The best zucchini bread ever! It’s moist and deliciously spiced with a light and perfect crumb. Super easy to make.
Zucchini is a wonderful ingredient. It adds tons of moisture to your baked goods while sneaking in a serving or two of green veggies.
In terms of taste, you’d never even know it was there. This zucchini bread is just a moist and flavorful loaf of deliciousness. The pretty little green flecks that you can see in the slices is where it makes itself known. We have a chocolate zucchini cake recipe too and in that recipe the zucchini is totally invisible.
Check out our delicious zucchini fritters, zucchini soup, zucchini brownies and zucchini muffins as well if you have some extra zucchinis to use up.
How To Make Zucchini Bread
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white and brown sugar, baking powder, cinnamon, nutmeg and salt and mix together.
- Add shredded zucchini, eggs, milk, oil and vanilla extract and mix into a thick batter.
- Add chopped walnuts and fold in.
- Transfer the batter to a 9×5 loaf pan (sprayed with non-stick spray and lined with parchment paper on the bottom) and smooth down. Add a few more chopped walnuts to the top of the loaf.
- Bake at 350°F for 60 minutes. If there are any signs of over-browning, then tent it with foil at the 40 minute mark and then return to the oven for the final 20 minutes of baking.
Recipe Tips
Don’t squeeze excess moisture from the zucchinis. All the moisture from the zucchinis is put to use in this recipe, so there is no need to squeeze out any excess. Just shred them (we used a food processor) and then use them right away.
The walnuts are optional. We loved chopped walnuts in this recipe, but you’re free to omit them or use a different kind of nut, as you please.
Tent with foil. Tenting with foil is a great trick to prevent over-browning in your breads. Since this bread needs to bake for an hour, the top can tend to become over-browned. To avoid this, take the bread out at the 40 minute mark, put foil over the top in a tent like shape so that it doesn’t press down onto the bread from the top and then put it back in to bake for the final 20 minutes.
Make it dairy-free. It’s super easy to make this recipe dairy-free, just use a non-dairy milk option such as soy milk or almond milk.
Recipe Q&A
The easiest way to grate zucchini is using the grate function in a food processor. Alternatively you can use a standard box grater.
There is no need to peel the zucchini for bread or any other baked goods that use zucchini. The skins are very thin and bake perfectly.
It creates beautiful moisture and texture for your bread. It works similarly to carrots that also bake perfectly into cakes, muffins and loaves.
Storing and Freezing
This zucchini bread stores very well at room temperature for a few days. It is just as good on day 2 as on the day of baking, and will stay good for 3-4 days at room temperature.
It is also great for freezing and will freeze well for up to 3 months. Allow it to cool completely before freezing and then wrap it in foil. Thaw overnight in the fridge and then bring it up to room temperature before serving.
More Bread Recipes
- The Easiest Homemade Bread
- The Best Banana Bread
- Chocolate Chip Banana Bread
- The Best Cornbread Recipe
- Pumpkin Bread
- Double Chocolate Banana Bread
Did you make this recipe? Be sure to leave a comment and rating below.
Zucchini Bread
Ingredients
- 2 cups All Purpose Flour Measured Correctly*
- ½ cup White Granulated Sugar
- ½ cup Light Brown Sugar
- 3 tsp Baking Powder
- 1 tsp Ground Cinnamon
- ¼ tsp Nutmeg
- ½ tsp Salt
- 1 and ½ cups Shredded Zucchini Packed (210g)*
- 2 Large Eggs
- ¼ cup Milk
- ¼ cup Canola Oil
- 1 tsp Vanilla Extract
- 1 cup Walnuts Chopped*
Instructions
- Preheat the oven to 350°F (180°C) and spray a 9×5 loaf pan with non-stick spray and line the bottom with parchment paper. Set aside.
- Sift the all purpose flour into a mixing bowl and add the white and brown sugar, baking powder, cinnamon, nutmeg and salt and mix together.
- Add shredded zucchini, eggs, milk, oil and vanilla extract and mix into a thick batter. Don't overmix.
- Add chopped walnuts and fold in.
- Transfer the batter to your prepared 9×5 loaf pan and smooth down. Add a few more chopped walnuts to the top of the loaf.
- Bake for 60 minutes. If there are any signs of over-browning, tent it with foil* at the 40 minute mark and then return to the oven for the final 20 minutes of baking.
Video
Notes
- Measure the flour correctly using the spoon and level method for measuring flour: spoon it into the measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively weigh it on a food scale. Click ‘metric’ below our list of ingredients to get the ingredients weights in grams.
- Don’t squeeze excess moisture from the zucchinis. All the moisture from the zucchinis is put to use in this recipe, so there is no need to squeeze out any excess. Just shred them (we used a food processor) and then use them right away. If there is any water that pools at the bottom of the food processor, then leave that behind and don’t use it, but there is no need to squeeze or blot the zucchini.
- The walnuts are optional. We loved chopped walnuts in this recipe, but you’re free to omit them or use a different kind of nut, as you please.
- Tent with foil. Tenting with foil is a great trick to prevent over-browning in your breads. Since this bread needs to bake for an hour, the top can tend to become over-browned. To avoid this, take the bread out at the 40 minute mark, put foil over the top in a tent like shape so that it doesn’t press down onto the bread from the top and then put it back in to bake for the final 20 minutes.
- Make it dairy-free. It’s super easy to make this recipe dairy-free, just use a non-dairy milk option such as soy milk or almond milk.
- Storing: This zucchini bread stores very well at room temperature for a few days. It is just as good on day 2 as on the day of baking, and will stay good for 3-4 days at room temperature.
Brought in lots of zucchini from my garden and made this recipe. It was so moist and delicious! Will definitely make this again
Awesome! Fresh is best! Thanks so much for your great review!
This was so delicious it is the nicest I have tried so far it will be my go to from now on thank you for this lovely recipe.😊🇨🇦👍
So happy to hear you enjoyed the recipe Sharon! Thanks so much for your wonderful review!
Flavor is really good but, it was Very Dry. I checked and rechecked and everything was added and baked probably. Great flavor anyways!
This was very moist and so delicious. I didn’t add walnuts. It was a little on the thick side so I added a touch more milk. Also since I’m a vanilla lover, I added 3 teaspoons of vanilla. Will be using this recipe from here on out. Thank you 🙂
So happy you enjoyed it Heather! Thanks so much for the great review.
Sorry for the low rating, I wanted to like this recipe, but I could taste the baking powder. Can you reduce the amount or do you really need 3 teaspoons?
Hi Jane, you really do need 3 teaspoons to get the rise. But if you could taste it I am wondering if you used baking soda accidentally instead.
I couldn’t believe how easy this was and it came out perfect! I’m so proud that I just made delicious PERFECT zucchini bread. Thanks for turning me into a baker!
Yay! So glad it came out perfectly!