Updated May 2026! Fresh tips, variations, and make-ahead guidance for perfect zucchini bread every time.
The Best Zucchini Bread is not an exaggerated name. This bread is incredibly moist, dense, and full of pure zucchini flavor… without any cinnamon to overpower the natural taste. It’s a true one-bowl quick bread that comes together fast and disappears even faster. Perfect for using up summer garden zucchini! I also have the Best Zucchini Muffins, a must-try.
What Makes This The Best Zucchini Bread?
I spent a long time testing to create the perfect zucchini bread. It had to be moist but not soggy, flavorful without being overly sweet, and easy enough for anyone to make. Most importantly, I wanted the fresh zucchini taste to stand out… which is why this recipe has no cinnamon.
By skipping the cinnamon, the natural sweetness and subtle earthiness of the zucchini come through beautifully. It’s a refreshing twist that thousands of readers have come to love.
Why You’ll Love This Recipe
Thousands of bakers agree! It’s our most popular zucchini bread:
- Super moist with the perfect tender crumb
- One-bowl mixing – no mixer needed
- No cinnamon – the zucchini truly shines
- Freezer-friendly for up to 3 months
Mastering Zucchini in Baking (Updated Tips for 2026)
Getting the moisture right is the secret to great zucchini bread.
- Best zucchini to use: Medium to small zucchini have the ideal moisture content. Giant zucchini tend to be drier and more seedy… save those for other recipes.
- Grating: Use the fine side of the box grater for a uniform, tender texture. Use the larger holes if you want more visible zucchini pieces and extra texture.
- Moisture level: Gently squeeze the grated zucchini with your hands to remove some excess moisture, but don’t wring it dry. That retained moisture is what makes this bread so incredibly tender.
- Pro tip: One medium zucchini usually yields about 1 to 1¼ cups grated. You’ll need roughly 2–3 medium zucchinis for this recipe.
Common mistake to avoid: Over-squeezing the zucchini or overmixing the batter once the zucchini is added. Both can lead to a drier or denser loaf. A good recipe will specify whether the batter is dependent on the moisture of the zucchini or not.
Does the Baking Dish Matter?
Yes, the type of pan can affect how your zucchini bread turns out!
I recommend a 9×5-inch or 8½×4½-inch light-colored metal loaf pan for the most even baking and reliable results with quick breads. Metal conducts heat quickly and evenly, helping the bread rise nicely and bake through without over-browning the edges.
Glass pans work great too (and that’s exactly what you see in the photos!). I often use the glass baking dish pictured – it was handed down by my great-grandma, and I can’t help but think it makes the bread taste a little more special. ❤️
Tip for glass pans: Because glass heats more slowly and retains heat longer, you may want to lower the oven temperature by 25°F (to 325°F) and add 5-10 extra minutes of baking time. Watch the edges carefully so they don’t brown too quickly.
My general preference: Light-colored metal pans for quick breads like this one. Dark metal pans tend to brown the crust faster.
How to Serve and Store Zucchini Bread
How to Serve and Store
This zucchini bread is best served warm with butter, cream cheese, or (if you must have cinnamon) a swipe of cinnamon butter.
Storage:
- Room temperature: 3–4 days in an airtight container or wrapped tightly
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months
Freezing Instructions: Cool completely, wrap tightly in parchment paper, then place in a freezer bag. Thaw on the counter and it will re-absorb some moisture beautifully. You can also slice it before freezing for easy grab-and-go portions.
FAQs
Can I use frozen zucchini? Yes! Thaw completely and squeeze out as much liquid as possible before using.
Do I need to peel the zucchini? Nope! The skin is tender and adds nice specks of green. Just rinse the zucchini before using.
Why no cinnamon? To let the fresh zucchini flavor shine! But feel free to add 1-2 teaspoons if that’s your preference.
Can I make this gluten-free? Yes! Use a good 1:1 gluten-free flour blend.
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
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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