Name: The Best Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups grated zucchini (about 2 medium), excess moisture squeezed out; 2 cups all-purpose flour; 1 cup brown sugar, packed; ½ cup neutral oil (vegetable or canola); 2 large eggs; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon fine sea salt; 2 teaspoons pure vanilla extract; ½ cup chopped walnuts or pecans (optional)

If youâ€™re looking for a loaf thatâ€™s impossibly moist, perfectly sweet, and bursting with cozy cinnamon flavor, this is itâ€"The Best Zucchini Bread! Each tender slice is studded with fresh zucchini and laced with just the right amount of spice, making every bite comforting and delicious.

What makes this recipe a true winner? It comes together in minutes, is totally beginner-friendly, and always bakes up with a soft, bakery-style crumb. Zucchini keeps things extra moist without tasting â€œveggie-likeâ€ at all, so the bread is a guaranteed hit with even the pickiest eaters.

This is my go-to for breakfast, snack time, or even an easy dessert. Whether youâ€™re baking for your family, bringing a treat to a potluck, or just looking to use up summer zucchini, you need this bread in your life. Itâ€™s a beloved classic in our houseâ€"one bite and itâ€™ll be yours, too!

Golden brown loaf of homemade zucchini bread with slices and a pat of melting butter

Why You'll Love This Recipe

Amazingly moist and never dry, thanks to all the fresh zucchini
Simple, pantry-friendly ingredient list makes it easy to whip up any time
Perfectly spiced with warm cinnamon for irresistible flavor
Versatile for breakfast, snacking, or even dessertâ€"kids and adults love it

Key Ingredients for The Best Zucchini Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Zucchini

The star of the show! Fresh zucchini gives this bread its signature moisture and a subtly sweet flavor. No need to peelâ€"just grate it on the large holes of a box grater, and squeeze out a bit of excess moisture to avoid a soggy loaf. If you donâ€™t have zucchini, yellow summer squash works in a pinch.

All-Purpose Flour

Classic all-purpose flour forms the perfect tender base for your bread. For added nutrition, you can swap up to half with whole wheat flour, though it may make the loaf slightly denser.

Cinnamon

Ground cinnamon brings warmth and depth, pairing beautifully with the zucchini and sugar. Feel free to add a pinch of nutmeg or cloves if you love extra spice.

Neutral Oil

Vegetable oil (or canola oil) keeps the bread moist and soft for days. You can substitute melted coconut oil or even unsalted butter for a richer flavor, but oil yields the most tender crumb.

Brown Sugar

Brown sugar adds sweetness and a hint of molasses flavor that sets this bread apart. You can use an equal amount of white sugar if needed, but brown sugar makes the loaf extra special.

Instructions for The Best Zucchini Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Pan and Preheat

Start by preheating your oven to 350Â°F (175Â°C). Grease a standard 9x5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.

Grate and Drain Zucchini

Take your fresh zucchini and grate it on the large holes of a box grater. Place it in a clean kitchen towel or paper towels, and gently squeeze out any excess moistureâ€"this helps your bread bake up perfectly, not soggy.

Mix Wet Ingredients

In a large bowl, whisk together the eggs, brown sugar, and oil until smooth and glossy. Stir in the vanilla extract and then fold in your grated zucchini.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Make sure everything is evenly distributed for the best rise and flavor.

Bring It All Together

Gently fold the dry ingredients into the wet mixture, mixing just until combinedâ€"donâ€™t overmix! If using, fold in the chopped nuts for extra crunch and flavor.

Bake Your Bread

Pour the batter into your prepared loaf pan, smoothing the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts browning too quickly, tent with foil.

Cool and Slice

Let the bread cool in the pan for 10 minutes, then lift it out and transfer to a wire rack to finish cooling. Slice thickly and enjoy warm with a pat of butter!

Recipe Variations

Chocolate Chip Zucchini Bread

Mix in ¾ cup of chocolate chips for an extra-indulgent, kid-approved twist. Semi-sweet or dark chocolate both work beautifully!

Vegan Zucchini Bread

Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), and use a plant-based oil for a completely vegan loaf thatâ€™s still just as moist and delicious.

Gluten-Free Zucchini Bread

Substitute a 1:1 gluten-free baking blend for the all-purpose flour. Check your baking powder and other ingredients for gluten if needed.

Nut-Free Option

Simply leave out the walnuts or pecans to make this bread safe for nut-free homes. Itâ€™s still delicious and super moist!

Add Citrus Zest

For a fresh twist, stir in the zest of one lemon or orange with the wet ingredients. The citrus adds a bright pop of flavor thatâ€™s lovely in summer.

Serving Suggestions

Serve thick slices of this zucchini bread warm or at room temperature, topped with a pat of salted butter or a smear of cream cheese. For a complete breakfast or snack, pair it with Greek yogurt and fresh fruit, or wrap slices to take on a picnic. A sprinkle of powdered sugar or a drizzle of honey makes it extra special for dessert.

Storage and Reheating

Let the bread cool completely before wrapping it tightly in plastic wrap or storing in an airtight container. It stays fresh at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap the loaf (or individual slices) well and freeze for up to 3 months. Thaw overnight at room temperature. Gently reheat slices in the microwave for 10-15 seconds or toast to revive that fresh-baked taste.

Frequently Asked Questions About The Best Zucchini Bread (FAQ)

Q: Do I need to peel the zucchini for bread?

A: No need to peel! The skin is tender and adds beautiful green flecks to the loaf. Just wash and grate.

Q: Can I make this zucchini bread ahead of time?

A: Absolutely. In fact, the flavors get even better after a day. Store tightly wrapped at room temperature or freeze for later.

Q: Why is my zucchini bread soggy?

A: Soggy bread is usually caused by too much moisture in the zucchini. Be sure to squeeze out extra liquid before adding to your batter.

Youâ€™re going to love how easy and foolproof this zucchini bread isâ€"each bite is tender, moist, and packed with flavor. If you give this recipe a try, let me know how it turns out! Leave a comment or rating below and share your own favorite twists.