Our Favorite Zucchini Bread Recipe

Got extra zucchini? This easy zucchini bread recipe is the perfect way to use it up! Moist, lightly-spiced, and made in one bowl, this quick bread makes a delicious breakfast, snack, or dessert. Plus, it freezes beautifully!

You Will Love This Easy Zucchini Bread Recipe!

I have made this recipe (a family recipe from my husband’s childhood) SO many times over the years, and I’ve never had it flop! It freezes beautifully and is a great homemade gift to give — perfect for the upcoming holidays.

I personally make it often in the fall as a way to try to use up the massive amounts of frozen shredded zucchini in my freezer from my always-prolific, overachieving zucchini plants (for the first summer in a long time, we actually didn’t plant zucchini as we STILL have zucchini in the freezer from last year, haha!).

A close-up of a moist, sliced loaf of zucchini bread on a wooden cutting board.

Feel free to leave out the nuts if you don’t like them or want to make this a little more budget-friendly. You can also adjust the spices based on your preference or what you have on hand.

We especially love this zucchini bread toasted with butter for breakfast. It’s warm and comforting, and it tastes and smells like fall with all of the spices. But we don’t limit it to breakfast time! It also makes a delicious side for a cozy soup, like my creamy tortellini soup!

Ingredients on a table for making zucchini bread.

Zucchini Bread Ingredients

3 eggs

2/3 cup oil

2 cups sugar

2 cups finely shredded zucchini

1 T. vanilla

3 cups flour

1 t. salt

1 t. cinnamon

1 t. nutmeg

1/2 t. cloves

1 t. baking soda

1/2 t. baking powder

3/4 cup chopped nuts, if desired

A close-up of a moist, sliced loaf of easy zucchini bread on a wooden cutting board.

How to Make Zucchini Bread

1. Preheat the oven to 325 degrees.

2. In a large bowl, use a hand mixer to combine the first five ingredients: eggs, oil, sugar, zucchini, and vanilla.

Ingredients on a table for a a recipe for zucchini bread, including grafted zucchini, flour, eggs, vanilla, baking soda, sugar, and flour.

3. In a separate bowl, stir the remaining dry ingredients (except nuts) until well-combined.

Two mixing bowls on a table with batter for the best zucchini bread recipe with a bag of walnuts in the backgroud.

4. Mix the dry ingredients into the wet ingredients. Add the nuts.

A mixing bowl with zucchini bread batter, two empty, floured bread pans, and a dish of walnuts.

5. Pour into two greased and floured loaf pans (IF you have 8″ x 4″ pans, I prefer them for this recipe as the bread will rise higher. 9″ x 5″ pans seem to be a more standard size that most people have, though, so I purposefully used them when I took the pictures for this recipe to show that this size works too!).

Two bread pans with the best zucchini bread on a rack in the oven ready to be baked.

6. Bake at 325 degrees for one hour, or until done. (The top of the bread will spring back when you touch it once it’s done.)

Freshly baked loaves of moist zucchini bread cooling in metal loaf pans on a wire rack.

7. Let cool completely. If you aren’t eating this right away, wrap the loaves in plastic wrap, making sure all sides are covered. Store in the fridge or the freezer (I put the bread inside a freezer Ziploc bag, in addition to the plastic wrap, if I’m freezing it).

Close-up of a golden-brown loaf of zucchini bread resting on a black wire cooling rack.

FAQs about Homemade Zucchini Bread

Do you peel zucchini for bread?

No, you do not need to peel your zucchini for this quick bread recipe. In fact, I’d recommend you don’t because it’ll save you time and the peel has extra nutrients!

How do I grate zucchini for bread?

The best way to grate zucchini for bread is by hand with a box grater, but you can also use the food processor. The food processor will release more of the water, though, so you’ll want to squeeze the excess water out (using a cheesecloth or kitchen towel) to avoid making your bread soggy.

Can you freeze zucchini bread?

Yes! Zucchini bread freezes well and can last up to 6 months if you store it properly. I recommend you wrap it thoroughly in plastic wrap — make sure there aren’t any gaps! — and then store it in a Ziplock freezer bag.

A sliced loaf of easy zucchini bread on a wooden cutting board.

Easy Zucchini Bread Recipe

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

Course Bread, Breakfast, Dessert, Side Dish, Snack

Cuisine American

Keyword bread, breakfast, brunch, dessert, easy breakfast, easy side dish, family favorite, freezer friendly, homemade, quick bread, quick snack

Prep Time 10

Cook Time 1

Servings

Calories 427kcal

Author Brigette

Ingredients

3 eggs2/3 cup oil2 cups sugar2 cups finely shredded zucchini1 Tablespoon vanilla3 cups flour1 teaspoon salt1 teaspoon cinnamon1 teaspoon nutmeg1/2 teaspoon cloves1 teaspoon baking soda1/2 teaspoon baking powder3/4 cup chopped nuts if desired

Instructions

Preheat the oven to 325 degrees.

In a large bowl, use a hand mixer to combine the first five ingredients: eggs, oil, sugar, zucchini, and vanilla.

In a separate bowl, stir the remaining dry ingredients (except nuts) until well-combined.

Mix the dry ingredients into the wet ingredients. Add the nuts.

Pour into two greased and floured loaf pans.*

Bake at 325 degrees for one hour, or until done. (The top of the bread will spring back when you touch it once it's done.)

Let cool completely. Wrap well in plastic wrap, making sure all sides are covered. Store in the fridge or the freezer (I put the bread inside a freezer Ziploc bag, in addition to the plastic wrap, if I’m freezing it).

Notes

*IF you have 8″ x 4″ pans, I prefer them for this recipe as the bread will rise higher. 9″ x 5″ pans seem to be a more standard size that most people have, though, so I purposefully used them when I took the pictures for this recipe to show that this size works too!