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    You are here: Home / Breads / Zucchini Bread

    Zucchini Bread

    August 27, 2020 By Sam 49 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of zucchini bread loaf sliced on top, bottom left image is of batter with shredded zucchini on top, bottom right is of loaf still in pan

    How to make a moist, flavorful, and easy Zucchini Bread from scratch! This recipe is beautifully flavored with brown sugar, cinnamon, and vanilla, and is a great way to use up any summer zucchini from your garden! Includes a how-to video!

    sliced zucchini bread

    The Best Recipe of Summer

    If you’ve ever planted a garden, chances are you’ve probably grown zucchini.

    It seems that no matter how bad you are at gardening, zucchini will still grow. And it’ll grow like a weed. We would grow them every year growing up, and every year we’d have more than we ever knew what to do with (and they were always gigantic! At least 5x larger than any zucchini I’ve ever seen in the store.).

    The only problem with this is that once you’ve harvested all 15 billion of your gigantic zucchinis, you have to actually do something with them (and how many times can you really be expected to eat sautéed zucchini with dinner?). And that’s where this recipe comes in.

    My mom’s been making this zucchini bread for well over a decade now. She found the original recipe in an old free cookbook (that doesn’t exist anywhere online or I would link to it) and made it her own. It yields a moist, soft, and flavorful zucchini bread that actually doesn’t taste anything like zucchini at all. Instead it’s delicately flavored with cinnamon and brown sugar and its texture is enhanced by this sneaky shredded veggie. It’s a fast and simple quick-bread (much like my banana bread) and I think you’re going to love this recipe, especially as you begin to find yourself buried in zucchini this season 😉

    ingredients on wood board

    What You Need

    As always, this is just an overview of the ingredients used and why. For full amounts please scroll down to the recipe card.

    • Eggs. You’ll need 4 large or extra large (though I’ve made this recipe with jumbo as well and it’s still turned out).
    • Sugar. I use a mix of brown sugar and regular/granulated sugar. I prefer to use dark brown sugar because it gives the bread a richer flavor, but light brown will work instead.
    • Oil. Canola oil or vegetable oil will work, as will any neutral oil. I tried this recipe using melted butter instead and just did not enjoy it as much as I did when made with the oil (this is coming from a hardcore butter aficionado).
    • Flour. Use all-purpose (aka “plain” flour).
    • Baking powder and baking soda. To give the bread just the right lift.
    • Salt, Vanilla extract, and ground cinnamon. For flavor! 
    • Zucchini. No, zucchini bread doesn’t actually taste like zucchini, instead the shredded veggie adds a lot of moisture to the bread for a wonderful texture! 

    batter with shredded zucchini in glass bowl

    How to Make Zucchini Bread

    The beauty of this recipe is that it’s so incredibly simple. As is often the case, the hardest part is just waiting for it to finish baking. And then to finish cooling. And then being mad at yourself for burning your tongue because you actually aren’t patient at all and couldn’t wait for it to finish cooling after all.

    Anyway… Here’s how it’s done.

    1. Whisk your eggs until they’re gently scrambled. Please note this means the uncooked eggs should just be lightly beaten before you add them to your batter. I used this phrasing in my cheesecake recipe and someone thought it meant they should cook their eggs and mix scrambled eggs into their cheesecake. Please don’t do that.
    2. Add sugar, oil, and vanilla extract and stir until everything is nicely beaten together.
    3. In a separate bowl, whisk together your dry ingredients (flour, baking soda, baking powder, ground cinnamon, and salt).
    4. Pour the dry ingredients into the wet and gently stir the two together until completely combined. Don’t beat the mixture too vigorously. Over-mixing can leave you with a dry zucchini bread!
    5. Fold in shredded zucchini.
    6. Transfer the batter to a greased and floured bread pan and bake until cooked through (about 65 minutes).
    7. Let it cool in the pan for 10 minutes before transferring to a cooling rack to cool completely. Then just try to wait for it to actually cool completely and don’t just dig in and burn your tongue.

    overhead of loaf of zucchini bread in pan

    Tips

    • Peeling the zucchini is not necessary. You can use a grater to shred your zucchini, but in my opinion the easiest way to shred zucchini is to use the “shred” setting on your food processor. Quick and easy!
    • You can add chocolate chips to this recipe for a chocolate chip zucchini bread. Toss in a heaping cup of chocolate chips after you stir in the zucchini.
    • Nuts also make a great addition! Stir in one cup of nuts (walnuts are my favorite to use) after the zucchini.
    • When testing that your zucchini bread is finished baking, make sure to insert a toothpick as far into the center of the bread as possible (or if you have a long wooden skewer, use that instead to make sure you’re getting a good core sample). Ideally your toothpick should come out with a few moist crumbs (not wet batter) but if it comes out clean that also means its finished baking and you should remove it from the oven immediately.
    • To make muffins: try my zucchini muffins recipe, which is based off of this bread!

    two slices of zucchini bread on white plate

    Storing

    Store in an airtight container at room temperature. It will keep for 2-3 days this way. Zucchini bread can also be frozen! Allow it to cool completely, then wrap the loaf (or individual slices) tightly in plastic wrap or freezer-proof bags. When frozen it will keep for several months.

    More Recipes You Might Like:

    • Zucchini Roll
    • Banana Cake
    • Chocolate Chip Banana Bread
    • Blueberry Muffins

    Enjoy!

    Let’s bake together! Be sure to check out my video in the recipe card where I make today’s recipe!

    sliced zucchini bread

    Zucchini Bread

    How to make a moist, flavorful, and easy Zucchini Bread from scratch! This recipe is beautifully flavored with brown sugar, cinnamon, and vanilla, and is a great way to use up any summer zucchini from your garden! 
    Be sure to check out the how-to VIDEO!
    5 from 13 votes
    Print Pin Rate
    Course: quick bread
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour 10 minutes
    Cooling Time: 10 minutes
    Total Time: 1 hour 35 minutes
    Servings: 12 slices
    Calories: 452kcal
    Author: Sam Merritt

    Ingredients

    • 4 large eggs
    • 1 cup granulated sugar (200g)
    • 1 cup dark brown sugar (200g)
    • 1 cup canola or vegetable oil (236ml)
    • 1 ½ teaspoons vanilla extract
    • 3 ½ cups all-purpose flour (435g)
    • 1 ½ teaspoons baking soda
    • ¾ teaspoons baking powder
    • 1 ½ teaspoons ground cinnamon
    • 1 ½ teaspoons salt
    • 2 cups grated zucchini (260g) (unpeeled, gently packed into cup)

    Recommended Equipment

    • Bread pan
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (175C) and grease and flour a 9x5 loaf pan (shake out excess flour). Set aside.
    • In a large bowl, whisk eggs until lightly beaten.
    • Add sugars, oil, and vanilla extract and stir until well-combined.
    • In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking soda, baking powder, cinnamon, and salt).
    • Gradually add dry ingredients to wet, stirring until just-combined. Do not over-mix!
    • Add zucchini and gently fold in until completely combined (again, don’t over-do it when stirring).
    • Transfer batter to prepared pan and bake on 350F (175C) for 65-75 minutes or until a toothpick or wooden skewer inserted in the center comes out clean or with a few moist crumbs.
    • Allow to cool for 10 minutes then run a knife around the inside of the bread pan to loosen the sides of the zucchini bread and carefully invert onto a cooling rack to cool completely. Slice, serve, and enjoy!

    Notes

    Storing

    Store in an airtight container at room temperature for up to 3 days. Bread may also be tightly wrapped and frozen for several months.

    Gluten free:

    This recipe has been successfully made using Cup4Cup flour. It was noted that the batter can become very viscous and difficult to work with, but the bread has turned out!

    Nutrition

    Serving: 1slice | Calories: 452kcal | Carbohydrates: 62g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 62mg | Sodium: 505mg | Potassium: 119mg | Fiber: 1g | Sugar: 33g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 190mg | Iron: 2.2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Recipe originally published June 26th 2019

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    Reader Interactions

    Comments

    1. Kathryn

      June 28, 2022 at 12:54 pm

      Where did the lemon zucchini bread go?

      Reply
      • Sam

        July 07, 2022 at 10:17 am

        I sent it over to you. You may also need to check your spam folder in case it got sent there. 🙂

        Reply
    2. Wendy

      July 17, 2021 at 3:47 pm

      Do you squeeze out excess water from zucchini?

      Reply
      • Sam

        July 18, 2021 at 12:56 pm

        I do not.

        Reply
        • Donna Evans

          August 08, 2021 at 1:57 pm

          Have you ever tried making chocolate zucchini bread?

        • Sam

          August 10, 2021 at 10:12 pm

          Hi Donna! I do not have one, but it is on my list. I have tried it several times, but I’m not quite happy with it yet.

    3. D. Rodrigues

      June 30, 2021 at 4:19 pm

      5 stars
      I made this in a 9×9 square pan and cooked it in my table top convection oven at 325 for about 45 to 50 min. I also added about a handful and a half of cinnamon chips, about 1/4 t allspice and about 1/4 to 1/2t, or to taste, pumpkin pie spices. It was so delicious. My husband, who hates zucchini in all forms also enjoyed it with seconds and thirds. This is the zucchini bread recipe that tastes just like my grandmother used to make. Thank you.

      Reply
      • Sam

        June 30, 2021 at 9:05 pm

        I’m so glad you enjoyed it so much! 🙂

        Reply
    4. Marcia

      June 19, 2021 at 11:43 am

      Hi SamThis makes two loaves, right?

      Reply
      • Sam

        June 19, 2021 at 8:32 pm

        Hi Marcia! It will make a single 9 x 5 loaf. 🙂

        Reply
        • Sarah J Copeland

          September 22, 2021 at 2:47 pm

          I came here to see if anyone else had a question about two loave because this made one HUGE loaf that took forever to cook. Really no idea why as recipe was followed exactly. Tasted great but next time I think I will try splitting into two loaf pans and seeing how it goes.

    5. Giulia

      February 01, 2021 at 12:13 pm

      What happened to the lemony zucchini bread? 😭😭 I can’t find the recipe anymore and it was my favorite ever😭😭😭

      Reply
      • Sam

        February 02, 2021 at 8:31 am

        Sent you an email!

        Reply
    6. carol HOPE Thomas

      August 29, 2020 at 8:30 am

      Thank you, I’m going to make this and pass it on to my girl friend who loves getting new ideas.

      Reply
      • Sam

        August 29, 2020 at 11:04 pm

        I hope everyone loves it! 🙂

        Reply
        • Nada

          August 31, 2020 at 1:11 am

          5 stars
          thanks Sam

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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