Your search for the BEST, moist and delicious Zucchini Bread recipe ends here! My Mom’s tried and tested zucchini bread has the perfect blend of spices, tender crumb and amazing flavor. This easy recipe can also be adapted to make healthy zucchini bread.
I love this time of year when I have fresh tomatoes and zucchini overflowing in my fridge! I love to grill zucchini, sauté it, and of course make several loaves of homemade zucchini bread.
Every time I make this zucchini bread it takes me right back to my mom’s kitchen when I was little. The smell would fill our house and I could hardly wait for one of my favorite quick breads to finish baking!
How to Make Zucchini Bread:
- Prep the bread pans. Grease two 8×4” bread pans with cook spray. I also like to line the bottom of the pans with wax or parchment paper.
- Mix. In a large bowl beat together the white sugar, brown sugar and oil. Add the eggs and vanilla and mix to combine.
- Grate. Grate the zucchini Grate with the peel on on the large holes of a box grater, using light pressure. If the zucchini is extra watery use a paper towel to gently squeeze some of the moisture out.
- Mix. Mix together the dry ingredients and add the dry ingredients to the bowl with the wet ingredients and stir to combine.
- Bake. Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Tips for grating zucchini for zucchini bread:
When grating zucchini for zuccinig bread, you do not need to peel the zucchini first. First wash the zucchini and cut the ends off. Use light pressure as you grate the entire zucchini (peel on) on the large holes of your box grater.
Depending on the size of the zucchini that you’re using (especially if it’s a really large zucchini), you can squeeze some of the moisture out of the grated zucchini by gathering it up into a paper towel and gently squeezing it.
I’ve found that garden zucchini have a higher water content then smaller/thinner zucchini bought from the store. Both will work for this recipe.
Can I freeze zucchini bread?
Yes, zucchini bread can be frozen! Allow it to cool completely and then wrap it tightly in plastic wrap and store it in a freezer safe ziplock bag. When ready to enjoy it remove it from the freezer and allow it to come to room temperature. Zucchini bread will last in the freezer for 2-3 months.
I love that this recipe makes 2 loaves of zucchini bread, so that you can either give a loaf to a friend of neighbor, or freeze it for another day.
Is zucchini bread healthy?
Zucchini bread is not exactly healthy, but it is a great way to use up extra zucchini from your garden to make a delicious treat. You actually don’t even taste the zucchini in the bread, but it adds to the texture and moistness of the bread (similar to what grated carrots do for carrot cake). A slice of zucchini contains about 175 calories.
For Healthy Zucchini Bread:
If you’d like to make healthy zucchini bread, you could make these adaptions to this recipe: use half whole wheat flour, substitute half of the oil for applesauce, and cut out the granulated sugar completely.
Other recipes to use zucchini for baking:
- Lemon Zucchini Bread
- Chocolate Chip Zucchini Muffins
- Zucchini Brownies
- Zucchini Cake with cream cheese frosting
- Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
Mom's Zucchini Bread
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup oil (vegetable or canola oil)
- 3 large eggs
- 2 cups grated zucchinis
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 3 cups all-purpose flour
- 3/4 cup chopped nuts or chocolate chips (optional)
- Preheat oven to 325 degrees F. Grease two 8x4'' bread pans with cook spray. I also like to line the bottom of the pans with wax or parchment paper.
- In a large bowl beat together the white sugar, brown sugar and oil. Add the eggs and vanilla and mix to combine.
- Grate the entire zucchini (peel on) on the large holes of a box grater, using light pressure. If the zucchini is extra watery use a paper towel to gently squeeze some of the moisture out.
- In a separate bowl mix together the dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and stir to combine.
- Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Cool in pan for 10 minutes before removing to a wire cooling rack to cool completely.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe in August 2014. Updated June 2018.