My Mom’s easy Zucchini Bread recipe has been our favorite for years and has the perfect blend of spices, tender crumb and amazing flavor.

If you love zucchini, be sure to try my zucchini cake, zucchini brownies, or roasting it for dinner.

A slice of homemade zucchini bread with a slice cut from it.

What I LOVE about this Recipe:

  • Adaptable – Feel free to add chocolate chips or nuts, see my notes to make healthy zucchini bread, or add some cocoa powder for chocolate zucchini bread.
  • Freezer Friendly: This recipe makes 2 loaves of zucchini bread, so you can save one in the freezer for another day.
  • Easy – My little kids can make batter in just a few minutes, with basic pantry ingredients.

How to Make Zucchini Bread:

1. Mix wet Ingredients: Mix the sugars and oil in a large mixing bowl. Add eggs and vanilla.

A mixing bowl oil, sugars, eggs and vanilla, to make zucchini bread.

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.

Shredded zucchini bread added to a mixing bowl.

4. Add dry ingredients. Mix together the dry ingredients, add them to the bowl with the wet ingredients and stir to combine. Divide batter between bread pans.

A loaf pan with zucchini bread in it, ready to bake.

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.

A loaf of baked zucchini bread, in the pan.

Freezing Instructions:

Allow the loaves to cool completely, wrap in plastic wrap and store in a freezer safe bag or container for 2-3 months.

Variations:

  • Healthy Zucchini bread: Use half whole wheat flour, substitute half of the oil for applesauce, and use half the amount of sugars.
  • Gluten free: substitute gluten-free flour.
  • Chocolate chip zucchini bread: Add 1 ½ cups chocolate chips to the batter, along with the dry ingredients.
  • Chocolate Zucchini bread: use 2 cups of flour (instead of 3), and add 1 cup of unsweetened cocoa powder.

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Recipe

Prep 15 minutes
Cook 50 minutes
Total 1 hour 5 minutes
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Equipment

Ingredients
 
 

Instructions
 

  • Preheat oven to 325 degrees F. Line the bottom of two 8×4'' bread pans a piece of parchment paper, and spray the pans lightly with cooking spray.
  • In a large bowl mix the granulated sugar, brown sugar and oil until well combined. 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. Use a paper towel to gently squeeze some of the moisture out, then lightly measure it into measuring cups (don't pack down).
  • 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. (If the loaves are browning too much on top during baking, tent a piece of foil over top until they're finished baking).
  • Cool in pan for 10 minutes before removing to a wire cooling rack to cool completely.

Notes

Yield: Makes two standard loaves, (or 6 mini loaves). Serving size is for 1 slice, when loaf is cut into 8 pieces. 
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).
Mini loaves: Line six mini loaf pans with a piece of parchment paper and spray lightly with cooking spray. Bake for 30-35 minutes or until a toothpick inserted in the center of a loaf comes out clean.
Muffins: Line a standard muffin tin with liners and spray lightly with cooking spray. Bake muffins at 350 degrees for muffins for 20-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Healthy Zucchini bread: Use half whole wheat flour, substitute half of the oil for applesauce, and use half the amount of sugars.
Gluten free: substitute gluten-free flour.
Chocolate chip zucchini bread: Add 1 ½ cups chocolate chips to the batter, along with the dry ingredients.
Chocolate Zucchini bread: use 2 cups of flour (instead of 3), and add 1 cup of unsweetened cocoa powder.

Nutrition

Calories: 173kcalCarbohydrates: 35gProtein: 3gFat: 2gCholesterol: 27mgSodium: 186mgPotassium: 87mgSugar: 21gVitamin A: 65IUVitamin C: 2.2mgCalcium: 25mgIron: 1.2mg

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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 and August 2023.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Wow! My mix measured out to 5 cups. I put 2/3 c. each into 7 silicone mini bread pans. Some with Choc. chips, some with Choc. chips and walnuts. All delicious.

  2. 5 stars
    It was so easy to make atasted delicious. I’m fixing to make it again today. Thank you so much

  3. I’ve just made this zucchini bread and I am very pleased on how it turned out. Only thing I did was added a lil more zucchini to give it a lil more flavor of the zucchini cuz my family love zucchini.

  4. Hello, I came across your recipe and decided to make it. I found the flavor to be good but felt the bread was somewhat dry which made it disappointing. I looked over the recipe and feel for the amount of dry ingredients 2-3 zucchinis would make a difference as it will add moisture..

  5. 5 stars
    Simple but delicious, my favorite kind of recipes. Thanks for sharing, your recipes never disappoint (always turn out delicious.)

    1. Looks like that until u add zucchini. Then moistre from zucchini loosens batter. Hopefully, u didnt squeeze or get rid of zucchini juice….

  6. 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.

  7. 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!

  8. Made this today using half oil and half applesauce with only brown sugar. Turned out very tasty and will try it again.

  9. 5 stars
    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!

  10. 5 stars
    Hi made the chocalate zuchnni brownies. The were so moist and delicious. Cut back on sugar. And no cream cheese icing.