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 have baked dozens of zucchini breads, and this recipe is by far the best!
Best recipe I’ve ever used!! DELISH!!!
This bread is absolutely scrumptious!!! My husband went crazy over it! So moist!! I added pecans to mine because we love them. You are my go to person for recipes! I decided that I wanted to try zucchini bread and immediately went to your site in hopes you would have a recipe for it! I have to get more zucchini as this loaf isn’t going to last long!
This really IS the best zucchini bread! I’ve made many a zucchini bread over the years and this will be my forever recipe. Bravo for creating such a flavorful recipe that our whole household loves. I never worry about having to store it in the fridge, because it never lasts that long! Try it, you won’t regret it.
I made this recipe. It’s very good however I was given a recipe from a neighbour in 1981 and we think it’s a little better.(Side note I use avocado oil instead of vegetable) I like how your recipe has a crispier crust. I’m guessing it’s the brown sugar. Mine is nice out of the oven but the crust turns soft after a day. I’m happy to share the recipe with you. Maybe you could improve it even more.
I’ve made your zucchini brownies and cake and they are absolutely delicious!!! Shared with several and all love it. I will try more of your recipes given I have zucchinis in my garden.
I notice that someone made a comment about the oil. I really try to avoid using canola oil AT ALL. What are the recommended alternatives?
Hi there! Yes, you can definitely swap out the canola oil if that’s not your thing. A few options that work great in zucchini bread are:
Coconut oil (melted) – makes the bread super moist.
Avocado oil – mild flavor, easy 1:1 swap.
Light olive oil – not extra-virgin (too strong), but a light version works perfectly.
If you want to skip oil altogether, you can even use unsweetened applesauce or mashed banana. The bread will still turn out tender and delicious.
So yep, lots of choices. 🙂
I have 2 zucchinis waiting to be used. I’ll have to try your recipe. Have you ever tried it with crushed pineapple in it. ? It’s delicious.
Have you tried making this with egg whites only? I need to follow a low iodine diet for a bit (no egg yolk, dairy or iodized salt, among other things) and cannot use whole eggs. I’m wondering if using egg whites only would work in this recipe and whether I might need to increase the oil a tiny bit to counter the lack of egg yolk. Any suggestions or tips?
Hi there! Yes, you can make this with egg whites only. The bread may turn out a little lighter since yolks add richness, but it will still bake up just fine. If you’d like, you can add a splash of oil or even a spoonful of applesauce to keep the loaf extra moist.
I have baked this bread several times. Love this recipe. I just made muffins and baked for 25 minutes. Turned out very good. To me anyway!
While this bread is good, to me it was more pound cake like than quick bread. It was dense and moist, and we enjoyed the crispness of the crust, but I wouldn’t choose it again if making a traditional zucchini bread. I should have processed the fact that there are no warm spices in it like a traditional zuke bread. I did like it, just not what I was looking for.
We love this recipe and it is now my go to zucchini bread recipe. My hubby is allergic to cinnamon and this recipe definitely doesn’t need it.
Thank you