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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Can I use my frozen shredded zucchini?
I just love this recipe and make it often- do you have a version that could incorporate pumpkin for a pumpkin bread this fall?
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,
Do you peel the zucchini or shred the skin and everything. This is my first attempt at 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.
It truly is THE best zucchini bread!! I baked it in 4 mini loaves for about 33 minutes. Perfection!
I tried making this recipe today and struggled with it a bit. The process seemed correct and I followed the instructions but my bread took much longer than 75 minutes to bake. The tooth pick came out normal but the bottom of the bread seemed not cooked well enough. The zucchini were very so filled with moisture that when I grated it it was more mushy then separated. I don’t see any other comments having trouble with the cooking time so I was curious if you had any theories on why this may have happened. I’m not sure where I went wrong
simply delicious! 🙂
This has got to be the best zucchini bread recipe. Right out of the oven I put honey butter on a slice. Ooo my goodness. It was delicious.
Wonderful!! I did not press any moisture out of zucchini, added a teaspoon of cinnamon and a cup of chopped pecans and it made two loaves. My grandson son gave it a 10! Will definitely make again!!!
I love this recipe!! I was trying to figure what to make with my zucchini that the family would love. This bread is a winner!! I even used half white and half wheat flour. I added a lil cinnamon as well. Everyone loved it, I may have to make another one!! Thank you for sharing this awesome yummy recipe!