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?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Amanda I love your recipes. Can you tell me whether or not you have experimented with using agave or honey with this recipe? Was it necessary to adjust dry ingredients to account for more wet ingredients. TIA. Gail
The zucchini bread turned out delightfully crisp on top, moist inside, a lovely light color inside. Everyone loved it. I might cut the sugar a little next time. Will definitely make again.
This turned out fantastic!
Thank you so much for taking the time to explain the nuances of zucchini bread. This was my first time attempting and this post helped me through the whole process. It received approval from my fiance as well who grew up on his grandmother’s recipe.
The only problem I ran into was there seemed to be A LOT of batter, it filled a 9×5 up to about an inch from the top. I panicked and split it into 2 loaf pans. Did I do something wrong?
Glad you and your fiance liked it! So yes, you are correct. If you fill any pan more than 2/3 full that chances of it spilling over are high. So you did the right thing! I have often wondered if my standard 9×5 pan is not really a 9×5 pan… like maybe a 10×6? 🙂
This is the BEST zucchini bread recipe I’ve made. The only change I made is that I subbed white flour for whole wheat. I used the glass baking dish like you recommend and canola oil. I made two extra loaves for the freezer and will be adding to that soon since I planted too much zucchini this year!
I see you used sourdough in the banana bread, why not in the zucchini bread?
Hi, Ralph! I work with iambaker and am happy to help with questions. We have not tested a sourdough zucchini bread, but it is a great suggestion! Thanks, and have a great day!
Used Pillsbury GF fouur and added an extra egg white ( in a glass loaf pan) and it was perfect!
Made the bread and it smells so good but as soon as I took it out because it is done it sank all 3 loaves of bread? Not sure what went wrong but they taste great.
Hi, Tammy! I work with iambaker and am happy to help with questions. A couple things could have happened to cause the bread to sink. Make sure your baking soda and baking powder are not stale (expired). Do not overfill the pans, and check the oven temperature to make sure it is accurate. I hope this helps, and have a great day!
So what if you don’t have glass pans, can I use a non stick bread pan. I don’t use glass pans because they tend to be to heavy for my hands which have arthritis in them, and I live alone so no one else to help.
Hi, Kathie! I work with iambaker and am happy to help with questions. Yes, you could use a nonstick bread pan. However, you may have to watch it closely, as you may have to adjust the baking time. Have a great day!
Can I use wholemeal instead? The same amount?
Hi, Gillian! I work with iambaker and am happy to help with questions. We have not tried using wholemeal flour in this recipe, so I can’t say how it would turn out.
Can I add banana to this recipe as is?
Hi, Venessa! I work with iambaker and am happy to help with questions. We have not added banana to this specific recipe, but you could check out the Zucchini Banana Cake recipe or Banana Zucchini Muffins.