Zucchini Bread

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

Two loaves of easy-to-make, moist zucchini bread

Author:I Heart Eating

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Servings:32 pieces

Course: bread

Cuisine: American

Keyword: best zucchini bread recipe, easy zucchini bread, zucchini bread

Print Rate Pin

5 from 63 votes

Ingredients

• 3 cups grated fresh zucchini (about 4 zucchini)3 cups grated fresh zucchini (about 4 zucchini)
• 1 1/2 cup granulated sugar1 1/2 cup granulated sugar
• 2 large eggs2 large eggs
• 2 teaspoons vanilla extract2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt1/4 teaspoon kosher salt
• 3/4 cup butter (melted¹)3/4 cup butter (melted¹)
• 3 cups all-purpose flour² (properly measured)3 cups all-purpose flour² (properly measured)
• 2 teaspoons baking soda2 teaspoons baking soda
• 2 teaspoons ground cinnamon2 teaspoons ground cinnamon
• 1 cup chopped pecans (optional)1 cup chopped pecans (optional)

US Customary - Metric

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

1. The butter should be just melted but not hot. It takes about 35 or so seconds for me to melt it in the microwave.
2. 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. 
3. 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.
4. I loosely tent the bread with foil during the last 10 or so minutes to prevent the top from over-browning.
5. Nutrition values are estimates. 

Nutrition Information

Serving: 1servingCalories: 147kcal (7%)Carbohydrates: 19g (6%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 3g (15%)Cholesterol: 21mg (7%)Sodium: 129mg (5%)Potassium: 61mg (2%)Sugar: 9g (10%)Vitamin A: 175IU (4%)Vitamin C: 2.1mg (3%)Calcium: 10mg (1%)Iron: 0.7mg (4%)

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Published 4/16/18. Last updated 6/24/19.