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? Me too! Here’s 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 slices

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 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.