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!
- 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!
- 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.
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.
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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- 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
- 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.
- 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.
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Published 4/16/18. Last updated 6/24/19.
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Comments & Reviews
Christine N says
How long would you recommend baking in the mini loaf pans?
What size are the mini loaf pans?
Penny T says
Made it added extra sugar and cinnamon, husband loves it,thanks for the recipe
I’m so glad! Thanks for coming back to comment. =)
Made this into muffins and they are fantastic!
Thank you! That’s great! I’m glad that it worked as muffins. Thank you for coming back to comment. =)
Sweta tandon says
Can I use yogurt instead of egg
No, I don’t think that will work because yogurt and eggs have different roles in baking. Are you trying to replace the eggs due to an allergy?
Is the batter supposed to be thick? Like cookie dough? Not sure what I did wrong.
No, it shouldn’t be thick like cookie dough. There are a couple of pictures of the batter above the recipe if that helps. What was your zucchini like when you grated it? If you ended up with a drier zucchini, it may not have had enough moisture to it.
Mine is also like cookie dough and I haven’t added the zucchini yet. The dough is delicious, but gonna add the zucchini then see if it needs loosening up.
The zucchini and its liquid should add plenty of moisture to the batter.
Love this recipe! I didn’t have enough sugar or butter and it still turned out amazing.
Thank you! I’m so glad that it came out well for you! Thank you for coming back to comment. =)
I have made allot of zucchini bread, but this by far is the best recipe. I have come back to this recipe the last few times and absolutely love it and so does the family.
Thank you so much! I’m so glad that you and your family like the zucchini bread! =) Thank you for coming back to comment.
After adding some carrots and white chocolate chip the bread came out yummy, soft and moisty, the taste is perfect not too sweet but perfect! Therefore this earned 5 star to me, so good job for this recipe! ???
Great! I’m glad that it worked out for you! Thank you for coming back to comment. =)
I searched online how to make this bread and I am making it now but also i am tweaking or adding some ingredients to see how it would turn out. I added carrots to the zhuccini and white chocolate chips, I lessened the sugar to 1 cup and added a little bit of water or milk because it was a little dry to stir. It looks good right now in the oven…. We’ll see when it’s done. I have to come back for the rate ?. Thank you for this guide!
You’re welcome! Hope it comes out well for you! =)
First time making zucchini bread and this recipe is delicious!
Congrats on making your first loaf of zucchini bread! =) Thank you! I’m so glad that you liked it! Thank you for coming back to comment.
Jeanne Celli says
This was the best zucchini bread I ever had and easy to make. Thanks for sharing. I am making two more today!!! I wanted to put 5 stars but it only let me put 3???
Thank you so much! I’m so glad that you like it! I was able to fix the rating. Thank you for coming back to comment! =)
Julia Chavez says
I’m making this right now!
Yay!! Hope you like it as much as we do! =)
my family, my boss, co-nurses, Church members have all loved this. I have made tons of this. thx for the easy recipe!
I’m so glad! That’s so nice of you to share it with everyone. =) Thank you for coming back to comment.
Coleen Robertson says
I wonder how a crumb topping would be on top of it
It sounds good to me! It would give the bread more of a dessert feel. If you try it, please let me know how it turns out! =)
Great recipe! This will be my zucchini bread recipe.
Thanks! I’m glad you liked it! Thank you for coming back to comment. =)
Laura Anderson says
Can self rising flour be used?
Unfortunately, I haven’t tried using self rising flour in this recipe, so I’m not sure how well it would work.
Great Receipe! This is the second time I’ve made it! It doesn’t last long.Also added some of my yellow zucchini
from my garden.
Thank you! I’m so glad that you like it! Thank you for coming back to comment. =)
Amazing recipe! My husband and I loved them!
Thank you! I’m glad you two enjoyed the zucchini bread! Thank you for coming back to comment! =)
Perfect! I made this and added chocolate chips. I’m going to make more today. Thanks!
Thank you! I’m glad you liked it! Thanks for coming back to comment! =)
Tried this recipe recently and it didn’t work. :( After 60 minutes it was still very liquid and raw inside, I kept the bread in oven longer but it never turned to be baked inside, it stayed a kind of really raw. Have no idea why it happened.
Usually, if quick bread isn’t cooking in the center, it’s an issue with the oven temperature. Since oven temps can vary so much, you may need to experiment to find the temp that works best with your oven. Good luck!