This easy zucchini bread recipe is the best I’ve tried! Packed with zucchini and cinnamon, it’s super moist and flavorful. Plan on having a second slice.
This easy zucchini bread recipe is the best I’ve tried.
- It is very wet,
- hot spiced,
- stuffed with crunchy walnuts,
- and PACKED with shredded zucchini, so you can use up a good portion of your summer squash haul at once.
If there’s anything else you’re looking for in a zucchini bread recipe, let me know, but for me, it’s perfect. I love that all the ingredients are pantry basics, that the batter is easy to mix up, and that the recipe yields two loaves. Freeze one for later or share it with a friend…and then, if I were you, make this zucchini bread recipe again. I mean, it’s zucchini season! The more zucchini bread, the merrier, right?
How to Make Zucchini Bread
The great thing about this zucchini bread recipe is that, like other quick bread recipes (ie banana bread o pumpkin bread), very easy to do! You don’t need any special equipment here—just a box grater, a couple of mixing bowls, and two loaf pans. The ingredients are also simple.
Zucchini Bread Recipe Ingredients
- Zucchini, of course! This makes this quick bread wonderfully moist.
- All-purpose flour – Scoop and level it to avoid over-packing your measuring cup.
- Baking powder, baking soda, and eggs – They help the bread rise.
- Cinnamon and vanilla extract – For warm, cozy depth of flavor.
- Cane sugar – It sweetens the zucchini bread.
- Oil – It adds moisture and richness.
- Walnuts – For crunch.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Prepare Zucchini for Bread
To make this recipe, you’ll need 3 cups of shredded zucchini, from about 2 medium squash.
If you’ve never grated zucchini before, it’s super easy—just grate it through the large holes of a box grater. There is no need to peel the zucchini or remove the seeds. You should also not press or squeeze any excess moisture from it. You want it all on the bread!
When you cut the zucchini, make the batter. Mix the dry ingredients in one bowl and the wet ingredients in another. Add the zucchini to the wet ingredients and fold to combine.
Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix! If you do, the quick bread will be dense.
Fold in the nuts.
Next, pour the batter into two greased loaf pans. It’s ok if the two pans are not the same size or material, but remember that loaves can bake at different rates. I recommend checking them ahead of time to avoid overcooking.
Sprinkle more peanuts on top of the buns…
And bake at 325°F for 40 to 55 minutes, or until a toothpick inserted comes out clean and the tops of the loaves spring back to the touch.
Find the complete recipe with measurements below.
Best Zucchini Bread Recipe Tips
- Do not overmix. When you add the dry ingredients to the wet, stir it just is until they are combined. Overmixing the batter will start to develop gluten in the flour, which can make dense breads. We want them to be light and fluffy instead!
- Give it time to cool. If you’re anything like me, you’ll want to slice the bread as soon as it comes out of the oven (reminder: your kitchen smells good). But if you can resist, let it cool for an hour instead. I promise it tastes even better after it cools. It will have a moister texture, and the flavor will deepen from the spices and vanilla.
- Use a different summer squash. Green zucchini is not only type of pumpkin that will work with this bread! Sub in yellow zucchini, striped zucchini, or yellow squash instead. All of them will produce a moist, delicious bread.
- Change the mix-ins. Not feeling walnuts? Replace them with pecans, or substitute dried cherries, dried cranberries, or chocolate chips. A walnut/chocolate chip combo is fantastic too!
How to Store Zucchini Bread
Homemade zucchini bread stays good for up to 4 days after baking. Store it at room temperature in an airtight container or tightly wrapped in aluminum foil or plastic wrap.
Can you freeze zucchini bread?
Yes, this easy zucchini bread freezes too! Wrap the whole loaf, or store individual slices in freezer bags or airtight containers. Freeze for up to 3 months.
I like to freeze individual slices so I can thaw one at a time for breakfast or a snack. Let them sit at room temperature for an hour to thaw, or zap them in the microwave to reheat quickly.
More Favorite Zucchini Recipes
If you love this zucchini bread, try one of these easy zucchini recipes next:
Our best zucchini bread recipe! This easy quick bread is super moist, warmly spiced, and studded with crunchy walnuts. It’s the perfect breakfast or snack.
- 3 cups all-purpose flour, scooped and flattened
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1½ cups cane sugar
- 1 cup lard, extra for pans
- 3 large eggs
- 1 spoon vanilla extract
- 3 cups grated zucchini, about 2 medium, do not press or squeeze
- 1 cup chopped walnuts, extra for topping
Prevent your screen from going dark
Preheat oven to 325°F and grease two 8×4 or 9×5-inch loaf pans.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
In another large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla. Add the grated zucchini and fold to combine.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts.
Divide batter between prepared pans and sprinkle with walnuts. Bake for 40 to 55 minutes, or until a toothpick inserted comes out clean and the tops of the loaves spring back to the touch.