The Best Zucchini Bread

filed under: Bread on September 5, 2019

The Best Zucchini Bread is not an exaggerated name. This bread is moist, dense, and delightful to taste! It is also a quick bread, which means it is easy to prepare and will be quickly eaten😀. Try my Chocolate Chip Banana Bread for another easy to make, yet delicious, bread!

The Best Zucchini Bread

I have been on the hunt for the PERFECT zucchini bread. I had criteria that were non-negotiable. It must have the perfect, moist crumb. It must bake up beautifully, without a puddle of raw dough in the middle and the outsides being burnt, and it must be flavorful. And, most importantly, it must be easy. This final recipe is all of that, and more. Simple ingredients come together and bake up in a beautiful loaf of quick-bread perfection.

One ingredient that is noticeably missing from this recipe is cinnamon. I know this is controversial but I am sticking to my guns here. Please try it once without that precious cinnamon. The pure flavor of the ingredients really shines through! Once you have tried it without, feel free to play around and add in your favorite spices like cinnamon, nutmeg, all-spice, pumpkin spice, and apple pie spice. Those ingredients are better, in my opinion, in the cooler months when all things cinnamon are expected!

The Best Zucchini Bread

The Best Zucchini Bread Recipe

The Best Zucchini Bread is a quick bread, which by definition means that it is a bread made with a leavening agent like baking soda or baking powder. The baking soda and baking powder allows you to bake the bread without waiting for the dough to rise. With a few ingredients mixed together, you will be ready to bake and serve.

Ingredients for The Best Zucchini Bread


  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Brown sugar
  • Granulated sugar
  • Vegetable oil
  • Vanilla
  • Eggs
  • Zucchini

Shredded Zucchini for The Best Zucchini Bread

The Secret to Baking with Zucchini

Size matters. A large zucchini will be drier. A small zucchini with have more moisture. Certain recipes work best with different sizes. For instance, I tend to use a medium to small with this recipe because I want the moisture the zucchini brings, but I use a large zucchini for my Double Chocolate Zucchini Cupcakes.

Use the fine side of your grater for smaller sized shredded zucchini. If you use the larger side, the coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe. (Farm kids tend to want that!)

Some recipes ask that the zucchini is pressed well with a clean towel to soak up excess moisture or to prevent whatever your baking from getting too soggy. Pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important. For instance, in this recipe, the zucchini is a key source of moisture and should not be drained.


Unbaked Pan of Zucchini Bread Batter

How to Make The Best Zucchini Bread

Preheat the oven to 350°F and prepare your 9×5 inch loaf pan by spraying it with a non-stick spray. You can also use the butter and flour method to grease your dish. No one wants their bread to be stuck to the pan! In a large bowl, mix all the ingredients except the zucchini. You will add that last. The mixture will be thick, but once you add the zucchini, the mixture will thin out and be easier to pour into your loaf pan. After every ingredient is mixed together, pour it into the pan and cook for 65-75 minutes. The outside of the bread should be dark brown, and when you insert a toothpick, it should come out with a few crumbs on it, but not wet batter. If you notice that the outside is getting too brown before it has finished baking, add a foil tent over the top of the dish for the final 10-15 minutes.

Does the Baking Dish Matter?

Yes, it really does. This is a 9×5 glass baking dish and is my go-to for quick bread loaves because of how it heats. Glass bakeware heats more evenly, which helps quick bread bake at an even rate. Plus, since glass is an insulator, it does take a while to heat up but will stay warm long after it’s removed from the oven. Metal pans tend to lose heat immediately after being removed from the oven, and I want the bread to be warm when served.


Loaf of The Best Zucchini Bread

How to Serve Zucchini Bread

The Best Zucchini Bread is served best when warm. If you insist on that cinnamon flavor, try it with cinnamon butter! But, I thought it was perfect, I mean the best, with just some regular butter. It will usually last 1-2 days when left out at room temperature, but make sure you wrap it in foil or put it into a plastic bag. Wrapping the bread and storing it in the refrigerator will make it last for about a week. If you are feely a bit nutty, try adding walnuts or pecans next time you bake the bread. While you are at it, add some chocolate chips! Believe me, you will want to bake another loaf sooner than later.

How to Freeze Zucchini Bread

You will want to make sure you allow it to cool completely.  Just wrap the zucchini bread tightly with aluminum foil or plastic freezer wrap and place in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date.  Bread is typically good for two to three months in the freezer, but it will still be safe to eat beyond that point. To thaw bread, take it out of the freezer and set it on the counter.  Allow it to reach room temperature before you take it out of its packaging.  It will re-absorb some of its moisture this way.



Buttered Slice of The Best Zucchini Bread

4.87 from 38 votes
The Best Zucchini Bread
The Best Zucchini Bread
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins

The Best Zucchini Bread is a quick bread that will be quickly eaten! It is perfectly moist and delicious!

Course: Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: Best Zucchini Bread, zucchini bread
Servings: 8
Calories: 458 kcal
Author: Amanda
  • 2 cups (250g) all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (200g) light brown sugar
  • ½ cup (100g) granulated sugar
  • ¾ cup (164g) vegetable oil, I use canola
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 2 1/2 cups grated zucchini, gently press out excess moisture with hands, but don't aggressively squeeze
  1. Preheat the oven to 350˚F. Prepare an 8 1/2 x 4 1/2-inch loaf pan with non-stick spray or the butter & flour method.

  2. Add all the ingredients to a bowl, except for the zucchini. Stir to incorporate. It should be thick.

  3. Add the shredded zucchini to the mixture to the bowl, and stir until combined. It will become thinner and easier to pour.

  4. Pour into the prepared pan.

  5. Bake until a toothpick comes out clean, about 65-75 minutes. The outside will be dark brown and an inserted toothpick should be removed with crumbs, but not wet batter. If the loaf is getting too dark, you can add a foil tent for the last 10-15 minutes.

  6. Let the bread cool slightly before cutting and serving.

Are you Looking for More Zucchini Recipes?

Zucchini can just keep growing, so I have had plenty to use for recipes this year!

Parmesan Zucchini Corn

Southwest Zucchini Roll Ups

Zucchini Double Chocolate Cake

Butterscotch Zucchini Bars

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  • krystal Stuebner says:

    i am dying to try your zucchini bread recipe. The one with no cinnamon. On pintrest I see the ingredient list but no measurements. I see the apple zucchini bread measurements, but that one has cinnamon. could you e-mail the recipe? Id be very grateful.

  • Kelly says:

    The recipe attached is actually apple zucchini bread. Can someone fix this?

    • Amanda Rettke says:

      It is fixed now, so sorry about that!

  • Dianna Stolpp says:

    I made this for my kids this morning and it was absolutely delicious!! Thank you for this recipe!! ❤️

  • Allie says:


  • Lucie rosano says:

    Can I make it keto

  • Sheila Flowers says:

    I tried this recipe last night. Instead of making the bread, I made muffins. You totally rock! I didn’t think the muffins would turn out like they did. The only thing I added extra was cinnamon chocolate chips. I was trying to get more veggies in my grandson’s diet. He loved, loved, loved them❣️ He’s three years old. And a very picky eater. Thanks so much!!! The texture of the muffins turned great. Thanks for your expertise.

  • Perryn says:

    I’m going to make this today as we have a snow day and extra zucchini! However I only have a metal loaf pan. Will it work or do I need to adjust the heat or length of time in the oven?

    • Amanda Rettke says:

      That should work just fine. 🙂 Just keep an eye on it and test for doneness.

  • Kirsty says:

    By far THE BEST Zucchini bread! Ever! I sometimes add chocolate chips or banana, just for fun.

  • Mary Park says:

    Most of the recipes I’ve found on FB has been really good. The last one I made on the spur of the moment was your apple fritter s it was so delish Thank you

  • Beverly says:

    I know you get sick of this type of question so forgive me in advance. Have you ever used almond flour and swerve sugars in this recipe.

    • Amanda Rettke says:

      I haven’t made those substitutions, sorry.

  • Dana Covington says:

    I added cinnamon and pumpkin pie spice and it is wonderful! Thank you for sharing!

  • Elizabeth L. says:

    With tons of summer zucchini and squash rolling in- I decided to try a new zucchini bread recipe out – this one. Before adding the zucchini I was like there must be some mistake it’s SO thick. After adding the zucchini I was MINDBLOWN – this is the zucchini bread lovers ultimate recipe!! I’ve made a ton of zucchini bread and this one is hands down just incredible. Thank you!!! Its going to be my go-to zucchini bread from now on 🙂

  • Lynn Bisher says:

    It doesn’t say if it makes one loaf or two.

    • Elizabeth Keeney says:

      Hi, Lynn! I work with iambaker and am happy to help with questions. This recipe makes one loaf. Have a great day!

  • Mary says:

    I like to make a little honey butter to pour over slice then eat.

  • Laurna Evans says:

    Made 2 of these cakesjust as company arrived. Half one cake gone. The other left the building with smiling people. Thanks great recipe easy to follow and delicious.

  • Amy says:

    I’ve made two loaves using this recipe!! It is seriously the best. ❤️

  • Kathy Matthews says:

    Bread is in the oven,give my reply after tasting.

  • Bethany says:

    Made this for my neighbor today, and it looks and smells incredible. I cannot wait to make a loaf for myself. The recipe was simple enough that I was able to let my toddler help, and she was dying to try it lol…will be making again, and soon!

  • H2O says:

    Swapped oil for 1/2 cup melted butter and 1/4 cup applesauce.

  • Jessica says:

    This is fabulous!! It is the Best zucchini bread.I had an 8 pound zucchini, that grew unnoticed under the leaves. This reciep did it justice! Thanks,