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
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I made a double batch. Followed recipe (no cinnamon) with a few exceptions:I 1)added mini semi sweet chocolate chips. 2) Added vanilla bean paste 3)baked in metal loaf pans lining the bottoms with parchment paper. 4) Added 10 extra minutes to bake time.
Turned out wonderfully and didn’t miss the cinnamon at all! A+ recipe!!!
This was one of mine best zucchini breads ever. It was very moist. I added my own twist with a cup of walnuts. It was even better. Thank you so much. I’m taking it to work tomorrow and share with co workers.😋
Favorite recipe file
you did not mention cinnamon in your ingredients. I also add a touch of nutmeg.
Yes, if you look at the beginning of the post I explain exactly why I don’t add cinnamon. 🙂
I just made this and added cinnamon and fresh grated nutmeg +a ripe banana. It was so soft and tasty. Thanks
Keto version
Hi! I am not a Keto website so do not produce keto recipes.
This was the first time I’ve made zucchini bread and this turned out amazing!! My family loves it!! I’ll definitely be making it again!!
Made this today. When I was mixing it, I thought it was going to be too sweet with all the sugar. But it is soo good, thanks for sharing.
Made this a couple of days ago. Best zucchini bread recipe I’ve ever tried. My husband loved it, said it was better than my mother’s (but I won’t tell her that…;-) I added walnuts to a portion of the batter (I can’t have them but my husband can). I also used miniature loaf pans and it made 5 mini loaves but I think I could’ve gotten 6. Love it!! Thank you. <3
How long did you cook the mini loaves for?
Made this tonight into mini loaves (cooked for about 40-50 min in a silicone loaf pan. Mine came out slightly more green than the picture, but still tasted amazing. The texture is divine, soft and moist inside, with a crunchy top. I didn’t add any extras, but will likely make a cinnamon butter to eat it with! 10/10
I want to print it but it won’t let me.
You may want to check with your printer. The button is working fine on my end.
I have a ton of zucchini coming out of the garden right now so I wanted to try this recipe. But, as of recently, I can no longer eat gluten so this became my first attempt at making something gluten free. First go, I did everything the same but swapped in a gluten free flour blend. (Apparently this is a no-no in the gluten free baking world; you can’t just to a direct swap and call it a day.) It had good flavour but was extremely crumbly and a tad dry. Second attempt, after researching gluten free baking, I spoon measured (as opposed to scooping from the bag) and weighed the flour (303 g of the blend for two regular cups of flour). I also increased the baking soda and powder to a teaspoon each and added an extra egg. I used a bit of extra oil, like maybe two tablespoons. I used canola oil both times because I can’t have soy either. This second time was great! I think the texture now is probably what the regular recipe is like: moist and delicious and not crumbly! It will now be a staple in our house during zucchini season! (Sorry if someone else has already outlined a gluten free version. I have read some of the past comments but not all and wanted to share just in case.)
Fantastic information, Marlo! I appreciate it. And I am sure others will as well!