This is the best zucchini bread recipe! It has a delectably moist, soft crumb and is so flavorful. Crunchy chopped walnuts take it to the next level. Enjoy a warm slice with a cup of coffee in the morning to start your day off on the right foot. Since this recipe makes two loaves, it’s perfect to bake when zucchini is abundant in the summertime. Make a loaf to snack on now and freeze the other for later!
One of my favorite things about this recipe is that you can add different mix-ins. I lean towards chopped nuts like walnuts or pecans for texture, but chocolate chips and raisins are also tasty additions that add sweetness. You can also change up the spices! If you’re looking for more quick bread recipes, then try my banana bread, cranberry orange bread, or strawberry bread.
What You Need To Make This Recipe
Flour — all-purpose flour is all you need! Measure it with a kitchen scale.
Leavening — baking soda and baking powder help the loaves rise perfectly.
Salt — salt enhances the other flavors in this quick bread.
Cinnamon — cinnamon adds warmth and coziness.
Eggs — eggs help to bind the batter.
Sugar — you need brown sugar (light or dark; both work well) and granulated sugar.
Oil — vegetable oil ensures the bread is moist and rich for several days.
Vanilla — good store-bought or homemade vanilla extract makes zucchini bread taste and smell heavenly.
Zucchini — you need 3 cups of grated zucchini from 2 to 3 medium-sized zucchini. No need to peel the zucchini before grating it.
Walnuts — walnuts add crunch and texture. See more ideas in the Pro Tips section for different mix-ins.
How To Make Zucchini Bread
1. Line two 8×4-inch loaf pans with parchment paper or spray them with nonstick baking spray. Grate the zucchini using a box grater.
2. In a large bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
3. In a medium bowl, combine the eggs, brown sugar, and white sugar and whisk until smooth. Whisk in the oil and vanilla extract.
4. Add the grated zucchini and fold it into the wet ingredients.
5. Pour the wet mixture into the dry ingredients. Stir until only a few dry streaks of flour remain. Add the chopped walnuts and stir just until no dry streaks of flour remain. Do not over-mix.
6. Divide the batter evenly between each loaf pan. Bake at 425°F for 55 to 60 minutes, or until a skewer inserted into the center of both loaves comes out clean. Let the loaves cool in the pans for 5 to 10 minutes, then turn them out onto a wire rack to cool completely.
How to Shred Zucchini
It’s really simple to shred zucchini using a box grater. Cut off a small slice on the end to create a flat edge, and grate it using the large holes of a box grater. You can also use your food processor with a large hole grater attachment. You do not need to pat the shredded zucchini dry or drain the liquid. You need that extra liquid for a moist zucchini bread.
How to Store and Freeze Zucchini Bread
Store leftovers at room temperature for up to 3 days, wrapped in plastic wrap or aluminum foil or in an airtight container. If you live in a warmer or more humid environment, it’s a good idea to refrigerate this quick bread to help it last longer (up to 7 days).
Since this recipe yields 2 loaves, you can easily freeze one of them to enjoy later. Make sure the bread is completely cooled before wrapping the loaf tightly in plastic wrap and aluminum foil and freezing for up to 3 months. You can also freeze individual slices, which I typically do, so I can grab one or two as needed. Pop a slice in the toaster to defrost it and create a warm and toasted treat, perfect for slathering with butter or jam!
Can This Recipe be Made into Muffins?
Yes, you can use this recipe to make zucchini muffins! Line 24 muffin cups with paper liners, divide the batter among them, and bake at 350°F for 15 to 20 minutes. Or, follow my recipe for zucchini muffins instead!
Pro Tips For Making This Recipe
- Weigh the flour using a kitchen scale. Using too much flour is the main cause of dry, crumbly zucchini bread. The best way to avoid this is to weigh your flour. If you don’t have a kitchen scale, fluff up the flour in its container and spoon it into your measuring cup. Level off the top with a knife. Do not use the measuring cup to scoop directly from the container.
- Don’t overmix the batter. This will give you a too-dense loaf. After adding the chopped walnuts, mix just until no dry streaks of flour remain.
- If your oven runs a bit cool: Bake at 375°F for 10 minutes, then lower it to 350°F for the remaining 40 minutes or so.
- Different pan size: A 9 x 5-inch loaf pan can be used for this recipe! You will still need two pans. The loaves will not bake up loaves as tall, and they may bake up faster, so check them after 45 minutes.
- Mix-in ideas: You can add up to 1 cup of chocolate chips to this recipe instead of nuts. You can also use different chopped nuts, like pecans or pistachios. Dried fruit like raisins, cranberries, or diced apricots can add a tasty, sweet element to the bread as well.
- Get creative with spices. Spices such as allspice, ginger, nutmeg, or cardamom work nicely in this bread. Add ¼ to ½ a teaspoon in addition to the cinnamon for a well-rounded flavor.
- Topping ideas: Reserve a few walnuts to sprinkle on top of the bread for texture. Or, sprinkle the loaves with 2 tablespoons each of coarse sugar, such as turbinado, for a yummy crunch.
Frequently Asked Questions
Do not squeeze out the liquid from the zucchini or pat it dry. The liquid is key for adding moisture to homemade zucchini bread. Without it, the bread will be dense and dry.
A neutral-flavored oil like canola oil (a type of vegetable oil) or avocado oil are my preference for this recipe to let the other flavors shine. A light olive oil is also an excellent choice. You can even use melted coconut oil if you don’t mind your zucchini bread tasting lightly of coconut (which is delicious!).
You don’t need to peel zucchini. Its skin is very thin and will not affect the texture or taste of the loaf in any way. You will see more green flecks in the bread, which adds a pretty visual element to each slice.
If you love this recipe try these out!
If you’ve tried this zucchini bread recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Zucchini Bread Recipe
Video
Equipment
- 2 4×8-inch loaf pans
- Parchment paper
Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3 large eggs
- 1 cup packed light or dark brown sugar (220g)
- ½ cup granulated sugar (100g)
- 1 cup vegetable oil (240mL)
- 4 teaspoons vanilla extract
- 3 cups grated zucchini (390g)
- 1½ cups chopped walnuts (180g)
Instructions
- Preheat oven to 350°F. Line two 8×4-inch loaf pans with parchment paper or spray them with nonstick baking spray.
- In a large bowl, whisk to combine the flour, salt, baking soda, baking powder, and cinnamon. (I always sift my dry ingredients, but it is not a must-do for this recipe.)
- In a medium bowl, beat the eggs and both sugars until smooth and lightened in color. Add the oil and vanilla and whisk to combine. Fold in the grated zucchini.
- Pour the wet mixture into the dry, then stir until only a few dry streaks of flour remain. Add the chopped walnuts and stir gently just until no dry streaks of flour remain.
- Divide the batter evenly between the two loaf pans and spread it into an even layer. Bake for 55 to 60 minutes, or until a skewer inserted into the center of each loaf comes out clean.
- Let the loaves cool in the pan for 5 to 10 minutes. Then, turn them out onto a cooling rack to cool completely.
Notes
- Weigh the flour using a kitchen scale. Using too much flour is the main cause of dry, crumbly zucchini bread. The best way to avoid this is to weigh your flour. If you don’t have a kitchen scale, fluff up the flour in its container and spoon it into your measuring cup. Level off the top with a knife. Do not use the measuring cup to scoop directly from the container.
- Don’t overmix the batter. This will give you a too-dense loaf. After adding the chopped walnuts, mix just until no dry streaks of flour remain.
- If your oven runs a bit cool: Bake at 375°F for 10 minutes, then lower it to 350°F for the remaining 40 minutes or so.
- Different pan size: A 9 x 5-inch loaf pan can be used for this recipe! You will still need two pans. The loaves will not bake up loaves as tall, and they may bake up faster, so check them after 45 minutes.
- Mix-in ideas: You can add up to 1 cup of chocolate chips to this recipe instead of nuts. You can also use different chopped nuts, like pecans or pistachios. Dried fruit like raisins, cranberries, or diced apricots can add a tasty, sweet element to the bread as well.
- Get creative with spices. Spices such as allspice, ginger, nutmeg, or cardamom work nicely in this bread. Add ¼ to ½ a teaspoon in addition to the cinnamon for a well-rounded flavor.
- Topping ideas: Reserve a few walnuts to sprinkle on top of the bread for texture. Or, sprinkle the loaves with 2 tablespoons each of coarse sugar, such as turbinado, for a yummy crunch.
