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
Hi, you say you like to weight ingredients to be sure the measurements are correct, and your recipe has a button for metric, but I do not see grams listed! The metric button appears to do nothing. Could you add weights?? This looks great!
Hi! Thanks for letting me know about that issue! I have someone working to fix the button so that it will show the metric measurements. In the mean time, here they are:
700 ml grated fresh zucchini (about 4 zucchini)
297 g granulated sugar
2 large eggs
2 teaspoons vanilla extract
0.25 teaspoon kosher salt
170 g butter (melted¹)
360 g all-purpose flour² (properly measured)
2 teaspoons baking soda
2 teaspoons ground cinnamon
99 g chopped pecans (optional)
Do you know if I can use all purpose gluten free flour with this recipe??
I haven’t tried it, but I’ve heard from people who have used 1:1 gf flour blends, and they’ve said that it worked well for them. Hope that helps!
Liz Campbell says
Delicious, I made this for my husband and he loved it
Thanks! I’m so glad that the zucchini bread was a hit! Thanks for commenting! =)
I made this last evening 8/3/19, it was delicious,however the next time I make it, I’m gonna add a little more sugar than recipe requires. I’m going to the store tomorrow for more zucchini.?
I’m so glad that you liked the bread and that you how what to do to make it more to your tastes. =) Thanks for commenting!
I made the zucchini bread in the two 8×4″ pans and added chocolate chips along with pecans. I liked all the helpful hints also. Very good if I do say so myself! It’s a keeper recipe! 5 star.
Yum! Chocolate chips and pecans are great add-ins! I’m so glad that the hints helped. Thanks for commenting!
So good! I had an extra large zucchini from garden and dough was a little dry- probably do to overripe. Added a splash of milk. Never liked zucchini bread but loved this!
I’m so glad! Yes! The really large zucchini tend to be drier, so you may find that you need to add some moisture to make up for that, and it sounds like you worked it out. Thanks for commenting!
Do you use salted or unsalted butter?
I use salted unless noted otherwise. Hope that helps!
Jessica Heglar says
First time I’ve ever made zucchini bread on my own and this was by far one of the best recipes I’ve ever tasted!! I used walnuts and pecans and a little extra zucchini and it was perfect moisture! Thank you for sharing
Thank you! I’m so glad that you iked it! Thanks for commenting! =)
I modified the recipe a little – I used part butter/part coconut oil, added lemon zest (approx. 2 tbs) to the sugar/egg mixture, and drizzled lemon glaze on it (1 cup confectioners sugar, 1/4 cup lemon juice). It came out great!
Thank you for sharing the recipe!
Thank you! I’m so glad that you liked it! Thanks for sharing the changes that you made, too. =)
Rachele Kennedy says
Thank you! I’m so glad that you liked the zucchini bread. =) Thanks for commenting!
Will this translate to muffins well or is it better suited to be just loaves?
I’ve made this recipe as muffins, and it worked well. You may find that you want to decrease the cinnamon a bit as it’s more noticable in the muffins (IMO).
Best zucchini bread! This recipe is just wonderful. Thanks for sharing!
Thanks! I’m so glad you liked it! Thanks for taking the time to comment.
Can I use self rising flour instead of all purpose?
No, self rising flour has salt and baking powder added to it, so it won’t sub for the all-purpose flour.
Charles Hopper says
A Very Nice Recipe,Zucchini Bread Is My Favorite Bread To Bake,And The Toasted Pecans Are A Nice Addition.My Entire Kitchen Smells Like,Walking By A Bakery! Thank You!
Terry N says
Awesome bread. It has made it to my recipe book as a must do!
Thank you! I’m so glad that you like it. =) Thanks for commenting!
Birda cooks? says
I can’t believe it ❗️A perfect muffin or bread Thank you so much ?? I made a cinnamon butter to go with it yum??
Thank you! I’m so glad that you liked the zucchini bread. Cinnamon butter sounds like it would be fantastic with this. =) Thanks for commenting!
Just got done making this bread it is super moist and delicious. I will definitely make again
Thank you! I’m so glad that you liked the zucchini bread! Thanks for taking the time to comment. =)
Am I missing something! When I made it the batter looked nothing like your picture. Even after adding the zucchini, it was day like bread dough. It was not pourable. I had to add milk.
Did you squeeze moisture out of the zucchini? It will be a thick dough until you mix in the zucchini, but the zucchini should have plenty of moisture in it to give you a pourable batter.
Chuck Beckman says
I’ve made this recipe 6 times this year (I add dried cranberries), and my wife and I eat it most every lunch. We love it. Now, we’re going to try eating gluten-free for a while. I’ve made this with King Arthur gluten-free flour, and it had a powdery texture. I made it with almond flour, and it tasted great, but crumbled when I tried to slice it. What would you suggest?
Hi! I’m so glad that you like the recipe! =) Since the almond flour tasted good, I’d keep going with that. The first thing I would try would be adding an extra egg to see whether that helps the bread hold together better. I’d love to hear how that works out for you!
Crystal K McDermott says
About to make this a second time.
I’m so glad that you liked it! =) Thanks for commenting!