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    You are here: Home / Breads / Zucchini Bread

    Zucchini Bread

    August 27, 2020 By Sam 47 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 11 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!

    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. Kim Masse

      August 28, 2020 at 8:07 pm

      What can I use instead of any oil could I use Becel Margerine?

      Reply
      • Sam

        August 28, 2020 at 9:40 pm

        Hi Kim! Margarine should work here. 🙂

        Reply
    2. Annie

      August 28, 2020 at 7:21 pm

      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.

      Reply
      • Sam

        August 28, 2020 at 9:43 pm

        Hi Annie! Unfortunately I am not very familiar with high altitude baking. I hope someone else can chime in with some tips.

        Reply
    3. Wanda J Shaw

      August 28, 2020 at 4:02 pm

      5 stars
      Love zucchini bread! I have also used allspice instead of half the cinnamon and then added in raisins and
      walnuts. So good!

      Reply
      • Sam

        August 28, 2020 at 10:18 pm

        I am so glad you enjoyed it so much, Wanda! 🙂

        Reply
    4. Steven

      August 28, 2020 at 12:15 pm

      5 stars
      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.

      Reply
      • Sam

        August 28, 2020 at 10:27 pm

        You are very welcome, Steven! I completely agree. Using a scale is so much more accurate and easy. 🙂

        Reply
    5. Jana

      August 14, 2020 at 12:04 pm

      What Substitute would you recommend for oil?

      Reply
      • Sam

        August 14, 2020 at 9:14 pm

        Hi Jana! Any neutral oil will work. Butter could also work but the bread won’t be as moist.

        Reply
        • Jeff Stone

          August 28, 2020 at 11:19 am

          For some reason your videos are not available? But we see a lot of sponsors videos. Just wanted you to know.

        • Sam

          August 28, 2020 at 12:06 pm

          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.

    6. Kathy Taylor

      July 29, 2020 at 2:59 pm

      5 stars
      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?

      Reply
      • Sam

        July 29, 2020 at 3:34 pm

        Hi Kathy! Unfortunately I haven’t tested it in smaller pans so I can’t be sure how long they would need to bake. 🙁

        Reply
    7. Lori

      July 03, 2020 at 11:11 am

      Hi Sam,

      Is it a cup of packed brown sugar? (Is brown sugar always packed in a recipe unless it says otherwise?)

      Thanks 🙂
      Lori

      Reply
      • Sam

        July 04, 2020 at 10:57 am

        Hi Lori! Yes you will want to pack your brown sugar in the cup when you measure it. 🙂

        Reply
    8. KAY

      May 25, 2020 at 12:19 pm

      5 stars
      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?

      Reply
      • Sam

        May 25, 2020 at 8:55 pm

        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).

        Reply
    9. Vivian

      August 15, 2019 at 1:19 pm

      Hi. Is there any way I can make this vegan and gluten free? I have chickpea flour.

      Reply
      • Sam

        August 15, 2019 at 2:23 pm

        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. 🙁

        Reply
        • Kay

          May 25, 2020 at 12:25 pm

          5 stars
          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!!!!!

    10. Ryan

      July 08, 2019 at 10:40 pm

      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!

      Reply
      • Sam

        July 09, 2019 at 10:56 am

        That is so great Ryan! I am so glad everyone is enjoying everything so much. I really appreciate hearing stories like this. 🙂

        Reply
    11. Debra Graham

      July 06, 2019 at 4:12 pm

      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.

      Reply
      • Sam

        July 06, 2019 at 9:00 pm

        I’m so glad to hear it was such a success, Debra!! Thank you for commenting! 🙂

        Reply
    12. Karen Z

      July 04, 2019 at 10:56 am

      5 stars
      Yummy – with a nice crust.
      After your delicious biscotti recipe I knew where to look when a neighbor gave me a pile of zucchini!

      Reply
      • Sam

        July 04, 2019 at 11:08 am

        I’m so happy to hear you enjoyed the zucchini bread (and the biscotti), Karen!! Thank you so much for commenting!

        Reply
    13. Valarie. Alexander

      June 29, 2019 at 12:09 pm

      I love this
      Its a must try for me

      Reply
      • Sam

        June 29, 2019 at 3:23 pm

        I hope you love it, Valarie! 🙂

        Reply
    14. Dayna

      June 26, 2019 at 1:43 pm

      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 ?

      Reply
      • Sam

        June 26, 2019 at 3:41 pm

        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. 🙂

        Reply
    15. Tonya

      June 26, 2019 at 12:10 pm

      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!!

      Reply
      • Sam

        June 26, 2019 at 3:43 pm

        I am so glad you enjoy everything so much, Tonya! I hope you love this one too. Thank you so much for your support. 🙂

        Reply
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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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