This easy zucchini bread can be whipped up in no time at all and makes the most incredible mouthwatering loaf of zucchini bread you will ever eat. So moist and delicious with cinnamon spice. Grandma had it right. If the sweet bread is made right, then butter is optional! That is just so true!
Summer is in full force here, and the zucchini is in full abundance. Now I am not growing it this year, but the market is full of it, and therefore the price is dropping like flies. Zucchini adds moisture and flavor to your baked goods. Try my Zucchini Cake or Zucchini Muffins. If sweet breads are your thing, try my pumpkin bread or banana bread. I guarantee you will not be disappointed.
How to Make Zucchini Bread
First, in a medium bowl, mix together flour, cinnamon, baking soda, baking powder, and salt. In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract. Stir in the shredded zucchini. Mix dry ingredients into wet ingredients. If using, stir in the nuts.
Pour into a well-greased loaf pan and bake until a toothpick inserted in the center come out clean or with a few moist crumbs. Cool in the pan on a wire rack for 10-15 minutes before carefully inverting it.
How to Freeze Zucchini Bread
This Zucchini Bread freezes very well for up to two months. Cool the bread completely before freezing. Place the Zucchini loaf in a Ziploc freezer bag, squeezing out all the air, and then place that freezer bag in another freezer bag, squeezing out all the air. Or wrap the loaf in two layers of plastic wrap and then a layer of aluminum foil. To thaw, remove from the freezer and place in the refrigerator still wrapped, as this will avoid any excess condensation. Allow to thaw fully, and then before serving, remove from the refrigerator still wrapped and bring to room temperature.
Helpful Recipe Tips
- Grease the pan well using shortening or butter
- Grate the zucchini using the large end of a box grater.
- There is absolutely no need to peel the zucchini. Those dark green skins are tender, and they make the sweet bread look even more pleasing.
- For optimal flavor and texture, don’t over-stir or overmix the batter. Mix just until combined. Overmixing can make the bread dense and tough.
- Add a cup of chocolate chips or dark chocolate chips to the batter.
- Bake just until a toothpick inserted in the top comes out clean or with a few moist crumbs.
- Store leftover zucchini bread in an airtight container or zipper storage bag with the air removed on the counter for up to 3 days or in the fridge for up to a week.
Do I need to peel the zucchini for bread?
Absolutely not. I wash it, cut off the top and bottom stem, and grate it with the largest holes on my box grater. No need to peel at all. Put the ingredients for this zucchini loaf on your shopping list today. It is easy, dependable, delicious, and oh-so-moist.
More quick bread recipes to try!
Easy Zucchini Bread Recipe
This easy and moist zucchini bread can be whipped up in no time at all and makes the most incredible mouthwatering loaf of zucchini bread you will ever eat.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf
- Category: Sweet breads
- Method: Baked
- Cuisine: American
Ingredients
- 1 ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini
- 1 cup chopped walnuts or pecan (optional)
Instructions
- Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan well.
- In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. In a larger bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract. Stir in the grated zucchini. Mix the dry ingredients into the wet ingredients in several increments, stirring just until combined. If using, stir in the nuts.
- Pour into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center come out clean or with a few moist crumbs. Cool in the pan on a wire rack for 10-15 minutes before carefully inverting it.
Notes
- Grease the pan well using shortening or butter
- Grate the zucchini using the large end of a box grater.
- There is absolutely no need to peel the zucchini. Those dark green skins are tender, and they make the sweet bread look even more pleasing.
- For optimal flavor and texture, don’t over-stir or overmix the batter. Mix just until combined. Overmixing can make the bread dense and tough.
- Add a cup of chocolate chips or dark chocolate chips to the batter.
- Bake just until a toothpick inserted in the top comes out clean or with a few moist crumbs.
- Store leftover zucchini bread in an airtight container or zipper storage bag with the air removed on the counter for up to 3 days or in the fridge for up to a week.
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
SW
Instead of vegetable oil, can I use extra virgin olive oil or avocado oil?
Beth Pierce
I have not tried with those oils.
Rosalee silvis
Wonderful tasting bread , my family
Loved it now I have to make it everyday day , so far I have made 9 loaves,
Beth Pierce
Oh my goodness, Rosalee! You are a baking queen.
Sandy
Hi, Beth, looks delicious – as so many of your recipes are! 😋 Just want to confirm that you do NOT squeeze the water out of the zucchini (in a towel) before adding it to the other ingredients. Zucchini has so much water and I don’t want to end up with a soggy (vs appropriately moist) bread. Thank you.
Beth Pierce
Sorry about the delay. It has been so busy lately. Not unless you are using frozen zucchini. It that case thaw it and remove any added moisture.
Shirley
Zucchini ‘bread’ recipes take soooo much sugar. Of no concern when I was young. Now… these kind of recipes seem to be a cake actually.
What would be the least that could be used & still have a suitable texture.
Beth Pierce
I have not experimented with that. I think the least I would try would be 2/3 cup.
Kerry Lewis
Does this make one loaf or two? The info at the top shows it makes 2 loaves…
Beth Pierce
It makes one loaf. Sorry about that. It has been fixed.
SK
Can I use frozen shredded zucchini with draining the liquid?
Beth Pierce
Yes but squeeze it well!
Laura
This zucchini bread is so moist and tasty. I will make it again and again. I have bushels of zucchini in my garden. Thanks for the recipe, Beth.
Zab
Breakfast has never been better than this! It was so delicious.
Jupiter Hadley
I need to make some zucchini bread! It just feels like it isn’t a thing in England but I really miss it from America.
Melissa
Your recipe for easy zucchini bread is fantastic! I followed the instructions, and the bread turned out moist, flavorful, and absolutely delicious. The clear and concise steps made it a breeze to bake. Thanks for sharing this delightful treat!
Beth Pierce
Thanks, Melissa! So glad that you liked the zucchini bread!
Karen
The whole family loved this zucchini bread! I am going to make it again this weekend! I got all the ingredients ready to go!
Nadalie
This Zucchini Bread is tempting! I have never tried making bread but with this I would love to do it!
Tammy
Zucchini is fabulous for baking. It adds so much moisture to cakes and breads…so good and you can’t taste it either which is great. This looks wonderful!
Sue-Tanya Mchorgh
This zucchini bread looks absolutely mouthwatering! I can almost smell the sweet aroma just by looking at the pictures. Can’t wait to try out your easy recipe and indulge in a slice of this lush goodness. Thanks for sharing this delightful treat!
Beth Pierce
You are most welcome, Sue! Enjoy!
Yeah Lifestyle
This was a great tasting bread. You can’t beat fresh bread and using zucchini was a first for me but we really did love it.
Beth Pierce
Thanks, I am so glad that you liked it!
Sandra
This bread is so moist and delicious!! It was a huge hit at my house!
Beth Pierce
Thanks, Sandra! So glad that everyone enjoyed the zucchini bread.
Beth
Wow! This was fantastic zucchini bread! It cooked up perfectly. My family loved it. Thanks for sharing the recipe.
kat
This zucchini bread is absolutely amazing! SO moist and delicious!! A great quick bread recipe.
Wince
Ohh this sounds nice, I’m always looking for new recipes to try and I definitely haven’t made zucchini bread before. Thank you for sharing.
Cathleen
This is the best way to eat zucchini! We loved it. Great for using up tons of garden zucchini.
Erin
Great zucchini bread! We gobbled up the whole loaf! I will make it again.
Amanda
I love a good easy bread recipe. Your recipe is by far the best!
Beth Pierce
Thanks, Amanda! I am happy that you enjoyed it.
Anjali
This zucchini bread turned out perfectly!! It was moist, sweet (but not too sweet) and fluffy. Went great with my coffee this morning!
Beth Pierce
Thanks, Anjali! So glad that you liked it!
suja
This was delicious! We really enjoyed both making and eating it!
Sharon Chen
This was super moist and delicious! Thank you so much!
Beth Pierce
Thanks, Sharon! So glad that you enjoyed it.
Kathleen
I love a good quick bread recipe like this wonderful zucchini bread. It was incredibly moist and delicious.
Shadi
I highly recommend giving this EASY ZUCCHINI BREAD recipe a try. It’s a fantastic way to celebrate the flavors of summer and enjoy a homemade treat that will have everyone asking for seconds. Don’t be surprised if this becomes a staple in your baking repertoire – it’s that good!
Beth Pierce
Thanks, Shadi! So glad that you enjoyed it.
Maureen Baisden
Is it moist because of the safflower oil OR will any oil do? I have seen many loaf breads using sour cream to add moisture.
Sandra
This is seriously amazing! It turned out really good! Thanks for the recipe!
Krystle
Heaven in my mouth! Doesn’t need the butter but I added it anyway lol!
Erin
YES!! This lush zucchini bread is always a crowd pleaser!!
Dorothy
I have plenty of zucchini from my garden. This will be the perfect way to enjoy the harves!!
Joan
Can I substitute the oil. And if so with what ingredients
Thanks
Beth Pierce
You really need the oil to make the bread moist.
Wilma
Can you substitute honey for sugar??
Beth Pierce
No I would not suggest it.
Kerri
I use half applesauce half oil. Makes the bread extremely moist.
Cindy
When I baked it, it came out so pretty and brown. After it was cooled, I cut a slice and the middle of the loaf was like pudden! 🙁 Is it supposed to be this way???
Beth Pierce
So sorry to hear that. What happened when you inserted the toothpick in the top to see if it was done? Did it come out clean?
John J Hargan
I use a Bunt Pan to get equal addaquit heat and it turns out moist and favorable !
Jennifer Oman
What is the temperature to bake at?
Beth Pierce
My apologies! 350 degrees. I have corrected the recipe. Thanks for the heads up!!