A slice of The Best Zucchini Bread brings cozy flavor and crave-worthy moisture to your table, thanks to the perfect blend of shredded zucchini, cinnamon, and crunchy nuts.
Baked into two hearty loaves, this recipe delivers a nostalgic treat with a soft crumb and just the right hint of spice to balance its sweetness.
Star Ingredients in This Best Zucchini Bread Recipe
- Zucchini – Adds irresistible moisture and soft texture without overpowering the flavor. No need to peel—just grate and go.
- All-purpose flour – The sturdy backbone that holds all that rich moisture without becoming dense.
- Granulated sugar – Provides balanced sweetness, enhancing the zucchini and cinnamon notes.
- Cinnamon – Warm, earthy spice that brings the cozy vibes to every bite.
- Vegetable oil – Ensures each loaf is tender, rich, and moist from edge to center.
- Eggs – Help bind the batter and add structure and richness.
- Vanilla extract – Rounds out the flavor profile with a smooth aromatic note.
- Chopped walnuts or pecans – Bring nutty crunch and depth, balancing the soft texture beautifully.
How to Make It: Best Zucchini Bread in Simple Steps
Start by whisking your dry ingredients—flour, sugar, baking soda, cinnamon, and salt—in one bowl. In another, beat the eggs, then stir in the grated zucchini, oil, and vanilla until well combined.
Gently mix the dry ingredients into the wet, folding in the nuts last. Divide the batter between two greased 8×4-inch pans, smoothing the tops lightly.
Bake until golden brown and a toothpick comes out clean, about 50–60 minutes. Let them rest in the pan briefly, then transfer to a wire rack to cool completely before slicing.
Tips & Twists to Make It Your Own
Grate your zucchini on the large holes of a box grater to maximize texture. There’s no need to peel it unless it’s overgrown with thick skin. Moisture is key here—don’t squeeze it out. The natural water content of zucchini gives this bread its ultra-soft, almost cake-like texture.
You can switch the nuts or omit them entirely for a smoother loaf. Want a dessert-style twist? Add a handful of chocolate chips. For a wholesome feel, sub half the all-purpose flour with whole wheat flour and a splash of applesauce for extra moisture.
Keeping It Fresh: Storing Zucchini Bread the Right Way
Zucchini bread is best stored wrapped at room temperature for up to two days. Its high moisture content means it can spoil quickly, so for longer storage, refrigerate it up to five days.
To freeze, let the loaves cool completely. Wrap tightly in plastic wrap, then seal in a freezer-safe bag. It’ll keep beautifully for up to a year. When ready to eat, thaw at room temperature or warm slices in the microwave for a just-baked feel.
The Best Zucchini Bread
Ingredients
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 cups grated zucchini approximately 2 small
- 1½ cups chopped walnuts or pecans
- ¾ cup vegetable oil
- 1 tablespoon ground cinnamon
- 1½ cups granulated sugar
- 3 large eggs
- 2 teaspoons baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F. Prepare two 8×4-inch loaf pans by greasing or lining them with parchment paper.
- In a medium mixing bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt. Set aside once thoroughly blended.
- In a separate large bowl, beat the eggs until smooth. Incorporate the grated zucchini, vegetable oil, and vanilla extract, stirring to combine uniformly.
- Introduce the dry mixture and chopped nuts to the zucchini mixture, folding gently until just blended. Avoid overmixing to maintain a tender crumb.
- Distribute the batter evenly into the prepared loaf pans. Bake for 50 to 60 minutes or until a toothpick inserted in the center emerges clean.
- Allow the loaves to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Notes
For oversized zucchini, remove excess seeds with a spoon.
Do not drain the zucchini after grating; the retained moisture contributes to the bread’s soft texture.
Store at room temperature for up to 2 days. For extended storage, refrigerate or freeze. To freeze, ensure the loaves are fully cooled, then wrap in plastic wrap and place in a zip-top freezer bag for up to one year.