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 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!! 😁