This easy zucchini bread can be whipped up in no time and makes the most incredible, mouthwatering loaf of zucchini bread you will ever eat. It is so moist and delicious with cinnamon spice. Grandma had it right. If the sweet bread is made right, then butter is optional! That is just so true!
Summer is in full force here, and the zucchini is in abundance. I am not growing it this year, but the market has plenty of it, and therefore, the price is dropping like flies. Zucchini adds moisture and flavor to your baked goods. Try my zucchini muffins, zucchini cake, and lemon zucchini loaf. I guarantee you will not be disappointed.
Ingredients Needed
- All-purpose flour
- Ground cinnamon: adds flavor to zucchini bread
- Leavening agents: baking soda and baking powder
- Salt: just a touch to enhance the taste
- Vegetable oil: canola or safflower oil
- Granulated sugar
- Vanilla extract: the pure stuff
- Zucchini: freshly grated, preferably
- Nuts: chopped pecans or walnuts are optional
How to Make Zucchini Bread
This is the nutshell version. See the recipe card below for the full list of ingredients and instructions.
First, mix the flour, cinnamon, baking soda, baking powder, and salt in a medium bowl. In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract. Stir in the shredded zucchini. Mix the dry ingredients into the wet ingredients. If using, stir in the nuts.
Pour the batter into a well-greased loaf pan and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan on a wire rack for 10-15 minutes before carefully inverting it.
How to Freeze Zucchini Bread
This Zucchini Bread freezes very well for up to two months. Cool the bread completely before freezing. Place the Zucchini loaf in a Ziploc freezer bag, squeezing out all the air, and then place that freezer bag in another freezer bag, squeezing out all the air.
Or, wrap the loaf in two layers of plastic wrap followed by a layer of aluminum foil. To thaw, remove it from the freezer and place it in the refrigerator wrapped to avoid excess condensation. Allow it to thaw fully, and then, before serving, remove it from the refrigerator still wrapped and bring it to room temperature.
Recipe Tips
- Grease the pan well using shortening or butter.
- Grate the zucchini using the large end of a box grater.
- For optimal flavor and texture, don’t over-stir or overmix the batter. Mix just until combined. Overmixing can make the bread dense and tough.
Frequently Asked Questions
There is no need to peel the zucchini. Its tender, dark green skins make the sweet bread look even more pleasing and keep it moist. I wash the zucchini, cut off the top and bottom stem, and grate it with the largest holes on my box grater.
Leftover zucchini bread can be stored in an airtight container or zipper storage bag with the air removed on the counter for up to 3 days or in the fridge for up to a week.
If using frozen shredded zucchini, drain it in a colander in the sink before starting the recipe to remove any excess moisture.
More Quick Bread Recipe
Easy Zucchini Bread Recipe
Ingredients
- 1 ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini
- 1 cup chopped walnuts or pecan optional
Instructions
- Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan well.
- In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract. Stir in the grated zucchini. Mix the dry ingredients into the wet ingredients in several increments, stirring just until combined. If using, stir in the nuts.
- Pour into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center come out clean or with a few moist crumbs. Cool in the pan on a wire rack for 10-15 minutes before carefully inverting it.
Notes
- Grease the pan well using shortening or butter
- Grate the zucchini using the large end of a box grater.
- For optimal flavor and texture, don’t over-stir or overmix the batter. Mix just until combined. Overmixing can make the bread dense and tough.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Cathleen
This is the best way to eat zucchini! We loved it. Great for using up tons of garden zucchini.
Erin
Great zucchini bread! We gobbled up the whole loaf! I will make it again.
Amanda
I love a good easy bread recipe. Your recipe is by far the best!
Beth Pierce
Thanks, Amanda! I am happy that you enjoyed it.
Anjali
This zucchini bread turned out perfectly!! It was moist, sweet (but not too sweet) and fluffy. Went great with my coffee this morning!
Beth Pierce
Thanks, Anjali! So glad that you liked it!
suja
This was delicious! We really enjoyed both making and eating it!
Sharon Chen
This was super moist and delicious! Thank you so much!
Beth Pierce
Thanks, Sharon! So glad that you enjoyed it.
Kathleen
I love a good quick bread recipe like this wonderful zucchini bread. It was incredibly moist and delicious.
Shadi
I highly recommend giving this EASY ZUCCHINI BREAD recipe a try. It’s a fantastic way to celebrate the flavors of summer and enjoy a homemade treat that will have everyone asking for seconds. Don’t be surprised if this becomes a staple in your baking repertoire – it’s that good!
Beth Pierce
Thanks, Shadi! So glad that you enjoyed it.
Maureen Baisden
Is it moist because of the safflower oil OR will any oil do? I have seen many loaf breads using sour cream to add moisture.
Sandra
This is seriously amazing! It turned out really good! Thanks for the recipe!
Krystle
Heaven in my mouth! Doesn’t need the butter but I added it anyway lol!
Erin
YES!! This lush zucchini bread is always a crowd pleaser!!
Dorothy
I have plenty of zucchini from my garden. This will be the perfect way to enjoy the harves!!
Joan
Can I substitute the oil. And if so with what ingredients
Thanks
Beth Pierce
You really need the oil to make the bread moist.
Wilma
Can you substitute honey for sugar??
Beth Pierce
No I would not suggest it.
Kerri
I use half applesauce half oil. Makes the bread extremely moist.
Cindy
When I baked it, it came out so pretty and brown. After it was cooled, I cut a slice and the middle of the loaf was like pudden! 🙁 Is it supposed to be this way???
Beth Pierce
So sorry to hear that. What happened when you inserted the toothpick in the top to see if it was done? Did it come out clean?
John J Hargan
I use a Bunt Pan to get equal addaquit heat and it turns out moist and favorable !
Jennifer Oman
What is the temperature to bake at?
Beth Pierce
My apologies! 350 degrees. I have corrected the recipe. Thanks for the heads up!!