Home > Desserts > Zucchini Bread Zucchini Bread September 11, 2018 | 12 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This mouth-watering zucchini bread recipe is one you’ll want to use over and over again! This bread recipe is quick, simple, foolproof, and insanely tasty! I’ve included a variation below to make zucchini chocolate chip bread with this recipe. If you’re craving more variations, try this lemon zucchini bread or this chocolate zucchini bread. If you’re looking for a healthier option, check out this healthy zucchini bread. It’s taken me a while to post this recipe here. And for good reason – 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! How to make zucchini bread This 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. Lightly grease and flour two bread pans and set aside. Beat the wet ingredients together: the sugar, eggs, and oil and mix well. In a separate bowl combine the dry ingredients: flour, baking soda, baking powder, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients and beat until just combined. Over mixing will result in a denser bread. Stir in the shredded zucchini and vanilla. Pour the batter into the prepared bread pans. 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). Zucchini Bread Recipe FAQs Do you have to peel zucchini for zucchini bread? No, you do not need to peel the zucchini! The skin adds to the texture of the bread, and once cooked into the bread, you won’t be able to taste it. The skin also adds nutrition to this bread! How 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. 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, this 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. More zucchini recipes ONE PAN Parmesan Garlic Chicken with Zucchini Healthy Zucchini Muffins Corn & Zucchini Pasta Salad 32 Quick & Easy Zucchini Recipes 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 6 votes - Review this recipe This mouth-watering zucchini bread recipe is one you'll want to use over and over again! SAVE TO RECIPE BOX Print Recipe Zucchini Bread 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Prep Time 20 minutes Cook Time 1 hour Total Time 1 hour 20 minutes Servings 2 loaves Calories 187kcal Author Chelsea Ingredients2 (7 and 1/2 x 3 and 1/2) bread pansZucchini Bread2 cups (419g) white sugar3 large eggs1 cup (190g) vegetable oil3 cups (377g) flour1 teaspoon baking soda1/4 teaspoon baking powder1 teaspoon salt2-3 teaspoons cinnamon2 cups (254g) shredded zucchini (shredded on the small side of the grater)1 teaspoon vanilla extract InstructionsLightly grease and flour two bread pans and set aside.Preheat the oven to 350 degrees F. Beat the sugar and eggs until well incorporated. Add in the oil and mix well.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.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.Stir in the shredded zucchini and vanilla. Add mixture to the bread pans - both should be about 3/4ths the way full.Bake for 55-60 minutes or until a toothpick comes out clean when inserted into the center.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 FactsCalories: 187kcal 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.