Zucchini Bread

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.

Zucchini bread

This easy zucchini bread recipe is the best I’ve tried.

  • It’s super moist,
  • warmly spiced,
  • studded with crunchy walnuts,
  • and PACKED with shredded zucchini, so you can use up a good portion of your summer squash haul in one go.

If there’s something else you look for in a zucchini bread recipe, let me know, but to me, this one is perfection. I love that all the ingredients are pantry basics, that the batter is a breeze to stir together, and that the recipe yields two loaves. Freeze one for later or share it with a friend…and then, if you’re me, make this zucchini bread recipe again. I mean, it’s zucchini season! The more zucchini bread, the merrier, right?

Zucchini bread recipe ingredients

How to Make Zucchini Bread

The great thing about this zucchini bread recipe is that, like other quick bread recipes (i.e., banana bread or pumpkin bread), it’s super easy to make! You don’t need any special equipment here—just a box grater, a couple of mixing bowls, and two loaf pans. The ingredients are simple too.

Zucchini Bread Recipe Ingredients

  • Zucchini, of course! It makes this quick bread amazingly moist.
  • All-purpose flourSpoon and level it to avoid packing too much into your measuring cup.
  • Baking powder, baking soda, and eggs – They help the loaves rise.
  • Cinnamon and vanilla extract – For warm, cozy depth of flavor.
  • Cane sugar – It sweetens the zucchini bread.
  • Vegetable 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.

Mixing shredded zucchini into wet ingredients

How to Prep 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 shred it on the large holes of a box grater. There’s no need to peel the zucchini or remove the seeds. You also shouldn’t press or squeeze any of the excess moisture out of it. You want all that to go into the bread!

Wet ingredients in mixing bowl with rubber spatula

Once you shred the zucchini, make the batter. Mix together the dry ingredients in one bowl and the wet ingredients in another. Add the zucchini to the wet ingredients and fold to combine.

Hands using spatula to combine wet and dry ingredients

Add the dry ingredients to the wet ingredients and mix until just combined. Careful not to overmix! If you do, the quick bread will be dense.

Fold in the nuts.

Pouring zucchini bread batter into loaf pans

Next, pour the batter into two greased loaf pans. It’s ok if the two pans aren’t the same size or material, but keep in mind that the loaves might bake at different rates. I recommend checking them early to avoid over-baking.

Sprinkle more nuts over the tops of the loaves…

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.

Sprinkling walnuts over best zucchini bread before baking

Best Zucchini Bread Recipe Tips

  • Don’t overmix. When you add the dry ingredients to the wet, stir just until they’re combined. Overmixing the batter will start to develop the gluten in the flour, which can make for dense loaves. We want them to be light and tender instead!
  • Give it time to cool. If you’re anything like me, you’re going to want to slice into the bread as soon as it comes out of the oven (heads up: your kitchen will smell amazing). But if you can resist, let it cool for an hour instead. I promise that it will taste even better after it cools. It will have a moister texture, and the flavor from the spices and vanilla will have deepened.
  • Use a different summer squash. Green zucchini isn’t the only type of squash that will work in this bread! Sub in yellow zucchini, striped zucchini, or yellow squash instead. They’ll all yield a moist, flavorful bread.
  • Change up the mix-ins. Not feeling walnuts? Replace them with pecans, or swap in dried cherries, dried cranberries, or chocolate chips. A walnut/chocolate chip combo is fantastic too!

How to Store Zucchini Bread

Homemade zucchini bread keeps well 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 also freezes well! Wrap up the entire loaf, or store individual slices in freezer bags or airtight containers. Freeze for up to 3 months.

I like to freeze individual slices so that 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 quickly reheat.

Zucchini bread recipe

More Favorite Zucchini Recipes

If you love this zucchini bread, try one of these easy zucchini recipes next:

zucchini bread

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zucchini bread

Zucchini Bread

rate this recipe:
4.94 from 103 votes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves 16
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.

Equipment

Ingredients

Instructions

  • Preheat the oven to 325°F and grease two 8x4 or 9x5-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 the batter between the 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.

202 comments

4.94 from 103 votes (17 ratings without comment)

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Rate this recipe (after making it)




  1. Lisa
    12.09.2024

    5 stars
    Good morning Jeanine!

    I LOVE your recipes & and I really enjoy your latest cookbook!!!!!
    BTW, it isn’t from your cookbook,but from your we. I made your Spaghetti Squash last night w/ the addition of sautéed mushrooms. AWESOME 👏!!!

    I have a question: regarding this zucchini bread recipe,can I substitute yellow squash;summer squash), since they’re so similar in flavor?

    Thank you again & I’m looking forward to discover new favorites from your cookbook!

    • Jeanine Donofrio
      12.11.2024

      Hi Lisa, I’m so glad you’ve been loving the book and the recipes! Yes, you can swap yellow squash here!

  2. LuAnn
    11.21.2024

    5 stars
    Great recipe. It was quick and easy to make. My family loved it. Will make this again.

    • Phoebe Moore (L&L Recipe Developer)
      11.22.2024

      So glad you loved it, LuAnn!

  3. Natalie
    11.13.2024

    can you use granulated sugar instead of cane?

  4. Bobby
    11.08.2024

    5 stars
    This recipe deserves 10 stars. I made mini muffins out of the batter so I can share with my co-workers. I didn’t change a thing and I love how all the flavors pop together. Kudos to you all!!!

    • Phoebe Moore (L&L Recipe Developer)
      11.09.2024

      Hi Bobby, aww I’m so glad you love the recipe!

  5. Cindy Cote
    09.05.2024

    5 stars
    I love this recipe and so does my family! I made it again tonight. The first time that I made it I added 2 grated carrots (from my garden) raisins and walnuts.
    The 2nd time I added carrots and cranberries so my daughter in law could have some being she has nut allergies.. The first one is my favorite ?

    • Phoebe Moore (L&L Recipe Developer)
      09.06.2024

      Hi Cindy, I’m so glad you love the bread! It would be delicious with the mix of carrots and zucchini—great suggestion.

  6. Cherie
    09.05.2024

    Can I use gluten free flour instead of all-purpose?

    • Phoebe Moore (L&L Recipe Developer)
      09.06.2024

      Hi Cherie, I haven’t tried this recipe with gf flour, but I think a 1:1 blend would work!

  7. Joan Coulter
    09.03.2024

    Not a big baker . Followed the recipe and it came out great! Will definitely do it again.

    • Phoebe Moore (L&L Recipe Developer)
      09.06.2024

      So glad you loved it, Joan!

  8. Diana
    09.03.2024

    5 stars
    Meant to rate it a 5!

    • Phoebe Moore (L&L Recipe Developer)
      09.06.2024

      Thanks, Diana!

  9. Diana
    09.03.2024

    Made this with whole wheat flour and added cinnamon and nutmeg-DELICIOUS!

    • Phoebe Moore (L&L Recipe Developer)
      09.06.2024

      So glad you loved it, Diana!

  10. Jasmine
    09.02.2024

    5 stars
    Zucchini’s were about to go bad, glad I found this recipe instead of throwing them out!

    used dry roasted macadamia nuts due to an allergy and can report it’s GREAT with macadamia nuts!

    • Phoebe Moore (L&L Recipe Developer)
      09.06.2024

      Hi Jasmine, I’m so glad you loved the bread! What a fun idea to use macadamia nuts, sounds delicious.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.