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
Did not rise,followed directions excatly, was a tasty brick,lol
Hi Rose, are your baking powder and baking soda fresh? We recommend replacing them about every three months for optimal freshness which will help with rise. Also, be sure not to over mix the batter, which can lead to dense/squat breads. Hope this helps for next time and thank you so much for making this recipe!
I made this recipe as muffins. I was so impressed how yummy they turned out. My neighbors loved the muffins too. Thank you! This recipe is a keeper. I will be making a fresh batch in the morning :).
What is the nutritional value
Hi Robin, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I’ve tried other zucchini bread recipes, and this is the best. Many of the others came out dry and not as flavorful (although I did add cardamom and all spice with the cinnamon). I used 1/4 c. sour cream and I think that really helped with the moistness. My pan size was 8 x 4 and I baked the loaf about 40 minutes, testing it often near the end.
I made this zucchini bread this week, and I have to say, I think it’s the best zucchini bread I’ve ever had. It’s delicious. I followed the instructions exactly, and put in a half cup of toasted, chopped walnuts. I didn’t even have to tent foil over the top. The consistency is perfect. I shared some with my neighbor (a fellow baker) and she loved it, too. It’s almost gone! I have another zucchini, so I’m just going to make more. Thanks for this recipe, it’s a keeper!
I made this zucchini bread this week, and I have to say, I think it’s the best zucchini bread I’ve ever had. I followed the instructions exactly, and put in a half cup of toasted chopped walnuts. It’s so delicious. The consistency is perfect. I didn’t even have to tent foil over the top. I shared some with my neighbor (a fellow baker) and she loved it, too. It’s almost gone. I have another zucchini so I’m just going to make another one! Thank you so much for this recipe! It’s a keeper.
I only had my Too Good vanilla yogurt and OMG best bread ever. Thank you!!
Just made this today with my boys and it turned out LOVELY! We used cinnamon applesauce and added chocolate chips. Next time I will double the cinnamon. Yum! Such a warm comfortable flavor of bread. Once it’s done let it cool for 10 minutes and cut yourself a slice with some cold butter and a pinch of cinnamon, perfecto!
Just tried this zucchini bread and it’s fantastic! The texture is wonderfully moist, and the hint of cinnamon really complements the zucchini. It’s the perfect blend of sweet and savory. Definitely a recipe I’ll be coming back to!
Any reason to avoid plain yogurt if we don’t have Greek yogurt or applesauce? I know it’s a little thinner than Greek, but I’m wondering if that’ll be an issue.
Hi Liz, that should work just fine here. Hope you enjoy the bread!
Why is the soda crossed out? I have 1 large zucchini from the garden and I want to do it proud. Your recipes are always amazing!
Hi Maebeth, are you referring to the 1/2 teaspoon baking soda in the ingredient list on the recipe card? If so, is it possible that you clicked the check box on the left? Doing so will cross off ingredients from the list. This feature is designed to help bakers check ingredients off as they prep or add them.
Best zucchini bread recipe I’ve found so far. I agree with the changes you implemented with applesauce and whatever you added to make a taller loaf.
I substituted gluten free flour (Red Mill 1:1) and it is delicious. Thanks!
This is the best zucchini bread recipe that I have tried and tested. The zucchini and eggs are home grown so it sure adds a special flavor and satisfaction.
Hi Sarah, thank you for your feedback. I wonder if the zucchini you used was pretty wet and therefore, weighed down the batter. Is the zucchini very liquid-y?
Made 2 batches tonight. EXCELLENT. The only change I made was using my canned applesauce from my garden as I did not have any unsweetened. For the extras I added 1/3 cup of raisins, walnuts and chocolate chips. The house smelled lovely. the mixture of the flour with the wet ingredients was great. I used a zucchini from my garden that had gotten too big. I have found these are a little tougher and have a great texture for bread.
GREAT RECIPE. LOVE THE ADDITION OF NUTMEG. VERY YUMMY!
Can I substitute all applesauce for the oil?
Hi Shelly, you can absolutely slightly reduce it, but understand that the oil help produce a moist, tender loaf and the results may be disappointing. For the oil, feel free to swap *some* for more applesauce.
This was delish! I just made 2 more and wondering can I freeze them once baked?
Hi Gigi, absolutely! Baked loaves can be frozen for up to 3 months. Thaw overnight in the refrigerator before eating.
Nice version of zucchini bread! I made 4 mini loaves and should have probably just tried to make 1 larger one – there wasn’t quite enough for 4 “full-sized” mini loaves, so one wasn’t very high and the bread was a little dryer. But now I know! I’ve got lots more zucchini just waiting…
Really Good recipe! Followed directions the first time and the loaf was so yummy – the second time I made it Vegan style with cranberries, hemp hearts and dark chocolate chips with an egg substitute…fantastic! Thank you Sally for such an easy and versatile way to use up zucchini
Wondering if you could use whole wheat flour instead of white flour and if you would use a different amount? Thank you for sharing!
Hi Karen, Whole wheat flour is a fine substitution, but the bread may taste a little dense. We recommend trying half white whole wheat flour and half all purpose for your first loaf and go from there. Hope you enjoy it!
This is the best recipe I ran into so far! I added vanilla flavored light Greek yogurt instead of the applesauce and added a little bit of pumpkin pie seasoning and raisins but it came out super moist and full of flavor thank you I’ll be keeping this one for sure
This was my first time making zucchini bread. I liked the ingredient list. Nothing I had to go out of my way purchasing. The only thing I switched was changing sugar to sucralose 1:1. I was worried because sugar is hygroscopic and sucralose isn’t but the bread turned out moist!! So for anyone looking for that sugar swap I would try that. I also used green yogurt instead of apple sauce. Terrific!
Got so many compliments on my zucchini bread, thank you!!
What are the nutritional facts for this recipe?
Hi Jessica, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I’m making this recipe the second summer 3 times a week and it is our only dessert as we have an abundance of zucchini. No one gets tired of the bread. I used to make it with the apple sauce but I think I like it better now with the sour cream. I also use chocolate chunks instead of chips. I read some time ago that checking doneness with tooth pick works well for cakes. For quick breads is better using something wider like a knife blade. This suggestion works very well for me.
Best zucchini bread ever! I used greek yogurt and added raisins ans walnuts. Everyone loves it. Thanks for sharing
ok – YUM! First time making zucchini bread. Used Splenda brown sugar, and sour cream. EXCELLENT!!!! So impressed!
It would be great if you would verify that your 1 and 3/4 cup is actually 220g when you make this recipe. If you are just using the math on the Internet that says a cup is 120g you are probably misleading people who use grams to bake. When I scoop and level a cup it is 145g. This turned out way too wet with only 220g of flour.
Hi Trish, we consistently measure 1 cup of flour to be 125g, so the 1 and 3/4 cups of flour (220g, rounded up) is correct. Did your zucchini seem overly wet/moist? If so, for next time, you can gently blot some (not all) of the excess moisture from the zucchini so that your batter isn’t too wet.
This is very good zucchini bread. This is my first time making zucchini bread, so I am very happy with this recipe.