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The Best Zucchini Bread – Spend With Pennies

Moist and delicious, this has been dubbed the best zucchini bread by so many people!

This zucchini bread recipe make two loaves that are extra moistwith a warm cinnamon flavor (and a handful of nuts if you’d like)!

slices of The Best Zucchini Bread in a stack

Zucchini is great for baking. It can be added to brownies, cakes, muffins, or pumpkin bread.

  • Adding shredded zucchini to bread makes baking extra moist.
  • It’s easy to make with ingredients you likely have on hand.
  • This zucchini bread recipe freezes well or keeps for a few days on the counter.
  • This zucchini bread recipe makes two loaves, so it’s perfect to make one to enjoy and one to give away (or freeze).

How to Prepare Zucchini for Bread

Peeling zucchini: There is no need to peel medium or small zucchini as the skin is very thin and will not add noticeable flavor or texture. If you’re using an extra large zucchini from the garden, it can be peeled and the seeds should be removed by scraping with a spoon.

Grating zucchini: This recipe uses grated zucchini. Use the larger holes on a box grater or a food processor grater (don’t dice or chop it). Once grated, do not squeeze the zucchini dry, as the liquid keeps it moist.

How to Make Zucchini Bread

Like most quick bread recipes, this zucchini loaf is easy to make and requires just a few minutes of prep time. I line my loaf pans with parchment paper to make the bread extra easy to remove.

  1. Grate Zucchini: Use the larger side of a box grater to shred zucchini.
  2. Prep Wet & Dry Ingredients: Combine wet and dry ingredients in separate bowls (recipe below).
  3. Combine: Stir wet and dry ingredients just until moistened.
  4. Bake: Pour into prepared pans and bake.


  • add chopped walnuts or pecans
  • swap the cinnamon for other warm spices like pumpkin pie spice, or add a pinch of nutmeg
  • dried cranberries or raisins are a great addition
  • swap out the walnuts for chocolate chips or mini chocolate chips
Fresh cooked Zucchini Bread in loaf pan

Tips For The Best Zucchini Bread

  • Small to medium zucchinis (or even summer squash) work best.
  • Ensure ingredients are at room temperature.
  • Combine the dry ingredients with a whisk, this acts a bit like sifting the flour.
  • Do not overmix.
  • Cooking times can vary slightly, so be sure to check the bread early and bake just until a toothpick comes out clean.
Sliced loaf of Zucchini Bread

Freezing and Storage

You can store zucchini bread on the counter for up to 2 days. It’s very moist, so if you’ll be keeping it longer than 2 days, refrigerate or freeze it.

Freezer: Like most quick bread, zucchini bread can be frozen. Be sure to cool completely first. Freeze it in slices wrapped in plastic wrap and then aluminum foil. Freezing in slices makes it easy to thaw just as much as you’d like to eat.

More Zucchini Treats

Did you make this homemade Zucchini Bread? Be sure to leave a rating and a comment below!

slices of The Best Zucchini Bread in a stack

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The Best Zucchini Bread

This Zucchini Bread recipe makes two extra moist loaves with a hint of cinnamon.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

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  • Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.

  • In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.

  • In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.

  • Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.

  • Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.

  • Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.

  • This recipe should be baked in 8×4-inch loaf pans (not 9×5-inch pans).
  • Use the larger side of a box grater to shred the zucchini. There is no need to peel it first unless it is a very large garden zucchini with thick skin.
  • If the zucchini is extra large (from the garden), you may need to scrape out some of the seeds with a spoon.
  • Do not squeeze the zucchini dry, moisture is needed for this bread.
  • Store zucchini bread at room temperature for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to refrigerate or freeze it.
  • To freeze, cool completely, wrap tightly in plastic, then place in zip freezer bag for up to a year. 

Calories: 208 | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 197mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast, Dessert, Snack
Cuisine American
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The Best Zucchini Bread with a title
The Best Zucchini Bread in a pan and sliced with a title


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