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This Zucchini Bread is simple, moist and has a delicious hint of cinnamon. It’s also quick and one of our go-to quick bread recipes.

For more tasty non-yeast sweet breads try Blueberry Bread, Amish Friendship Bread, and Bisquick Banana Bread.

Zucchini bread slices with butter on top on plate.

Best Zucchini Bread recipe

We love quick bread recipes (and bread, in general!)

Pumpkin Bread is one of our favorites, along with this easy Zucchini Bread recipe (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 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!

We love that this recipe is so simple, but it’s also sweet and delicious!! The kids won’t even realize it has veggies. It’s a win for the entire family.

Zucchini bread batter in bowl with grated zucchini on top.

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 and whisk together.

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 wire 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.

Easy zucchini bread batter poured into bread pans.

Recipe Tips

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.  
Zucchini muffins made from zucchini bread recipe.


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

Just like cake batter can easily be used to make cupcakes, quick bread batter can do the same and make 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.
Zucchini bread slices on cutting board.

Storing info

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!!

Zucchini bread recipe - sliced on board.

For more Zucchini Recipes:

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5 from 15 votes

Zucchini Bread Recipe

By: Lil’ Luna
This BEST Zucchini Bread has a delicious hint of cinnamon. This quick bread is quick, easy and SO delicious!
Servings: 2 loaves
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour


  • 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
  • cups sugar
  • 1 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 cups grated zucchini do not wring out
  • ½-1 cup chopped walnuts optional
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  • 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.



Make Ahead: Place in a large resealable plastic bag and store at room temperature for 3–4 days or in the refrigerator for 7 days. This bread also freezes well. Wrap each loaf in plastic wrap, then place in a resealable plastic freezer bag and freeze for up to 4 months. Thaw at room temperature before warming to your liking.
Variations: Add shredded coconut, mini chocolate chips, or orange or lemon zest for added flavor.
Make It Mini: To make mini loaves, use four 3½-x-6-inch mini loaf pans. Bake for 35–40 minutes. 
ZUCCHINI MUFFINS: To make Zucchini Muffins, use the recipe above and divide the batter among the wells of two lined 12-cup muffin tins. Fill each well about two-thirds full and bake at 350 degrees F for 24–26 minutes. Makes 24 muffins.


Serving: 1loaf, Calories: 1747kcal, Carbohydrates: 388g, Protein: 31g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 246mg, Sodium: 1861mg, Potassium: 1287mg, Fiber: 10g, Sugar: 239g, Vitamin A: 841IU, Vitamin C: 43mg, Calcium: 324mg, Iron: 12mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. Katie says:

    5 stars
    One of my favorite summer treats! We go through this so fast because of how much everyone loves it.

  2. Amy L Huntley says:

    5 stars
    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.

  3. Sandra Rill says:

    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.

    1. Lil'Luna Team says:

      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!!

  4. Natalie says:

    5 stars
    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.

  5. Joy says:

    5 stars
    This is my go-to zucchini bread recipe. It’s fool proof & turns out so moist & delicious! Love giving it to friends!

  6. Olivia says:

    5 stars
    Looking for something to make with all that extra zucchini? The perfect bread that’s not overly sweet.

  7. Barb says:

    5 stars
    Ever so DELICIOUS ? Yummy ?

    1. Kristyn Merkley says:

      Glad you liked it! Thank you for letting me know!

  8. Ana Maria says:

    5 stars
    Really good toasted with some butter!

  9. Martha says:

    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….

  10. Marianne Miller says:

    Could I cut down on the sugar in zucchini bread without compromising on flavor? If so, how much?


    1. Kristyn Merkley says:

      I honestly haven’t tried, so I’m not sure, without knowing. It would take some experimenting 🙂