Name: Best Zucchini Bread
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 tablespoon ground cinnamon; 2 cups grated zucchini (about 2 small); ¾ cup vegetable oil; 3 large eggs; 2 teaspoons vanilla extract; 1 ½ cups chopped walnuts (or pecans)

Craving something moist, comforting, and just the right amount of sweet? My Best Zucchini Bread recipe is a family favorite that never disappoints.

Whether you’re trying to use up a bumper crop of zucchini or just looking for a classic quick bread with warm cinnamon flavor and a soft crumb, this recipe hits the spot every time.

Packed with freshly grated zucchini and crunchy walnuts, it’s easy to make and even easier to love. Let’s get baking!

Ingredients List

Dry Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 ½ teaspoons baking powder

½ teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt

Wet Ingredients

2 cups grated zucchini (about 2 small)
¾ cup vegetable oil
3 large eggs

2 teaspoons vanilla extract

Add-Ins

1 ½ cups chopped walnuts (or pecans)

Required Kitchen Tools

To make the best zucchini bread, you’ll want to gather a few basic baking tools before you begin. Here’s what I always keep within reach:

Box Grater or Food Processor: For shredding the zucchini quickly and evenly.
Mixing Bowls: One for dry ingredients and one for wet – this helps prevent overmixing.
Rubber Spatula or Wooden Spoon: To gently fold the batter together.

Loaf Pans (8×4-inch): This recipe makes two loaves, so be sure both are greased and ready.
Wire Rack: To cool your loaves completely without soggy bottoms.
Toothpick or Cake Tester: For checking doneness without guessing.

With these tools and ingredients prepped, you’re all set to start baking a zucchini bread that’s soft, flavorful, and deliciously foolproof.

Mixing the Batter and Baking the Loaves

Getting the batter just right is key to achieving that perfect texture—moist, fluffy, and never dense. I like to keep things simple and avoid overcomplicating the process. Here’s how I mix everything together step by step:

Step 1: Preheat and Prep

I always start by preheating my oven to 350˚F (175˚C). While the oven heats up, I grease two 8×4-inch loaf pans with either butter or non-stick spray. Sometimes, I’ll also line them with parchment paper for an easy release later.

Step 2: Combine Dry Ingredients

In a medium mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt. This helps evenly distribute the leavening agents and spices throughout the batter.

Step 3: Mix the Wet Ingredients

In a large bowl, I stir together the grated zucchini, vegetable oil, eggs, and vanilla extract. No need to drain the zucchini—the moisture it adds is what makes this bread so soft and tender.

Step 4: Bring It All Together

Next, I add the dry ingredients to the zucchini mixture. I sprinkle in the chopped walnuts (or pecans) at this stage, too. Using a spatula or wooden spoon, I gently fold everything together just until no dry flour remains. The key here is not to overmix—it can lead to tough bread.

Step 5: Fill the Pans and Bake

I divide the batter evenly between the two prepared loaf pans and smooth the tops. Then into the oven they go! I bake the loaves for 50–60 minutes, or until a toothpick inserted into the center comes out clean. After about 30 minutes, I loosely tent the tops with foil to prevent over-browning while the inside finishes baking.

Cooling, Serving, and Topping Ideas

Once your kitchen starts smelling like warm cinnamon and sweet zucchini, you’ll know your loaves are almost ready. But don’t rush—how you cool and serve this bread can make all the difference in texture and flavor.

Let It Cool Properly

After removing the loaves from the oven, I let them cool in their pans for about 15 minutes. This gives the structure time to set so the bread doesn’t fall apart when removed. Then I transfer them to a wire rack to cool completely. This step is important because it prevents the bottoms from getting soggy due to trapped steam.

Serving Suggestions

I love serving this zucchini bread slightly warm with a pat of butter. But honestly, it’s just as good at room temperature—or even chilled! Here are a few fun ways I’ve enjoyed it:

Toasted with cream cheese for a slightly savory twist
Topped with honey or maple syrup for a touch of natural sweetness

With a cup of coffee or tea as a cozy breakfast or afternoon snack

Optional Toppings and Add-Ins

If you want to take your zucchini bread to the next level, try these delicious ideas:

Sprinkle cinnamon sugar over the batter before baking for a sweet crust

Add chocolate chips (½ to 1 cup) for a richer flavor
Top with a light glaze made of powdered sugar and milk for extra sweetness
Swap walnuts for pecans or skip the nuts altogether for a smoother texture

This recipe is super flexible, so feel free to make it your own. Whether you’re going classic or experimenting with flavors, it’s nearly impossible to go wrong.

Storage, Freezing, and Final Thoughts

Zucchini bread doesn’t just taste amazing fresh from the oven—it keeps beautifully too. Whether you’re baking ahead for the week or saving a loaf for later, here’s how I keep mine moist and delicious.

How to Store Zucchini Bread

Once completely cooled, I wrap the loaves tightly in plastic wrap or aluminum foil, or store them in an airtight container. They stay fresh at room temperature for up to 3 days. If it’s especially humid, I recommend refrigerating the bread to extend its shelf life—just be sure to let it come to room temperature before serving for the best texture.

Freezing Instructions

Zucchini bread freezes really well. Here’s what I do:

Let the loaf cool completely.
Wrap it tightly in plastic wrap, then in a layer of foil.

Label and date it, then freeze for up to 3 months.

When I’m ready to enjoy it again, I let it thaw overnight in the fridge or on the counter for a few hours. If you’re in a rush, you can warm individual slices in the microwave for 10–15 seconds.