This is a family-favorite recipe for homemade zucchini bread. One slice and you’ll taste why! It’s made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer’s favorite vegetable. See my recipe note for turning this batter into zucchini muffins, or try this similar zucchini muffins recipe.
I originally published this recipe in 2019 and have since added new photos, a video tutorial, and more helpful success tips. I’ve also made a few improvements to the recipe, which are reflected in the printable recipe below.
Comes From An Award-Winning Zucchini Bread Recipe
This zucchini bread recipe is very slightly adapted from an award-winning family recipe. My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is good if it’s winning state awards, right?
Now slightly scaled up to yield a taller 9×5-inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!
Here’s Why You’ll Love It:
- Batter comes together in less than 5 minutes
- Extra moist and flavorful
- Sneaks in veggies
- Can easily be doubled
- Welcomes add-ins like chocolate chips, nuts, or blueberries
- Makes great muffins (or try these zucchini muffins which are heartier and slightly less sweet)
- Freezes beautifully
A beginner baker can easily make this quick bread, and it’s a wonderful recipe if you have eager young bakers ready to help!
One reader, Emma, commented: “Zucchini bread is my absolute favorite, so I’m quite picky about how one tastes, the amount of spices, etc. This recipe yields a very moist and super flavorful zucchini bread! 5 stars from me. Everyone else thought so too! Definitely a keeper. ★★★★★“
Another reader, Linda, commented: “This was delicious and oh-so moist. I made it exactly per your recipe, adding walnuts as an extra ingredient. This zucchini bread recipe is a keeper! ★★★★★“
Why Bake With Zucchini?
Zucchini is one of my favorite ingredients for baking and I have a lot of published zucchini recipes on my website. My recipes for chocolate zucchini bread and zucchini muffins are both incredibly popular with readers. We use an entire zucchini in my healthier Greek yogurt zucchini bread and you’ll find a whopping 3 cups of it in my chocolate zucchini cake (you can’t taste it!).
It sounds odd to bake with a vegetable, but here’s why you should use it in your baking:
- There are only so many zucchini side dishes to make (looking at you, zucchini sweet potato fritters). Zucchini is abundant in the summer months, and it’s fun to incorporate this vegetable when baking, too.
- Zucchini adds flavorless moisture. We’re talking pure moisture with zero savory vegetable flavor. I don’t think I would bake a cake with a green vegetable if I could taste it. You bake carrot cake, right? It’s delicious, right? Well zucchini is even better! Hello, zucchini cake. It’s truly a magical ingredient in your baked goods and this includes zucchini oatmeal chocolate chip cookies, too!
Grab These Ingredients
One new addition is the applesauce. This, along with the oil, keeps the bread moist. You can use sour cream, Greek yogurt, or mashed banana in its place if needed. All you’re doing is whisking the dry and wet ingredients together separately, and then combining everything. Honestly, it’s as easy as pumpkin bread and uses a few of the same ingredients.
Success Tip: Shredding Zucchini
Today’s zucchini bread comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5-inch loaf pan. You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. It’s what I use when making zucchini fritters, too.
- How much zucchini do I need? Zucchini can vary in size, but 1-2 medium zucchini are plenty for this recipe. You need 1 and 1/2 cups shredded, which is 180g.
- Do I need to peel the zucchini first? You can if you’d like, but I never do. There’s no taste or texture variance either way, but you’ll definitely have more flecks of green throughout the loaf if you keep the peel on. Pretty!
You do not need to blot the zucchini dry before using in the batter. (You want that moisture here! Unlike when we make zucchini biscuits, where ridding of that moisture is key.)
Expect a thick batter:
What Does This Zucchini Bread Taste Like?
Zucchini is like a chameleon and takes on the flavor of whatever’s nearby. Have you ever tried this peanut chicken zucchini noodles dish? The zucchini is basically a vehicle for the delectable savory peanut sauce.
Today’s zucchini bread includes cinnamon, nutmeg, vanilla, and brown sugar so expect a lot of cozy, comforting, sweet flavors. In terms of texture, it’s not quite as dense as banana bread but not as light as white cake either. It’s soft and moist and actually reminds me of apple cinnamon bread, which is a favorite during the fall months. Combine them both in this apple zucchini bread!
If you love peanut butter and chocolate, be sure to try my peanut butter chocolate chip zucchini bread, too!
Let’s not forget optional add-ins like chocolate chips, chopped nuts, raisins, or even blueberries. Some readers have turned it into dessert with vanilla icing or cream cheese frosting (I’d halve the cream cheese frosting recipe). Honestly, this quick bread welcomes a bounty of tasty extras!
And if you’ve been itching to make some homemade honey butter, this zucchini bread is the perfect canvas to enjoy it on!
Can I Reduce the Sugar or Oil in Zucchini Bread?
You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. Or for an option without refined sugar, you may enjoy this Greek yogurt zucchini bread instead!
Print
Zucchini Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This zucchini bread recipe yields 1 9×5-inch loaf. With brown sugar, cinnamon, nutmeg, vanilla, and a little applesauce for added moisture, the quick bread is flavorful, moist, and a great way to use summer’s favorite vegetable!
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) unsweetened applesauce (or sour cream or Greek yogurt)
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
- optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until *just* combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.
- Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan. You can slice the bread at this point, but it will still be warm in the center and may not slice neatly. For neat slices, continue cooling bread directly on a wire rack and then slice once cooled.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: Make the bread ahead of time by freezing it. Bake it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving. Freezes well up to 3 months.
- Special Tools (affiliate links): 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Box Grater | Cooling Rack
- Update in 2022: Based on reader feedback and a few disappointing loaves in my own kitchen recently, I revised 2 ingredients in May 2022 (egg & zucchini) so the batter yields more for a taller loaf and there’s more moisture. I also added 1/4 cup of applesauce for added moisture, as you can see in the recipe. Rave reviews from taste testers. The original recipe used 1 egg and 1 cup of zucchini with no applesauce.
- Can I reduce the sugar or oil? You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf and the results may be disappointing. For the oil, feel free to swap *some* for more applesauce. Or for a healthier option without any refined sugar, you may enjoy this Greek yogurt zucchini bread instead.
- Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in step 2. Spoon the batter evenly into each liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-21 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Yields 1 dozen.
Reader Comments and Reviews
It’s so liquidy…no flour? You can’t even fold it
Hi, flour is the first ingredient. You need 1 and 3/4 cups or about 220g.
First two loaves came out beautifully so I made two more right away. Delicious
I grow different kinds of squash, including zucchini. I also bake a lot. I think I have tried about 3 dozen bread recipes.I’m throwing all the others away. This one is IT. It works ok with sour cream, but sugarless applesauce is better. I used local honeycrisp applesauce,
and it turn out great every time. Thank you so much for sharing this recipe!
Could I use a glass 9×5” bread pan?
Great recipe! I subbed white whole wheat flour for the all purpose, coconut sugar for the white sugar, and added blueberries and walnuts. This is a keeper!
I hated this recipe I followed it exactly and it came out too wet!!! I needs more flour or squeeze the water from the zucchini and omit the apple sauce
I was given some massive zuccs and found this recipe. I made this with my kids who LOVED it. I do too but I added chocolate chips in for them. Next time I’ll try walnuts.
Will make again 100%
Sally as always another great recipe. I tweaked it a little and used coconut sugar instead and reduced the amount as I included chocolate chips. This recipe doubles really well. I had a lot of zucchini! Thank you.
Thank you for trying it!
Pregnant woman approved, this was so good!
Can you use 9 X 13 Cake pan?
Hi Susan, There is not enough batter here for that size pan. You could likely bake this recipe in an 8×8 square pan. Or try this recipe for zucchini cake that is written for a 9×13 inch pan.
I made this yesterday, delicious and moist, added dried cranberries and walnuts. Was surprised to see coconut oil as and ingredient but Im sure it added to moisture. Making it again in small loaves for gifts. Thank you
I guess I should wait to make a review til I taste it, however I know I will forget later. The bread is cooling on the stove currently amd smells AMAZING! I was out of white sugar so had to use Swerve sugar substitute I had on hand. I also added some flax to it for added nutrition. 50 minutes was enough to cook mine, perhaps a few minutes too long. We shall see soon! Thanks for sharing the recipe Sally!
I love the texture and taste of the bread, but on both occasions it got stuck in the loaf pan. The first time I baked I used a cooking spray to coat my pan, the second time I used Crisco. Should I be flouring as well? It doesn’t say to. ♀️
Hi Rachel, you can try greasing and flouring, but it sounds like you may need a new loaf pan. We recommend a nonstick one like this one. Hope you have success with the next loaf!
Followed this recipe with no alterations and got a delicious muffin! Super simple and will definitely be made again.
YUM! This is the BEST zucchini bread I have ever had. I really like the combination of cinnamon and nutmeg. Very nice flavor. I added chopped walnuts, and it came out amazing!
What. The. Heck. This is so good!!! I used Greek yogurt as my moisture booster and it didn’t add any weird flavor. It tastes like it came from a fancy bakery. Suuuuuper moist. I was missing only 1/4 cup of flour since I ran put, but it still came out great. Maybe even more moist. So that might be a hack. Definitely let it cool for an hour. Mine was gooey when I cut into it directly after 65 mins of baking; after cooling it solidifies into a bread texture. Perfect!!!
Not my favorite. Followed recipe exactly. Not my favorite. Cooked for 55 min and it was dry. Not sure the nutmeg was necessary!!
Hi Sally, I made this Zucchini bread and let me tell ya it’s really good and next time I am going to make Zucchini muffins. Family really loved this recipe. By the way it’s my very first time at making Zucchini bread. Sally Thank You so much sharing your recipe and all the others.
I love breads and this one doesn’t disappoint. Lovely way to use up those garden zucchinis that hide and get too big. 🙂
This bread turned out amazing! Made it with a giant zucchini from my garden. It was moist and flavorful with the perfect amount of cinnamon. Will be making this again!
This is the BEST zucchini bread recipe ever!!! Delicious as muffins also!! It baked beautifully, and the flavor is amazing!
I love the Zucchini Bread recipe! It is so moist and yummy! I put chopped pecans and mini-chocolate chips.
am astounded!! This recipe turned out the most delicious zucchini bread I’ve ever tasted! I followed the recipe to the letter, opting for the applesauce (and i added chopped walnuts), and I could not be more pleased! I doubled the recipe, and it created three 4 x 8 loaves. It rose beautifully, was perfectly sweet, had a wonderful balance of spice, and cut perfectly. Notice I’m using all past tenses….. we’re already on the last loaf! I made six total and gifted three of them and they received rave reviews. All in all a real success. I will never use another recipe! Thanks so much for having it out there!
My husband doesn’t like zucchini but he loved the zucchini bread I will be making more
As predicted, I couldn’t wait for a full hour of cool time. This bread is excellent and super moist! I’m so glad I made 2 loaves. The orange from the carrots and the green from the zucks made this bread so colorful. I have a question, too. Can use use oat flour instead of regular flour? If not, how about 50/50.
Hi Stephanie, so glad you love the bread! We haven’t tested this recipe with oat flour, but if you try it, doing 50/50 is definitely the way to start out. Let us know how it turns out!
I am about to make this recipe. I am very excited to try it. Of coursemy garden is loaded with Zucchinis. If the my HUGE family approves it I will be making tons over the next few days. Thank you so much as the ingredients make me think this will be very delicious. Yay
I wish i could import your recipes into th4e recipe keeper app. For some reason yours don’t import so I end up following other cooks
Excellent recipe, my new go-to! Thank you for sharing it
This recipe is delicious!! I’ve made it 3 times in 10 days and shared with neighbors! Instead of nutmeg, I used extra cinnamon. I used sour cream instead of applesauce. I peeled the skin, and I used my pampered chef chopper to get the zucchini minced. I also made a cream cheese icing put on top of the bread. It was excellent!!
This is the worst zucchini bread recipe I’ve ever used. It needs more flour. It’s not a good one
SDW um couldn’t you have found a kinder way to say you don’t care for this recipe. She took alot of time putting this recipe online. I’m wondering what exactly you didn’t like about this recipe. Constructive answers? God bless
This recipe is highly rated and seems to turn out great for most people, so it’s obvious YOU must have done something wrong.
Sally’s recipes continue to be winners. The best zucchini bread recipe! I swapped Greek yogurt for applesauce, mixed in 1/2 cup chopped extra dark chocolate and 1/2 cup chopped walnuts, and topped bread with flaked French salt.
Amazing zucchini bread!! I didn’t try it with a half cup of each sugar – 1 cup total is waaaaayyyy to much for a single loaf. First try was 1/3 cup of each and it’s plenty sweet.
Followed your recipe exactly with the exception of using closer to 2 cups zucchini, and I made muffins – they turned out perfectly moist and perfectly sweet. My bf loved them as well. Thank you for sharing! ✌
My guests praised this recipe! I added a tiny bottle of Lorann Pinapple flavoring and it was just delicious. made it into a bundt cake, just greased and floured the pan and it released beautifully. I’ll absolutely use this recipe again.