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!
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 😉
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!
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.
- 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.
- Add sugar, oil, and vanilla extract and stir until everything is nicely beaten together.
- In a separate bowl, whisk together your dry ingredients (flour, baking soda, baking powder, ground cinnamon, and salt).
- 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!
- Fold in shredded zucchini.
- Transfer the batter to a greased and floured bread pan and bake until cooked through (about 65 minutes).
- 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.
- 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!
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:
Let’s bake together! Be sure to check out my video in the recipe card where I make today’s recipe!
- 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)
- Bread pan
- 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!
StoringStore 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!
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.
Recipe originally published June 26th 2019
What can I use instead of any oil could I use Becel Margerine?
Hi Kim! Margarine should work here. 🙂
I live in a high altitude, do I need to make adjustments Every zucchini bread recipe I’ve tried never rises and is kind of gummy.
Hi Annie! Unfortunately I am not very familiar with high altitude baking. I hope someone else can chime in with some tips.
Wanda J Shaw
Love zucchini bread! I have also used allspice instead of half the cinnamon and then added in raisins and
walnuts. So good!
I am so glad you enjoyed it so much, Wanda! 🙂
Thank you, Thank you, Thank you,
The recipe is fantastic and I really appreciate your putting weight measurements to the grated zucchini.
So many recipes call for 2 cups packed which is so inaccurate. Same with basil, 2 cups packed basil leaves, I have no idea how much that should weigh. Digital scales are not expensive and it will improve your baking and cooking tremendously.
You are very welcome, Steven! I completely agree. Using a scale is so much more accurate and easy. 🙂
What Substitute would you recommend for oil?
Hi Jana! Any neutral oil will work. Butter could also work but the bread won’t be as moist.
For some reason your videos are not available? But we see a lot of sponsors videos. Just wanted you to know.
Hi Jeff! The video is showing up for me, it’s at the top of the recipe card, are you not seeing it? If you are using ad blockers sometimes the video will not show, if you disable them it should appear. Or do you mean there is an advertisement at the beginning of the video? Usually my videos have an ad right at the beginning, but you can usually skip it after 3-5 seconds.
Hi Sam, I’ve loved all your recipes so far!! I would like to make these in smaller pans. Do you know of a cook time?
Hi Kathy! Unfortunately I haven’t tested it in smaller pans so I can’t be sure how long they would need to bake. 🙁
Is it a cup of packed brown sugar? (Is brown sugar always packed in a recipe unless it says otherwise?)
Hi Lori! Yes you will want to pack your brown sugar in the cup when you measure it. 🙂
YUM!! Great basic recipe. Made first loaf plain and added walnuts to the next loaf. We are picking squash every day. Any other great ways with zucchini??? I think I might roast off some cubes with olive oil. Can I make muffins also?
I’m so happy to hear you enjoyed, Kay!! I do have a zucchini muffin recipe (mine uses chocolate chips but you can leave those out without any other changes).
Hi. Is there any way I can make this vegan and gluten free? I have chickpea flour.
Hi Vivian! Unfortunately I am not very familiar with making things gluten free. I haven’t worked with chickpea flour before. Maybe someone else can chime in and help. I’m sorry. 🙁
Try KING ARTHUR FLOURS They have gluten free flours and products that you can use. The best part is you just measure what you want like regular flours. No “adapting” the recipes. Works great!!!!!
My 10 yr old son said I should go back to your website to tell you that our family loved it 😂… We did! Actually, we’ve been digging in on a bunch of your recipes. They’ve reignited a flame that has my kids and myself spending tons of time together in the kitchen. They’re learning, I’m bonding, and my wife is benefiting from all the goodies! Thanks so much for sharing all of your tips and delicious recipes!
That is so great Ryan! I am so glad everyone is enjoying everything so much. I really appreciate hearing stories like this. 🙂
The zucchini bread was great. I ended up with too much batter and I had to bake longer than the recipe called for but it turned out beautiful and made my kitchen smell so good. The only problem I had with it was trying to keep my husband from eating before I could get it out of the pan.
I’m so glad to hear it was such a success, Debra!! Thank you for commenting! 🙂
Yummy – with a nice crust.
After your delicious biscotti recipe I knew where to look when a neighbor gave me a pile of zucchini!
I’m so happy to hear you enjoyed the zucchini bread (and the biscotti), Karen!! Thank you so much for commenting!
I love this
Its a must try for me
I hope you love it, Valarie! 🙂
Have you ever baked in smaller pans? If so, how long would you bake? There are only two of us, so I like to use 4 smaller pans for banana bread and freeze. Just wondering if you had any luck with smaller pans ?
Hi Dayna! I have not cooked it in a smaller pan, but it will do great in smaller pans. I can’t comment on the bake time, but if you try it out, I would love to know how it goes. 🙂
It’s like you read my mind!! Yours are my first ‘go to’ for recipes and literally did a check for a zucchini bread on your site about two weeks ago and now here it is!! I can’t wait to try! Thanks!!
I am so glad you enjoy everything so much, Tonya! I hope you love this one too. Thank you so much for your support. 🙂