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Zucchini Bread

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Best easy zucchini bread recipe! Makes two loaves of moist, perfectly spiced zucchini bread. Includes tips on how to make zucchini bread.

Zucchini bread on a marble cutting board next to a butter knife

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.

Zucchini bread batter

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.

Two loaves of zucchini bread on a metal cooling rack

Can I bake the zucchini bread 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.

Partially buttered slices of zucchini bread

More zucchini bread recipes!

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! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Zucchini Bread

Easy-to-make, moist zucchini bread recipe

Author: i heart eating
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Course: bread
Cuisine: American
Keyword: bread, zucchini
Servings: 32 pieces
Zucchini bread on a marble cutting board next to a butter knife
5 from 35 votes
Print Recipe

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 melted*
  • 1 cup chopped pecans optional
US Customary - Metric

Instructions

  1. Preheat the oven to 350F. Grease two 8x4-inch loaf pans. I like to use nonstick spray with flour. Set aside.

  2. Place the grated zucchini in colander in the sink while you continue.**

  3. Whisk together sugar, eggs, vanilla, salt, and butter in a large bowl.
  4. Add flour, baking soda, and cinnamon, and whisk in until just combined.
  5. Stir in grated zucchini until just incorporated.
  6. Add nuts, if using, and stir in until just combined.
  7. Divide batter between prepared loaf pans.

  8. Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.***

  9. Cool in pans for 10 minutes.

  10. Run a thin knife around the edges, and remove zucchini bread out onto wire cooling racks to finish cooling.

Recipe 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 facts per serving (1slice)

Calories: 147kcal
Fat: 7g
Saturated fat: 3g
Cholesterol: 21mg
Sodium: 129mg
Potassium: 61mg
Carbohydrates: 19g
Sugar: 9g
Protein: 2g
Vitamin A: 3.5%
Vitamin C: 2.6%
Calcium: 1%
Iron: 4.1%
Best easy zucchini bread recipe! Makes two loaves of moist, perfectly spiced zucchini bread. Includes tips on how to make zucchini bread. #zucchinibread #recipe #zucchini #best #quickbread #noyeast #breakfast #dessert #easy #ihearteating
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  1. This was my first time making zucchini bread and, after searching through multiple recipes, this one looked good to me and the ingredients were easy to put together. The zucchini bread turned out delicious! I will always use this recipe when making future zucchini bread. Thank you!

    Reply

  3. I am not a cook or baker. My neighbors were drowning in zucchini & asked us to take some. I found UR recipe online & chose it for calorie count & reviews. I have made it 3 times (I don’t cook or bake!), tweaked it to our taste & it is excellent! Not too sweet. Just right. Thank you!

    Reply

  4. This is delicious! I used 1 cup sugar and 1 cup brown sugar, plus half a cup each of raisins and chopped walnuts. The batter was dry so I added another cup of shredded zucchini and it came out perfectly delicious after 60 minutes of baking. With cream cheese it’s like a cake and two loaves won’t last long! Thank you!

    Reply

    • Thank you so much! I’m so glad that you like it! Sounds like you were able to adjust it to your taste, which is awesome. Thanks for coming back to comment! =)

      Reply

  6. Followed exactly, this is a recipe you can trust. It made two lovely loaves, which had good flavour and texture. I haven’t made zucchini bread in years and looked for a good recipe to use zucchini from my garden. I especially liked that this recipe used less sugar than most. The recipe is a keeper. Thank you.

    Reply

    • Thank you! I’m glad that you liked the zucchini bread. =) I’m so jealous whenever people talk about zucchini from their garden. I think I’m going to have to plant some next year. Thanks for coming back to comment!

      Reply

  7. I love this bread just finished making with your recipe. It was great!!! Not too sweet next time I will add walnuts

    Reply

    • No, I don’t think that will work because yogurt and eggs have different roles in baking. Are you trying to replace the eggs due to an allergy?

      Reply

    • No, it shouldn’t be thick like cookie dough. There are a couple of pictures of the batter above the recipe if that helps. What was your zucchini like when you grated it? If you ended up with a drier zucchini, it may not have had enough moisture to it.

      Reply

    • Mine is also like cookie dough and I haven’t added the zucchini yet. The dough is delicious, but gonna add the zucchini then see if it needs loosening up.

      Reply

  15. I have made allot of zucchini bread, but this by far is the best recipe. I have come back to this recipe the last few times and absolutely love it and so does the family.

    Reply

  16. After adding some carrots and white chocolate chip the bread came out yummy, soft and moisty, the taste is perfect not too sweet but perfect! Therefore this earned 5 star to me, so good job for this recipe! 😁😍🤣

    Reply

  17. I searched online how to make this bread and I am making it now but also i am tweaking or adding some ingredients to see how it would turn out. I added carrots to the zhuccini and white chocolate chips, I lessened the sugar to 1 cup and added a little bit of water or milk because it was a little dry to stir. It looks good right now in the oven…. We’ll see when it’s done. I have to come back for the rate 😁. Thank you for this guide!

    Reply

    • Congrats on making your first loaf of zucchini bread! =) Thank you! I’m so glad that you liked it! Thank you for coming back to comment.

      Reply

  19. This was the best zucchini bread I ever had and easy to make. Thanks for sharing. I am making two more today!!! I wanted to put 5 stars but it only let me put 3???

    Reply

  21. my family, my boss, co-nurses, Church members have all loved this. I have made tons of this. thx for the easy recipe!

    Reply

  28. Tried this recipe recently and it didn’t work. :( After 60 minutes it was still very liquid and raw inside, I kept the bread in oven longer but it never turned to be baked inside, it stayed a kind of really raw. Have no idea why it happened.

    Reply

    • Usually, if quick bread isn’t cooking in the center, it’s an issue with the oven temperature. Since oven temps can vary so much, you may need to experiment to find the temp that works best with your oven. Good luck!

      Reply

  34. Best recipe ive ever tried . Very easy and very tasty! Whole family loved it . I will continue to use this every year , thank you for sharing it with us :)

    Reply

  37. Made this zucchini bread today. Made as the recipe says. Smelt yummy baking and was delicious eating. Just the way we like it.

    Reply

  40. My 1st,time every making this,,it smells good..LOL Waiting for it to cool a little,,before washing my bowl,i tasted with my finger n it had a nice taste,,Only time will tell..lol This comment is for the Zucchini Bread..Next,I want to try making Banana Bread..WOW,,Im So Proud Of It,,Taste is there & My Husband & I Love It,,Going To Make It More Offend,,We Dont Like Cakes with icing & frosting,,This Is a Nice Bread for breakfast or a late cup of tea with..Thank You so much..,

    Reply

  41. My 1st,time every making this,,it smells good..LOL Waiting for it to cool a little,,before washing my bowl,i tasted with my finger n it had a nice taste,,Only time will tell..lol This comment is for the Zucchini Bread..Next,I want to try making Banana Bread..WOW,,Im So Proud Of It,,Taste is there & My Husband & I Love It,,Going To Make It More Offend,,We Dont Like Cakes with icing & frosting,,This Is a Nice Bread for breakfast or a late cup of tea with..Thank You so much..,

    Reply

    • Thank you! I love the smell of baking zucchini bread, too! I hope you enjoy both the zucchini and banana breads! Thanks for commenting! =)

      Reply

  42. Followed recipe exactly but noticed photo shows mix looks “liquidy” while mine is definitely crumbly and more dry. Now I’m wondering if the melted butter should have been added while still pretty warm? Just put loaves in oven, so hopefully they’ll turn out as lovely as the finished loaves look on the site.

    Reply

    • I’m sorry to hear that you’re having trouble! Yes, the batter should be wet and shouldn’t be dry or crumbly at all. Did you let the butter cool after melting? It shouldn’t be hot, but I use it just after melting. How much moisture was there when you grated your zucchini?

      Reply

    • For me it was also dry. My zucchini wasn’t juicy – perhaps the difference. Should I have added liquid? Applesauce?

      Reply

      • Both the zucchini and its liquid add moisture to the bread. If the zucchini is dry, there won’t be enough moisture in the bread. You can try different liquids to see which one works best for you. One person said that they added water to the batter to make up for drier zucchini. Good luck!

        Reply

  44. I made a batch and a half, so 3 loaves. I used 3/4 cup coconut and 6 T unsalted butter. I added aprox 1/4 cup water as I too thought it appeared to dry. Very tasty.

    Reply

  45. Love this recipe! I chose it because it had less sugar and called for butter instead of oil. Will definitely do again now that zucchini is in season

    Reply

  46. I cook with Kamut flour which is sweeter and more absorbent than regular wheat flour. I’m never sure how it will translate in a recipe. I doubled the recipe, cut back the flour by 3/4 cup and cut back sugar by 1/2 cup. I realized I didn’t have baking soda so I substituted for 3t baking powder (all while crossing my fingers!!! And cursing why I decided to double on the first try). The batter seemed a bit dry so I added 1/2 cup rooibos tea. I scooped them into muffins and baked away for 18 minutes. My 2yr old son just went back for 3rds and brought me one too….because they are so good muma must want another one too.

    Thank you for sharing this fantastic recipe!

    Reply

    • Wow! I’m glad it came out ok! I know it can be figuring out how to adjust a recipe when using an alternative flour. Thanks for the sub and change notes. =)

      Reply

    • What a great idea! Then you can have zucchini bread year-round. And thank you! I’m glad you enjoyed the zucchini bread. Thanks for your helpful tip! =)

      Reply

  48. This is a great recipe! I used 3 heaping cups of shredded zucchini, 1/4 cup of applesauce, 1/4 cup of olive oil, and 1/4 cup of melted butter, and 1/2 cup of stevia blend for baking.

    Reply

    • Thank you! And thank you for your notes about the changes you made. I get lots of questions about substitutes, and it’s always helpful to hear from people who’ve tried out subs. =)

      Reply

  50. Just made this earlier, so moist and delicious!!! One of the easiest bread recipes I’ve ever made!! Thanks so much!!

    Reply

  51. This is a superb recipe! It’s moist and delicious. Thank you for including measurements by weight as I weigh my ingredients.

    Reply

  52. Is this recipe suppose to be kind of dry I followed recipe and am disappointed in how it turned out

    Reply

    • I’m sorry to hear that! No, it’s not at all dry. When you grated your zucchini was there quite a bit of moisture, or was the zucchini pretty dry? Sometimes if zucchini are older or if they get overgrown, they can dry out.

      Reply

  53. I just made this bread into muffins they are cooking now, the batter smelled wonderfull I can’t wait to try the final product I used half cup of pecans and half cup of chocolate chips ;)

    Reply

  54. I have a garden with two zucchini plants and they are producing like mad! I made your recipe today and handed out mini loafs to all of our neighbors and they ALL called me to let me know how much they loved the bread! I think you and I should go into business! :). Thanks again for the recipe!

    Reply

    • I wish! =) I would love to have a zucchini plant or two. Thank you! I’m glad the bread was a hit! And thank you for coming back to comment.

      Reply

  55. I just made it, it’s in the oven baking and I could tell it’s gonna be Delish, the smell of it baking remind’s me of my Mom’s when she used to make hers, and hers was the absolutely the best!! Thanks for the easy recipe, I’ll be making it a lot!! 😊

    Reply

    • Thank you! That’s such a compliment! I love how food brings back those kinds of memories. =) Thanks for taking the time to comment!

      Reply

  56. Thank you for a non greasy version of zucchini bread!
    I’m going to bake into muffins today…my family loves to grab and go!

    Reply

  59. I made this bread yesterday. It is so good! I’ve tried many different zucchini bread recipes and now this is my favorite!

    Reply

  62. This is perfect zucchini bread! The first time I used walnuts because that’s what I had. The second time I added some chocolate chips. Thanks!

    Reply

  68. Made this recipe right away. I bought alot of zucchini and needed to use it. This recipe was perfect! It was some of the best zucchini bread I’ve tried. I threw out my old recipe and will use this one now. Thanks!

    Reply