This classic zucchini bread is tender, moist and easy to make. I’ve been making it for nine years and it’s the best zucchini recipe I’ve ever tried. It’s wonderful all year, but especially during the summer when zucchini is in season.
Over the last few weeks, I’ve shared quite a few zucchini dessert recipes including chocolate zucchini bread, zucchini brownies and flourless zucchini brownies. I’ve since received several requests for a regular zucchini bread recipe. So today I’m sharing an old favorite.
I made this recipe for the first time nine years ago and it’s still my go-to recipe for zucchini bread. The bread is very moist and tender. Everything can be mixed by hand so you don’t need a mixer. Like my other quick bread recipes (coconut bread and banana Nutella bread are two other favorites!) this bread is very easy to make.
Unlike my chocolate zucchini desserts, you will see little flecks of green when you cut into the bread. But I actually quite like that, since my favorite color is green.
Recipe Tips for Making the Best Zucchini Bread
- Unlike other recipes I’ve seen, you don’t have to wring the zucchini dry before adding it to the batter. What gives this bread its wonderful texture is all the moisture from the zucchini.
- This bread has a very tender crumb because the dry ingredients are combined first before adding them to the wet ingredients. Doing this ensures you don’t overmix the batter and will give your zucchini bread a soft and tender texture.
- You can adapt this zucchini bread to your tastes. If you like nuts, you can add them. Chopped walnuts or almonds work great.
- You can also adjust the amount of sweetness. If you prefer a less sweet zucchini bread reduce the amount of sugar to 2 cups.
How do you grate zucchini?
For this zucchini bread you want to grate the zucchini so it almost disappears into the bread except for the flecks of green. The easiest way to shred or grate zucchini is with a box grater. Just slice the ends off of the zucchini and use the side of the grater with the small holes. You don’t need to peel the zucchini first.
How do you know when zucchini bread is done?
The bread takes 40 to 60 minutes to bake. Because all ovens are different (some run hotter or cooler) the best way to tell your zucchini bread is fully cooked is by checking it with a toothpick or cake tester. Insert it into the center of the bread and if it comes out clean then the bread is done.
Why did my bread sink?
There are a few reasons why your zucchini bread sank after it cooled:
- For this recipe, it’s better to mix the batter by hand because batter that is mixed too fast can end up unstable and sink once it’s baked. The batter needs some air incorporated, which is achieved by mixing it at a medium speed. You want to mix just until the batter comes together.
- Be sure to accurately measure the ingredients. Bread with too much liquid will initially puff up as it bakes, but collapse when it’s cooled.
- The bread might be under baked. Always check your quick bread using a toothpick inserted into the center to check for doneness. If you pull the toothpick out and it has raw batter clinging to it the bread is not done.
How do I remove zucchini bread from the pan?
Make sure you greased the pan thoroughly with baking spray or butter. When you first take the bread out of the oven allow it to cool in the pan. Once cooled, you can run a knife around the edges of the bread to loosen them from the sides and then turn the pan over. The bread should slide out in one piece.
Can I freeze zucchini bread?
Yes, you can freeze zucchini bread. This recipe makes 2 (8×4”) loaves and I always like to freeze one to have for later.
To freeze, first completely cool the bread. Wrap it tightly in plastic wrap and transfer it to the freezer. It will keep well for two to three months.
To thaw frozen bread, just leave it out at room temperature and then slice and serve. Or, you can thaw it in the refrigerator, too.
Do I have to refrigerate zucchini bread?
You can keep the bread in the refrigerator where it will keep up to one week in an airtight container or wrapped in plastic wrap.
Zucchini bread also keeps well at room temperature for two to three days as long as it’s kept in an airtight container. Instead of slicing the whole loaf, I like to just slice off the amount I want and keep the loaf in one piece. Individual slices will dry out faster than a loaf will.
If you want more ideas for zucchini be sure to check out my post with 21 Creative Zucchini Recipes.
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 1/4 cups granulated white sugar
- 3 tsp vanilla extract
- 2 cups thinly shredded zucchini
- Preheat oven to 325°F. Grease two 8 x 4 inch loaf pans.
- In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon.
- In a large bowl, combine the eggs, oil, sugar, and vanilla. Whisk until smooth. Add in the dry ingredients and stir until completely mixed. Fold in the zucchini. Divide batter into the prepared loaf pans.
- Bake the loaves for 40 to 60 minutes or until a toothpick inserted comes out clean. Allow loaves to cool in pan before removing. Store uneaten zucchini bread in fridge or freezer.
- Recipe from All Recipes
- You do not need to wring the zucchini dry before adding it.
- If you like nuts in your quick bread, you can add them as well.
- If you prefer less sweet desserts, you can reduce the sugar amount to 2 cups.
- Two loaves are approximately 20 slices. For the nutrition estimate, I used one slice as a serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.