Zucchini Bread

This Classic Zucchini Bread is the BEST zucchini bread recipe! It is easy to make, perfectly spiced, and the zucchini bread is super moist! The best way to use up your garden zucchini.

Zucchini Bread sliced on cooling rack

Yay for Zucchini Recipes, Especially Zucchini Bread!

You guys know I am OBSESSED with zucchini. I love the green vegetable and I LOVE creating zucchini recipes. Have you seen our collection of over 35 zucchini recipes? There are sweet and savory recipes, something for everyone. I love all of these zucchini recipes and try to make them every summer when the garden zucchini is out of control. Sometimes, I don’t get to them all but every year I ALWAYS make classic zucchini bread.

I have made a lot of zucchini bread in my days and I love my chocolate and lemon zucchini bread recipes, but you can’t go wrong with a loaf of good old classic zucchini bread. It is always a favorite. I usually make several loaves because it is so good, it never lasts long at our house and I always have plenty of zucchini to use up. The garden zucchini forces me to make zucchini bread:)

Zucchini Bread slice

Tips for Baking Zucchini Bread

Today, I am going to share my tips for making the BEST zucchini bread recipe. This will be your favorite zucchini bread recipe from now on!

This zucchini bread is perfectly moist and has the best flavor thanks to the spices. I like to add cinnamon, nutmeg, ginger, and a little bit of ground cloves. I also make the bread with melted butter and oil. I love the combo. The butter gives the bread great flavor and the oil makes the bread super moist. I use mostly brown sugar because I love the deep caramel molasses flavor. I still add a little granulated sugar to balance out the texture and sweetness. Vanilla extract is a must, go for two teaspoons, you will be glad you did! Before the bread goes into the oven, I like to sprinkle it with a little turbinado sugar. This will give the bread a nice sugary crunch on top!

Now to answer some common zucchini bread questions and some tips. I want you guys to succeed in your zucchini bread making adventures! I promise this recipe is easy! You will love it!

What Size Zucchini Do You Use for Zucchini Bread?

You really can use any size of zucchini to make zucchini bread; small, medium, or large. You need 2 cups of grated zucchini for the recipe, so you will need about 3 small zucchini, 2 medium zucchini, or 1 large zucchini. Most people like to use large, overgrown zucchini from their garden to make zucchini bread because they aren’t as good to cook with but are great for baking and making zucchini bread. Never throw these big guys away, they are perfect for zucchini bread!

Do You Have to Peel the Zucchini?

No! I always leave the green zucchini skin on. Just grate the zucchini with a cheese grater or food processor.

Do you Have to Squeeze Out the Liquid in the Zucchini?

Yes! Zucchini has a lot of moisture so after you grate it, squeeze some of the moisture out. You can put the zucchini in a clean linen-free kitchen towel or in paper towels and squeeze. You can also put the zucchini in a colander and let the moisture drain out for about 15 minutes. The amount of moisture in the zucchini will vary, depending on the size. I have also found that zucchini from the garden has more moisture than store bought zucchini, especially the big ones. You do want to leave some of the moisture so your bread will be moist, but just get rid of the excess and you will be ready to bake!

grated zucchini for zucchini bread

Can You Freeze Grated Zucchini?

Yes! If you can’t use up all of your zucchini, put some in the freezer for later. Put grated zucchini in freezer bags and freeze for up to 2 months. I like to put 2 cups of grated zucchini in a bag so I know it is the amount I need to make this zucchini bread. Label your bags with what it is, the amount, and date. When ready to use, defrost, and squeeze out the extra moisture. There will be more moisture because the zucchini was frozen. You can use frozen zucchini to make other things like cookies, brownies, or pancakes.

What Size Pan Do You Use to Make Zucchini Bread?

For this recipe, I use a 8 x 4 x 2 ½ inch loaf pan. I also use a loaf pan that is lighter in color so the zucchini bread doesn’t brown too quickly. If you have a 9 x 5-inch loaf pan you can use it, your zucchini bread will just be a little shorter in size, but still tasty! You can also use mini loaf pans if you want to share little loaves with friends! Make sure you reduce the baking time to about 30 to 35 minutes.

Can you make zucchini muffins with this recipe?

Yes! Line a muffin pan with paper liners or grease the cups. Fill and bake for 18-22 minutes.

Can I use Gluten-Free Flour in This Recipe?

Yes, use the same amount of gluten-free all purpose flour. I like Cup4Cup or Bob’s Red Mill All-Purpose Gluten Free Flour.

Can I add mix ins?

Yes! Feel free to stir in up to 1 cup of chocolate chips, chopped walnuts, chopped pecans, raisins, or dried cranberries.

Don’t Over Mix

You don’t need a stand mixer or hand mixer to make this recipe, it is so easy! You don’t want to over mix the batter or your bread will sink in the middle. Add the dry ingredients to the wet ingredients and stir until just combined.

zucchini bread sliced

What if My Zucchini Bread is Getting Too Dark But It’s Not Done in the Middle?

If you inserted a toothpick in the center and it doesn’t come out clean, but your bread is getting too dark on top, you can loosely cover the bread with a piece of aluminum foil and keep baking. This will prevent the top from getting overdone and allow the middle to finish baking.

Wait to Slice

I know, it is always SO hard to wait to slice into that wonderful smelling baked bread after it comes out of the oven, but try so the bread can set up. Let the bread cool in the pan for 10 minutes and then remove and let it cool completely on a wire cooling rack. Slice with a bread knife or sharp knife.

Can I freeze Zucchini Bread?

Yes! Zucchini bread freezes beautifully. Let the loaf cool completely. Once cooled, wrap in plastic wrap and place in a freezer bag or wrap in aluminum foil. Label and date the bread and freeze for up to 2 months. Defrost before slicing.

Zucchini bread in the summertime is a MUST, put your garden zucchini to good use and make a loaf today! You will be glad you did, this is the BEST classic zucchini bread recipe!

More Zucchini Bread Recipes

classic zucchini bread recipe

Zucchini Bread

Use your garden zucchini to make a loaf of classic zucchini bread. This recipe is the BEST zucchini bread recipe! It will be your go to every summer!
5 from 11 votes


  • 2 cups grated zucchini (about 2 medium zucchini)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup canola or vegetable oil, (can use melted and slightly cooled coconut oil)
  • 3/4 cup  packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon turbinado sugar, for sprinkling on bread, optional


  • Preheat the oven to 35o degrees F. Grease a loaf pan (8 x 4 x 2 1/2-inch) with nonstick cooking spray and set aside.
  • In a clean linen-free kitchen towel or paper towels, squeeze out the excess water in the shredded zucchini. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves. Set aside.
  • In a large bowl, combine the melted butter, oil, brown sugar, granulated sugar, egg, and vanilla. Stir until smooth. Stir in the grated zucchini.
  • Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix.
  • Pour the batter into the prepared loaf pan. Sprinkle turbinado sugar evenly over the batter, if using. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the bread cool in the pan for 10 minutes. Carefully remove the bread from the pan and cool completely on a wire rack before slicing.


The bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Defrost before slicing.


Calories: 217kcal, Carbohydrates: 32g, Protein: 2g, Fat: 8g, Saturated Fat: 6g, Cholesterol: 23mg, Sodium: 200mg, Potassium: 95mg, Sugar: 20g, Vitamin A: 180IU, Vitamin C: 3.7mg, Calcium: 24mg, Iron: 1mg
Keywords zucchini bread

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Hi Maria,

    I completely agree about the brown sugar. Sometimes if a bread recipe calls for all white, I’ll sub half brown. I just like the flavor. I love sneaking that zucchini in where I can too. I have a Zucchini Beef Enchiladas recipe that does the same thing!

  2. Yum-that bersion does really look good. I always buy dark brown because I love the stuff so much. Your little birthday nieces is so cute and your Alaska trip looks amazing. I love your dress in the one legged pic. I didn’t even notice the lack of leg since I was admiring your dress.

  3. That's a lot of cabbage! I need to retry baking with zucchini. Last time I tried baking a batch of zucchini brownies that did not go over well with my husband. I was trying to be sneaky!

    I love brown sugar as well & think it keeps everything nice and moist.

  4. I was going to make zucchini bread this week – and I was looking for a new recipe to try! I had one zucchini that I picked last week. I made a loaf of bread, and it only used 1/3 of the zucchini!!

  5. I’m so excited about this. My neighbor just gave me one big zucchini. I can’t wait to try out this recipe!!!!

  6. Zucchini bread is always a winner, although I had to convince my cw's that it didn't taste like zucchini 🙂 I'm a fan of brown sugar over white any day too – things just seem moister with it.

  7. I’d like to see nutritional values in your posted recipes. Please consider adding that into the mix. It’s so important. 

  8. Hi! We just made your chocolate zucchini bread yesterday with our giant zucchini from the Farmer’s Market (my 12 yo specifically requested YOUR recipe). Was amazing, I will have to add this to the list to make next. Wanted to share a tip I found for removing the liquid – I use my potato ricer to squeeze excess liquid from shreddded zucchini. It works perfectly – nice to have another use for a single-use kitchen gadget.


  9. 5 stars
    I didn’t really believe this would be the BEST Zucchini Bread but was hopeful it would be good. Wow, was I wrong. It really is the BEST most moist zucchini bread I’ve ever made (and I’ve made plenty). Thank you. Will be my go-to recipe.

    1. I am SO happy you think it is the best too! It is our favorite! Thanks for letting us know!

  10. Question – If I were to bake these in a mini muffin pan to make a bunch of bite sized treats I can easily take to work, how long would you suggest baking them and would you suggest altering anything at all? (Since I won’t be making it in loaf form haha)

  11. Hi Maria!!

    Love zucchini bread, I ll have to try your recipe looks yummy!!
    One question, can you change all purpose flour for almond or coconut flour?

  12. 5 stars
    The loaf pan size you recommend is way too small. I’m sad that I lost almost a third of this delicious bread to the bottom of the oven.

  13. This was moist and tasty. Th only thing I just realized is that it’s 20g of sugar per serving. Too much for me. I’ll make it again but will not add as much sugar, maybe try to skip the granulated altogether, but wondering if that will change the bread consistency as well….hope not.

  14. 5 stars
    Absolutely love the recipe. I love the use of spices rather than cinnamon alone. It definitely is moist. Have made 5 loaves so far and same consistent outcome.. What a keeper!

  15. Absolutely love the recipe. I love the use of spices rather than cinnamon alone. It definitely is moist. Have made 5 loaves so far and same consistent outcome.. What a keeper! Glad I found this recipe.

  16. Your recipe does sound really delicious! But as I live in Germany, I will be happy if you can give me the measurements in metric. Thanks a lot.

  17. 5 stars
    Love,love, love this recipe. My only complaint is that this makes a small loaf. Definitely need to at least double it.

  18. Could grated carrots be added? If so, how much? I only have one zucchini and wanted to make 2 loaves. I have carrots and thought it would be a good substitute for another zucchini.

  19. 5 stars
    Came out great. I used 2 small zucchini’s. Which didn’t have that much water when squeezed out. I added about 3/4 cut chopped walnuts. Took about 70 minutes. Will definitely make again.

  20. Was about to make this and noticed there is no baking powder in this recipe! Is that intentional or a mistake?

    1. It’s fine with just baking soda. That’s all my banana bread recipe calls for & it turns out great.

  21. I absolutely loved this recipe altogether! The perfect blend of spices and balance! Very moist and perfectly baked. My only concern was the kosher salt. Was i supposed to taste the salt in it? Was this supposed to be a sweet and salty pastry? I may have not mixed in the salt well enough, because I always tasted the salt in this loaf!
    Could I use regular salt and if so how much?
    The turbinado sugar was a perfect addition!

    1. I am glad you liked the bread. If you prefer less salt in your baked goods, reduce the salt to 1/4 teaspoon.

  22. I just wanted to report that I absolutely loved this recipe and the coconut zucchini bread as well. I was so pleased with the whole wheat flour in the coconut version, that I substituted 1/2 c whole wheat in the regular recipe. Still think I might cut down a little on sugar but these were great recipes and I loved the addition on coconut oil and only small amount of butter. Extremely Yummy!

  23. 5 stars
    This really is the best! To me, it tastes like fall :). Perfectly spiced, moist, and even better on days 2 and 3. I make this recipe into 12 regular sized muffins, bake at temp listed in recipe, for 19-20 minutes. I’ve made this so many times this summer I’ve lost count! My kids love it too.

  24. 5 stars
    I’m just baking my 6th loaf of the Chocolate Zucchini bread. It is AMAZING! If you are a chocolate fanatic this recipe is beyond good!
    I also am baking the same for the “regular” Zucchini bread. This also is an awesome recipe!!
    I took a loaf of each to work and everyone commented how good each of the loaves were. They both were gone in less than 4 hours!
    Fantastic recipes! Thanks for sharing!

  25. 5 stars
    Flawless and stunning recipe! I’ve made this a number of times now and it’s super consistent and delicious every single time. I probably add more zucchini than it calls for but I’ve never had an issue!

  26. 5 stars
    I love the full flavor with this recipe. Wondering if anyone has tried it with honey instead of sugar?

  27. 5 stars
    i usually don’t like zucchini bread, but this one makes me like it moist and delicious i follow exact recipe. Now that i have a lot of zucchini from my garden i can always make this.

  28. 5 stars
    Made the mistake of leaving out the melted butter (gonna recheck the microwave before baking) texture was a little tough but the taste was excellent. Going make the recipe again, the right way.