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 Banana Zucchini Muffins 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.
What Makes This the Best Zucchini Bread?
Uniquely, this zucchini bread recipe omits cinnamon, a decision that might raise eyebrows given its common use in similar recipes. By deliberately excluding cinnamon, this recipe allows the natural and robust flavors of the fresh zucchini and other ingredients to shine, providing a purer taste experience. I encourage you to try this version and see why thousands of people have embraced this unique twist on zucchini bread.
The Best Zucchini Bread Recipe
The Best Zucchini Bread is a quick bread, which by definition means that it is bread made with a leavening agent like baking soda or baking powder. The baking soda and baking powder allow 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.
Mastering Zucchini in Baking
Getting the moisture content right with zucchini can make or break your baking project. Did you know that the size of the zucchini can greatly impact its moisture? Yep, it’s true! Larger zucchini tend to be a bit drier, which is fantastic for recipes where you want less moisture, like our decadent Double Chocolate Zucchini Cupcakes. But when I’m whipping up a batch of our beloved Zucchini Bread, I go for medium to small zucchini because their extra moisture makes the bread wonderfully tender and flavorful.
And let’s talk about how you’re grating that zucchini. If you’re after a bread or cake with a fine, uniform texture, use the fine side of your grater—it makes a big difference! This method disperses the zucchini evenly throughout your batter, integrating beautifully without clumps. Need a bit more texture and flavor? The larger holes on your grater are perfect for when you want those zucchini pieces to stand out a bit more.
Now, onto squeezing out that moisture—it matters! Some recipes will have you wringing out that zucchini like there’s no tomorrow to avoid a soggy bake. But for my Zucchini Bread, just a gentle squeeze is enough. Moisture is the secret to that perfectly moist loaf every time. Remember, it’s all about finding that sweet spot for the best baking results!
Does the Baking Dish Matter?
Yes, it does. This is a 9×5 (or 8 1/2 by 4 1/2, they can both be used with success in this recipe) 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.
Because 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.
How to Serve and Store Zucchini Bread
The Best Zucchini Bread is served best when warm. If you insist on that cinnamon flavor, try it with cinnamon 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.
How to Freeze Zucchini Bread
You will want to make sure you allow it to cool completely. Just wrap the zucchini bread tightly with parchment paper and place it in a heavy-duty sealable freezer plastic bag. It will be good for about 3 months. 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.
More Zucchini Treats
The Best Zucchini Bread
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup (164 g) vegetable oil, I use canola
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 ½ cups grated zucchini, gently press out excess moisture with hands, but don't aggressively squeeze
Instructions
Instructions:
- Preheat the oven to 350°F. Prepare a 9×5 (or 8 1/2 x 4 1/2-inch) loaf pan with non-stick spray or the butter & flour method.
- Add all the ingredients to a bowl, except for the zucchini. Stir to incorporate. It should be thick.
- Add the shredded zucchini to the mixture to the bowl, and stir until combined. It will become thinner and easier to pour.
- 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.
- Let the bread cool slightly before cutting and serving.
Video
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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.
Do you have recipe for the bread using waknuts and raisu or s
Love your recipes
I have make some of them, I will try this one too
Thank you!so much for sharing.
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.
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. 🙂
I can not see your recipe because of different advertisements that cover it. Would really like to make this.
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
Why would Sue talk about size of zucchini when it calls for a cup measurement??
Made this last night, and oh-em-gee.. it really is the best! Hard not to eat the whole loaf haha
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