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 Cut Into Loaf Showing Inside Texture

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.

Raw Ingredients for The Best Zucchini Bread


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

Raw 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

4.7 from 10 votes
The Best Zucchini Bread
The Best Zucchini Bread
Prep Time
10 mins
Cook Time
1 hr 5 mins

The Best Zucchini Bread is a quick bread that will be quickly eaten! It's 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) flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 tsp. 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 eggs, room temperature
  • cups grated zucchini, gently press out excess moisture with hands, but don't aggressively squeeze
  1. Preheat the oven to 350˚F. Prepare a 9x5 inch loaf pan with non-stick spray or the butter & flour method.

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

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

  4. Pour into the prepared pan. 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.

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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  • Dianne Litto says:

    I made this zuchinni bread and I put it in about 7 mini loaves. I have them away to my friends and everybody raved about how delicious and moist it was.

  • Carlene says:

    Do you have recipe for the bread using waknuts and raisu or s

  • Ofelia Carranza says:

    Love your recipes
    I have make some of them, I will try this one too
    Thank you!so much for sharing.

  • Susan says:

    I have two questions.

    1. If I don’t have small zuchinni, only large, should I add more zuchinni to the recipe or add in some water. If water, how much do you think it would need?

    2. Have you ever tried this recipe using a gluten free flour like King Arthur’s measure for measure GF flour?

    All your recipes look delicious.

    • Amanda Rettke says:

      You can definitely use a large zucchini and no need to add any water! (Just remove the seeds and grate as you normally would). I have not made this with gluten-free flour. I expect the texture would change slightly, but the flavor would not. 🙂

  • Sue says:

    I can not see your recipe because of different advertisements that cover it. Would really like to make this.

  • marlene fund says:

    no toothpicks to test? use a piece of uncooked spaghetti


    Just love your blog. So many tips make baking easier. I’m making this recipe for a bake sale. I will be making mini loaves. Thanks

  • Marianne Healy says:

    Why would Sue talk about size of zucchini when it calls for a cup measurement??

  • Alyson says:

    Made this last night, and oh-em-gee.. it really is the best! Hard not to eat the whole loaf haha

  • Brenda says:

    Can you tell me where you purchased the knife in the photo ? I have one similar but it’s getting so thin I’m afraid it’s going to break. Mine is probably over 50 years old and I love it but need a new one Thank you

  • Diane says:

    I loved it although next time I will put cinnamon and walnuts. I find it a bit bland. Was hard to mix though.

  • Donna says:

    I made this today and it turned out great. My pan was a little smaller than called for so I had to add more baking time.
    Very good recipe and would highly recommend it.

  • Martha says:

    I just made this bc I had some zucchini that needed to get used. It’s absolutely delicious! But, it is Completely just falling apart since I took it Out of the pan. Maybe I didn’t cook it enough? Tested with a toothpick, it came out clean. 🤷‍♀️ Not sure. Anyways, I’ll definitely make it again just maybe cook it more

  • Chase says:

    I followed the recipe exactly and after 75 minutes I took the bread out and stuck a toothpick in but the texture was still extremely raw and gummy. I then put it back in the oven. At this point it has been over 2 hours and the inside is still extremely gummy. Very disappointed. Not sure what I did wrong.

    • Amanda Rettke says:

      Hi Chase- So sorry you had this experience. However, if you have baked this bread for over 2 hours and it is not done, there might be an issue with the oven.

  • Mary Parent says:

    My family loved it. Husband liked how moist it was. One question I do have. Do you measure the zucchini before or after you squeeze out some of the liquid? Wish I had taken a photo but bread was gone before I could take one😀

    • Elizabeth Keeney says:

      Hi, Mary! I work with iambaker and am happy to help with questions. For this recipe, I recommend not to drain the zucchini. I hope this helps, and have a great day!

  • Sandi says:

    Best zucchini bread! Very moist and delicious!

  • Eva says:

    Very sweet even though I reduced the white sugar, but delicious and fluffy. Added cinnamon, cloves, and nutmeg. Great crum.

  • Esther says:

    My friend gave me some huge zucchinis from her garden so I used one to make 2 loaves. I just made this today and they turned out really good. I added walnuts. I doubled the recipe. Baked it for 65 mins and came out perfect! My daughter spread butter/cinnamon on it she said it was good with or without. One loaf is already gone😀
    Next time I’ll add some nutmeg. Thanks for sharing. I highly recommend😀👍🏼

    • Amanda Rettke says:

      Wonderful to hear Esther!

  • Marie says:

    I am not a baker, but I tried this recipe. This is the Best Zucchini bread. I followed the instructions and I was surprised with the outcome. I couldn’t believe that I baked this bread.I will definitely try it again on. I loved it.

  • Anastasia says:

    I followed the recipe to the letter. It came out very crumbly. Tastes great but I was hoping for a more moist bread. I didn’t even squeeze out the zucchini as suggested. Seems a bit bland. But I think it’s a good starter recipe for new cooks.

  • Gail says:

    Amanda I love your recipes. Can you tell me whether or not you have experimented with using agave or honey with this recipe? Was it necessary to adjust dry ingredients to account for more wet ingredients. TIA. Gail

  • Cheryl says:

    The zucchini bread turned out delightfully crisp on top, moist inside, a lovely light color inside. Everyone loved it. I might cut the sugar a little next time. Will definitely make again.

  • Heather says:

    This turned out fantastic!
    Thank you so much for taking the time to explain the nuances of zucchini bread. This was my first time attempting and this post helped me through the whole process. It received approval from my fiance as well who grew up on his grandmother’s recipe.
    The only problem I ran into was there seemed to be A LOT of batter, it filled a 9×5 up to about an inch from the top. I panicked and split it into 2 loaf pans. Did I do something wrong?

    • Amanda Rettke says:

      Glad you and your fiance liked it! So yes, you are correct. If you fill any pan more than 2/3 full that chances of it spilling over are high. So you did the right thing! I have often wondered if my standard 9×5 pan is not really a 9×5 pan… like maybe a 10×6? 🙂

  • Erika says:

    This is the BEST zucchini bread recipe I’ve made. The only change I made is that I subbed white flour for whole wheat. I used the glass baking dish like you recommend and canola oil. I made two extra loaves for the freezer and will be adding to that soon since I planted too much zucchini this year!

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