Zucchini Bread

This Zucchini Bread Recipe is quick, straightforward, and made in one bowl with just a wooden spoon. The zucchini is hidden but gives it the best moist texture.

Love zucchini bread recipes? Try Lemon Zucchini Bread or Chocolate Zucchini Bread next.

author’s note

Zucchini Bread That’s Truly Worth the Hype!

Zucchini bread is one of my all-time favorite treats—I even served mini loaves at my wedding reception (along with these coconut macaroons), ha!

I wasn’t planning to share a zucchini bread recipe on my site until I knew it was the absolute best. After years of experimenting, I’ve perfected the recipe.

This bread delivers every time—moist, flavorful, and evenly risen. Quick breads can be tricky, but if you follow the steps, you’ll get a loaf that’s fully cooked and simply satisfying. Win!

Zucchini Bread Recipe Preparation

Do You Have To Peel Zucchini For Zucchini Bread?

There’s no need to peel the zucchini before grating it for this bread. Quick breads should be just that–quick to make! Besides, the peel will add in pretty flecks of green throughout the bread.

Grating

After the zucchini(s) have been washed and dried, cut off the ends and then grate on the large holes of a box grater.

Do you squeeze the liquid out of zucchini for bread?

Nope! Again–straightforward quick bread recipe here! We’re relying on every ounce of the moisture the zucchini provides to deliver an ultra moist loaf of bread.

Quick Tip

Why is this called quick bread? Quick breads use baking powder instead of yeast to get the batter to rise. Thus, there’s no need for 90 minutes or more of rising time that yeast breads need. Quick breads are indeed, very quick!

This is not a difficult bread to make, and the results speak for themselves. Here’s a quick overview of the process, with more detail in the recipe card below.

How To Make This Zucchini Bread Recipe

1. Prepare the pan. There are few things as frustrating as inverting a loaf pan and having the bread fall apart or stick to the bottom. Grease with nonstick spray (or rub on shortening) and then lightly dust with flour. Alternatively, line it with parchment paper. If you line with parchment paper, leave an overhang for straightforward removal.
2. Mix together the batter. We add everything to one bowl and mix it with a wooden spoon–straightforward peasy! Avoid hand or stand mixers as these machines will introduce too much air into the batter. This can cause bread to rise and fall or even sink during baking.
3. Bake. Bake for 55-60 minutes or until a toothpick comes out clean or with moist crumbs when inserted into the center.

Variations

Make This Recipe Your Own!

How To Make A Chocolate Chip Zucchini Bread Recipe

• Add 1 cup of semisweet or milk chocolate chips (we like milk chocolate best!) to the batter. If adding chocolate chips, toss them in 1 tablespoon of the flour before adding to the batter. (Coating the chips with flour will ensure an even dispersion in the bread.)
• If you’d prefer to add nuts or raisins instead, add 1 cup of either to this batter. Again, toss in 1 tablespoon flour first.

How To Make Zucchini Muffins

• Spray and lightly flour a muffin tin.
• Fill the cavities slightly higher than halfway.
• Bake at 350 degrees F on the middle rack until muffins are lightly golden brown and the top of the muffins bounce back when you press on them–about 18-24 minutes.
• Test with a toothpick to make sure the center of the muffin is done. If it comes out clean or with moist crumbs, the muffins are done; if it comes out wet, they need a few extra minutes.

Or try our Healthy Zucchini Muffins or Gluten Free Zucchini Muffins.

Storage

Freeze This Zucchini Bread Recipe:

Absolutely! Let the bread cool completely, wrap it in plastic wrap, place it in a freezer bag, and seal it, removing excess air. Enjoy within 3 months. You can also freeze shredded zucchini for future use.

How long does Zucchini Bread last?

At room temperature, it stays fresh for 2 days and is often better on the second day. After 2-3 days, it may become too moist.

Should You Refrigerate Zucchini Bread?

Yes, if you want it to last up to a week. After 2 days, store leftover slices individually wrapped in plastic in an airtight container.

Use Up The Rest Of Your Zucchini:

• Sheet Pan Chicken and Zucchini with a simple dipping sauce
• Zucchini Boats with Italian sausage
• Pasta Salad with roasted corn and zucchini
• Zucchini Pasta Sauce with pesto

Quick Tip

Use the right size bread pan! This apple bread recipe won’t bake up properly in other loaf pan sizes. Be sure to use a 9×5-inch (1 pound) pan. By the way, here’s a reliable loaf pan!

Ingredients

• Cooking spray
• 2 cups zucchini (unpeeled, 1 medium zucchini)
• 2 large eggs
• 1/3 cup canola oil (or vegetable oil)
• 1/3 cup unsalted butter (melted and cooled)
• 1 cup light brown sugar (lightly packed)
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups flour (plus some for dusting the pan)
• 2 tablespoons light brown sugar (for topping, firmly packed)

Method

1. Heat oven to 350°F. Lightly grease, then sprinkle flour in a 9×4-inch bread pan; keep nearby. Melt the butter in microwave and keep nearby to cool so it isn’t hot. Wash and completely dry zucchini; then grate (unpeeled) on the large holes of the grater. Gently place shredded zucchini in measuring cups (loosely measure to the top, but do not pack in measuring cups—no need to wring out excess liquid).
2. Using a wooden spoon, mix together all the wet ingredients until completely combined. Don’t use hand or stand mixers—they beat in too much air.
3. Add all dry ingredients except flour and brown sugar onto wet ingredients. Mix, then add in flour and mix until completely combined and smooth. Once incorporated, stop mixing (overmixing can result in a dense loaf of bread).
4. Use a spatula to scrape batter into the prepared pan. Smooth the top, then sprinkle with brown sugar. Bake 55–60 minutes or until a toothpick comes out clean or with moist crumbs when inserted into the center.
5. Remove from oven and allow to cool for 15 minutes, then remove from pan and finish cooling on a cooling rack before slicing with a sharp serrated knife (it crumbles if cut when too hot; see note 2).