Zucchini Bread

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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.

a loaf of zucchini bread with two slices cut

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ 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!”

About this Homemade Zucchini Bread Recipe:

  • Flavor: What we love out zucchini bread is that it is loaded with shredded veggies, but you can’t taste them. This bread has a simple, sweet flavor with a hint of cinnamon. But you can rest easy knowing there is vegetables inside!
  • Texture: You never have to worry about this bread being dry. With the oil, eggs and fresh zucchini, it bakes up with a light crumb and perfectly moist texture.
  • Method: This recipe bakes in two 8.5×4.5 inch loaf pans, which is perfect because you can keep one and bless someone else with the other. It’s an easy zucchini bread recipe!

You may also love our zucchini boats!

Ingredients for Zucchini Bread

ingredients for zucchini bread on a table

A few notes about the ingredients:

  • Use any type of oil: canola oil, vegetable oil or even melted coconut oil.
  • I’ve not tried using any sugar substitute in this recipe.
  • An all-purpose gluten-free flour should work well for this quick bread.
  • Eggs will mix in best if they are at room temperature.
  • To deepen the flavor slightly, use half brown sugar and half granulated sugar.

Do you grate the whole zucchini for bread?

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.

How do you process zucchini for baking?

We’ve used several different methods:

  • Food processor. Cut the stem of the zucchini off along with just a bit of the bottom of the zucchini. Then use the shredding disc, or if you have a small food processor you can cut the zucchini into chunks before pulsing just a few times.
  • Box grater. Zucchini is soft and easy to shred. We use the side of the grater with the largest holes.
overhead view of a loaf of zucchini bread

How to Make Zucchini Bread

There are 5 simple steps to making zucchini bread:

  • Shred the zucchini.
  • Mix the wet ingredients in a large bowl.
  • Mix the dry ingredients in a small bowl.
  • Combine the dry ingredients into the wet ingredients.
  • Divide the bread batter between two greased and floured loaf pans, sprinkle the top with cinnamon sugar and bake.

Baking tip

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.

two pieces of zucchini bread with butter

Storage Instructions

  • Room temperature: Store in an airtight container on the counter for up to 48 hours.
  • Refrigerator: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
  • Freezer: Freeze the loaf whole or sliced in an airtight container for up to 2 months. Thaw at room temperature before eating.

Is it better to freeze zucchini or zucchini bread?

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 may also love our pumpkin bread and banana bread based off of my grandma’s zucchini bread recipe.

closeup of two pieces of zucchini bread
closeup of two pieces of zucchini bread

Zucchini Bread Recipe

4.69 from 35 votes
My 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.
Servings 20
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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Equipment

Ingredients
 

Optional topping:

Instructions
 

  • Preheat the oven to 325ºF. Grease and flour a 8.5×4.5" loaf pan.
  • In a large mixing bowl, whisk together the oil, sugar, eggs, vanilla and zucchini in a bowl. Set aside. 1 cup canola oil, ,2 cups granulated sugar, 2 teaspoons vanilla extract, 3 large eggs, 2 cups grated zucchini
  • In a separate medium bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon. 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon
  • Add the dry ingredients to the wet ingredients and mix with a rubber spatula just until combined. Do not over mix.
  • Divide the batter between the two prepared pans.
  • In a small bowl, mix together the cinnamon sugar topping. Sprinkle over the top of the batter. ¼ cup granulated sugar, 1 tablespoon ground cinnamon
  • Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. The internal temperature of the bread should be about 200ºF.

Video

Notes

Add in 1 cup of nuts, raisins, or chocolate chips, as desired. Our favorite addition is mini chocolate chips.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 2 loaves, each cut into 10 slices. One serving is 1 slice of zucchini bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 268kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 28mg | Sodium: 183mg | Potassium: 86mg | Fiber: 1g | Sugar: 23g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
Course Bread
Cuisine American
Calories 268
Keyword how to use zucchini, quick bread recipe, zucchini loaf cake

Zucchini Bread Variations

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:

  1. Chocolate Chips and Walnuts: Adding semi-sweet chocolate chips and chopped walnuts creates a contrast of textures and flavors.
  2. Lemon and Blueberry: Add lemon zest and fresh blueberries to the batter. The tartness of the blueberries and the zing of the lemon zest will make your taste buds dance.
  3. Coconut and Pineapple: For a tropical twist, mix in shredded coconut and drained crushed pineapple. You’ll feel like you’re on the beach!
  4. Cranberry and Orange Zest: Fresh or dried cranberries paired with orange zest will add a delicious flavor that will remind you of Christmas.
  5. Cinnamon Streusel Ribbon and Topping: Fill the loaf pans half full, then make a mixture of butter, flour, brown sugar, and cinnamon. Sprinkle half of this over the batter, fill the pans with the remaining batter, and sprinkle the rest of the sugar crumbs on top.
  6. Carrot and Raisin: Think Easter time! Grate some carrots and add them to the batter, along with raisins. It pairs well with the cinnamon.
  7. Dark Chocolate and Chili: For those who love a hint of heat, mix in dark chocolate chunks and a pinch of chili powder or cayenne pepper. It’s a fabulous spicy and sweet combo.

Frequently Asked Questions

How many zucchini do you need for two cups shredded?

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.

Is zucchini bread good for you?

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.

Can I reduce the sugar or oil in this bread?

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.

How do you keep zucchini bread moist after baking?

Wrap the cooled loaf in plastic wrap, then place it in another airtight container or plastic freezer bag.

Other Zucchini Recipes

About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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4.69 from 35 votes (28 ratings without comment)
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Maureen
1 year ago

5 stars
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!

Susan Lerner
1 year ago

5 stars
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 Choc. chips. Thanks so much for sharing. We love it!

GBTTG02
3 years ago

5 stars
I made this recipe tonight. It’s super easy; the bread is moist & cooked perfectly right by the recipe. Sharing portions of these with my neighbors, so I’ll be making more soon!

Karen Rodino
5 years ago

The recipe says to use 2 loaf pans. Size? I could not find this stated anywhere. 9×5? 8×4? Please let me know! Thanks!

Jim
5 years ago

I hate it when someone modifies a recipe that everyone thinks is delicious. But, here goes. For some very specific health reasons my family limits its sugar. We find that most recipes, especially old family recipes, are to sweet. Therefore, I added about 1/2 cup more zucchini and cut the sugar by 1/2 cup. I also cut the oil by 1/2 cup and substituted unsweetened applesauce. I do this all the time and can’t tell the difference. Because there are only two of us, I made 4 mini loafs. Baking time was about 45 minutes. I did add the chocolate… Read more »

Joyce fratt
7 years ago

Wondering if anyone has tried coconut oil for this and or Stevie for baking. Would like to find some zucchini and try these sub

Betty
7 years ago

I noticed in your recipe you forgot to put squeeze the zucchini out real good or you’ll have all that extra water in your recipe

Ery
9 years ago

5 stars
This is a fantastic recipe , i added some shredded green beans it tastes great , thank you very much

Charlotte Moore
10 years ago

OOPS!!! For the people.

Charlotte Moore
10 years ago

I made Chocolate orange zucchini bread and my it was good. I also added coconut and changed the flour to soft whole wheat and the sugar to honey granules. Everyone loved it. I gave 3 loaves away. Even my picky DIL liked it. Hahaha!!! I left the choc. out of some and the coconut out of some fir the people that couldn’t have it.

Kim
10 years ago

That is so funny that you don ‘t like veggies but have a garden full of them! Congrats on your first strawberry. They are so hard to grow. This recipe looks wonderful. I love zucchini bread. Thank you for sharing!

lisa
10 years ago

This looks so good! I love making foods with hidden veggies!

LydiaF
10 years ago

That looks really good! Have you tried adding grated carrots? More vegetables, hahaha

Joy @ Yesterfood
10 years ago

Hi, Lizzy! Saw this over at WCFS Award Show party and had to get a closer look! I love zucchini, and I am always looking for new recipes to use- Great-Grandma’s sounds wonderful! 🙂 Thanks!

Love, Joy
Yesterfood

Jen Nikolaus
10 years ago

I just saw this post on Google + and drooled on my computer! This looks absolutely amazing!! I have to try it! Thanks so much for sharing your Grandma’s recipe! Pinning! P.S. I’m your newest FB follower! 🙂

~Jen @ Yummy Healthy Easy

Angie@Angie's Recipes
10 years ago

Oma’s recipes never fail! Your zucchini bread looks wholesome.