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This easy zucchini bread recipe is moist, flavorful, and perfect, just like the way mom used to make it. You can also easily customize it to suit your taste and it only takes 15 minutes to whip up. 
I remember my mom growing zucchini in our backyard when I was a kid. We would always get an abundance at once and before you knew it, it was zucchini everything. From stir-fries to soups, my favorite was always my mom’s zucchini bread. It was simple, not too sweet, and even better the next day.
Why this recipe is so great:
- Made with simple ingredients – The dry ingredients are just flour, sugar, baking soda, and salt. The wet ingredients are just eggs and oil. It’s simply flavored with cinnamon and vanilla. The zucchini contributes to the structure and most importantly provides moisture and softness to the bread.
- Quick to prepare – This recipe is all made by hand and ready for the oven in 15 minutes or less. You just mix, combine, and bake.
- Easily adaptable – Over the years I have played around with this recipe, adding various mix-ins, different spices, substituting brown sugar and butter in place of the oil and white sugar. It was all dependent on my mood, what I had on hand at the moment, and every single time it turned out fabulous.
- Here are some reviews:
“OMG made this yesterday and it’s the best zucchini bread recipe I’ve had in a long time. I added 1 cup of chocolate chips cause we all love it with them in it. Thank you so much. I will be making this again.” – Marie
“I had made zucchini bread before but this recipe is by far the best one! My entire family even my husband who wasn’t a fan of the other loved it! Thanks so much for sharing!” – Jessica
How to make zucchini bread:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, mix together the flour, cinnamon, baking soda, and salt. Toss in any add-ins.
- In another bowl, whisk together the oil, sugar, eggs, and vanilla. Then stir in the zucchini.
- Combine the wet and dry ingredients together.
- Transfer the batter into a greased 9×5″ loaf pan. Bake at 350F for about 60 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before slicing.
Expert tip:
Select small to medium size zucchinis. The super large ones won’t produce that moist and tender loaf you want since they tend to be drier. Also, grate the zucchini with the peel on and don’t drain the excess liquid. Most of the vegetable’s nutrients are in the skin and the liquid from the zucchini keeps the bread moist.
Variations:
Feel free to add in a cup of chocolate chips, chopped nuts, dried fruit or berries if you wish. My favorite mix-ins are semi-sweet chocolate chips, walnuts, and blueberries.
How to store:
Zucchini bread can be placed in an airtight container or tightly wrapped in saran wrap and stored at room temperature for 2-3 days or in the fridge for up to 5 days.
How to freeze zucchini bread:
Once completely cooled, double wrap in plastic wrap or aluminum foil and store in the freezer for up to 3 months. Thaw overnight on the counter to bring to room temperature before serving.
This easy zucchini bread is soft, moist, and keeps well. The taste is sweet and lightly spiced. It serves as an excellent everyday zucchini bread recipe, yet it can be easily elevated to make it into a special treat.
You might also like:
- Chocolate Zucchini Bread
- Zucchini Chocolate Chip Muffins
- Carrot Cake with Cream Cheese Frosting
- Healthy Apple Carrot Muffins
Easy Zucchini Bread
★★★★★4.9 from 19 reviews
- Author: Lily Ernst
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 1 hour 15 minutes
- Yield: one 9x5" loaf
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Description
This easy zucchini bread recipe is moist, flavorful and perfect, just like the way mom used to make it.
Ingredients
- 1 & 3/4 cups (220g) all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (125ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 medium (about 2 cups) grated zucchini (do not peel or drain the excess moisture)
Instructions
- Preheat oven to 350F and grease a 9×5″ loaf pan.
- In a large bowl, toss together the flour, cinnamon, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the oil, sugar, eggs, and vanilla. Stir in the grated zucchini.
- Add the wet mixture to the dry ingredients. Stir until just combined. Spoon batter into the prepared baking pan.
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
Notes
Zucchini bread can be placed in an airtight container or tightly wrapped in saran wrap and stored at room temperature for 2-3 days or in the fridge for up to 5 days.
How to freeze:
Once completely cooled, double wrap in plastic wrap or aluminum foil and store in the freezer for up to 3 months. Thaw overnight on the counter to bring to room temperature before serving.
Variations:
Feel free to add in a cup of chocolate chips, chopped nuts, dried fruit or berries if you wish. My favorite mix-ins are semi-sweet chocolate chips, walnuts, and blueberries.
Substitutions:
- Flour – The all-purpose flour can be substituted with whole wheat flour or half whole wheat and half AP flour. You can also use self-rising flour. Just omit the salt and decrease the baking soda to 1/4 teaspoon.
- Vegetable oil – Can be swapped with melted unsalted butter, avocado oil, EV olive oil or any kind of plant-derived oil like canola or safflower oil.
- Sugar – You can substitute all or half with brown sugar, coconut sugar or maple sugar (not syrup).
- Spice – Feel free to replace some of the cinnamon with nutmeg, cloves or any combination of spices you like.
Keywords: zucchini bread, zucchini recipe
Quick Breads Summer Video Recipes easy zucchini bread mom's zucchini bread old-fashioned zucchini bread
by Lily Ernst on Jul 14, 2020 (updated Sep 11, 2022)
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77 comments on “Easy Zucchini Bread (video)”
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Rebecca —Reply
It was the best Zucchini bread recipe I ever made. It was so moist and flavorful. I love this recipe and easy🤗🤗🤗🤗
Lily Ernst —Reply
Thank you for your kind words, Rebecca! So happy you love it:)
Cathy —Reply
This is the best zucchini bread recipe ever.
Lily Ernst —Reply
Thank you! So glad you liked it:)
Kim —Reply
Love this recipe. Wondering if I can use frozen shredded zuchinni. Would I need to squeeze out liquid in zuchinni after thawing?
★★★★★
Lily Ernst —Reply
Yes, you can use frozen. No need to squeeze dry, just drain in a colander.
Kim —
Oh Great! So glad to know this. Thanks!
Amy —Reply
Do u have a sugar free version?
Lily Ernst —Reply
No, I do not. I’m really sorry.
Terry Youngblood —Reply
Just put my zucchini bread in the oven. Can’t wait to try it
Lily Ernst —Reply
Exciting! I hope you like it:)
Jessie —Reply
Love this zucchini bread. So tasty and easy to make!
★★★★★
Lily Ernst —Reply
Thank you! Glad you liked it:)
S Holland —Reply
Made this, it’s easy to make and delicious..will definitely make again!
Lily Ernst —Reply
Thank you and so glad you like it!
Jeni —Reply
First time making this, and turned out wonderful. Made two separate batches. Will look forward to making more as I harvest my zucchini.
★★★★
Keri —Reply
What if I peel the zuchini
Lily Ernst —Reply
You can, go for it!
Liz —Reply
Can i add a cup of carrots to the recipe
Lily Ernst —Reply
Yes, you can. Just note that it will take a bit longer to bake with the added carrots. Enjoy!
Lisa A Carlson —Reply
All your recipes are wonderful and easy.! This one was no exception. I added some Ghirardelli 60% Cacao Baking Chips. Needless to say it disappeared quickly!
★★★★★
Lily Ernst —Reply
Aww, thank you for your kind words, Lisa. And I love adding chocolate chips to my zucchini bread too!
Char —Reply
Made it today. So good used 1/4 less sugar still very flavorful love it. First time making zucchini bread
Lily Ernst —Reply
Thank you for your feedback and enjoy!
BeckyM. —Reply
GREAT AND EASY RECIPE! MY FAMILY LOVES ZUCHINNI BREAD EVEN ADDED CAROTS AND IT IS DELICIOUS!
MariBelsky —Reply
Made zucchini large muffins with almond flour.
They fell apart out of the nonstick tins. Why?Lily Ernst —Reply
Because almond flour doesn’t contain gluten, you need to use a protein powder like xanthan gum as a binder, or else it will just crumble in a recipe like this.
Becky —Reply
Can this recipe be doubled
Lily Ernst —Reply
Yes, it can. Enjoy and happy Saturday!
Robin Runstedler —Reply
A tad bit flatter than other recipes (my fault?) but twice the flavour.!!!
I added a few raisins, a few crushed walnuts and a few chocolate chips.
Thank you…😘★★★★★
Lily Ernst —Reply
You’re very welcome, Robin! I’m glad you still liked it:) You can try adding another 1/4 tsp of baking soda next time and that should help give the bread more lift.
Karen —Reply
Can these be made into muffins?
Lily Ernst —Reply
Yes, bake at the same temp for about 20 minutes or until a toothpick inserted into the center comes out clean.
Karen —
Thanks. Made them both ways and delicious.
Cassie Miller —Reply
Hi! My husband is on an acid watchers diet and we were wondering if we could substitute the sugar with honey? We saw that we couldn’t use maple syrup but wanted to check. Thanks!
Lily Ernst —Reply
No, the honey will make the batter too thin and texture gummy. I would substitute it with any kind of granulated sugar like coconut or raw sugar that he can eat.
Brittnee —Reply
This is the most delicious zucchini bread! And super easy recipe! I’ve got my second loaf this week in the oven now!
★★★★★
Lily Ernst —Reply
Thank you for your rave review, Brittnee! I’m so glad you like it:)
