The Best Zucchini Bread

filed under: Bread on September 5, 2019

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! Once you have tried it without, feel free to play around and add in your favorite spices like cinnamon, nutmeg, all-spice, pumpkin spice, and apple pie spice. Those ingredients are better, in my opinion, in the cooler months when all things cinnamon are expected!

The Best Zucchini Bread

The Best Zucchini Bread Recipe

The Best Zucchini Bread is a quick bread, which by definition means that it is a bread made with a leavening agent like baking soda or baking powder. The baking soda and baking powder allows 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.

Ingredients for The Best Zucchini Bread


  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Brown sugar
  • Granulated sugar
  • Vegetable oil
  • Vanilla
  • Eggs
  • Zucchini

Shredded Zucchini for The Best Zucchini Bread

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 sized shredded zucchini. 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. (Farm kids tend to want that!)

Some recipes ask that the zucchini is pressed well with a clean towel to soak up excess moisture or to prevent whatever your baking from getting too soggy. Pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important. For instance, in this recipe, the zucchini is a key source of moisture and should not be drained.


Unbaked Pan of Zucchini Bread Batter

How to Make The Best Zucchini Bread

Preheat the oven to 350°F and prepare your 9×5 inch loaf pan by spraying it with a non-stick spray. You can also use the butter and flour method to grease your dish. No one wants their bread to be stuck to the pan! In a large bowl, mix all the ingredients except the zucchini. You will add that last. The mixture will be thick, but once you add the zucchini, the mixture will thin out and be easier to pour into your loaf pan. After every ingredient is mixed together, pour it into the pan and cook for 65-75 minutes. The outside of the bread should be dark brown, and when you insert a toothpick, it should come out with a few crumbs on it, but not wet batter. If you notice that the outside is getting too brown before it has finished baking, add a foil tent over the top of the dish for the final 10-15 minutes.

Does the Baking Dish Matter?

Yes, it really does. This is a 9×5 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. Plus, since 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.


Loaf of The Best Zucchini Bread

How to Serve Zucchini Bread

The Best Zucchini Bread is served best when warm. If you insist on that cinnamon flavor, try it with cinnamon butter! But, I thought it was perfect, I mean the best, with just some regular 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. If you are feely a bit nutty, try adding walnuts or pecans next time you bake the bread. While you are at it, add some chocolate chips! Believe me, you will want to bake another loaf sooner than later.

How to Freeze Zucchini Bread

You will want to make sure you allow it to cool completely.  Just wrap the zucchini bread tightly with aluminum foil or plastic freezer wrap and place in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date.  Bread is typically good for two to three months in the freezer, but it will still be safe to eat beyond that point. 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.



Buttered Slice of The Best Zucchini Bread

4.87 from 38 votes
The Best Zucchini Bread
The Best Zucchini Bread
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins

The Best Zucchini Bread is a quick bread that will be quickly eaten! It is perfectly moist and delicious!

Course: Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: Best Zucchini Bread, zucchini bread
Servings: 8
Calories: 458 kcal
Author: Amanda
  • 2 cups (250g) all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (200g) light brown sugar
  • ½ cup (100g) granulated sugar
  • ¾ cup (164g) vegetable oil, I use canola
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 2 1/2 cups grated zucchini, gently press out excess moisture with hands, but don't aggressively squeeze
  1. Preheat the oven to 350˚F. Prepare an 8 1/2 x 4 1/2-inch loaf pan with non-stick spray or the butter & flour method.

  2. Add all the ingredients to a bowl, except for the zucchini. Stir to incorporate. It should be thick.

  3. Add the shredded zucchini to the mixture to the bowl, and stir until combined. It will become thinner and easier to pour.

  4. Pour into the prepared pan.

  5. 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.

  6. Let the bread cool slightly before cutting and serving.

Are you Looking for More Zucchini Recipes?

Zucchini can just keep growing, so I have had plenty to use for recipes this year!

Parmesan Zucchini Corn

Southwest Zucchini Roll Ups

Zucchini Double Chocolate Cake

Butterscotch Zucchini Bars

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  • Louise says:

    I am going to make this bread

  • Ginny Fox says:

    I want a Zucchini Bread recipe for more than 1 loaf of bread, do you happen to have one?

  • Annie says:

    This is seriously the best zucchini bread I’ve ever made! I think using a glass pan is the main difference (I doubled the recipe and used 2 casserole dishes). The crust stays so much lighter and tastier. It freezes and defrosts perfectly. Printing, pinning and writing this receipt down so I don’t lose it!

  • Angela says:

    This is the BEST zucchini bread ever!!!! I added 1/2 cup raisins to batter Because I had them on hand and of course they add a little extra pop of sweetness. But would be just as good without them or with nuts. I used metal pans reduced heat to 325 and baked for 75 mins…they were perfectly baked and perfectly delicious

  • Cheryle says:

    This recipe is the best! I made muffins instead of bread and it turned out great!

  • Marc says:

    I made this recipe exactly as written and it came out perfectly. Thank you.

    • Amanda Rettke says:

      That is fantastic, Marc!

  • Sheila says:

    Made this delicious bread last night I just tweaked it a little bit. I only used 1.5 Of grated zucchini because it’s all I had, Instead of one cup of light brown sugar I used a not so full cup of pure cane sugar instead and skipped the other half a cup for two mashed bananas. I also added 2 tablespoons of ground flaxseed. Super moist and delicious!

  • Carmen says:

    Hi Amanda,
    I just made zucchini bread following your exact recipe. It was amazing! Thank you so much for the easy instructions. I added a quarter cup chocolate chips for the extra treat and topped it with walnuts. Can’t wait to make it again!

  • kathy says:

    really is the best recipe ever! can I make it in mini loaf pans?

    • Amanda Rettke says:

      You can but I haven’t tested it so can’t provide exact baking times. Just keep a close eye on it! 🙂

  • Jennifer says:

    How can I reduce the amount of sugar?

    • Amanda Rettke says:

      Of course. However, I have not tested it so can’t speak to the results.

  • Trisha Kaptein says:

    Bread is currently in the oven so no rating, yet. However, two questions, and the suggestion that the answers to these be clarified in the recipe instructions:
    Should the eggs be beaten or unbeaten prior to adding to mix?
    Should the brown sugar be packed or loose when measuring?
    Many thanks.

    • Amanda Rettke says:

      I do not beat the eggs prior to adding and the brown sugar is packed, yes. Hope you enjoy it! I am making 4 batches today! 🙂

  • Michelle Page says:

    Ohhhh my goodness! So delicious!! Took it to the office and it was devoured in minutes 😋

  • Gina Schrock says:

    Amazing wasy recipe… i even added cinnominbutter on the side family hit thanks for sharing

  • Sandy says:

    5 stars! Best zucchini bread ever!

  • Holly says:

    I made zucchini bread for many years, when I lived in USA, and then for some reason, when I moved to Europe, I stopped. My neighbour gifted me some zucchini from her garden (here in U.K. we call them courgettes) a few days ago so I had to find a recipe. I gave this recipe a try (I kinda figured I’d end up trying several until I found a new favourite). I hit the jackpot on my first go! This is moist, just sweet enough and has a perfect texture. I added walnuts, raisins and sprinkled a bit of powdered sugar and cinnamon on the top. My partner (who’d never had zucchini bread before) is still raving. I’m planning to bake more tomorrow and gift to my neighbours.

  • Carrie says:

    Is there no cinnamon in yours? Most recipes I have seen or made had cinnamon.

  • Holli says:

    My loaf cooked for 80 minutes and is still wet inside. Too much moisture in the zucchini? Not enough flour? I live in the Midwest so didn’t do any adjustments.

  • Karen Fury says:

    I had lost my zucchini bread recipe so after reading different posts & comments, I choose this one. Excellent! My only changes were using dark brownsugar(all I had on hand) and I also added some chopped nuts. I might double it next time to freeze some!

  • Monica says:

    I just made this zucchini nrrsd in the little mini pans. Like to wrap and give to friends. I added walnuts to
    A couple… then
    Made 2 minis with bananas and walnut added and then some with blueberries. All came out so delicious! This recipe is definitely a keeper!!! PS. I just tried another one I added cinnamon to and it really does not need it. Like it better with out like you suggested!

  • Veronica says:

    I love finding recipes on Pinterest and I use them daily but I honestly have never left a review or comment until now. This recipe is really AWESOME!! This zucchini bread is moist and simply delicious. This will truly be the ONLY recipe that I will use for zucchini bread. Thank you so much for sharing!!!

  • Darri says:

    I definitely will try this recipe.

  • Jaclyn says:

    I know your anti-cinnamon for this recipe, but for someone who was craving zucchini bread specifically for the cinnamon aspect, how much would you add? I don’t want to overdo it (and I promise to try the non-cinnamon version in the future).

  • Patty Langfitt says:

    This is really delicious!

  • Gigi says:

    LOVED, LOVED, LOVED IT! There was no deviation from the recipe, and this is by far the moistest bread I’ve very had. A relative who told me “they didn’t like zucchini bread” could help themselves from going back for more 3 times. Will add walnuts next time!

  • Rebecca says:

    Help! The recipe in this link changed. I’ve the ‘worlds best zucchini cake’ twice from this link and now the recipe is for zucchini apple bread. Which I am sure is good but I need that original recipe. It’s our favorite and I was literally starting to make it and now no recipe 🙁

    • Elizabeth Keeney says:

      Hi, Rebecca! I work with iambaker and am happy to help with questions. The Best Zucchini Bread recipe is back where it should be. Sorry about that! Have a great day!