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 to Make Perfect Zucchini Bread
- 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.
- Depening 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 Zucchini Bread Last?
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.
Jessica Heglar says
First time I’ve ever made zucchini bread on my own and this was by far one of the best recipes I’ve ever tasted!! I used walnuts and pecans and a little extra zucchini and it was perfect moisture! Thank you for sharing
Kate says
Thank you! I’m so glad that you iked it! Thanks for commenting! =)
Celia says
I modified the recipe a little – I used part butter/part coconut oil, added lemon zest (approx. 2 tbs) to the sugar/egg mixture, and drizzled lemon glaze on it (1 cup confectioners sugar, 1/4 cup lemon juice). It came out great!
Thank you for sharing the recipe!
Kate says
Thank you! I’m so glad that you liked it! Thanks for sharing the changes that you made, too. =)
Rachele Kennedy says
Awesome recipe!!!
Kate says
Thank you! I’m so glad that you liked the zucchini bread. =) Thanks for commenting!
Ashley says
Will this translate to muffins well or is it better suited to be just loaves?
Kate says
I’ve made this recipe as muffins, and it worked well. You may find that you want to decrease the cinnamon a bit as it’s more noticable in the muffins (IMO).
Allie says
Best zucchini bread! This recipe is just wonderful. Thanks for sharing!
Kate says
Thanks! I’m so glad you liked it! Thanks for taking the time to comment.
Carol says
Can I use self rising flour instead of all purpose?
Kate says
No, self rising flour has salt and baking powder added to it, so it won’t sub for the all-purpose flour.
Charles Hopper says
A Very Nice Recipe,Zucchini Bread Is My Favorite Bread To Bake,And The Toasted Pecans Are A Nice Addition.My Entire Kitchen Smells Like,Walking By A Bakery! Thank You!
Terry N says
Awesome bread. It has made it to my recipe book as a must do!
Kate says
Thank you! I’m so glad that you like it. =) Thanks for commenting!
Birda cooks😁 says
I can’t believe it ❗️A perfect muffin or bread Thank you so much 👩🍳 I made a cinnamon butter to go with it yum👍🏻
Kate says
Thank you! I’m so glad that you liked the zucchini bread. Cinnamon butter sounds like it would be fantastic with this. =) Thanks for commenting!
Stacy says
Just got done making this bread it is super moist and delicious. I will definitely make again
Kate says
Thank you! I’m so glad that you liked the zucchini bread! Thanks for taking the time to comment. =)
Joy says
Am 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
Did 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
I’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
Hi! 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
About to make this a second time.
Kate says
I’m so glad that you liked it! =) Thanks for commenting!