this zucchini bread recipe and its variations for as long as we can remember. It’s especially nice to enjoy when we have an abundant amount of zucchini in the garden!
We love that this recipe is so simple, just mix and bake – no yeast is required! It’s also sweet and delicious. The kids don’t even realize it has veggies! It’s a win for the entire family.
For more tasty non-yeast sweet breads, try Blueberry Bread, Amish Friendship Bread, and Bisquick Banana Bread.
Why we think you’ll love it:
- No yeast, no problem. That’s one thing we love about this quick bread! No need to let it rise, just mix and bake.
- Enjoy eating those veggies. You really can’t even tell that it has veggies – this loaf is sweet, delicious, and has the perfect texture!
- Great for freezing. We love to make an extra loaf and freeze it for later. We often send the kids with individual slices for lunch or enjoy them as a quick breakfast. It thaws beautifully!
Zucchini Bread Ingredients and Substitutions
- 3 cups all-purpose flour – see how to measure the flour accurately
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 large eggs – room temperature eggs incorporate better
- 1 cup vegetable oil
- 1¼ cups granulated sugar
- 1 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 2 cups grated zucchini, do not wring out – We don’t peel it because the skin of zucchini is thin and edible and adds moisture and nutrients to the bread.
- ½-1 cup chopped walnuts, optional
- optional additions – shredded coconut, mini chocolate chips, or orange or lemon zest for added flavor
How to Make Zucchini Bread
- PREP. Grease and flour two 9×5-inch pans. Preheat the oven to 325°F.
- BATTER. Sift flour, salt, baking powder, baking soda, and cinnamon in a bowl. Whisk the dry ingredients together.
- Beat eggs, vegetable oil, vanilla, sugar, and packed brown sugar in a large bowl with an electric mixer. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and the chopped nuts, if using, until well combined. Pour batter into prepared pans.
- BAKE. Bake for 50-55 minutes, or until the tester inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan. Cool completely.
Kristyn’s Recipe Tips
- Many recipes say to wring out the zucchini, but this recipe relies on the liquid to ensure the bread is soft and moist.
- Instead of making large loaves, we sometimes use mini loaf pans and bake them for 35–40 minutes.
- This recipe can be used to make zucchini muffins (bake at 350°F for 20-25 minutes), or we have another recipe for Zucchini Muffins that we love!
Zucchini Bread
Video
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 large eggs
- 1 cup vegetable oil
- 1¼ cups sugar
- 1 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 2 cups grated zucchini, do not wring out
- ½-1 cup chopped walnuts, optional
Instructions
- Preheat the oven to 325°F. Grease and flour two 9×5-inch loaf pans and set aside.
- Sift flour, cinnamon, salt, baking powder, and baking soda into a medium bowl.
- In a large bowl, beat eggs, oil, sugars, and vanilla with a hand mixer. Add sifted ingredients to the wet ingredients 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.
Notes
- Many recipes say to wring out the zucchini, but this recipe relies on the liquid to ensure the bread is soft and moist.
- Instead of making large loaves, we sometimes use mini loaf pans and bake them for 35–40 minutes.
- This recipe can be used to make zucchini muffins (bake at 350°F for 20-25 minutes), or we have another recipe for Zucchini Muffins that we love!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Wash, dry, and trim the ends; you do not need to peel them. Use the medium holes on a box grater or a food processor fitted with the grater attachment to grate the zucchini.
Store the cooled bread in an airtight container or ziploc bag at room temperature for 3-4 days, 5-7 days in the refrigerator, or wrap with plastic wrap and again with aluminum foil and freeze for up to 3 months.
More Like This
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Lemon Zucchini Bread
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Zucchini Cookies
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Zucchini Cake
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Zucchini Muffins
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Lemon Poppy Seed Bread
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Pistachio Bread
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Banana Nut Bread
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Snickerdoodle Bread
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This recipe was originally published March 2016.
Just fabulous. So easy to make- right up my alley! Thank you!
You’re welcome!
My family loves the hint of cinnamon in this zucchini bread. I also prefer this recipe for it is easy to make and so delicious. Thanks Kristyn for this amazing recipe!
You’re welcome!! I’m so glad you enjoyed the bread!
I was pleasantly surprised my kids loved the bread and didn’t complain about the zucchini, winner.
Yay!! That’s great news!
Like the simple recipe and clear instructions easy to follow.
I needed a new zucchini bread recipe and found this on Lil Luna, my go to site for all the yummy recipes. Did not disappoint. Loved it and so did my friends I shared it with.
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!
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.
One of my favorite summer treats! We go through this so fast because of how much everyone loves it.
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.
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!!
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 my go-to zucchini bread recipe. It’s fool proof & turns out so moist & delicious! Love giving it to friends!
Looking for something to make with all that extra zucchini? The perfect bread that’s not overly sweet.
Ever so DELICIOUS ? Yummy ?
Glad you liked it! Thank you for letting me know!
Really good toasted with some butter!
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….
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 🙂