This moist zucchini bread recipe is easy to make with simple pantry ingredients and fresh or frozen shredded zucchini. I have been making it for so many years that I nearly know it by heart, but I still pull out the old, tattered recipe card before I begin.
First published in 2012, this is a tried-and-true recipe that has been served many times in my kitchen. The original version appears in the printable recipe card, along with notes about a few small ingredient changes I have made over the years. No matter which version you choose, the bread is moist, full of flavor, and easy to make.
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Why You’ll Love This Moist Zucchini Bread
This recipe uses simple pantry ingredients and works with either fresh or frozen shredded zucchini. The batter comes together quickly, and the finished bread is moist, tender, and lightly spiced with cinnamon. One batch can be baked as two large loaves, several small loaves, or mini loaves, making it a good choice for serving, freezing, or giving as a homemade gift.
Can You Use Fresh or Frozen Zucchini?
Yes, either fresh or frozen shredded zucchini works well in this recipe. Use a box grater or small food processor to make quick work of shredding fresh zucchini. When using frozen zucchini, measure 2 cups before placing it in the freezer. After thawing, the zucchini may look like slightly less than 2 cups because it loses some volume. That is perfectly normal, and the full thawed amount can be added to the batter.
How To Make Zucchini Bread
- Preheat oven to 350 degrees F.
- In a large bowl, beat together the sugar, oil/applesauce, eggs, and vanilla extract.
- In a separate bowl, whisk together the all purpose flour, cinnamon, baking powder, baking soda, and salt
- Add dry ingredients to wet ingredients in two increments.
- Fold in zucchini, nuts, and lemon peel. (If using.)
- Pour into prepared loaf pans and bake.
- Bake time for mini loaves is 20 minutes, small loaves is 30-35 minutes, and large loaves is 55-60 minutes.
- Loaves are done when a knife inserted into the center of the loaf comes out clean.
Zucchini Bread Pan Sizes, Yields, & Baking Times
Choose the loaf size that works best for you, then use the chart below as a guide.
| Pan Size | Yield | Baking Time |
|---|---|---|
| 2.5 x 4-inch mini loaf pans | 16 mini loaves | 20 minutes |
| 3 x 5.5-inch small loaf pans | 5 small loaves | 30 to 35 minutes |
| 9 x 5-inch loaf pans | 2 large loaves | 55 to 60 minutes |
The bread is done when a toothpick or knife inserted into the center comes out clean or with a few moist crumbs.
Helpful Tips & Variations
- Prepare the loaf pans well so the bread releases easily. Baker’s Joy works well, or coat the pans with butter and a light dusting of flour.
- Measure the ingredients carefully, especially the flour. Spoon the flour into the measuring cup and level it off with a knife.
- Mix the batter just until the dry ingredients are incorporated. Overmixing can make the bread heavy.
- Replace 1/2 cup of the canola oil with 1/2 cup of unsweetened applesauce.
- Vegetable oil or refined liquid coconut oil can be used in place of the canola oil.
- Replace 1 cup of the white sugar with 1 cup of brown sugar for a slightly deeper flavor.
- For a less sweet loaf, reduce the sugar to 1 1/3 cups. The texture will still be moist and tender.
- Add chopped walnuts, pecans, raisins, or chocolate chips, if desired. Fold them into the batter before filling the pans.
- To make zucchini muffins, divide the batter among the cups of a prepared muffin pan. Bake at 350 degrees F for about 20 minutes, or until a tester inserted into the center comes out clean.
How to Store & Freeze Zucchini Bread
- Let the zucchini bread cool completely, then wrap each loaf tightly in plastic wrap or aluminum foil. Store it in an airtight container at room temperature for up to 3 days, or place it in the refrigerator for longer storage.
- To freeze zucchini bread, wrap the whole loaf or individual slices in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 6 months. Thaw at room temperature before serving.
Moist Zucchini Bread Recipe
Ingredients
- 1 cup canola oil
- 2 cups sugar
- 4 eggs
- 1 teaspoon pure vanilla extract
- 3 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1 cup finely chopped nuts (optional)
- 1 tablespoon fresh grated lemon peel (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl beat together the sugar, oil, eggs, and vanilla.
- In a separate bowl whisk together flour, cinnamon, baking powder, baking soda, and salt
- Add flour mixture to sugar mixture in two increments.
- Fold in zucchini, nuts, and lemon peel.
- Pour into prepared loaf pans and bake.
- Mini loaves: 20 min.
- Small loaves: 30-35 min.
- Large loaves: 55-60 min.
- Loaves are done when a knife inserted in the center comes out clean.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this recipe, I’d love to hear what you think. A quick rating or comment is always appreciated, and helps other readers too.
This moist zucchini bread is a simple way to use fresh summer zucchini or a package of shredded zucchini from the freezer. Serve it for breakfast, add it to lunch, or wrap a loaf to share with someone special. For more ways to use zucchini, try this skillet zucchini lasagna, these hearty and moist zucchini muffins, chocolate zucchini cake, or baked zucchini gratin. Each recipe is easy to make and gives this versatile vegetable a completely different place on the table.
Shop & Source
- round wood board
- large glass mixing bowl
- measuring cups
- 8-cavity mini loaf pan
- small loaf pans
- large loaf pan
- KitchenAid Mixer
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Thanks, Ann, for another great recipe! I have been printing your recipes for years as they are always so yummy! Hope you are enjoying your weekend.
I made this recipe with Japanese eggplant that I grew in my garden and it was really good! Thanks for the recipe!
I love how you give baking instructions when making the mini pans and regular! How rare to see this and yet how grand as it makes my life less stressful when baking!! A friend just gave me two large zucchinis so will be making this in the morn! As always, thank you so much!!
I’ve made this recipe several times and it is always good. I reduce the sugar and often add in a ripe banana if I have one.
I use olive oil in all my baking recipes.
Over the years I have come to understand that sugar is a bigger problem for our health than any of the fats, so quite regularly reduce listed amounts by at least 1/3, sometimes a half. I have been doing this for a long time, and none of my family has noticed! In this particular recipe I found 2 cups of sugar quite a lot, so reduce it to about 1 1/3.
Thanks for all the good recipes over the years!
I’m an avid baker, and have read sugar use can be cut by half and not impact the taste! Means I have more sugar to bake with before needing to run to the store. haha