Name: The Best Zucchini Bread Recipe
Prep time: 15 min
Cook time: PT-486648H32M33S
Total time: 1 h 10 min
Ingredients: 2¼ cup granulated sugar; 1 cup canola or vegetable oil; 3 eggs; 3 tsp vanilla extract; 2 cups grated zucchini; 3 cups all-purpose flour; 3 tsp ground cinnamon; 1 tsp salt; 1 tsp baking soda; 1 tsp baking powder

Zucchini bread is one of those recipes that sneaks up on you. You think, vegetables in bread? Really? But then you take a bite, and suddenly, you’re wondering why you don’t make it every week. It’s moist, perfectly spiced, and just the right amount of sweet. Plus, it’s an excellent way to use up all that summer zucchini—because if you’ve ever planted zucchini, you know that one plant somehow feeds an entire neighborhood.

I remember the first time I baked zucchini bread. I was skeptical. I grated the zucchini, feeling like I was ruining perfectly good bread dough, and hesitated before stirring it in. But the smell as it baked? Absolutely intoxicating. Cinnamon, vanilla, and that warm, cozy scent of something delicious in the oven. When I finally sliced into it, I was hooked. It was soft, sweet, and had this incredible texture that I couldn’t get enough of. Now, it’s a staple in my kitchen, especially when zucchini is in season.

A little history on zucchini bread

Zucchini bread, like many quick breads, gained popularity in the United States in the mid-20th century when home baking became more common. It’s believed to have evolved from old-fashioned European spiced breads, but with a clever American twist—grated zucchini adds moisture and texture, making it soft without the need for extra fat. In the 1970s, when health-conscious baking was on the rise, zucchini bread became a go-to recipe for sneaking vegetables into sweet treats.

Let’s talk ingredients: simple but perfect

Every ingredient in this recipe plays a role, and I’ve tested a few variations over the years. Here’s what you need and what you can tweak:

Granulated sugar (2¼ cups): This gives the bread its sweetness and helps with moisture. If you like a less sweet loaf, you can reduce the sugar to 1¾ cups. I’ve also tried brown sugar, which adds a hint of caramel flavor.
Canola or vegetable oil (1 cup): This keeps the bread ultra-moist. If you prefer, you can swap in melted butter for a richer taste or even use half applesauce to lighten it up.
Eggs (3): These provide structure and help the bread rise beautifully.
Vanilla extract (3 tsp): A must for flavor! Don’t skip this—it makes the bread extra delicious.
Grated zucchini (2 cups): The star of the show. No need to peel it—just grate and stir it in. It melts into the bread while baking. If your zucchini is extra watery, give it a light squeeze, but don’t wring it dry.
All-purpose flour (3 cups): The base of the bread. If you want to add some whole wheat flour, swap out 1 cup for a nuttier taste.
Ground cinnamon (3 tsp): Warm, cozy, and essential. You can also add a pinch of nutmeg for extra depth.
Salt (1 tsp): Enhances the flavor and balances the sweetness.
Baking soda (1 tsp) & baking powder (1 tsp): These work together to give the bread its perfect rise.

The tools you’ll need

Good news—this recipe doesn’t require fancy equipment! A few key items will make the process easier:

A hand or stand mixer (or just a strong whisk and some patience) for mixing the wet ingredients.
Two 8×4-inch loaf pans, lightly greased with cooking spray. If you only have 9×5-inch pans, your loaves will be slightly thinner, and baking time may be a bit shorter.
A box grater or food processor to grate the zucchini. The finer the shred, the more it melts into the bread.
A cooling rack to let the bread set up properly after baking.

Step-by-step: How to make perfect zucchini bread

Step 1: Prep your oven and pans

Preheat your oven to 325°F and grease two 8×4-inch loaf pans. I like to use a light mist of cooking spray, but butter works too.

Step 2: Mix the wet ingredients

In a large bowl, whisk together the sugar, oil, eggs, and vanilla. If you’re using a stand mixer, mix on medium speed until creamy. The goal here is to get everything well combined so the sugar dissolves into the oil.

Step 3: Combine the dry ingredients

In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to dense bread, so stop once you don’t see dry flour streaks.

Step 4: Add the zucchini

Now for the magic! Stir in the shredded zucchini until fully incorporated. It might seem like a lot, but trust me, it disappears into the batter, making the bread incredibly moist.

Step 5: Fill the pans and bake

Divide the batter evenly between your prepared loaf pans, filling them no more than ⅔ full. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If your oven runs hot, start checking around 40 minutes.

Step 6: Cool and enjoy

Let the loaves cool in the pans for 10-15 minutes before transferring them to a wire rack. This helps them set and prevents them from becoming too soggy. Once completely cool, slice and enjoy!

Variations and fun twists

Chocolate chip zucchini bread: Add 1 cup of chocolate chips to the batter for a dessert-like treat.
Nutty version: Stir in ¾ cup of chopped walnuts or pecans for a crunch.
Lemon zucchini bread: Swap cinnamon for lemon zest and add a light glaze for a fresh, bright twist.
Gluten-free adaptation: Use a 1:1 gluten-free flour blend. It works surprisingly well!

How to serve zucchini bread

I love serving zucchini bread slightly warm with a little butter. It’s also delicious with a drizzle of honey or even a smear of cream cheese. If you’re feeling fancy, dust the top with powdered sugar or serve it alongside fresh berries.

What to drink with zucchini bread?

Coffee: The warmth of cinnamon pairs beautifully with a dark roast.
Tea: Chai or Earl Grey complements the spices in the bread.
Milk: A classic choice, especially if you’ve added chocolate chips.

Storing and reheating tips

Zucchini bread stays fresh for about 3 days at room temperature if stored in an airtight container. For longer storage, wrap it tightly and refrigerate for up to a week. It also freezes beautifully—just wrap slices in plastic wrap and store them in a freezer bag for up to 3 months. To reheat, pop a slice in the microwave for 10-15 seconds or toast it for a crispier edge.