This Zucchini Bread is moist, fluffy, perfectly spiced, and, of course, incredibly easy to make. This recipe will make enough for two loaves, so get your zucchini-loving friends on speed dial. You can also freeze a loaf to enjoy later!
Like this recipe? Try my Air Fryer Zucchini or Banana Bread next!
About This Recipe
This recipe is perfect when you have a surplus of zucchini at home! Each loaf uses about 1-2 small zucchini, depending on the type (some zucchini have lots of seeds, so you might need to use more than one after removing them).
When I was growing up, we always had extra zucchini lying around because my mom loved to grow them in her garden. This was one of my favorite recipes to use them up! I remember making batches for our neighbors and all of my mom's friends. Everyone loved them.
This zucchini bread makes for a perfect breakfast! I like to have them pre-sliced and waiting for me in the fridge. When I need a slice, I warm one up in the microwave or air-fryer for 30-60 seconds. They taste perfect with some coffee or tea.
Key Ingredients
Zucchini: You'll need two cups of grated zucchini. I grated it on the largest holes of the box grater. Make sure you do not squeeze the zucchini dry (it's what keeps the bread moist). Also, make sure you lightly pack the zucchini in your measuring cup when you're measuring it.
Flour: I used all-purpose flour.
Sugar: I used white granulated sugar.
Baking powder + baking soda: These provide the leavening for the bread. Baking soda will provide some initial rise when the ingredients are mixed, and the baking powder will make it rise more in the oven.
Salt: Just a little bit helps bring out the delicious flavors.
Cinnamon + vanilla: I love the flavor of cinnamon and vanilla in this bread. They bring such a pleasant, warming aroma.
Eggs: You'll need three large eggs.
Oil: I used vegetable oil. It's what keeps the bread nice and moist.
Chopped walnuts: You can also use chopped pecans or omit this altogether. But I personally love the texture and flavor that some nuts add.
Instructions
STEP 1: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and cinnamon.
STEP 2: In a larger bowl, combine the eggs, oil, grated zucchini, and vanilla extract. Mix until well combined.
STEP 3: Add the dry ingredients to the wet ingredients and mix until JUST combined. Do not overmix.
STEP 4: Divide the batter between two 8x4-inch loaf pans.
STEP 5: Bake at 350˚F for 50-60 minutes, or until a toothpick inserted into the center comes out clean (some crumbs are OKAY, but there should be no wet streaks of batter).
📋 Recipe
Zucchini Bread
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 cups grated zucchini (about 2 small)
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups chopped walnuts (or pecans)
Instructions
- Preheat your oven to 350˚F and grease two 8×4-inch loaf pans.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, add the grated zucchini, oil, eggs, and vanilla. Mix well to combine.
- Add the dry ingredients and walnuts to the zucchini mixture. Gently fold until JUST combined. Do not overmix.
- Divide the batter between two loaf pans and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. I like to cover them with aluminum foil after 30 minutes so that the tops do not get too dark.
- Let the bread cool in the pan(s) for 15 minutes before transferring them to a wire rack to cool completely.
Candace Poppe
I made this tonight and it was a success- very moist and yummy. I was low on white sugar so I only used one cup of sugar and added 1/3 cup of real maple syrup to the wet ingredients and it turned out perfect. Also added 2 cups of walnuts. Yummy.
Grump
Yay so happy to hear that!
Laura S.
This was delicious. I didn’t have enough oil so I added 1/4 c. Applesauce to make up for the liquid. Definitely a keeper recipe.
Angel
I made these into muffins and they are scrumptious! Wondering what the best way to freeze them might be?
Grump
I'd suggest individually wrapping in plastic wrap then freezing on a baking sheet or something. Once they're solid you can put in a ziploack bag
Morgan
Hi there, so even with the 1x option it says divide into two loaf pans, is this correct?
Grump
Yeah the standard recipe makes 2 loaves
Sanai Collins
soooo yummy and turned out great added walnuts and bananas!
Grump
Yay, so glad u liked it!
Tava
This recipe is the absolute best version for zucchini bread!
I added a glaze to mine, but it was delicious without it too 🙂
Thank you for sharing it!
Susan
I picked this randomly out of many zucchini bread recipes. I’m so glad I did. The only change I made was 1 1/4 C white sugar and 1/4 C brown sugar, because that’s what I had. It turned out perfect. Great recipe, it’s a keeper, we love it.
Lexi
Flavor was spot on but I think next time I will put all of the batter into one loaf pan instead of 2. Final product was not as tall as it normally turns out with other recipes I’ve followed. I also added chocolate chips with mine because I didn’t have walnuts on hand. Overall it taste very good!
Dixie Lee Derby
Everyone loves this bread from this recipe! I have made it all least 4 times now and I have everytime had someone tell me it's the best they have ever had! I'm so excited because this is the first time I've ever made zucchini bread so it's a huge feat for me!
Ashley Brandemihl
i used pecans instead and added a bit of syrup! So yummy
Jillian Jones
Can I put this into one 10x 9 loaf pan instead of 2 8×4 pan?
Grump
Generally yes u can do that. But I recommend reducing the oven temp to 325, and baking for an additional 15-ish minutes. Check often witha. toothpick so it doesnt overcook.
Marsha Corey
Hi. First time trying your recipes. This zucchini bread tastes wonderful. I followed baking times withou & with foil covering. However I thin my oven needed 5 to 10 minutes less because it was a little too crusty around the sides & edges. But tasted so yummy with my coffee. Thank
Sandra J
I love this recipe , i like to sprinkle cinnamon and sugar over the top before baking to get a crispy topping , I do this with banana bread also.