Chelsea's Messy Apron

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Zucchini Bread

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This mouth-watering zucchini bread recipe is one you’ll want to use over and over again!

This zucchini bread recipe is quick, simple, foolproof, and insanely tasty! I’ve included a variation below to make chocolate chip zucchini bread with this recipe, and if you’re craving more variations, you’ll have to try this lemon zucchini bread or 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.

It’s taken me a while to post a zucchini bread recipe on my blog. And for good reason too – there are literally hundreds of zucchini bread recipes already online, and I didn’t feel I had a recipe that stood out from the rest. Until now.

After much trial and error, I can confidently say this is the best zucchini bread recipe I’ve ever tasted, and I’m so excited to share it with you today!

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

How to make zucchini bread

Zucchini bread is not a difficult bread to make but the results speak for themselves. Here’s a quick overview of the process, with more detail in the recipe card below.

  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. 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.

Variation Ideas

Chocolate chip zucchini bread

  • Simply 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. No other modifications to the recipe needed!

Zucchini muffins

  • Spray and lightly flour a muffin tin.
  • 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 zucchini recipes

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

This mouth-watering zucchini bread recipe 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 really like cinnamon 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 and vanilla. Add mixture to the bread pans - both should be about 3/4ths the way full.

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

  7. 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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Reader Interactions

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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