This is a family-favorite recipe for homemade zucchini bread. One slice and you’ll taste why! It’s made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer’s favorite vegetable. See my recipe note for turning this batter into zucchini muffins, or try this similar zucchini muffins recipe.
I originally published this recipe in 2019 and have since added new photos, a video tutorial, and more helpful success tips. I’ve also made a few improvements to the recipe, which are reflected in the printable recipe below.
Comes From An Award-Winning Zucchini Bread Recipe
This zucchini bread recipe is very slightly adapted from an award-winning family recipe. My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is good if it’s winning state awards, right?
Now slightly scaled up to yield a taller 9×5-inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!
Here’s Why You’ll Love It:
- Batter comes together in less than 5 minutes
- Extra moist and flavorful
- Sneaks in veggies
- Can easily be doubled
- Welcomes add-ins like chocolate chips, nuts, or blueberries
- Makes great muffins (or try these zucchini muffins which are heartier and slightly less sweet)
- Freezes beautifully
A beginner baker can easily make this quick bread, and it’s a wonderful recipe if you have eager young bakers ready to help!
One reader, Emma, commented: “Zucchini bread is my absolute favorite, so I’m quite picky about how one tastes, the amount of spices, etc. This recipe yields a very moist and super flavorful zucchini bread! 5 stars from me. Everyone else thought so too! Definitely a keeper. โ โ โ โ โ “
Another reader, Linda, commented: “This was delicious and oh-so moist. I made it exactly per your recipe, adding walnuts as an extra ingredient. This zucchini bread recipe is a keeper! โ โ โ โ โ “
Why Bake With Zucchini?
Zucchini is one of my favorite ingredients for baking and I have a lot of published zucchini recipes on my website. My recipes for chocolate zucchini bread and zucchini muffins are both incredibly popular with readers. We use an entire zucchini in my healthier Greek yogurt zucchini bread and you’ll find a whopping 3 cups of it in my chocolate zucchini cake (you can’t taste it!).
It sounds odd to bake with a vegetable, but here’s why you should use it in your baking:
- There are only so many zucchini side dishes to make (looking at you, zucchini sweet potato fritters). Zucchini is abundant in the summer months, and itโs fun to incorporate this vegetable when baking, too.
- Zucchini adds flavorless moisture. We’re talking pure moisture with zero savory vegetable flavor. I don’t think I would bake a cake with a green vegetable if I could taste it. You bake carrot cake, right? Itโs delicious, right? Well zucchini is even better! Hello, zucchini cake. Itโs truly a magical ingredient in your baked goods and this includes zucchini oatmeal chocolate chip cookies, too!
Grab These Ingredients
One new addition is the applesauce. This, along with the oil, keeps the bread moist. You can use sour cream, Greek yogurt, or mashed banana in its place if needed. All you’re doing is whisking the dry and wet ingredients together separately, and then combining everything. Honestly, it’s as easy as pumpkin bread and uses a few of the same ingredients.
Success Tip: Shredding Zucchini
Today’s zucchini bread comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5-inch loaf pan. You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. Itโs what I use when making zucchini fritters, too.
- How much zucchini do I need? Zucchini can vary in size, but 1-2 medium zucchini are plenty for this recipe. You need 1 and 1/2 cups shredded, which is 180g.
- Do I need to peel the zucchini first? You can if you’d like, but I never do. There’s no taste or texture variance either way, but you’ll definitely have more flecks of green throughout the loaf if you keep the peel on. Pretty!
You do not need to blot the zucchini dry before using in the batter. (You want that moisture here! Unlike when we make zucchini biscuits, where ridding of that moisture is key.)
Expect a thick batter:
What Does This Zucchini Bread Taste Like?
Zucchini is like a chameleon and takes on the flavor of whatever’s nearby. Have you ever tried this peanut chicken zucchini noodles dish? The zucchini is basically a vehicle for the delectable savory peanut sauce.
Today’s zucchini bread includes cinnamon, nutmeg, vanilla, and brown sugar so expect a lot of cozy, comforting, sweet flavors. In terms of texture, it’s not quite as dense as banana bread but not as light as white cake either. It’s soft and moist and actually reminds me of apple cinnamon bread, which is a favorite during the fall months. Combine them both in this apple zucchini bread!
If you love peanut butter and chocolate, be sure to try my peanut butter chocolate chip zucchini bread, too!
Let’s not forget optional add-ins like chocolate chips, chopped nuts, raisins, or even blueberries. Some readers have turned it into dessert with vanilla icing or cream cheese frosting (I’d halve the cream cheese frosting recipe). Honestly, this quick bread welcomes a bounty of tasty extras!
And if you’ve been itching to make some homemade honey butter, this zucchini bread is the perfect canvas to enjoy it on!
Can I Reduce the Sugar or Oil in Zucchini Bread?
You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. Or for an option without refined sugar, you may enjoy this Greek yogurt zucchini bread instead!
Print
Zucchini Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This zucchini bread recipe yields 1 9×5-inch loaf. With brown sugar, cinnamon, nutmeg, vanilla, and a little applesauce for added moisture, the quick bread is flavorful, moist, and a great way to use summer’s favorite vegetable!
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs,ย at room temperature
- 1/4 cup (60g) unsweetened applesauce (or sour cream or Greek yogurt)
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
- optional:ย 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)
Instructions
- Preheat the oven to 350ยฐF (177ยฐC). Grease a 9×5-inch loaf pan. See notes for muffins.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until *just* combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.
- Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan. You can slice the bread at this point, but it will still be warm in the center and may not slice neatly. For neat slices, continue cooling bread directly on a wire rack and then slice once cooled.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: Make the bread ahead of time by freezing it. Bake it, cool it,ย wrap it up in aluminum foil and freeze the loaf as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving. Freezes well up to 3 months.
- Special Tools (affiliate links): 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Box Grater | Cooling Rack
- Update in 2022: Based on reader feedback and a few disappointing loaves in my own kitchen recently, I revised 2 ingredients in May 2022 (egg & zucchini) so the batter yields more for a taller loaf and there’s more moisture. I also added 1/4 cup of applesauce for added moisture, as you can see in the recipe. Rave reviews from taste testers. The original recipe used 1 egg and 1 cup of zucchini with no applesauce.
- Can I reduce the sugar or oil? You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf and the results may be disappointing. For the oil, feel free to swap *some* for more applesauce. Or for a healthier option without any refined sugar, you may enjoy this Greek yogurt zucchini bread instead.
- Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in step 2. Spoon the batter evenly into each liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425ยฐF (218ยฐC) then, keeping the muffins in the oven, reduce the oven temperature to 350ยฐF (177ยฐC). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-21 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Yields 1 dozen.
Reader Comments and Reviews
this so so good! I’m going to make this over and over!
These are my new favorite muffins and bread! Light, fluffy, perfectly lofty, the best Iโve ever tried. Even when I forgot the cinnamon, still so, so good. Thank you!
Zucchini bread was moist and delicious. I added the chopped nuts and plump raisins to the batter.
Hello Sally
Can I use Avacado oil instead of vegetable oil
Hi Ellen, yes, you can use avocado oil here. Enjoy!
I made this zucchini bread today for my (grown) daughter’s birthday. After dropping the 2 loaves off along with her presents, I later texted her that I hoped she liked the Z. bread. She replied, “It is heaven.” That is the BEST thing I remember anyone ever saying about something I made in the past 50 years! Then she texted, “It tasted perfect.” I’ve been baking breads like this for decades, but never with such a 100% positive response. THIS recipe is a KEEPER.
I made it exactly as written (with no add-in’s because she didn’t want nuts), using half olive oil and half melted coconut oil. I did carefully double the recipe (using a scale for the flour), and split the batter between 2 baking pans using the scale to make sure it was evenly divided. I baked them for a little over 70 minutes because I was concerned about under-cooking the middle, testing with toothpicks along the way…. They turned out beautifully… and SO DELICIOUS!
Very moist, flavorful and so easy to make! Iโve known this one from my childhood and was searching for a recipe. I use Greek yogurt because thatโs what we usually have in the fridge.
Hi Sally, I made this with only one change. I made tiny loaves not much bigger than a standard muffin. I always share muffins and cookies with neighbors so sliced bread wasn’t the best way to share.
I have been given more compliments on this recipe than any other I have ever made. Definitely a winner!!
Hello Sally, your Zucchini Bread (Better than ever!) is fantastic. Thank you for all your wonderful recipes.
Can you omit nutmeg, in case someone is allergic?
Absolutely.
hi Sally, I continue to love your website! Each recipe I make turns out to be yummy. Today, I had a question about using frozen zucchini. There are so many opinions about how to defrost it, etc. Although I measured it before freezing and defrosted it on paper towels (suggested by someone), there was about 1/2 of the original amount. So, I defrosted more and added it. What do you suggest? I know with frozen bananas, you suggest draining. The muffins did turn out very well, but I was worried. Thanks for your help.
Hi Ruth! We would drain the extra liquid and measure after draining. We’re so glad you are enjoying our recipes!
My quick breads usually fall in the center what am I doing wrong??
Hi Bea! This usually means they have been under-baked. Also make sure you’re using a true 9×5 inch pan and use a toothpick to test for doneness!
I just grew some humongous zucchini and needed some recipes. Thanks so much. Looking forward to more great recipes
I decided to make 1.5 times this recipe and grated a Gravenstein apple as part of the 3 cups of zucchini. I like it!
Also, in my oven, 55 minutes was slightly too long. The three loaves should have been removed from the oven perhaps 5 minutes earlier. But they are filled with flavor and the taste of early autumn.
Iโve never made a review on a recipe, but this deserves one. This is the MOST delicious zucchini bread recipe Iโve ever tasted in my life!!! So moist and delicious. Thereโs nothing more to say. Thank you!!
I just made this last night. It is so delicious. It is moist, not too sweet and just a perfect breakfast bread or snack. I followed the recipe but I didn’t have applesauce, so I substituted 1/8 cup of greek yogurt and 1/8 cup sour cream. It could not have been moister. I also added some chopped pecans and 1/3 cup or so of chocolate chips. I will make again soon. Thank you, Sally. I was not a baker until I found your website and now I never have baking failures, and love to try new recipes for my family and friends.
I made this recipe as written. I used sour cream because thats what I had on hand. It turned out dry. Perhaps I should have cooked is less than 55 minutes. Great flavor though.
Hi Lindsi, how did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over-measured, which can dry out the bread. Over-baking can dry out the bread, too. Between the applesauce/sour cream/yogurt and the wet zucchini, this bread should be quite moist!
Seriously the best ever recipe! I made it with the greek yogurt, 1/2 cup mini chocolate chips and 1/2 cup chopped walnuts. The bread is very moist with the perfect taste of chocolate. Thank you for the recipe!
Why applesauce or yogurt
Those ingredients add moisture to the bread, Wendy.
Just made the muffin version this morning with fresh zucchini from a farm stand. Followed directions exactly (muffin version) using the Greek yogurt as that was what I had. Came out great, thanks Sally for the recipe!
Hi! I have an 8.5 in loaf pan (not 9 in). Should I take some of the batter out?
Hi Tiffany! You could make a muffin or two with the extra batter.
I have an overgrown 5 lb zucchini! If I take out the seeds bc they may be hard, can I increase this recipe to use more zucchini than 1.5 cups?
Hi Lauren, you can definitely take out the seeds from your zucchini, but still keep the amount of shredded zucchini at 1 and 1/2 cups (180g). Enjoy!
We have tried tromboncino squash this year, and it can be used in this recipe very successfully. Thank you.