This is the BEST Zucchini Bread. It’s flavorful, moist and not overly sweet – It’s the perfect balance of flavors and easy to make at home!
We all know that time of year when the zucchini just start flowing. They seem to pop up out of nowhere…
For me, popping out of nowhere always meant the office breakroom, where everyone would bring in their abundance of zucchinis from their garden. Not my garden… Since I have a severe lack of a green thumb. My plant grew one zucchini last year.
Now that I’ve quit my corporate job, I’m going to be missing all those zukes. But that won’t stop me from making this zucchini bread.
I consider this to be the golden standard of zucchini breads. With hints of cinnamon and vanilla and notes of caramel from the brown sugar. It’s flavorful and moist but not overly sweet.
How to Grate Zucchini
- Wash the zucchini
- Trim off each end
- Using the largest holes of a box grater, grate your zucchini into a large bowl
- Alternatively, if you have a food processor, you can use the shredding disk
Does Zucchini Bread Need to be Refrigerated?
- If you will be consuming the zucchini bread within a couple days, it is best stored on the counter wrapped in plastic wrap. If you’d like your zucchini bread to last longer, it can be stored in the refrigerator for up to one week. If you would like to store your zucchini bread for a longer period of time, it can be frozen for up to three months.
Can Zucchini Bread Be Frozen?
- Yes. To store zucchini bread in the freezer, wrap it tightly in plastic wrap, then tin foil. It will last for up to three months.
How Long Does Zucchini Bread Last?
- On the Counter – 3 days
- In the Refrigerator – 1 week
- In the Freezer – 3 months
More Bread Recipes
More Zucchini Recipes
- Zucchini Soup
- Sauteed Zucchini & Squash
- Zucchini Noodles with Fresh Herbs & Fried Capers
- Zucchini Pasta Salad
- Zucchini Lasagna Roll Ups
- Air Fryer Zucchini Fries
- Flank Steak with Zucchini & Whipped Feta
- Creamy Zucchini Soup
- Spaghetti Alla Nerano (Spaghetti with Zucchini)
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The BEST Zucchini Bread
Ingredients
- 3 cups grated zucchini (about 4)
- 1 cup packed brown sugar
- 3/4 cup butter (softened)
- 2 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
Instructions
- Heat oven to 350 degrees.
- Combine sugar, butter, eggs, vanilla and salt in a large bowl.
- Add flour, baking soda, and cinnamon, and whisk in until just combined.
- Fold in grated zucchini until just incorporated.
- Pour into two greased 9×5-inch loaf pans.
- Bake 45-55 minutes, or until toothpick inserted into middle comes out clean. Let cool.
Nutrition
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ahhh, THE BEST recipe for this time of year! our garden is partying down with all the zucchini in it – we’re getting to the “hide one in every neighbor’s mailbox” situation. 😂
bookmarking to try immediately! thank you!
I love zucchini bread; this is a nice, straightforward recipe. Bonus that it makes two loaves! Thanks for the recipe!
I’ve never tried making zucchini bread myself, but now I’m tempted (especially since I could freeze some for early fall as well.)
Our former neighbor across the street used to come over about this time of the year with an armload of zucchini from her garden, and I am missing that right now since we moved! I’ll grow some next year but in the meantime, I’m excited to hit the store and get some to make this zucchini bread recipe. I think the kids will love it!
I make a lot of zoodle dishes during this time of the year, but I definitely want to give zucchini bread a whirl! You make it look so easy and tasty. I’m gonna try veganizing this recipe. Thanks for sharing, Erin!
This looks delicious, do you know if I can cook this using my instant pot? Just trying to keep my kitchen cool this summer! Thank you so much!
Can i make mini loaves with this recipe anything to add to do this?
You sure can Courtney! I would just adjust the baking time.
Do I have to squeeze out the liquid from the zucchini?
Hi Nadia – No need to squeeze out the liquid. There’s no liquid in this recipe, so that zucchini liquid is what keeps the bread moist. Hope that helps!
Is there liquid missing??
Hi LeAnne – No liquid is needed. There will be enough with the liquid in the zucchini and the eggs.
I love the moistness and texture. Not one bit too sweet like some I have tried. The fact that the recipe is for 2 9×5 pans is just what I wanted. I added a cup of walnut pieces in with the flour and they suspended nicely. I used pumpkin pie spice mix in place of the cinnamon and that worked well also. Thank you for this wonderful recipe!
Thanks for trying it Renee!