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Grandma’s Zucchini bread recipe is not only easy, but bakes up moist and full of comforting flavor. It makes two loaves and freezes well.
Zucchini bread season is in full swing (but really, is there ever not a time for zucchini bread?!). This best zucchini bread recipe is extra special because it is my grandma’s recipe. I remember fondly her bringing loaves of this quick bread when she came to visit, and smelling the familiar aroma coming from my mom’s oven as she used the same recipe.
In this classic zucchini bread recipe, we’re honoring the traditional flavors that make this an all-time favorite, while also offering twists and variations to make it even more special. Enjoy it as a breakfast treat, afternoon snack, or even dessert after dinner.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Susan says, “I’ve made your Grandma’s Zucchini Bread at least 4 times. I have 2 loaves in the oven right now. I always freeze one for next month. It freezes great. I made today’s with peanuts & plant based chocolate chips. Thanks so much for sharing. We love it!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Maureen says, “This is the exact same recipe as my grandmother [born 1900] who put toasted walnuts and a table spoon of molasses in her zucchini bread. Thank you!”
You may also love our zucchini boats!
A few notes about the ingredients:
Slice off and discard both ends of the zucchini. Otherwise you can use the whole zucchini.
Do you leave the skin on zucchini when making bread? Although you may be tempted to peel the zucchini for bread, save yourself a few minutes. You won’t taste the peel. Yes, you may see just a hint of green here and there, but the zucchini tenderizes in the bread and you won’t notice a texture difference by keeping the peel on.
What about the zucchini seeds? If the zucchini is extra large with big seeds, you may want to cut out and discard the very center of the zucchini to get rid of the seeds. If they are small, they’ll just grate right into the bread and no one will know the difference.
We’ve used several different methods:
There are 5 simple steps to making zucchini bread:
If you find the bread getting too brown on top during baking, cover the top loosely with aluminum foil as it finishes baking. This will help prevent the bread from browning any more.
Both methods work really well. We’ve frozen whole loaves of zucchini bread and also frozen bags of grated zucchini.
If you choose to freeze grated zucchini, remember that as it defrosts you’ll end up with a lot of water. Drain the zucchini in a colander to get out excess water, but don’t press it dry. You want some of that moisture to remain so that the bread bakes properly.
You can add in whatever you want in this bread-chocolate chips, nuts, raisins-whatever you choose. Or, you can eat it plain, which we’ve done many times. Here are a few fun ideas:
Every zucchini is just a little different in size. This recipe calls for two cups of shredded zucchini. You’ll need about 2 medium size zucchinis to make 2 cups of grated zucchini.
Be sure to measure the zucchini after you grate it to be sure you have 2 cups.
Well…it does have a vegetable in it. It’s always great when you can hide vegetables in food. But it is a quick bread, which is pretty much like zucchini cake so I don’t think we can say it is good for you.
But a slice here and there won’t hurt you too much either.
I would not reduce the oil. It’s what helps make this bread soft and tender. You can try reducing the sugar by ⅓ cup if you’d like.
Wrap the cooled loaf in plastic wrap, then place it in another airtight container or plastic freezer bag.