Best easy zucchini bread recipe! Makes two loaves of moist, perfectly spiced zucchini bread. Includes tips on how to make zucchini bread.
I get excited when I see the new crop of zucchini hitting the stores.
I love zucchini in just about anything. One of my favorite easy dinner recipes is this zucchini frittata, and I could eat zucchini bread every day.
How to make zucchini bread
This easy zucchini bread recipe makes two loaves of moist zucchini bread.
I love that it’s soft without being greasy.
This bread is a great way to use up zucchini. It takes about 3-4 medium-ish zucchini, and there’s no need to peel the zucchini before use.
Also, this recipe uses melted butter, so the batter can easily be mixed by hand.
Actually I’d suggest mixing it by hand to avoid overworking the batter.
Can I bake it in a 9×5 loaf pan?
I often get questions about substituting different pan sizes in place of the ones called for in the recipe.
Above on the left, you’ll see this recipe baked in a 9×5-inch baking pan.
To the right, this recipe baked in an 8×4-inch baking pan (the size called for in this recipe).
The recipe works baked in the 9×5-inch pan, but the loaf is wider and shorter than the loaf baked in the 8×4-inch pan.
Also, the 9×5-inch loaf was finished baking about 5 minutes sooner than the other loaf.
How long will this zucchini bread last?
The zucchini bread will stay good for about 2-3 days.
I store mine wrapped at room temperature.
More zucchini bread recipes!
- Chocolate Zucchini Bread
- Cinnamon Chip Whole Wheat Zucchini Bread
- Chocolate Chip Cheesecake Zucchini Muffins
If you’ve tried this zucchini bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Zucchini Bread
Ingredients
- 3 cups grated fresh zucchini about 4 zucchini
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup butter melted¹
- 1 cup chopped pecans optional
Instructions
- Preheat the oven to 350F. Grease two 8x4-inch loaf pans. I like to use nonstick spray with flour. Set aside.
- Place the grated zucchini in colander in the sink while you continue.²
- Whisk together sugar, eggs, vanilla, salt, and butter in a large bowl.
- Add flour, baking soda, and cinnamon, and whisk in until just combined.
- Stir in grated zucchini until just incorporated.
- Add nuts, if using, and stir in until just combined.
- Divide batter between prepared loaf pans.
- Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.³
- Cool in pans for 10 minutes.
- Run a thin knife around the edges, and remove zucchini bread out onto wire cooling racks to finish cooling.
Video
Notes
- The butter should be just melted but not hot. It takes about 35 or so seconds for me to melt it in the microwave.
- No need to squeeze or wring any moisture from the zucchini. Simply place it in the colander, and let it sit. This will help to make the bread moist.
- I loosely tent the bread with foil during the last 10 or so minutes to prevent the top from over-browning.
- Nutrition values are estimates.
Nutrition Information
Zucchini Bread Recipe Video
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Joy says
April 20, 2019 at 1:42 pmAm I missing something! When I made it the batter looked nothing like your picture. Even after adding the zucchini, it was day like bread dough. It was not pourable. I had to add milk.
Kate says
April 20, 2019 at 1:51 pmDid you squeeze moisture out of the zucchini? It will be a thick dough until you mix in the zucchini, but the zucchini should have plenty of moisture in it to give you a pourable batter.
Chuck Beckman says
April 10, 2019 at 11:46 amI’ve made this recipe 6 times this year (I add dried cranberries), and my wife and I eat it most every lunch. We love it. Now, we’re going to try eating gluten-free for a while. I’ve made this with King Arthur gluten-free flour, and it had a powdery texture. I made it with almond flour, and it tasted great, but crumbled when I tried to slice it. What would you suggest?
Kate says
April 10, 2019 at 2:58 pmHi! I’m so glad that you like the recipe! =) Since the almond flour tasted good, I’d keep going with that. The first thing I would try would be adding an extra egg to see whether that helps the bread hold together better. I’d love to hear how that works out for you!
Crystal K McDermott says
April 5, 2019 at 5:26 pmAbout to make this a second time.
Kate says
April 6, 2019 at 9:05 amI’m so glad that you liked it! =) Thanks for commenting!