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

5 from 2 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.

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