Chelsea's Messy Apron

Simple, healthy recipes without sacrificing taste!

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Zucchini Bread

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This “secret” family recipe for zucchini bread is one you’ll want to use over and over again!

This zucchini bread recipe is quick, simple, foolproof, and insanely tasty! You can make chocolate chip zucchini bread with this recipe (instructions below) and if you’re craving more variations, you’ll have to try this lemon zucchini bread and this chocolate zucchini bread. If you’re looking for a healthier option, check out this healthy zucchini bread.

Up close photo of zucchini bread. Three slices of this easy zucchini bread are stacked on top of each other.

Zucchini Bread Recipe

It’s about time I shared this recipe!! I’ve only talked about my mom’s famous easy zucchini bread about a dozen times on the blog. And I did promise the recipe forever ago — sorry it has taken me so long to share it!

Part of the reason is, as earth-shattering good as this bread is, I didn’t want to post “just another zucchini bread.” Because there are about a million other recipes on the web and how can you trust me that this one is the best? There’s only one way – I need to mail every single one of you a slice. If only… 🙂 I will say, this very bread was catered at my wedding and it was the FIRST treat to go with dozens of people asking for the recipe!

Process shots of grating zucchini and showing the grated zucchini for the zucchini bread muffins or zucchini bread

How to make zucchini bread:

  1. Lightly grease and flour two bread pans and set aside.
  2. Beat the wet ingredients together: the sugar, eggs, and oil and mix well.
  3. In a separate bowl combine the dry ingredients: flour, baking soda, baking powder, salt and cinnamon.
  4. Slowly add the dry ingredients to the wet ingredients and beat until just combined. Over mixing will result in a denser bread.
  5. Stir in the shredded zucchini and vanilla. And pour the batter into the prepared bread pans.
  6. Bake for 55-60 minutes or until a toothpick comes out clean when inserted into the center.

Zucchini Bread Variations:

How to make zucchini bread with a cream cheese swirl:

Cream Cheese Swirl:
  • 1 package (8 ounces) full fat cream cheese, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup white sugar
  1. In a separate bowl, combine all of the ingredients for the cream cheese swirl. Beat until smooth and creamy.
  2. Pour enough batter just to cover the bottom of both pans. Then pour about 1/4 of the cream cheese mixture into each pan so you will use 1/2 of the cream cheese mixture.
  3. Cover with a little more batter, then the remaining cream cheese into each bread pan. Use the remaining batter to cover the cream cheese mixture.

How to make chocolate chip zucchini bread:

  • Add 1 cup semisweet or milk chocolate chips (we like milk chocolate best!) to the batter. Make sure to toss the chips in the dry ingredients first to get an even dispersion in the bread.

How to make zucchini muffins:

  • Spray a muffin tin and lightly flour (liners tend to stick a bit).
  • Fill the cavities slightly higher than half way.
  • 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 muffins are 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).

Process shots of making this zucchini bread recipe -- mixing batter and filling up loaf pans

Zucchini Bread Recipe FAQs

How can I freeze zucchini bread?

  • Let the bread cool completely.
  • Wrap the uncut loaf with plastic wrap and place into a freezer bag.
  • Make sure to enjoy the bread within 2 months.

You can also freeze shredded zucchini in a freezer bag so you have zucchini on hand whenever you want to make this easy bread recipe!

How long does zucchini bread last?

Stored at room temperature, zucchini bread should stay fresh for 1-2 days. Stored in the fridge, it should remain good for up to a week. When stored in the freezer, it can remain fresh for up to two months.

Up close shot of a slice of easy zucchini bread

More ways to use up your Zucchini:

5 from 1 vote
Print
Zucchini Bread
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

This "secret" family recipe for zucchini bread is one you'll want to use over and over again!

Course: Dessert
Cuisine: American
Keyword: zucchini bread, zucchini bread recipe
Servings: 2 loaves
Calories: 187 kcal
Author: Chelsea
Ingredients
  • 2 (7 and 1/2 x 3 and 1/2) bread pans
Zucchini Bread
  • 2 cups white sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2-3 teaspoons cinnamon
  • 2 cups shredded zucchini (shredded on the small side of the grater)
  • 1 teaspoon vanilla extract
Instructions

  1. Lightly grease and flour two bread pans and set aside.

  2. Preheat the oven to 350 degrees F. Beat the sugar and eggs until well incorporated. Add in the oil and mix well.

  3. In a separate bowl combine the flour, baking soda, baking powder, salt and cinnamon. Add cinnamon to taste preference - if you are a big fan do 3 teaspoons and less if you like it less.

  4. Slowly add the dry ingredients to the wet ingredients and beat until just combined. Over-beating or over stirring will result in a denser bread.

  5. Stir in the shredded zucchini (no need to wring it of excess liquid) and vanilla.

  6. Both bread pans should be about 3/4ths the way full.

  7. Bake for 55-60 minutes or until a toothpick comes out clean when inserted into the center.

  8. Allow to cool for about 5-10 minutes and then remove from the pan and allow to continue to cool or eat it while it's hot! See post for freezing/storing instructions.

Nutrition Facts for zucchini bread recipe

This zucchini bread was catered at my wedding and it was the FIRST treat to go with dozens of people asking for the recipe! Truly the best and so simple! via chelseasmessyapron.com #zucchini #bread #easy #quick #quickbread #dessert #treat #summer #garden
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Comments

  10. Ouhhh I love family recipes!! Love what you did with this zucchini bread…cream cheese is always a favorite to many! The swirl adds enough change, but also holds that special taste of the bread I can imagine! I have never made zucchini bread! Clearly I need to change that. Also, the muffins sound great for a breakfast or snack on the go 😉 Thanks Chelsea!

    Reply

  14. Ooh…this looks SO good! I love the pretty swirl of cream cheese. As it happens, I do not have a go-to zucchini bread recipe, so I’m more than happy to give this a try! Thanks for sharing the recipe 🙂

    Reply

  18. Love a good zucchini bread! And that swirl?? That’s an addition I have yet to try! Pinned!

    Reply

  19. I will be waiting very excitedly for my hunk of this zucchini bread in the mail. 😉 For reals though, Chelsea, that cream cheese swirl takes this bread to a whole new level! I’m just so excited for fall (even though it’s still august) and the idea of making a nice comforting loaf of this zucchini bread on a cool autumn day has me EXTREMELY excited to try it out!

    Reply

  21. 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!

    Reply

  22. 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.

    Reply

    • Hi Debbie! I actually made tons before my wedding and froze it. It thawed out great! What a great idea for the holidays!

      Reply

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