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?
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I loved it although next time I will put cinnamon and walnuts. I find it a bit bland. Was hard to mix though.
I made this today and it turned out great. My pan was a little smaller than called for so I had to add more baking time.
Very good recipe and would highly recommend it.
I just made this bc I had some zucchini that needed to get used. It’s absolutely delicious! But, it is Completely just falling apart since I took it Out of the pan. Maybe I didn’t cook it enough? Tested with a toothpick, it came out clean. 🤷♀️ Not sure. Anyways, I’ll definitely make it again just maybe cook it more
I followed the recipe exactly and after 75 minutes I took the bread out and stuck a toothpick in but the texture was still extremely raw and gummy. I then put it back in the oven. At this point it has been over 2 hours and the inside is still extremely gummy. Very disappointed. Not sure what I did wrong.
Hi Chase- So sorry you had this experience. However, if you have baked this bread for over 2 hours and it is not done, there might be an issue with the oven.
My family loved it. Husband liked how moist it was. One question I do have. Do you measure the zucchini before or after you squeeze out some of the liquid? Wish I had taken a photo but bread was gone before I could take one😀
Hi, Mary! I work with iambaker and am happy to help with questions. For this recipe, I recommend not to drain the zucchini. I hope this helps, and have a great day!
Best zucchini bread! Very moist and delicious!
Very sweet even though I reduced the white sugar, but delicious and fluffy. Added cinnamon, cloves, and nutmeg. Great crum.
My friend gave me some huge zucchinis from her garden so I used one to make 2 loaves. I just made this today and they turned out really good. I added walnuts. I doubled the recipe. Baked it for 65 mins and came out perfect! My daughter spread butter/cinnamon on it she said it was good with or without. One loaf is already gone😀
Next time I’ll add some nutmeg. Thanks for sharing. I highly recommend😀👍🏼
Wonderful to hear Esther!
I am not a baker, but I tried this recipe. This is the Best Zucchini bread. I followed the instructions and I was surprised with the outcome. I couldn’t believe that I baked this bread.I will definitely try it again on. I loved it.
I followed the recipe to the letter. It came out very crumbly. Tastes great but I was hoping for a more moist bread. I didn’t even squeeze out the zucchini as suggested. Seems a bit bland. But I think it’s a good starter recipe for new cooks.