Home > Desserts > Zucchini Bread Zucchini Bread September 11, 2020 | 12 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This Zucchini Bread recipe is the absolute best we’ve ever tried! It’s also easy and quick to make–in fact, you’ll only need one bowl and a wooden spoon to whip it together. And don’t worry — you won’t taste the zucchini, it’s the “secret” ingredient to deliver a perfectly moist quick bread. Love Zucchini Bread Recipes? Us too! I’ve included directions below for how to make Zucchini Chocolate Chip Bread with this recipe. Or, if you’re craving a different variation, try this Lemon Zucchini Bread or Chocolate Zucchini Bread. If you’re looking for a healthier option, check out this Healthy Zucchini Bread. Zucchini Bread Recipe After years of trying many different zucchini bread recipes (along with my own trial and error and tweaking), I am confidently going to tell you that this is the best Zucchini Bread recipe I’ve ever tasted. And I’m so excited to share it with you today! This recipe all started after making Smitten Kitchen‘s “ultimate” zucchini bread. Her recipe is pure genius–the real deal! And over the years of making it (many, many times!), I’ve slightly tweaked and adapted it. I make this recipe so often (and love it so much) that we even served miniature loaves of this bread at mine and my husband’s wedding reception! 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 FAQs1How do you know when Zucchini Bread is done baking?It can be tricky to know when quick bread is fully baked. There are a lot of variables in baking zucchini bread such as altitude, humidity, actual oven temperature, bread pan used, etc. Here are a few cues to look for and tips to keep in mind: Preventing under-baked zucchini bread: Make sure your oven is correctly calibrated; wait for the oven to fully preheat before adding the bread to the oven and position the loaf in the center of the oven. Visual cues for doneness: Bread has pulled away slightly from the edges of the pan. Physical cue for doneness: A toothpick (or fork) inserted into the center of the loaf comes out clean or with a couple of moist (not wet) crumbs. 2How do I cut zucchini for bread?Cut off both ends of the zucchini. If using a large zucchini, first cut the zucchini in half horizontally. Take each half (or 1 small zucchini) and grate it for this recipe. 3How many zucchinis is 2 cups grated?1 medium-sized zucchini will deliver 2 cups of grated zucchini–the perfect amount for this recipe! 4Should seeds be removed from zucchini for bread?Bigger zucchinis with large seeds will need the seeds removed. To do this, cut the zucchini in half then use a spoon to scrape out any seeds in the middle. Smaller zuchinnis don’t need to be seeded because the seeds aren’t tough. 5What causes zucchini bread to fall apart?If zucchini bread is cut into too soon, it is more prone to falling apart. Here are a few tips to ensure your bread doesn’t fall apart on you after baking: Wait 15 minutes after baking to remove the bread from the pan. Baking is still happening, even out of the oven! It’s best to let the loaf sit in the pan to finish solidifying before trying to invert the loaf. Always cool baked goods on a wire rack. Run a table knife along the edge of the pan and invert the loaf onto the wire rack. Quick breads need to be elevated so air can circulate around all sides as they cool. Otherwise, moisture (from the heat of the bread) will condense on the bottom of the bread, making it damp and slightly sticky. Wait an hour before cutting in. Let the bread cool on the cooling rack for at least an hour before using a sharp serrated knife to cut slices. 6Why does zucchini bread sink in the middle?A couple possible culprits: Mixing too vigorously. If the batter is mixed with a hand or stand mixer (or even if it is stirred by hand too vigorously or quickly) it can collapse in the middle during baking. This is because too much air is introduced into the batter causing a less stable structure. The bread will rise then fall or collapse during the baking. Too much liquid. Another possible culprit is that the batter is simply too wet and does not have enough dry ingredients. 7Why is my Zucchini Bread so heavy?A few likely culprits contribute to dry or heavy bread: Too much flour is packed into the measuring cup (which can happen if you’re pressing a measuring cup into a bag or box of flour and it gets compressed in the cup). The bread is baked too long. The batter is over-mixed. You’re not using enough zucchini! Be sure to get a full two cups of grated zucchini. You’re using expired baking agents. A final possible culprit is old/inactive baking soda or baking powder. Test the freshness of your baking agents before starting. 8Is Zucchini Bread healthy?This particular recipe is more of a dessert-type recipe. If you’re looking for a healthier zucchini dessert, you’ve got to try our Zucchini Cake! STORAGE Can You Freeze Zucchini Bread? Absolutely! Here’s how: Let the bread cool completely on a wire cooling rack. Wrap the uncut loaf with plastic wrap and place it into a freezer bag. Seal the bag, squeezing out excess air. Thaw and enjoy the bread within 3 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! That’s a great way to use up summer surplus–zucchini is famous for being prolific! How long does Zucchini Bread last? Stored at room temperature, this bread should stay fresh and perfectly delicious for 2 days. (We like it even better the 2nd day!). After day 2-3, the bread begins to lose texture (becoming too moist). Should You Refrigerate Zucchini Bread? If you’d like the bread to last longer (up to a week), yes. After day 2, store any leftover slices, individually and tightly 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 32 Quick and Easy Zucchini Recipes 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! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Zucchini Bread 5 from 8 votes - Review this recipe This Zucchini Bread recipe is the absolute best we've ever tried! It's also easy and quick-to-make;in fact, you'll only need one bowl and a wooden spoon to whip it together. And don't worry -- you won't taste the zucchini. It's the "secret" ingredient to deliver a perfectly moist quick bread. SAVE TO RECIPE BOX Print Recipe Zucchini Bread 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Zucchini Bread recipe is the absolute best we've ever tried! It's also easy and quick-to-make;in fact, you'll only need one bowl and a wooden spoon to whip it together. And don't worry -- you won't taste the zucchini. It's the "secret" ingredient to deliver a perfectly moist quick bread. Course Dessert, Side Dish, Snack Cuisine American, Vegetarian Keyword zucchini bread, zucchini bread recipe Prep Time 20 minutes Cook Time 1 hour Total Time 1 hour 20 minutes Servings 10 slices Calories 317kcal Author Chelsea Equipment1 9x5 inch loaf pan (Note 1)Cooking Spray IngredientsWet▢ 2 cups unpeeled zucchini, grated on large holes (Note 2)▢ 2 large eggs▢ 1/3 cup canola or vegetable oil▢ 1/3 cup unsalted melted butter, melted & cooled▢ 1 cup light brown sugar, lightly packed▢ 2 teaspoons vanilla extractDry▢ 1 teaspoon fine sea salt▢ 2 teaspoons ground cinnamon▢ 3/4 teaspoon baking soda▢ 1/2 teaspoon baking powder▢ 2 cups white, all-purpose flour, plus some for dusting the pan▢ For topping: 2 tablespoons light brown sugar, packedUS - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Lightly grease and then sprinkle flour in one 9x4-inch bread pan; set aside. Melt 1/3 cup butter in microwave then set aside to cool so it isn't hot. For the zucchini, wash and completely dry; then grate (unpeeled) on the large holes of the grater. Gently pick up the shredded zucchini and place in measuring cups (loosely measure to the very top, but do not pack in measuring cups -- no need to wring out excess liquid). WET INGREDIENTS: Using a wooden spoon, mix together all of the wet ingredients until completely combined. Don't use hand or stand mixers -- it beats in too much air. DRY INGREDIENTS: Right on top of the wet ingredients, add in all of the dry ingredients except the flour. Mix. Now add in the flour and mix until completely combined and you have a smooth batter. Once incorporated, stop mixing (over-mixing can result in a dense loaf of bread). BAKE: Use a spatula to scrape every bit of batter from bowl to prepared pan. Smooth the top then sprinkle with 2 tablespoons brown sugar. Bake in fully heated oven for 55-60 minutes or until a toothpick comes out clean or with moist crumbs when inserted into the center. COOL: Allow to cool for 15 minutes and then remove from the pan and allow to finish cooling on a cooling rack before slicing with a sharp serrated knife (it crumbles if cut when too hot). (See Note 3.)STORAGE: We like to finish this bread within 1-2 days of being made. (It's even more moist, spiced, and flavorful on day 2!) After the second day, it begins to lose texture (becoming too moist). It can, however, last up to a week stored in an airtight container and tightly wrapped in plastic wrap. After the second day, I recommend storing it in the fridge. Wrap each slice tightly and place in an airtight container. Video Recipe NotesNote 1: Loaf pan: Be sure to use the correct size of pan so the recipe works properly. Here's the loaf pan we use and love--it is quite wide. A more narrow 9x5-inch pan takes about 10-15 minutes longer to bake and an 8x4-inch pan is too small! If you do use an 8x4-inch pan, only add about 75% of the batter (use leftovers for some muffins) and note that bake time is shorter. Don't forget to generously grease the bread pan. 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. Note 2: Zucchini: This recipe requires about 1 medium-sized zucchini. Note 3: Cooling the bread: Wait 15 minutes after baking to remove the bread from the pan. Baking is still happening, even out of the oven! It’s best to let the loaf sit in the pan to finish solidifying before trying to invert the loaf. Cool loaf on a wire cooling rack. Run a table knife along the edge of the pan and invert the loaf onto the wire rack. Quick breads need to be elevated so air can circulate around all sides as it cools. Otherwise, moisture (from the heat of the bread) will condense on the bottom of the bread, making it damp and slightly sticky. Nutrition FactsCalories: 317kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 407mg | Potassium: 139mg | Fiber: 1g | Sugar: 22g | Vitamin A: 294IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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! Reply
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
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
It sounds delicious… Please send me directions for freeing/storing zucchini bread, I want to make several. I will donate some too. Thank you. Reply
Make sure to keep it in an air tight container and it should freeze great and store well for 2 to 3 days! 🙂 Reply
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! Reply
