Best easy zucchini bread recipe! This simple one-bowl recipe can be made by hand and 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.
This easy one-bowl zucchini bread recipe makes two loaves of moist zucchini bread, and I love that it’s soft and moist without being greasy.
How To Make Zucchini Bread
Grate the zucchini, and place it in a collander in the sink while you continue with the recipe. Don’t wring or squeeze the zucchini.
In a large bowl, whisk the butter, sugar, eggs, vanilla, and salt together until well-combined. Add the flour, baking soda, and cinnamon. Whisk in just until combined.
The batter will be thick and heavy at this point. I recommend mixing this bread by hand to avoid overmixing it.
Stir in the zucchini just until it’s incorporated, and then mix in the nuts, if using.
Divide the batter between the two prepared baking pans, and bake!
Tips
- Don’t squeeze the moisture out of the zucchini! Squeezing the zucchini dry will give you a dry loaf of bread because this recipe relies of that moisture.
- Be sure to properly measure the flour. I like to weigh the ingredients to ensure that the measurements are accurate. If using measuring cups, sift or stir the flour. Then, lightly spoon into the measuring cup and level. This will help to avoid packing in the flour.
- 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.
- 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.
- Depending on how your oven bakes, you may need to tent the zucchini bread with foil during the last 10 or so minutes to avoid over-browning.
Do I have To Peel The Zucchini?
No, there’s no need to peel the zucchini before using them in this recipe.
Can I Bake 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 Keep?
The zucchini bread will stay good for about 2-3 days. I store mine wrapped at room temperature.
More Zucchini Recipes!
- Chocolate Zucchini Bread
- Cinnamon Chip Whole Wheat Zucchini Bread
- Chocolate Chip Cheesecake Zucchini Muffins
- Zucchini Cake
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)
- 1 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup butter (melted¹)
- 3 cups all-purpose flour² (properly measured)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 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.3
- 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.4
- 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.
- To properly measure the flour, sift or stir the flour. Then, lightly spoon into the measuring cup and level. Avoid packing in the flour as it will give you a dry, heavy loaf.
- 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
Published 4/16/18. Last updated 6/24/19.
Christie says
Great recipe and super easy to make! I actually used yellow squash because I ended up with a lot from my garden. Still was delicious! Might try making the chocolate version next.
Kate says
Thank you! And thanks for sharing that yellow squash works well, too!
Sabrina Hardy says
I made this for a get together and everyone loved it. I had never made zucchini bread before and my husband came home with one and requested it. I also wanted to make the chocolate one but didn’t have buttermilk on hand. So I halved this recipe, swapped out 1/4 cup flour for 1/4 cup cocoa and added the chocolate chips. My son loves it and I’m pretty sure he would eat the whole loaf if I didn’t stop him. Super easy and delicious recipe, we’ll done.
Kate says
Thank you! I’m so glad that it worked out well for you! =)
Rebecca Eure says
I make this zucchini bread all the time when the summer garden is producing. I have made 6 loaves in just the last 3 days. It is AWESOME!!! I freeze a lot of them but I also share with neighbors. PS: love the chocolate version too.
Kate says
Thank you so much!! Our zucchini is just starting to come in, and I’m so excited to make this bread. =)
Maryann grant says
I only had two zucchini left so I got two frozen bananas out, microwaved them, and that made the measure. I also prefer cardomon to cinnamon, and then added two tablespoons raw ginger, minced.
Man, it’s so good, I figured the banana had equal moisture to zucchini and used careful flour measuring
Thanks for a great, adaptive recipe that in these weird covid times gets challenging
Kate says
Thank you!
Irene says
Very easy and the taste is great.
Kate says
Thank you!
Vania says
This recipe was awesome. First time making zucchini bread and could not have chosen a better recipe. So moist and tasty. It lasted 1 day. Need to make more soon.
Kate says
I’m so glad that it came out well for you on your first time making zucchini bread! =) Thanks for commenting!
Jean valek says
I tried a lot of them this was by far the best
Kate says
Thanks! I’m happy to hear that. Thanks for commenting!
Ellen says
Just made these as muffins for 35 minutes. I added an extra egg and a tablespoon of oil because the mix looked dry. I think my eggs were small and I was a little short on zucchini. But, they turned out delicious! Thank you for the recipe!
Kate says
You’re very welcome! Glad that you liked it. =) Thanks for commenting!
Donna says
We have a lot of zucchini in the garden so I decided to make some zucchini bread. I didn’t have a loaf pan so I made muffins. I halved the recipe, added macadamia nuts and baked 9 muffins for 25 minutes. They turned out perfect and were so yummy. Does this zucchini bread freeze well?
Kate says
Sounds delicious! Yes, it does freeze well. I let it come to room temperature, wrap it tightly in plastic wrap, and then place it in a resealable freezer bag. You can also slice it before freezing. If slicing, just wrap a slice or two tightly in plastic wrap and then place the wrapped slices in a resealable freezer bag.