This Zucchini Bread is the best I’ve tried—quick, easy, and made in one bowl with just a wooden spoon. You won’t taste the zucchini, but it’s the secret to the super moist texture.
Love zucchini bread recipes? Try Lemon Zucchini Bread or Chocolate Zucchini Bread next.
author’s note
Zucchini Bread That’s Truly Worth the Hype!
Zucchini bread is one of my all-time favorite treats—I even served mini loaves at my wedding reception (along with these coconut macaroons), ha!
I wasn’t planning to share a zucchini bread recipe on my site until I knew it was the absolute best. After years of experimenting, I’ve perfected the recipe.
This bread delivers every time—moist, flavorful, and perfectly risen. Quick breads can be tricky, but if you follow the steps, you’ll get a loaf that’s fully cooked and simply delicious. Win!
Zucchini Preparation
Do You Have To Peel Zucchini For Zucchini Bread?
There’s no need to peel the zucchini before grating it for this bread. Quick breads should be just that–quick to make! Besides, the peel will add in pretty flecks of green throughout the bread.
Grating
After the zucchini(s) have been washed and dried, cut off the ends and then grate on the large holes of a box grater.
Do you squeeze the liquid out of zucchini for bread?
Nope! Again–easy quick bread recipe here! We’re relying on every ounce of the moisture the zucchini provides to deliver an ultra moist loaf of bread.
Quick Tip
Why is this called quick bread? Quick breads use baking powder instead of yeast to get the batter to rise. Thus, there’s no need for 90 minutes or more of rising time that yeast breads need. Quick breads are indeed, very quick!
This is not a difficult bread to make, and the results speak for themselves. Here’s a quick overview of the process, with more detail in the recipe card below.
How to make Zucchini Bread
- Prepare the pan. There are few things as frustrating as inverting a loaf pan and having the bread fall apart or stick to the bottom. Grease with nonstick spray (or rub on shortening) and then lightly dust with flour. Alternatively, line it with parchment paper. If you line with parchment paper, leave an overhang for easy removal.
- Mix together the batter. We add everything to one bowl and mix it with a wooden spoon–easy peasy! Avoid hand or stand mixers as these machines will introduce too much air into the batter. This can cause bread to rise and fall or even sink during baking.
- Bake. Bake for 55-60 minutes or until a toothpick comes out clean or with moist crumbs when inserted into the center.
Variations
Make This Recipe Your Own!
How To Make Chocolate Chip Zucchini Bread
- Add 1 cup of semisweet or milk chocolate chips (we like milk chocolate best!) to the batter. If adding chocolate chips, toss them in 1 tablespoon of the flour before adding to the batter. (Coating the chips with flour will ensure an even dispersion in the bread.)
- If you’d prefer to add nuts or raisins instead, add 1 cup of either to this batter. Again, toss in 1 tablespoon flour first.
How To Make Zucchini Muffins
- Spray and lightly flour a muffin tin.
- Fill the cavities slightly higher than halfway.
- Bake at 350 degrees F on the middle rack until muffins are lightly golden brown and the top of the muffins bounce back when you press on them–about 18-24 minutes.
- Test with a toothpick to make sure the center of the muffin is done. If it comes out clean or with moist crumbs, the muffins are done; if it comes out wet, they need a few extra minutes.
Or try our Healthy Zucchini Muffins or Gluten Free Zucchini Muffins.
Zucchini Bread FAQs
How do you know when Zucchini Bread is done baking?
Knowing when quick bread is baked can be tricky due to variables like altitude, humidity, oven temperature, and bread pan type. Ensure your oven is calibrated correctly, fully preheated, and the loaf is centered. Look for the bread pulling away from the pan edges. A toothpick inserted in the center should come out clean or with a few moist crumbs.
How do I cut zucchini for bread?
Cut off both ends of the zucchini. If using a large one, cut it in half horizontally. Grate each half (or a small zucchini) for this recipe.
Should seeds be removed from zucchini for bread?
For large zucchinis, remove the seeds by cutting them in half and scraping out the seeds with a spoon. Smaller zucchinis don’t need this as their seeds are tender.
Why does zucchini bread sink in the middle?
Possible culprits:
- Overmixing: Mixing the batter too vigorously, whether by hand or with a mixer, introduces too much air, causing it to collapse in the middle during baking.
- Too much liquid: The batter may be too wet, lacking enough dry ingredients.
Storage
Can You Freeze Zucchini Bread?
Absolutely! Let the bread cool completely, wrap it in plastic wrap, place it in a freezer bag, and seal it, removing excess air. Enjoy within 3 months. You can also freeze shredded zucchini for future use.
How long does Zucchini Bread last?
At room temperature, it stays fresh for 2 days and is often better on the second day. After 2-3 days, it may become too moist.
Should You Refrigerate Zucchini Bread?
Yes, if you want it to last up to a week. After 2 days, store leftover slices individually wrapped in plastic in an airtight container.
Use Up The Rest Of Your Zucchini:
- Sheet Pan Chicken and Zucchini with a simple dipping sauce
- Zucchini Boats with Italian sausage
- Pasta Salad with roasted corn and zucchini
- Zucchini Pasta Sauce with pesto
Quick Tip
Use the right size bread pan! This apple bread recipe won’t bake up properly in other loaf pan sizes. Be sure to use a 9×5-inch (1 pound) pan. By the way, here’s our favorite loaf pan!
Zucchini Bread
Equipment
- 9 x 5-inch bread pan see note 1
Ingredients
- 2 cups zucchini unpeeled, 1 medium zucchini
- 2 large eggs
- 1/3 cup canola oil or vegetable oil
- 1/3 cup unsalted butter melted and cooled
- 1 cup light brown sugar lightly packed
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups flour plus some for dusting the pan
- 2 tablespoons light brown sugar for topping, firmly packed
Instructions
- Preheat oven to 350°F. Lightly grease, then sprinkle flour in a 9×4-inch bread pan; set aside. Melt the butter in microwave and set aside to cool so it isn’t hot. Wash and completely dry zucchini; then grate (unpeeled) on the large holes of the grater. Gently place shredded zucchini in measuring cups (loosely measure to the top, but do not pack in measuring cups—no need to wring out excess liquid).
- Using a wooden spoon, mix together all the wet ingredients until completely combined. Don’t use hand or stand mixers—they beat in too much air.
- Add all dry ingredients except flour and brown sugar onto wet ingredients. Mix, then add in flour and mix until completely combined and smooth. Once incorporated, stop mixing (overmixing can result in a dense loaf of bread).
- Use a spatula to scrape batter into the prepared pan. Smooth the top, then sprinkle with brown sugar. Bake 55–60 minutes or until a toothpick comes out clean or with moist crumbs when inserted into the center.
- Remove from oven and allow to cool for 15 minutes, then remove from pan and finish cooling on a cooling rack before slicing with a sharp serrated knife (it crumbles if cut when too hot; see note 2).
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you try this with coconut flour or oat flour ?Dont like GF other flours much
This zucchini bread recipe is our absolute favorite! I’ve tried several over the years and there is no denying this one is the best! If you’re looking for a recipe that everyone will love, this is for you!
Thanks so much! I’m so happy your family enjoyed this!
It is delicious but I would like to know if you can freeze it. I would like to make some ahead of time and freeze for the holidays.
Hi Debbie! I actually made tons before my wedding and froze it. It thawed out great! What a great idea for the holidays!
It sounds delicious…
Please send me directions for freeing/storing zucchini bread, I want to make several. I will donate some too. Thank you.
Make sure to keep it in an air tight container and it should freeze great and store well for 2 to 3 days! 🙂
Absolutely amazing! I bake a lot especially zucchini bread this time of year and this is by far the best bread I have ever had! Made it GF also and it turned out fantastic. Thank you for such a great recipe!
Love a good zucchini bread!
Chelsea this looks awesome… looks like a perfect breakfast slice 🙂 Pinned!
Mmm, I love zucchini bread! It’s my husband’s fave so I should probably make some and send it to him! It looks awesome!
It looks amazing.