The BEST Zucchini Bread is moist, delicious, super easy to make and turns out perfect every time with this classic zucchini bread recipe. You can't go wrong with this Classic Zucchini Bread recipe. It's super easy to make and is a terrific way to use up extra zucchini!
This awesome recipe for zucchini bread comes directly from a former neighbor of mine, who was a master gardener. This sweet lady was very generous, and she would come over nearly every week with a basket filled with zucchini, tomatoes and, sometimes, freshly baked zucchini bread.
Not only did she share the bread, but she was also kind enough to share her recipe. It's classic in that there's no extras -- no nuts, no glaze, no chocolate. It just has hints of cinnamon and vanilla, and it tastes absolutely wonderful!
This is a quick bread recipe, like Beer Bread or banana bread, so there's no yeast or rising or anything like that. But, it does take a while to bake.
You only need a few simple ingredients to make homemade zucchini bread:
- oil -- use vegetable or olive oil or applesauce if you want
- zucchini -- 2 cups -- about 3 small
- vanilla extract
- baking soda
- baking powder
- sea salt
Do you Peel the Zucchini?
There's no need to peel the zucchini skin. It softens as it bakes, and it just adds texture. If you try to peel it, it will turn to mush as you grate it. There's also no need to squeeze water out of the zucchini for bread.
How To Grate
Grate the zucchini using the large holes in a plank grater or box grater. Set the plank grater over a large mixing bowl, or set the box grater in the bowl. Just be careful when you get to the end of the zucchini so you don't scrape your fingers on the grater!
How to Make Zucchini Bread
You only need one large mixing bowl for this recipe -- You can use the same bowl you grated the zucchini into.
After you grate your zucchini, add the rest of the ingredients. Then, mix everything together.
The batter will seem dry at first, but as you keep mixing, the zucchini will release plenty of liquid. Then, you pour the batter into your prepared baking pans.
This recipe makes enough for two loaves. It sounds like a lot, but it goes fast. And, it tastes so good that you will probably be tempted to have more than one slice.
How Long to Bake
The bread takes an hour to 1 ¼ hours to bake. Times vary on your oven and the pan you use. I found the bread bakes best in a metal loaf pan and was done in an hour, while the glass loaf pans took the full hour and a quarter.
I probably make zucchini muffins more often so that I don't keep the oven on that long in the summer, but this bread is so worth it. To make muffins from this recipe, just use a muffin tin and bake for 20 minutes or until done.
How to Store
Store uneaten sliced zucchini bread in an air tight container, zip top bag or wrap tightly in plastic wrap. You don't need to refrigerate the bread unless your house is hot.
To save an unsliced loaf for the next day or two, wrap in plastic wrap, then foil or store in an airtight container. For longer storage, keep in the freezer.
Frozen zucchini bread should be good for 3 to 4 months. Honestly though, this delicious bread lasts 2 days -tops- around here!
The BEST Zucchini Bread
- 3 eggs lightly beaten
- 1 cup oil I used olive oil
- 2 cups granulated sugar
- 2 cups grated zucchini about 3 small
- 3 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 3 teaspoons ground cinnamon
- 1 teaspoon sea salt
- Preheat oven to 325 degrees
- Lightly grease 2 loaf pans
- Mix all ingredients together in a large bowl until batter is wet
- Pour evenly into 2 loaf pans
- Bake for about 1 to 1 ¼ hours or until toothpick inserted into middle comes out clean
- Remove from oven, allow to cool, then remove from pans, and slice when ready
This is one of the few recipes that I really didn't change at all, and I usually have to tweak something. But I left this one completely alone.
The only thing that may be different from the original is that I used sea salt instead of iodized salt. Also, I used olive oil here, although my neighbor probably used vegetable oil.
Recipe was originally published in 2016. It has been updated in 2021 for clarity and new tips.