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 Chocolate Chip Banana Bread 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.
One ingredient that is noticeably missing from this recipe is cinnamon. I know this is controversial but I am sticking to my guns here. Please try it once without that precious cinnamon. The pure flavor of the ingredients really shines through!
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.
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 shredded zucchini. (as you can see in the pictures) 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.
Some recipes ask that the zucchini is pressed well with a clean towel to soak up excess moisture or to prevent whatever you baking from getting too soggy. Generally speaking, pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important.
In this recipe, the zucchini is lightly squeezed so that it is not soaking wet.
Does the Baking Dish Matter?
Yes, it really 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
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.