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Favorite Zucchini Bread Recipe

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A classic zucchini bread recipe that’s moist, delicious, and just like grandma used to make. An easy-to-make, one-bowl zucchini bread recipe that makes 2 loaves; one for now, and one for later. It also happens to be my favorite zucchini bread recipe… ever.

Side view of Zucchini Bread loaf with cinnamon sticks and walnuts

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I’ve tried so many recipes for Zucchini Bread — I’ve lost track of them all. But this one, I haven’t. It’s my Favorite Fresh Zucchini Bread recipe.

I’ll never forget the first cake I ever made. It was a zucchini cake. Sprinkled with cinnamon, nutmeg, and cloves. It took hours. Or so it seemed.

It was awful. But I was 6.

And my grandmother and I, in whose kitchen I was allowed to experiment, made that cake without a recipe, putting in only my favorite ingredients. I made a mess. The cake was inedible, to say the least. But I was hooked.

I kept making zucchini cakes until some years later, I finally perfected it enough that my family would actually eat it.

I’ll never forget the moment when that cake, perfectly formed, perfectly baked, came out of the oven smelling like a little piece of heaven. Thus began my love of baking.

And now all these years later… I’m still baking… with zucchini… and still loving every minute of it.

Slices of Zucchini Bread stacked on a blue and white plate

This recipe is not that cake. But the flavors are similar… and I promise, it’s just as good! The perfected one… not the first. Smile.

Zucchini Recipes

If you see lots of zucchini recipes at 31Daily, you now know the reason why!

You find everything from zucchini bread recipes (I think there are at least a couple), plus a Spiced Zucchini Cake with Cream Cheese Frosting, Healthy Zucchini Spice Muffins and even Double Chocolate Zucchini Muffins.

But it isn’t all bread, muffins, and treats… you will also find several zucchini pasta recipes, risotto, frittata, Zucchini Corn Chowder, and so many more recipes that I can’t remember off the top of my head.

Top view of sliced Zucchini Bread loaf with fresh zucchini in the background

Zucchini Bread Ingredients

The exact measurements are in the recipe card at the bottom of this post. This is an overview of the ingredients you will need:

  • Large eggs
  • Granulated sugar
  • Cooking oil
  • Zucchini
  • Vanilla extract
  • All-purpose flour
  • Baking soda + baking powder + salt
  • Spices: ground cinnamon, ginger, cloves, and nutmeg
  • Chopped walnuts: completely optional but my grandma always added them, so I do too.

Kitchen Tools Needed

This is a one bowl, quick fix, zucchini bread recipe that relies on very few kitchen tools. Here is what you need:

Top view of ingredients for Zucchini Bread

How to Make Zucchini Bread

Step-by-step instructions are in the recipe card at the bottom of this post. Here is a brief overview of the steps.

  1. Preheat the oven to 350 degrees F and coat loaf pans.
  2. Shred zucchini.
  3. Mix together sugar, oil, zucchini, and vanilla.
  4. Combine the dry ingredients and fold them into the zucchini mixture.
  5. Transfer to loaf pans.
  6. Bake for 45 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.
Sideview of Zucchini Bread, sliced

Zucchini Bread Questions

Do you peel the zucchini?

You don’t need to peel the zucchini as it almost melts into the bread as it bakes. Plus, it brings a nice color to the baked zucchini bread.

How much zucchini do I need for Zucchini Bread?

You will need 3 cups of shredded zucchini. Two to three medium-size zucchini should result in about 3 cups. If you have a little extra, it isn’t a problem to add it in!

Do you grate the zucchini for Zucchini Bread?

Yes! Use the largest holes on a box grater for this bread. It will be noticeable in the crumb after it’s baked. If you want the zucchini to disappear, use the smaller holes on the box grater.

Should you squeeze the shredded zucchini before baking?

No. Do not squeeze excess moisture from the zucchini before adding it to the bread batter. The moisture helps keep the zucchini bread soft and delicious.

How else can you shred zucchini?

You can also use a food processor to shred zucchini for bread. Use the grating disc and cut off the ends of the zucchini before quartering the squash. It’s then easy to push through the processor.

More Zucchini Recipes You May Also Enjoy


Make sure you don’t lose track of this recipe by pinning it for later! If you are not already you can follow me on Pinterest, as well as keep up with me on FacebookInstagram, and YouTube. If you make this recipe I would also love it if you’d tag me in your photos and leave a star rating below!

Top view of a Zucchini Bread slice on a blue and white plate
Side view of Zucchini Bread loaf with cinnamon sticks and walnuts

Favorite Zucchini Bread Recipe

Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

I've tried so many recipes for Zucchini Bread -- I've lost track of them all. But this one, I haven't. It's my Favorite Fresh Zucchini Bread recipe.


  • 3 large eggs
  • 2 cups sugar
  • 2/3 cup cooking oil
  • 3 cups grated raw zucchini (about 2 medium)
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 2/3 cup walnuts, coarsely chopped (optional)


  1. Preheat the oven to 350 degrees F and coat two 8 x 4-inch loaf pans with non-stick cooking spray.
  2. Shred zucchini and set aside.
  3. Whisk the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix until fully incorporated.
  4. Add the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg to the zucchini mixture. Stir until well blended. Fold in the nuts and transfer to the prepared loaf pans.
  5. Bake for 45 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a rack before slicing and serving.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 213mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 3g

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  1. OMG ! This was a delicious
    zucchini bread! Good job!
    My neighbor grows zucchini and
    I never know what to do with them. Very moist , flavorful, and
    perfect density !
    Kathy B from Santa Barbara

    1. Hi Kathy… YAY! You made my night. I’m so glad you enjoyed the zucchini bread! I am so hungry for this, it must be all the fresh zucchini coming off the vines. Thank you for trying it and letting me know how it worked for you. Have a great evening.

  2. In the beginning you had your list of ingredients and you mentioned Ginger and nutmeg. Can that still be added and if so how much. This will be the first time I’ve ever made zucchini bread and out of all the ones I saw once I googled I decided on yours. Thank you and I will let you know how things turned out.

    1. Hi Cynthia! Thank you for trying this recipe and for finding us! I’d love to hear how it turns out for you. The measurement amounts for ginger and nutmeg are 1/2 teaspoon each.

    1. Hi Lael, that is a great question. Unfortunately, I have not tested this recipe using less sugar. The most important aspect to consider is that in recipes like this, sugar provides moisture and sweetness. In theory, you should be able to reduce the sugar by 10% without affecting the texture too much. You may also like my Healthy Morning Zucchini Bread recipe which does contain less sugar.

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