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 tried this recipe and compared to the one I have used for over 30 years. My recipe yields 2 breads and uses 2 cups zucchini; yours is for one bread and uses 2.5 cups zucchini which I found odd. I followed all your instructions. I knew it would taste differently because I don’t use brown sugar and I do use cinnamon. But I found it too dense and perhaps with less zucchini I would be able to enjoy the flavors more? I don’t think I will use this recipe again. Sorry. My family thinks mine is the best. LOL
So, based on what you have shared, I am not confident you can even compare your version to mine. If your family enjoys your cinnamon bread (1 cup of zucchini per loaf does not make it zucchini bread) then by all means, stick to what you like.
I think you’re %100 right about sticking to what you like .. lol
Thanks for trying 🙂
Made this today used applesauce instead of oil. Omggggg don’t lose this recipe. The only way my husband likes zucchini lol.Love to bake so Thanku yummy
I am sorry you feel this way. My recipe is not for cinnamon bread as I do not use “tons” of cinnamon. I usually enjoy your recipes but found this not to my particular liking. There are many versions of zucchini breads and yes, we all should stick to what we like.
I find it is ‘OK’ to have several recipes for the same dish. Sounds like now you have two zucchini bread recipes 😀
Just made a batch for a dinner I’m going to tomorrow and wanted to do something with my first zucchini from my garden. Im making them in mini muffin tins. About 10-11 minutes and working great. My first 3 testers just came out….. DELICIOUS!!!!!! I had 2 differences from your recipe due to availability. 1st I only had just over 3/4 cup dark brown sugar, so I used it and filled the rest of the measuring cup with white sugar. Then added the called for 1/2cup of white as well. 2nd I use Himalayan pink salt. Neither seemed to hurt the recipe. And I love the flavor of the pink salt.
LOVED how much zucchini is used in the recipe!!!
Is there any way you can make this low carb besides using almond flour or something more better for your pocket book.
Hey Christine, I’m not too familiar with making the recipe lower carbs. I would say you could try coconut flour(for me the ratio in general can be tricky) you can also make sure you use a lower carb oil live olive oil.
One batch made exactly as directed yielded me 26 muffins (baked for exactly 30 minutes) that I used an ice cream scoop to fill, uaing silicone muffin cups in a metal muffin pan, and all 26 muffins are gone. They developed a lovely crispy chewy top!
So then I made a loaf (same day)…this time adding about a cup of milk chocolate chips. It baked for exactly 60 minutes, using parchment in a metal bread pan, and allowed to cool in the pan.
…and half of that was our dinner.
This is going in to our family’s book of recipes, because I’m going to be using this one a LOT!
Absolute perfection.
THANK YOU!!
this bread smells so good when baking…can’t wait to dig in!
This recipe is definitely a keeper! I didn’t have enough brown sugar, so I made it with 3/4 c brown sugar and 3/4 c white sugar. The bread is moist and delicious. Thank you for sharing!
All I’m going to say is…this bread is phenomenal.
I’ve been making this bread and taking it to church for members to enjoy after morning service. I have people ask me for the recipe each time and have several people tell me it’s the best bread they’ve ever tasted! I pass on your recipe and tell them to enjoy but they keep raving about mine. Lol! I make my brown sugar fresh with molasses so I think that adds a bit of a different taste than traditional store bought brown sugar. I have made these in my grandma’s old glass loaf pan & in my fairly new stoneware pan. Both have a wonderful slightly crispy edge and release wonderfully from the pan. Thank you so much for sharing!
Thank you for such a GREAT recipe. I am one of those bakers who for health reasons will always reduce sugar and oil content. Frequently I will substitute at least half of the oil requested if not all with applesauce or some other fruit sauce. Today I used a home preserved peach sauce to replace half the oil. I think I could’ve reduced the oil even further. I used an organic avocado oil which works well. The brown sugar was reduced to half a cup and the white to a quarter cup. No zucchinis here this year. Today I grated two yellow crooked neck summer squash with skin on and once again this recipe is a winner! I will be revisiting this recipe as the squash keeps producing and as a muffin these freeze well. 350 for 30min. for jumbo muffins
I’ve made this recipe several times and love, love, love it!! Best recipe ever! I ditched all my old recipes and will use only this one! Thank you so much!! 😁