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The Best Zucchini Bread

Moist and fluffy every single time; this is the best zucchini bread we’ve ever made! It’s the perfect combination of savory and sweet.

Sliced zucchini bread on a cooling rack.

We use three zucchinis in this recipe. That may seem like overkill, but trust me, it’s not! Zucchinis contain a lot of water, making them great for baked goods, and it keeps the bread extra moist and delicious!

WHAT YOU NEED TO MAKE THIS RECIPE

  • Zucchini: Shred the zucchini beforehand to ensure it incorporates well with the other ingredients. You don’t necessarily have to peel the zucchini, but I’ll leave that up to you.
  • Eggs & Oil: Eggs and oil bind everything together.
  • Vanilla Extract: Vanilla extract adds a boost of flavor.
  • Sugar: I use a combination of brown and white sugar for flavor.
  • Baking Soda + Baking Powder: Baking soda and baking powder add lift and makes this the best zucchini bread recipe. It’s so light and fluffy.
  • Salt: Balance the sweetness with salt.
  • Cinnamon: Cinnamon is optional, but it adds a rich, brown coloring that makes the bread feel warm and cozy.
  • Flour: All-purpose flour is a staple in most pantries; for luxury, use cake flour, which yields a lighter, fluffier result.

SUBSTITUTIONS AND VARIATIONS

I love the recipe as is, but feel free to add other ingredients; here are a few suggestions:

  • Apple Sauce or Pumpkin Puree in place of Yogurt.
  • Maple Syrup in place of Vanilla Extract.
  • Chocolate Chips
  • Nuts: Walnuts, Pecans
  • Peanut Butter
  • Spices: Nutmeg, All Spice
  • Maple Syrup
  • Cocoa Powder
  • Orange Zest
  • Lemon Zest
  • Dried Fruit: Cranberries, Raisins, Apricots
  • Nutella

HOW TO MAKE THE BEST ZUCCHINI BREAD RECIPE  

Grate the zucchini and add the wet ingredients.

PREPARE– Shred the zucchini using a cheese grater over a mixing bowl, then add the wet ingredients. Combine and set it aside.

Combine the dry ingredients.

MIX– Combine the dry ingredients in a separate mixing bowl.

Spread the mixture between two loaf pans.

COMBINE AND POUR– Pour the bowl with the dry ingredients into the bowl with the wet ingredients, and stir to incorporate- careful not to over-mix. Then, spread out the mixture between two prepared loaf pans.

Bake for minutes.

BAKE– Preheat the oven to 350°. Then, bake the bread uncovered for 1 hour.

Let the loaves cool before serving them.

COOL– Let the zucchini bread cool for at least 10 minutes before serving.

COOKING TIPS

  • Ensure all the ingredients are at room temperature before you begin.
  • Ovens vary, and so will cooking times. Check the bread by inserting a fork or toothpick. If it comes out dry, the bread is ready to pull. If it’s still wet, let it bake. 

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Two loaves of the best zucchini bread recipe.

WHAT TO DO WITH LEFTOVERS 

  • STORE – To keep the zucchini bread moist, let it cool completely. Then, wrap it in a layer of plastic. Store it in a bag or a container with a tight-fitting lid. It will last on the counter for up to 3 days.
  • FREEZE – First, allow the bread to cool completely and wrap it in plastic, followed by foil. The bread will freeze for up to 2 months.
  • REHEAT – When you’re ready to eat, defrost it at room temperature; once it’s fully thawed you can microwave the bread for 10-20 seconds.
  • REPURPOSE –  Turn the bread into a truffle or make French toast. You can also toast it and add butter.

FREQUENTLY ASKED QUESTIONS

Should you squeeze water out of zucchini for bread?

I recommend removing the excess water from zucchinis in other recipes like our grilled zucchini and zucchini lasagna. However, to make the best zucchini bread recipe ever, water lends needed moisture to the bread. 

How do you shred zucchini for bread and baked goods?

Begin by cutting the end off of one side of each zucchini. Secure the grater with one hand and the zucchini in the other. Then, grate the zucchini until only the stem remains.



Cut the end off a zucchini.


Shred the zucchini.



What does zucchini bread taste like?

Warm and cozy with hints of brown sugar and cinnamon. The zucchini takes on the flavor of what it cooks with for a dessert that’s both savory and sweet.

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Sliced zucchini bread on a cooling rack.

The Best Zucchini Bread

Tressa Jamil
Moist and fluffy every single time; this is the best zucchini bread recipe we've ever made! It's the perfect combination of savory and sweet, and it's easily customizable. 
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Bread
Cuisine American
Servings 2 Loaves
Calories 153 kcal

Ingredients
  

  • 3 medium zucchinis, grated
  • 2 eggs, beaten
  • cup oil
  • 2 teaspoon vanilla extract
  • ½ cup white sugar, granulated
  • ½ cup brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon, ground
  • 2 cups all-purpose flour

Instructions
 

  • Shred the zucchini using a cheese grater over a mixing bowl, then add the wet ingredients. Combine and set it aside.
  • Combine the dry ingredients in a separate mixing bowl.
  • Pour the bowl with the dry ingredients into the bowl with the wet ingredients, and stir to incorporate- careful not to over-mix. Then, spread out the mixture between two prepared loaf pans.
  • Preheat the oven to 350°. Then, bake the bread uncovered for 1 hour.
  • Let the zucchini bread cool for at least 10 minutes before serving.

Notes

  • Web Story: Check out my web story for zucchini bread! 
 
  • Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 sliceCalories: 153kcalCarbohydrates: 31gProtein: 4gFat: 1gSodium: 54mgFiber: 1gSugar: 13g
Keyword best zuccchini bread recipe, zucchini bread recipe
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