Name: The Best Zucchini Bread Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; ¾ teaspoon baking powder; ¾ teaspoon baking soda; 1 teaspoon kosher salt; 1 cup (200 g) light brown sugar; ½ cup (100 g) granulated sugar; ¾ cup (164 g) vegetable oil (canola); 1 teaspoon vanilla extract; 2 large eggs (room temperature); 2 ½ cups grated zucchini (excess moisture pressed out)

Jump to Recipe

If you’re looking for a moist, perfectly sweet, and impossibly flavorful quick bread, you’re in the right place. The Best Zucchini Bread is a true classic—deeply comforting and sure to fill your kitchen with a heavenly aroma. Whether you’re making it for breakfast, an afternoon snack, or a cozy dessert, this recipe guarantees a tender crumb every time, helping you transform humble zucchini into a loaf that’s pure comfort with every bite.

The Best Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for The Best Zucchini Bread couldn’t be more straightforward, and each element plays a vital role. These simple staples come together to create gorgeous flavor, irresistible moisture, and an inviting golden color that will make anyone reach for a second slice.

All-Purpose Flour: Gives the bread structure while keeping the crumb beautifully tender and soft.
Baking Powder: Adds a gentle lift, ensuring your loaf isn’t too dense.
Baking Soda: Works alongside the baking powder for the signature soft, springy texture.
Kosher Salt: Brightens all the flavors and balances both sweet and savory notes.
Light Brown Sugar: Brings depth and extra moisture thanks to the molasses.
Granulated Sugar: Gives classic sweetness and ensures the zucchini bread gets that beautiful bakery-style rise.
Vegetable Oil (canola works great): Delivers rich moisture throughout the loaf without overpowering the fresh zucchini flavor.
Vanilla Extract: Adds a warm, inviting aroma that makes each bite extra special.
Large Eggs (room temperature): Binds everything together and contributes to a luscious crumb.
Grated Zucchini (gently pressed dry): The star of The Best Zucchini Bread, keeping every slice ultra-moist and full of subtle sweetness.

How to Make The Best Zucchini Bread

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F. This ensures even baking and a perfectly developed crust. Grab a 9×5-inch (or 8½x4½-inch) loaf pan and coat it with non-stick spray—or use the butter and flour method if you love old-fashioned flavor and a golden crust.

Step 2: Combine the Dry and Wet Ingredients

In a large mixing bowl, add all of the ingredients except the grated zucchini. Stir everything together until you have a thick, slightly lumpy batter. Don’t worry about overmixing at this step—a little muscle can help! This is where the sugars, vanilla, oil, flour, eggs, and leaveners start to meld into something magical.

Step 3: Add the Shredded Zucchini

Gently mix in the grated zucchini. Make sure you’ve handled it with care—press out the extra moisture with your hands, but don’t wring it dry. As you stir the zucchini into the batter, you’ll notice it transforms into a looser, easier-to-pour mixture. This is when you know you’re on the right track to The Best Zucchini Bread.

Step 4: Pour and Smooth

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Take a moment to admire those flecks of zucchini that promise so much flavor and moisture in every bite!

Step 5: Bake to Perfection

Slide the pan into your preheated oven and bake for 65-75 minutes. The outside should turn a deep, inviting brown—don’t be alarmed if it looks a bit dark. Start checking with a toothpick at 65 minutes; it should come out with moist crumbs, but not wet batter. If the top darkens too quickly, lay a loose tent of foil over the bread for the last 10-15 minutes of baking.

Step 6: Cool and Slice

Let your loaf cool in the pan for about 10-15 minutes, then turn it out onto a rack to finish cooling. This patience prevents a gummy texture and helps all those flavors settle. Once it’s just barely warm (or even fully cool), slice and serve up The Best Zucchini Bread with joy.

How to Serve The Best Zucchini Bread

Garnishes

Dress up your slices with a sprinkle of powdered sugar, a thin smear of butter, a dollop of cream cheese, or even a shower of toasted nuts for crunch. For a fresh burst, add a twist of lemon zest—each addition brings out a new dimension in The Best Zucchini Bread.

Side Dishes

This versatile bread plays well with everything from a bowl of Greek yogurt and honey to a handful of fresh berries. For a heartier breakfast or brunch, pair it with scrambled eggs or a fresh green salad and let the tender, subtly sweet bread shine as the centerpiece.

Creative Ways to Present

Turn slices into petite finger sandwiches with whipped cream cheese for a tea party, or cut them into cubes and serve on a brunch board with fruit, cheese, and nuts. You can also toast leftovers until just crispy and serve with a drizzle of honey for an irresistible treat—The Best Zucchini Bread finds a home on every table.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The texture actually improves as it sits, making each bite even more tender and flavorful—the perfect candidate for make-ahead breakfasts or snacks.

Freezing

The Best Zucchini Bread freezes beautifully. Allow the loaf to cool completely, then wrap it well in plastic wrap and foil, or use a freezer-safe bag. Thaw at room temperature or overnight in the fridge before slicing and serving. You can also freeze individual slices for easy grab-and-go treats.

Reheating

To enjoy warm slices, gently reheat in a toaster oven or microwave for a few seconds until soft and fragrant. If you love a crisp bite, toast a slice and serve with a pat of butter on top—pure nostalgia and comfort in seconds.

FAQs

Can I use whole wheat flour instead of all-purpose?

Absolutely! Substitute up to half of the all-purpose flour with whole wheat if you want a nuttier flavor and heartier texture, but keep at least half white flour for the fluffiest loaf.

How do I keep my zucchini bread from sinking in the middle?

Make sure you don’t overmix once the zucchini goes in, and always test with a toothpick before pulling your loaf from the oven. Overly wet zucchini or underbaking can cause a sunken middle—stick to the steps above for best results.

Can I add nuts or chocolate chips?

Definitely! Stir in up to 1 cup of toasted walnuts, pecans, or chocolate chips after the zucchini for extra texture and fun flavors. It’s your bread—make it entirely your own.

What’s the best way to grate zucchini?

A box grater works wonders, but a food processor with a shredding attachment will save time if you’re making multiple loaves. No need to peel the zucchini unless you want a lighter color in your finished bread!

Can I make muffins with this recipe?

Yes! Divide the batter among muffin tins (about 3/4 full) and bake at 350°F for 18-22 minutes. You’ll get moist, perfectly domed zucchini muffins in no time, using the same fantastic batter as The Best Zucchini Bread.

Final Thoughts

There’s truly nothing like the aroma and taste of The Best Zucchini Bread fresh from your oven. I hope you give this recipe a try soon—it’s reliable, endlessly customizable, and guaranteed to become a staple in your kitchen. Happy baking!

The Best Zucchini Bread Recipe

★★★★★

5.1 from 6 reviews

Author: Lily
Total Time: 1 hour 25 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

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Description

Learn how to make the best zucchini bread with this delicious recipe. Moist, flavorful, and easy to prepare, this zucchini bread is a perfect way to enjoy the abundance of summer zucchinis.

Instructions

Preheat oven and prepare pan: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with non-stick spray or butter and flour.
Mix dry ingredients: In a bowl, combine the flour, baking powder, baking soda, and salt.
Blend wet ingredients: In another bowl, mix the sugars, oil, vanilla, and eggs until well combined.
Incorporate zucchini: Add the grated zucchini to the wet mixture and stir until combined.
Combine dry and wet mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Bake: Pour the batter into the prepared pan and bake for 65-75 minutes, or until a toothpick inserted comes out clean.
Cool and serve: Allow the bread to cool slightly before slicing and serving.

Notes

You can add nuts or chocolate chips for extra flavor and texture.
Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Bread
Method: Baking
Cuisine: American