Welcome to what I can confidently call the best zucchini bread recipe you will ever make. If you’re searching for that perfect loaf—incredibly moist, tender, and bursting with warm cinnamon spice—you’ve found it. This recipe is simple, reliable, and the perfect way to use up that abundance of summer zucchini.
This isn’t just any quick bread; it’s a foolproof classic that delivers a delicious, tender crumb every single time. Forget dry, bland loaves. This recipe is designed for maximum moisture and flavor, making it a favorite for breakfast, a snack, or even a light dessert.
Why This is the Best Zucchini Bread Recipe
There are thousands of recipes out there, but this one stands out for a few key reasons. It’s been tested and perfected to ensure you get a bakery-quality loaf from your own kitchen.
The Perfect Texture: Moist & Tender
The secret to the incredible moisture in this bread is a combination of oil and finely grated zucchini. The oil provides a richness that butter can’t quite replicate in quick breads, and by not squeezing the zucchini, we retain all its natural moisture, which gently steams the crumb as it bakes.
Incredible Flavor: The Cinnamon-Spice Secret
While zucchini itself is mild, it’s a fantastic vehicle for flavor. A generous amount of cinnamon and a splash of pure vanilla extract create a warm, comforting flavor that makes your entire house smell amazing. The combination of both white and brown sugar adds a lovely depth and molasses note.
Unbelievably Easy: A One-Bowl Wonder
You don’t need a stand mixer or any fancy equipment for this recipe. Everything comes together easily in one large bowl, making preparation and cleanup an absolute breeze. It’s the perfect recipe for beginner bakers and seasoned pros alike.
Key Ingredients for Perfect Zucchini Bread
The beauty of this recipe lies in its simple, pantry-staple ingredients. Here’s what you’ll need:
- Zucchini: The star of the show! You’ll need about 2 medium zucchini. There’s no need to peel it; the skin is tender and adds lovely green flecks to the finished bread.
- All-Purpose Flour: Provides the structure for the bread. Just be sure to measure it correctly by spooning it into your measuring cup and leveling it off.
- Baking Soda & Baking Powder: This duo provides the perfect lift, creating a beautiful dome and a light texture.
- Cinnamon: The primary spice that gives this bread its classic, cozy flavor.
- Salt: Essential for balancing the sweetness and enhancing all the other flavors.
- Eggs: They bind the ingredients together and add richness.
- Vegetable Oil: The key to a super moist loaf that stays fresh for days. Melted coconut oil or another neutral oil works too.
- Sugars: A mix of granulated white sugar and light brown sugar provides the perfect sweetness and a hint of molasses flavor.
- Vanilla Extract: Pure vanilla extract rounds out the warm, sweet flavors.
How to Make the Best Zucchini Bread (Step-by-Step)
Follow these simple steps for a perfect loaf. The process is straightforward and rewarding!
Step 1: Prep Your Zucchini & Oven
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Using a box grater, shred your zucchini on the medium-sized holes. You don’t need to peel or squeeze it—that moisture is key! Set it aside.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together the eggs, vegetable oil, both sugars, and vanilla extract until smooth and well combined. Whisking for a full minute will help dissolve the sugar and create a better texture.
Step 3: Whisk in Dry Ingredients
Add the all-purpose flour, baking soda, baking powder, cinnamon, and salt directly to the wet ingredients in the bowl. Whisk gently until just combined. You should still see a few streaks of flour.
Step 4: Fold in Zucchini
Now, add the shredded zucchini to the batter. Using a spatula, gently fold it in until it’s evenly distributed and no dry flour spots remain. Do not overmix the batter! Overmixing develops the gluten and can make the bread tough.
Step 5: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top starts browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
Step 6: Cool Completely
Let the zucchini bread cool in the pan on a wire rack for about 15 minutes. Then, carefully run a knife around the edges and invert the loaf onto the wire rack to cool completely before slicing. This step is crucial—slicing warm quick bread can make it gummy and crumbly.
Pro Tips for Foolproof Zucchini Bread
- Measure Flour Correctly: Don’t scoop your measuring cup into the flour bag. This compacts it, and you’ll end up with too much flour, leading to a dry loaf. Spoon the flour into the cup and level it with a knife.
- Don’t Squeeze the Zucchini: This is the most important tip! The moisture in the zucchini is what makes this bread so incredibly tender and moist.
- Avoid Overmixing: Mix the batter only until the ingredients are just combined. A few lumps are perfectly fine. Overmixing leads to a dense, tough bread.
- Check for Doneness Properly: Ovens can vary. Start checking your bread at the 50-minute mark. The toothpick test is the most reliable way to know it’s done.
Recipe Variations & Add-Ins
This classic recipe is a perfect canvas for your favorite additions. Here are a few ideas to get you started. Simply fold these into the batter along with the zucchini.
| Add-In | Amount | Notes |
|---|---|---|
| Chocolate Chips | 1 cup | Semi-sweet or dark chocolate chips work best. For an even richer loaf, try this chocolate zucchini bread recipe. |
| Chopped Nuts | ¾ cup | Toasted walnuts or pecans add a wonderful crunch and nutty flavor. |
| Dried Cranberries | ¾ cup | Adds a chewy texture and a tart contrast to the sweetness. |
| Lemon Zest | 1 tablespoon | For a brighter, fresher flavor profile that’s perfect for summer. |
You can also experiment with other flavors, like making a delicious zucchini banana bread (coming soon) for a fun twist on two classics.
Storing and Freezing Your Zucchini Bread
One of the best things about this recipe is how well it stores. Here’s how to keep it fresh:
- At Room Temperature: Store the completely cooled loaf in an airtight container or wrapped tightly in plastic wrap for up to 3-4 days. The flavor actually deepens on the second day!
- Freezing: This bread freezes beautifully. You can freeze the whole loaf or individual slices. Wrap the cooled bread tightly in plastic wrap, then again in aluminum foil or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. To thaw, simply leave it on the counter for a few hours.
The Ultimate Zucchini Bread Recipe
Best Zucchini Bread Recipe (Seriously, It's Perfect!)
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
- Add the flour, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Whisk until just combined, do not overmix.
- Gently fold in the shredded zucchini with a spatula until evenly distributed.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Let the bread cool in the pan for 15 minutes before inverting onto a wire rack to cool completely before slicing.
Notes
Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Add-ins: Feel free to add 1 cup of chocolate chips or 3/4 cup of chopped walnuts to the batter.
Frequently Asked Questions
Yes, you can use frozen shredded zucchini. Thaw it completely and drain away all the excess liquid before adding it to the batter. Unlike with fresh zucchini, you *must* remove the excess water from frozen zucchini or the bread will be too wet.
No, you do not need to peel the zucchini. The skin is very thin and tender, and it melts into the bread as it bakes. It also adds lovely green flecks to the finished loaf.
The most reliable method is the toothpick test. Insert a wooden skewer or toothpick into the thickest part of the loaf. It’s done when it comes out clean or with just a few moist crumbs attached. If it has wet batter on it, it needs more time.
The key is to not squeeze the water out of the zucchini. While it seems counterintuitive, the moisture in the zucchini is what creates a moist, tender crumb. A soggy texture is more often caused by underbaking, so ensure a toothpick inserted in the center comes out clean.
Sinking is usually caused by one of three things: underbaking, overmixing the batter (which develops too much gluten), or opening the oven door too frequently during baking, which causes the temperature to fluctuate.
Enjoy Your Perfect Loaf!
I hope you love this zucchini bread as much as my family does. It’s a truly special recipe that’s both simple and incredibly delicious. If you try it, I’d love to hear what you think in the comments below! Don’t forget to save this recipe to your favorite board on Pinterest for later!
For more garden-inspired baking, try our popular pumpkin zucchini bread (coming soon) or our healthy zucchini bread recipe for a lighter option.
