Easy Zucchini Bread – Best Zucchini Bread Recipe Ever!
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This is the best zucchini bread recipe ever! Once you try this epic zucchini bread, you’ll never make it any other way!
Folks, this is it! There is no better zucchini bread recipe than this one! This zucchini bread is EPIC! Everything about it is absolutely perfect: the texture is outstanding, the taste is extraordinary and the smell is simply amazing! This zucchini bread will just melt in your mouth, as you reach for another slice and another and another.
That’s the way to eat up all that healthy zucchini! :) There is no yummier way to eat zucchini than in the form of zucchini bread! Even the pickiest eaters who would never touch the “scary green” will devour this zucchini bread in seconds!
The secret of this amazing zucchini bread is in using shredded zucchini instead of grated. Most zucchini bread recipes use grated zucchini, but grating the zucchini produces too much water and ruins the bread texture. When the zucchini is shredded, it’s incorporated into the bread in a similar way as additions like nuts and raisins – the texture is created with the traditional quick bread ingredients such as flour, eggs, sugar, oil, etc. and the zucchini is just folded in. This way you get normal bread texture, not some weird vegetable goop :) This sweet bread texture is simply perfect, it smells like cinnamon, and when you bite in, you are in heaven!
How To Make Zucchini Bread
Making this amazing zucchini bread is super easy! The ingredients are very common and simple: eggs, sugar, oil, vanilla, flour, cinnamon, salt, baking powder, baking soda, and of course zucchini!
Use a food processor fitted with a top shredder blade to shred the zucchini in seconds (or if you don’t have a food processor, use the large-hole side of the box grater). To make 1 1/4 cup of shredded zucchini, it takes about 1 medium zucchini (or 2 small ones).
A great thing about this easy zucchini bread is that’s a one-bowl recipe, so you’ll only need to wash one bowl :) First, add the liquid ingredients and sugar in a large bowl and mix together, then add the dry ingredients and mix them in, and lastly fold in the shredded zucchini. Pour the zucchini bread batter in a greased loaf pan and bake! That’s all there is to making a zucchini bread :)
Do you peel or not peel the zucchini before shredding? It depends on whether you want to hide the zucchini or not :) In my zucchini bread pictures I used the unpeeled zucchini, so the green specks inside the bread you are seeing are the shredded zucchini peels. If you peel the zucchini before shredding, the zucchini becomes completely invisible once its baked into the bread!
So if you want to emphasize the fact that it’s a ZUCCHINI bread, leave the zucchini skin on so you get the green specks inside the bread. However, if you are feeding the picky eaters that won’t eat anything green, peel the zucchini before shredding and they won’t even notice it’s there!
Best Ever Zucchini Bread Recipe
Ingredients
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1 1/4 cup shredded zucchini
- 1 1/2 cup flour
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
Instructions
- Preheat the oven to 350 F. Spray a non-stick 9x5 loaf pan with a cooking spray.
- In a large bowl, mix the eggs and sugar until smooth. Add oil and vanilla and mix until combined.
- Add flour, cinnamon, salt, baking soda and baking powder. Mix until combined.
- Add the shredded zucchini. Mix until combined.
- Pour the batter into the loaf pan.
- Put the loaf pan in the oven and bake for 45 minutes.
- Let the zucchini bread cool completely before slicing.
Got more zucchini that you need to use up? You will love my baked Parmesan zucchini recipe and other amazing zucchini recipes I have on this site!
Love your zucchini bread. Can it be frozen?
Yes, you can freeze this zucchini bread, it freezes well. You can freeze the whole bread or individual slices, then thaw on the counter overnight.
made this last night and it came out perfect! my family saw me with the zucchini and was instantly put off until it started to bake ( interest peaked) when it cooled and i made the first slice i was instantly excited to give it a try and so did my family and loved it. This will surely be a repeat offender in my home year round.
Thank you for sharing
This Looks Awesome!! Can you double the Recipe?? Also.. if you use the “Mini Loaf Pans” how long do bake it??
Yes, you can double the recipe! With the mini loaf pans, check the bread with a toothpick after 30 minutes and see if it’s cooked through.
Hi. I made this and it was delicious! I had leftover zucchini so I shredded all of it and froze it. My question is, can I use the zucchini frozen or should I thaw it first? Thanks!
You can add frozen zucchini, as long as it’s not frozen into a solid brick (as you have to distribute it throughout the batter).
I followed the recipe and it was really moist and tasty . Didn’t wait for it to cool down . I added pecans . Next time I’m adding blueberries and walnuts
I’ve made this several times. Everyone loves it. My question is: if I make into muffins, how many and how long to cook?
Not sure how many muffins, but if you make it in the muffin tin bake at 400F for 25 minutes.
Hello. Do you have to vegetable oil. Can I use canola oil?
Thanks
Yes you can use canola oil
I made this and it came out sooo delicious. I used coconut oil and added grated carrots. I didn’t have any vanilla so I substituted it with root beer. It taste good! I wish I could post a picture! Thanks
thanks for the recipe i’m making this all the time!
I really wish American’s would stop calling cake, bread. If it’s full of sugar, eggs, butter and soda it’s a sweet cake. Not any kind of bread. Calling it bread does not mean you are eating something healthy, instead of what you are actually eating. A cake, it’s no different to a carrot cake recipe.
My husband loved this and I will be taking this to family holiday dinners. I didn’t use shredded zucchini I used my food chopper. Worked perfectly and will always do it that way in the future.
the best zucchini bread I’ve ever made! 🙏🏾
A perfect balance of sweetness and spicy highly recommend it!
I reduced the sugar by 1/2 to less than 1/2 c and was plenty sweet. Added chocolate chips & cocoa powders, then baked in mini muffin tins… delicious