Zucchini Bread is hands down one of the best quick breads I’ve ever made. Crazy moist, a perfect crumb and deliciously cinnamony, this is going to be your new favorite too!
The zucchini in this loaf keeps the bread moist and light while adding the perfect texture! Much like a Banana Bread, this bread is moist and tender and even better on day 2!
Zucchini Makes Baking Moist
I love baking with zucchini. From Zucchini Brownies or adding it to a Pumpkin Bread, it always manages to make the best baked goods.
Zucchini has a lot of water which releases during baking to keep your baking extra moist. You can’t taste any zucchini in this recipe but you get the most delicious bread!
This zucchini bread recipe makes two loaves, so it’s perfect to make one to enjoy and one to give away (or freeze for later if you want the second zucchini loaf to yourself).
How to Prepare Zucchini for Bread
Most recipes call for grated zucchini, which is as simple as grabbing a cheese grater and getting to work!
To Peel or Not to Peel?
It is not necessary to peel zucchini when you’re making a zucchini loaf. Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf. Plus, a big portion of the vitamins and minerals are found in the peel.
How to Grate Zucchini for Bread
Be sure to grate the zucchini to add to your bread (and not dice or chop it). This make sure there are delicious shreds of moisture in every bite of this zucchini bread! Use the larger side of a square cheese grater to shred your zucchini.
Some zucchinis are naturally very watery. If you notice that yours has a large amount of moisture, place it in a paper towel lined mixing bowl and gently press the top with additional paper towel to absorb some of it (for the most part, this won’t be the case). Do not squeeze the zucchini dry.
How to Make Zucchini Bread
Like most quick bread recipes, this is easy to make and requires just a few minutes of preparation.
- Prep Pans. Line loaf pans with parchment paper (or grease and flour well).
- Prep Wet & Dry Ingredients. Combine dry ingredients. Combine wet ingredients in a separate bowl.
- Combine. Stir wet and dry ingredients just until moistened.
- Bake. Pour into prepared pans and bake.
Serve it with apple butter, icing, strawberry butter, jam, or honey butter.
Got Leftovers?
Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.
Freezer: Like most breads, you can freeze zucchini bread. Make sure the bread has cooled completely before freezing. We find freezing it in slices makes it easy to thaw just as much as we’d like to eat.
More Zucchini Recipes You’ll Love
- Easy Baked Zucchini – Popular recipe!
- Chocolate Chip Zucchini Banana Bread
- Zucchini Brownies with 1 Minute Frosting – Chocolate fix fave!
- Easy Stuffed Zucchini Boats – Easy dinner!
- Grilled Zucchini – Quick side.
- Crispy Zucchini Fries (oven baked) – fave summer snack.
Zucchini Bread
Ingredients
- 2 cups flour
- 1 ½ cups sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 3 eggs
- ¾ cup oil
- 1 tablespoon vanilla
- 2 cups zucchini grated
- 1 ½ cups walnuts chopped
Instructions
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Preheat oven to 350˚F. Prepare two medium loaf pans with parchment paper.
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Combine the flour, sugar, salt, baking soda and cinnamon in a medium bowl. Stir and set aside.
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In a large bowl, beat the eggs. Add the oil, vanilla and zucchini and mix together.
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Add the dry ingredients to the wet mixture. Add the walnuts and mix till just combined.
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Divide evenly into two medium loaf pans and bake for 1 hour.
Video
Notes
If your zucchini is extra large (from the garden) you may need to scrape out some of the seeds.
Do not squeeze the zucchini dry, the moisture is needed in this bread.
Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.
Nutrition
