Your search for the BEST, moist and delicious Zucchini Bread ends here! My Mom’s tried and tested recipe has the perfect blend of spices, tender crumb and amazing flavor.
I can’t get enough of zucchini during the summer months wether I’m using it in baked goods, like this zucchini cake or zucchini brownies, or roasting it for dinner.
Every time I make 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 treats to finish baking!
What I LOVE about this Recipe:
- Adaptable Add chocolate chips, nuts, make it healthier (see tips below), add some cocoa powder (for chocolate zucchini bread), or any other adaptations to make it your own because this is a very flexible zucchini bread recipe.
- Freezer Friendly: I love to make several mini loaves of this recipe to have in my freezer. Zucchini bread freezes really really well1 See tips below.
- Easy. You can throw this together in 15 minutes and it calls for basic pantry staples that you likely already have on hand. Plus it will make your house smell amazing!
How to Make Zucchini Bread (in 5 steps):
1. Mix sugars and oil.
2. Add eggs and vanilla.
3. Grate zucchini (with the peel on). If the zucchini is extra watery use a paper towel to gently squeeze some of the moisture out. Add to mixing bowl.
4. Add dry ingredients. Mix together the dry ingredients, add them to the bowl with the wet ingredients and stir to combine.
5. 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.
Freezing Instructions:
Allow the loaves to cool completely, wrap in plastic wrap and store in a freezer safe container for 2-3 months. Thaw on countertop (or for a few seconds on defrost in the microwave).
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.
Adaptations:
- Healthy Zucchini bread: Use half whole wheat flour, substitute half of the oil for applesauce, and cut out the granulated sugar completely.
- Gluten free: substitute gluten-free flour.
- Chocolate chip zucchini bread: Add 1 1/2 cups chocolate chips to the batter, along with the dry ingredients.
- Chocolate Zucchini bread: replace 1/3 cup of flour with unsweetened cocoa powder.
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
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Mom's Zucchini Bread
Video
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
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 April 2020 with process photos.
Pam @ Over the Big Moon says
Zucchini bread if my favorite!! Yummy!!
Kristina says
This looks really yummy!
Doris dukes says
Hi made the chocalate zuchnni brownies. The were so moist and delicious. Cut back on sugar. And no cream cheese icing.
Lauren Allen says
Happy to hear it! Thanks for commenting!
Rachel Schafer says
So delicious! I added chocolate chips to mine and it was extra yummy!
Colleen says
This was exactly the recipe I was looking for, moist and delicious.
Penelope E says
Wonderful recipe! Plus makes 2 loaves! Have made this many times. Some in the oven now with Golden raisins added. So many variations you can do. I usually make a glaze of brown sugar & cream to drizzle over the top. It never lasts long!
Karen B says
First I made this was today. It came out awesome! It was very tasty and moist.
Thankyou!!
Sandra says
Made this today using half oil and half applesauce with only brown sugar. Turned out very tasty and will try it again.
Ginny venetis says
This is the best zucchini bread ! my grandkids can’t wait for the garden they help pick the zucchini and make the bread.
Fun times and great bread. THANK YOU!
Karen Valenta says
Very good, but 3 tsp of cinnamon is too much for my taste because it overpowers the flavor of zucchini bread. So the 2nd time I reduced that to 2 tsp and thought it to be a much better taste.