Best Zucchini Bread Recipe

An extra moist quick bread recipe with a warm cinnamon flavor (and a handful of nuts if you’d like)!

The zucchini in this loaf keeps the bread moist and light while adding the perfect texture! Much like Banana Bread, this quick bread is even better on day 2!

Zucchini is great for baking and can be added to brownies, cakes, muffins, or add it to pumpkin bread.

Most recipes call for grated zucchini, which is as simple as grabbing a cheese grater and getting to work!

It is not necessary to peel zucchini when you’re making a zucchini loaf. Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf. The skin also contains lots of vitamins and minerals.

Grate zucchini with the larger size of a box grater or food processor (don’t dice or chop it). You want shreds of moisture in every bite! Once grated, if can be added to the batter, do not squeeze the zucchini dry.

Like most quick bread recipes, this is easy to make and requires just a few minutes to prep. I line my loaf pans with parchment paper to make the bread extra easy to remove.

Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.

Freezer: Like most quick bread, you can freeze zucchini bread. Be sure to cool completely first. Freeze it in slices wrapped in plastic wrap and then aluminum foil. Freezing in slices makes it easy to thaw just as much as you’d like to eat.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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The Best Zucchini Bread

Zucchini Bread is a moist and light treat with lots of flavor!

Prep: 15min

Total: 75min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 208 kcal, Carbohydrate 22 g, Protein 3 g, Fat 12 g, Saturated Fat 1 g, Cholesterol 20 mg, Sodium 197 mg, Fiber 1 g, Sugar 13 g, servingSize 1 serving

Ingredients:

• 2 cups all purpose flour
• 1 ½ cups sugar
• 2 teaspoons baking soda
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 3 large eggs
• 2 cups zucchini (grated/shredded)
• ¾ cup vegetable oil
• 1 tablespoon vanilla
• 1 ½ cups walnuts (chopped)

Instruction:

1. Preheat the oven to 350˚F. Prepare two 8×4 loaf pans with parchment paper.
2. Combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine and set aside.
3. In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
4. Add the dry ingredients to the wet mixture. Add the walnuts and mix till just combined.
5. Divide evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
6. Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.

The Best Classic Zucchini Bread Recipe

The Best Classic Zucchini Bread – This easy zucchini bread recipe is sweet & incredibly moist because it’s made with applesauce & more zucchini & sugar than most recipes.

Prep: 15min

Total: 65min

Yield: 12

Serving Size: 1 /12th of the bread

Nutrition Facts: servingSize 1 /12th of the bread, calories 213 kcal, Carbohydrate 35 g, Protein 3 g, Fat 7 g, Saturated Fat 5 g, Cholesterol 31 mg, Sodium 158 mg, Sugar 22 g

Ingredients:

• 1 1/2 cups grated zucchini – lightly packed (-do not drain liquid)
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup vegetable oil (-or your preferred cooking oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instruction:

1. Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with cooking spray.
2. In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
3. Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
4. Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
5. Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
6. Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.

Zucchini Bread Recipe

This zucchini bread is an easy one bowl quick bread recipe that is perfect plain or you can dress it up by adding nuts or chocolate chips!

Prep: 15min

Total: 75min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 328 kcal, Carbohydrate 46 g, Protein 4 g, Fat 15 g, Saturated Fat 12 g, Trans Fat 1 g, Cholesterol 41 mg, Sodium 238 mg, Fiber 1 g, Sugar 27 g

Ingredients:

• ½ cup (119ml) vegetable oil
• ¾ cup (150g) packed brown sugar
• ¼ cup (50g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups (186g) all-purpose flour
• 1 ½ cups (approximately 152g) shredded zucchini

Instruction:

1. Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
2. Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
3. Mix in cinnamon, baking soda, baking powder and salt.
4. Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini.
5. Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
6. Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.

The Best Zucchini Bread

FAQ

Should you squeeze water out of zucchini for bread?

Do you leave the skin on zucchini when making bread?

Do you remove the seeds from zucchini before making bread?

Why is my zucchini bread gummy?