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!
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!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
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
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Published 4/16/18. Last updated 6/24/19.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Louise says
Made this with my two year old today. Lovely texture & flavour. We are really enjoying it.
I could probably have it a little less sweet (¼ cup sugar less), & will try that next time.
Kate says
Thank you! I’m glad that you enjoyed the bread! Absolutely adjust the sugar to your tastes. =) Thanks for commenting!
Grace says
I just ate this still warm from the oven and it’s delicious. Very moist and not too sweet. I used parchment paper instead of greasing the pan. I will make it again. Thank you for this recipe!
Kate says
Thank you so much! I’m so glad that you liked it! Thank you for commenting. =)
Candis Chamberlain says
I made one with walnuts, the other without. Definitely the one with nuts was tastier. Especially the end pieces.. I love those end pieces! I had them loosely wrapped in waxed paper on the counter and one of the cats enjoyed nibbling on one of the loaves overnight. I have written down the recipe and will make it again. It was almost too moist the 2nd day; maybe it wasn’t baked long enough.
Kate says
So glad that you liked it! I prefer it with nuts, too, but I like most quick breads with nuts. =) If you find that it’s too moist the second day, you can try storing it in the fridge. I’ve found that that can sometimes help. Thank you for taking the time to come back and comment!
Kodi Marie Brockman says
I only hadn’t on zucchini so I cut this into thirds and it made a perfect ton of twelve! I gave them cinnamon sugar tops and am excited to devour them for breakfast
Kate says
That’s great! Cinnamon sugar on top sounds perfect. =) Thank you for commenting!
Ella says
Definitely a keeper!! Very tasty! Turned out exactly as expected, and tastes even better the next day.
Kate says
Thank you! I’m so glad that you enjoyed it! Thank you for taking the time to comment! =)
Lisa Barnett says
The zucchini bread was a hit! I will definitely use this recipe again?
Kate says
Yay!! I’m so glad! Thanks for commenting! =)
Joanna says
All I can say is Awesome! Thank you for this wonderful recipe!
Kate says
Thank you! I’m so glad that you liked it! Thank you for commenting. =)
Village Bakery says
Hi Kate,
Have you tried making this in a bread cloche? My brother just gave me one and I love zucchini bread.
Thanks,
Joe
Kate says
Hi, Joe! No, unfortunately, I haven’t tried to make it in a bread cloche. I’d be interested to hear how it works out if you try it! Good luck! =)
Kelsey says
Terrific zucchini bread recipe.
Sally Groff says
I just copied this recipe. I have bags of shredded zuchini in my freezer that I’ll be using to make this bread. Can’t wait to try it. How would it be with walnuts???
Kate says
Great! I use chopped walnuts or pecans sometimes, and either one is good in this bread. =)
vivian consul says
,,,been wanting to make this zucchini bread for a long time now⏩finally did this Christmas Eve.
success!! thank you!!
we are enjoying it this Christmas morning⏩it’s delicious!
wish i could enclose a photo.
Kate says
Yay!! I’m so glad! I wish I could see a pic of it. Thank you for coming back to comment. Merry Christmas!! =)
Allison says
My favorite zucchini bread recipe! Delicious and holds up well to modifications such as adding chocolate chips or substituting whole wheat flour.
Kate says
Thank you so much! I haven’t tried subbing in whole wheat flour with this recipe. It’s great to hear that it works well. Thanks for commenting! =)
Marlene says
This was my first time making zucchini bread and, after searching through multiple recipes, this one looked good to me and the ingredients were easy to put together. The zucchini bread turned out delicious! I will always use this recipe when making future zucchini bread. Thank you!
Kate says
Thank you! I’m so glad that you liked it! Congrats on making your first zucchini bread. =)
Coffee says
Do I still need to use baking soda, if using self rising flour?
Kate says
I’m sorry, but I’m not sure how it will work to use self-rising flour in this recipe since the self-rising flour has baking powder in it.
Marylue F Durff says
I am not a cook or baker. My neighbors were drowning in zucchini & asked us to take some. I found UR recipe online & chose it for calorie count & reviews. I have made it 3 times (I don’t cook or bake!), tweaked it to our taste & it is excellent! Not too sweet. Just right. Thank you!
Kate says
Thank you so much! I’m glad that you liked it. I’m jealous; I wish I had some neighbors like yours. ;) Thanks for coming back to comment!
Melinda says
This is delicious! I used 1 cup sugar and 1 cup brown sugar, plus half a cup each of raisins and chopped walnuts. The batter was dry so I added another cup of shredded zucchini and it came out perfectly delicious after 60 minutes of baking. With cream cheese it’s like a cake and two loaves won’t last long! Thank you!
Kate says
Thank you so much! I’m so glad that you like it! Sounds like you were able to adjust it to your taste, which is awesome. Thanks for coming back to comment! =)
Laura Anderson says
First time I made something from scratch! It turned out wonderful!! Thanks
Heather says
Followed exactly, this is a recipe you can trust. It made two lovely loaves, which had good flavour and texture. I haven’t made zucchini bread in years and looked for a good recipe to use zucchini from my garden. I especially liked that this recipe used less sugar than most. The recipe is a keeper. Thank you.
Kate says
Thank you! I’m glad that you liked the zucchini bread. =) I’m so jealous whenever people talk about zucchini from their garden. I think I’m going to have to plant some next year. Thanks for coming back to comment!
Ruby Pettus says
I love this bread just finished making with your recipe. It was great!!! Not too sweet next time I will add walnuts
Kate says
Thanks! I’m glad you liked it! Nuts are a great addition. =) Thanks for coming back to comment.
Bobbi says
I love this recipe. It’s simple and makes excellent bread.
Kate says
Thank you! I’m so glad that you like it. =) Thank you for taking the time to comment!