This easy zucchini bread recipe is the best I've tried! Packed with zucchini and cinnamon, it's super moist and flavorful. Plan on having a second slice.
Meet my best zucchini bread recipe! It’s ultra-moist, warmly spiced with cinnamon, and studded with crunchy walnuts. Plus, it’s PACKED with shredded zucchini, so you can use up a good portion of your summer squash haul in one go.
I make this zucchini bread recipe every single summer. I love that all the ingredients are pantry basics, that the batter is a breeze to stir together, and that the recipe yields two loaves. Freeze one for later or share it with a friend…if you can resist devouring it as soon as it comes out of the oven.
How to Make Zucchini Bread
Just like my other quick bread recipes (see my banana bread or pumpkin bread), this zucchini bread is easy to make! You don’t need any special equipment—just a box grater, a couple of mixing bowls, and two loaf pans. The ingredients are simple too.
Zucchini Bread Ingredients
- Zucchini, of course! It makes this quick bread amazingly moist.
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Baking powder, baking soda, and eggs – They help the loaves rise.
- Cinnamon and vanilla extract – For warm, cozy depth of flavor.
- Cane sugar – It sweetens the zucchini bread. Granulated sugar works too. Several readers have also had success using brown sugar!
- Vegetable oil – It adds moisture and richness.
- Walnuts – For crunch.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Prep Zucchini for Bread
To make this recipe, you’ll need 3 cups of shredded zucchini, from about 2 medium squash.
If you’ve never grated zucchini before, it’s super easy—just shred it on the large holes of a box grater. There’s no need to peel the zucchini or remove the seeds. You also shouldn’t press or squeeze any of the excess moisture out of it. You want all that to go into the bread!
Once you grate the zucchini, make the batter. Mix together the dry ingredients in one bowl and the wet ingredients in another. Add the zucchini to the wet mixture and fold to combine.
Add the dry ingredients to the wet ingredients and mix until just combined. Careful not to overmix! If you do, the quick bread will be dense.
Fold in the chopped nuts.
Next, pour the batter into two greased loaf pans. It’s ok if the two pans aren’t the same size or material, but keep in mind that the loaves might bake at different rates. I recommend checking them early to avoid over-baking.
Sprinkle more nuts over the tops of the loaves…
And bake at 325°F for 40 to 55 minutes, or until a toothpick inserted into the center comes out clean. The tops of the loaves should spring back to the touch.
Find the complete recipe with measurements below.
Best Zucchini Bread Recipe Tips
- Don’t overmix. When you add the dry ingredients to the wet, stir just until they’re combined. Overmixing the batter will develop the gluten in the flour, which can make the loaves dense. We want them to be light and tender instead!
- Give it time to cool. If you’re anything like me, you’re going to want to slice into the bread as soon as it comes out of the oven (heads up: your kitchen will smell amazing). But it actually tastes better after it cools. The texture becomes moister, and the warm flavor from the vanilla and spices deepens.
- Use a different summer squash. Green zucchini isn’t the only type of squash that will work in this bread! Sub in yellow zucchini, striped zucchini, or yellow squash instead. They’ll all yield a delicious, moist zucchini bread.
- Change up the mix-ins. Not feeling walnuts? Replace them with pecans, or swap in dried cherries, dried cranberries, raisins, or chocolate chips. A walnut/chocolate chip combo is fantastic too!
How to Store Zucchini Bread
Homemade zucchini bread keeps well for up to 4 days after baking. Store it at room temperature in an airtight container or tightly wrapped in aluminum foil or plastic wrap.
Can you freeze zucchini bread?
Yes, this easy zucchini bread freezes well! Wrap up the entire loaf, or store individual slices in freezer bags or airtight containers. Freeze for up to 3 months.
I like to freeze individual slices so that I can thaw one at a time for breakfast or a snack. Let them sit at room temperature for an hour to thaw, or zap them in the microwave to quickly reheat.
More Favorite Zucchini Recipes
If you love this recipe, try one of these easy zucchini treats next:
- Chocolate Zucchini Bread
- Zucchini Muffins
- Zucchini Brownies
- Chocolate Zucchini Cake
- Or any of these 30 Best Zucchini Recipes!
Best Zucchini Bread
Equipment
- Loaf Pan (you'll need 2 for this recipe)
Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1½ cups cane sugar
- 1 cup vegetable oil, plus more for the pans
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups grated zucchini, about 2 medium, don’t press or squeeze
- 1 cup chopped walnuts, plus more for topping
Instructions
- Preheat the oven to 325°F and grease two 8x4 or 9x5-inch loaf pans.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In another large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla. Add the grated zucchini and fold to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts.
- Divide the batter between the prepared pans and sprinkle with walnuts. Bake for 40 to 55 minutes, or until a toothpick inserted comes out clean and the tops of the loaves spring back to the touch.
Is this supposed to be a 325 degree oven?
At 45 minutes my loaf pans are nowhere near baked. I know my oven temp is accurate.