Quick and easy zucchini bread recipe! This simple one-bowl quick bread recipe can be made by hand (no mixer needed) and makes two loaves of moist, perfectly spiced zucchini bread.
I love zucchini in just about anything. It’s just such a versatile vegetable! It’s great in everything from savory recipes like zucchini frittata to sweet recipes like chocolate zucchini cake.
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. It’s so good (I think it’s the best zucchini bread recipe) that it’s made many zucchini bread converts!
“This is the BEST zucchini bread recipe!” – Sara Beth
Ingredient notes and substitutions
- Fresh zucchini: It’s best to use regular-sized fresh zucchini. Overgrown zucchini can be woody or dry, and, if so, they won’t have the moisture necessary to make this bread. 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.
- Kosher salt: Or a pinch of table salt.
- Butter: I use salted butter. If using unsalted butter, increase the amount of salt to 3/4 teaspoon kosher salt or 1/4 teaspoon table salt.
- Flour: 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.
- Cinnamon: Feel free to adjust the amount of cinnamon to taste. You can also add a bit of spice like nutmeg if you would like.
- Pecans: You can omit the pecans or use another type of nut like chopped walnuts.
How to make zucchini bread
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Grate the zucchini, and place it in a colander in the sink while you continue with the recipe. Don’t wring or squeeze the zucchini.
Step 2: In a large bowl, whisk the butter, sugar, eggs, vanilla, and salt together until well-combined.
Step 3: Add the flour, baking soda, and cinnamon. Whisk in just until combined.
Tip >> The batter will be thick and heavy at this point. I recommend mixing this bread by hand to avoid overmixing it.
Step 4: Stir in the zucchini just until it’s incorporated, and then mix in the nuts, if using.
Step 5: Divide the batter between the two prepared baking pans, and bake!
Recipe Tips!
- Squeezing the zucchini: 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.
- Mixing by hand: This recipe uses melted butter, so the batter can easily be mixed by hand. In fact, I suggest mixing it by hand to avoid overworking the batter.
- Baking: 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.
- Freezing: After baking the zucchini bread, place it on a wire racks and let it cool to room temperature. Wrap the loaf tightly in plastic wrap (and then aluminum foil if you prefer) and then place it in a resealable freezer bag. You can also wrap and freeze individual slices if you don’t want to have to thaw an entire loaf at a time.
Recipe FAQs
The photo above shows the difference between a loaf of zucchini bread baked in a 9×5 pan versus in an 8×4 pan. The loaf on the left was baked in a 9×5 pan. The loaf on the right was baked in an 8×4 pan.
So, while the recipe will work in a 9×5 pan, the loaf of zucchini bread will be wider and shorter. Also, the bread was finished baking about 5 minutes sooner.
No, there’s no need to peel the zucchini to use it.
Storage
Zucchini bread will keep for about 2-3 days when wrapped and stored at room temperature. For longer storage, store the bread in the refrigerator.
More zucchini recipes!
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Zucchini Bread
Ingredients
- 3 cups grated fresh zucchini about 4 zucchini
- 1 ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup butter melted
- 3 cups all-purpose flour properly measured
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans optional
Instructions
- Preheat the oven to 350F. Grease two 8×4-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 cups grated fresh zucchini
- Whisk together sugar, eggs, vanilla, salt, and butter in a large bowl.1 ½ cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1/4 teaspoon kosher salt, 3/4 cup butter
- Add flour, baking soda, and cinnamon, and whisk in until just combined.3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon
- Stir in grated zucchini until just incorporated.
- Add nuts, if using, and stir in until just combined.1 cup chopped pecans
- 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
- Butter: The butter should be just melted but not hot. It takes about 35 or so seconds for me to melt it in the microwave.
- Flour: 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.
- Squeezing the zucchini: 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.
- Baking: 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
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Variations
Zucchini bread can be made in so many different ways! Here are some ideas:
- Whole wheat flour: Here you can find my recipe for whole wheat zucchini bread.
- Chocolate chips: You can find my recipe for chocolate chip zucchini bread here.
- Chocolate: My chocolate zucchini bread recipe is here.
- Banana: Zucchini and banana go perfectly together. You can find my zucchini banana bread recipe here.
- Dried fruit: You can add raisins or dried cranberries in place of part or all of the nuts.
Published 4/16/2018. This post updated 4/23/2025.
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Comments & Reviews
Meredith says
This was great, thank you!
Kate Dean says
Thank you!