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Best Zucchini Bread Recipe

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Moist, delicious zucchini bread is perfect for breakfast, afternoon snacks, or anytime. My husband’s mother, her mom, and sisters were fantastic cooks, so they blessed the family with a cookbook filled with their BEST loved recipes. This moist, delicious recipe is one of their recipes. Pumpkin bread is another moist, delicious quick bread family favorite.

Sliced zucchini bread on a table
zucchini bread

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Gather Recipe Ingredients

  • Eggs (room temperature)
  • Vegetable oil
  • Sugar (granulated)
  • Vanilla extract
  • Zucchini (grated)
  • Flour (sifted)
  • Baking soda
  • Baking powder
  • Salt
  • Cinnamon
  • Nuts (chopped)

Supplies

Recipe ingredients on a table
Ingredients

How to Make Zucchini Bread

This quick bread recipe does not require a stand mixer or any mixer. I used my mixer since it was handy. However, you can whip up this bread in a mixing bowl with a wooden spoon and a whisk.

Step 1. Eggs

Place the eggs into a mixing bowl and mix or whisk until foamy.

Adding eggs to the mixer bowl
Eggs

Step 2. Vegetable Oil

Slowly mix the vegetable oil into the eggs.

Adding oil to eggs in the mixer bowl
Add oil to eggs

Step 3. Zucchini Bread Sugar

I used white granulated sugar for this recipe. However, you could substitute half of the sugar with brown sugar. Brown sugar makes the bread darker and moister, adding a robust flavor.

Adding sugar to the egg mixture in mixer bowl
Sugar in a mixing bowl

Step 4. Vanilla Extract

You will want to use vanilla extract, not imitation vanilla, for the best flavor. Pure vanilla extract provides a complexity of warm flavors that cannot be imitated.

Adding vanilla extract to the mixing bowl
Vanilla extract

Step 5. Zucchini

Zucchini is the star ingredient in this quick bread recipe. I use a food processor to shred my zucchini; however, you can use a hand-held grater for the same results.

Using the grated zucchini and any moisture the grating produces is essential since it keeps the bread moist.

Adding grated zucchini to the wet ingredients
zucchini bread wet ingredients

Step 6. Flour, Baking Soda, Baking Powder, Salt

For this recipe, I used all-purpose flour. You can use bread flour or substitute one-quarter white flour for whole wheat flour. However, whole wheat flour changes the texture and taste of this recipe.

I sifted the flour, baking soda, baking powder, and salt into the mixing bowl to save on cleanup.

Sifting flour into the dough bowl
Add flour

Step 7. Cinnamon

Cinnamon adds a complex layer of warmth to this recipe. You can add a fourth teaspoon if you like cinnamon as much as I do.

Added remaining dry ingredients to the mixing bowl on a table
Dry ingredients

Step 8. Nuts

For this recipe, I used pecans. However, walnuts or hazelnuts would be great choices.

Chopped nuts added to the zucchini bread dough
chopped nuts

Preparing Zucchini Bread Pans

Using a liner is the best way to guarantee your bread is easy to remove from the loaf pan.

You can use purchased liners or make your own with parchment paper.

I make the loaf pan liners with longer sides to lift the bread out of the pans.

The bonus is the pans are super easy to clean.

Two prepared loaf pans with zucchini bread dough
Prepared Pans of bread
two baked and cooled loaves of bread with parchment paper on the kitchen counter
Baked bread
sliced bread on a kitchen counter
Sliced bread
sliced bread on a kitchen counter

Zucchini Bread

Moist, delicious zucchini bread is perfect for breakfast, afternoon snacks, or anytime.
5 from 3 votes
Print Recipe Rate
Course: bread, Brunch, Dessert, Snack
Cuisine: American, British
Keyword: Zucchini Bread, Zucchini Bread Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8
Calories: 499kcal

Ingredients

  • 3 Eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 3 teaspoons vanilla extract
  • 2 cups zucchini grated or shredded
  • 3 cups Sifted flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 1 cup chopped nuts

Instructions

  • Preheat oven to 350 degrees.
  • Place the eggs into a mixing bowl and mix or whisk until foamy.
  • Slowly mix the vegetable oil into the eggs.
  • Beat in sugar.
  • Add vanilla extract.
  • Stir in grated zucchini.
  • Stir in Flour, Baking Soda, Baking Powder, Salt, and cinnamon.
  • Fold in chopped nuts.
  • Prepare loaf pans with a liner.
  • Divide the bread evenly between the loaf pans.
  • Place loaf pans in a 350-degree preheated oven. Bake for 55 to 60 minutes. Test doneness by inserting a toothpick in the center if it comes out clean, the bread is finished.
  • Cool bread pans on a cooling rack for 20 minutes.
  • Remove the bread from the pans and allow to cool on a cooling racks.

Bread Storage

  • You can store the bread on your counter in an air-tight counter for three days or in the refrigerator.
  • Freezing: the bread can be stored frozen for up to 3 months. To freeze, wait for the bread to cool thoroughly, then wrap it in wax paper and place it in a freezer bag. To serve, let it thaw in the refrigerator overnight. You can eat it cold or warm it in the microwave or oven.

Equipment

1 Large Mixing Bowl
1 Wood spoon

Nutrition

Calories: 499kcal | Carbohydrates: 90g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 484mg | Potassium: 298mg | Fiber: 3g | Sugar: 52g | Vitamin A: 213IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 3mg
Pin Recipe
Tried this recipe?Mention @kippiathome or tag #kippiathome!

Zucchini Bread Optional Add-ins

When I think of add-ins, I think of more goodies! Why not?

You can add in chocolate chips, raisins, blueberries, etc. Whatever you have on hand to tailor this recipe to your taste.

I am going to add a crumb topping to my loaf.

How to Serve Zucchini Bread?

Zucchini bread is best served sliced warmly topped with butter and/or jam. However, you can eat it at room temperature or toasted.

Storing Zucchini Bread

You can store the bread on your counter in an air-tight counter for three days or in the refrigerator.

Freezing: the bread can be stored frozen for up to 3 months. To freeze, wait for the bread to cool thoroughly, then wrap it in wax paper and place it in a freezer bag. To serve, let it thaw in the refrigerator overnight. You can eat it cold or warm it in the microwave or oven.

See you soon,

Kippi

Ps. This post was shared on Between Naps on The Porch.

Recipe Rating




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Jess

Monday 15th of July 2024

Delicious recipe! Turned out so good!

SamuelCarter

Friday 3rd of November 2023

Indeed the recipe is very easy to make. I made this cake to invite friends in my group who like to play game pacman full screen to enjoy and they really liked it.

Marie

Friday 11th of August 2023

Yummy! This recipe is making me excited for fall baking!

Kippi

Sunday 13th of August 2023

@Marie, I totally agree. Fall is my favorite time of the year! Thank you for stopping by, Kippi

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