Best easy zucchini bread recipe! This simple one-bowl quick bread 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 love zucchini in just about anything. It’s just such a versatile vegetable!
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. It’s so good (I think it’s the best zucchini bread recipe) that it’s made many zucchini bread converts!
Ingredient notes
- 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.
- 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.
- 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
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.
Top 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!
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.
Variations
Zucchini bread can be made many different types of variations!
- 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.
- Dried fruit: You can add raisins or dried cranberries in place of part or all of the nuts.
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.
Zucchini bread will keep for about 2-3 days when wrapped and stored at room temperature.
You can! 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.
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 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 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
- 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
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Published 4/16/18. Last updated 6/24/19.
Reader Interactions
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Comments & Reviews
Ann LaScala says
my zucchini bread does not rise. any suggestions?
Kate says
I’m sorry to hear that! I would check to make sure that your baking soda is still good.
Kim says
I made this today. Absolutely delicious! I did add 1 cup of coconut flakes! Very moist!
Kate says
Thank you!! That sounds so good! Banana and coconut are so great together. Thanks for coming back to comment! =)
Merry Studer says
I exchanged 1/2 of the flour with whole wheat flour and added chocolate chips. Yum!!!
Kate says
I’m glad you liked it! Love that you used part whole wheat flour! Thank you for noting that and for coming back to comment! =)
Kelly Skelton says
I want to make this today but, I don’t have kosher salt. Would it be terrible to use regular salt?
Kate says
No, that’s fine! Just use a pinch of salt (1/8 teaspoon) of table salt in place of the kosher salt.
Samantha barrett says
Mmmmmmmmmm so yummy ? ???
Kate says
Thank you! So glad you liked it! =)
Jenise francis says
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 :)
Kate says
Thank you so much! I’m glad that you liked it and that you found the recipe to be easy. Thank you for commenting! =)
Melanee Havens says
This was a wonderful recipe, thanks for sharing it.
Kate says
Thank you so much! I’m glad you liked it! Thank you for commenting. =)
Sam says
Awesome recipe!
Kate says
Thank you! So glad you liked it! Thank you for commenting. =)
Julie Colon says
Made this zucchini bread today. Made as the recipe says. Smelt yummy baking and was delicious eating. Just the way we like it.
Kate says
Thank you! I’m glad you liked it! =) Thanks for coming back to comment!
Lauren says
Any idea of any additions needed at high altitude? 4T extra flour?
Kate says
I’m not sure, and I would hate to mislead you. I just don’t have a way to test out high altitude adjustments where I live.
Becky Maloney says
This is the best zucchini bread I’ve ever made! Will be saving this recipe
Kate says
Thank you so much! I’m glad you liked it! Thanks for coming back to comment. =)
Debra Scerbo says
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..,
Debra Scerbo says
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..,
Kate says
Thank you! I love the smell of baking zucchini bread, too! I hope you enjoy both the zucchini and banana breads! Thanks for commenting! =)
Portobellogal says
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.
Kate says
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?
Mary who wants to be a baker ;-/ says
For me it was also dry. My zucchini wasn’t juicy – perhaps the difference. Should I have added liquid? Applesauce?
Kate says
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!
Linda says
I made this zucchini bread and loved it. I had lots of zucchini and it was moist and tasted very good.
Kate says
Thank you! I’m glad you liked it! It’s one of my favorite ways to use up zucchini. =)
Gaylene Gilbert says
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.
Kate says
Thank you! I’m so glad you liked it! =) Yes, depending on the amount of moisture in the zucchini, I could see that.
Linda says
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
Kate says
Thank you so much! I’m glad you liked it! Thank you for coming back to comment. =)
Amelia says
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!
Kate says
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. =)
Karen Cooley says
I usually freeze up my zucchinis, 2 cups in a freeze bag. Just to have when I want to zucchinis bread. This recipe is very easy. I like it very much. Thank you.
Kate says
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! =)
Susan Ayers says
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.
Kate says
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. =)