Looking for a way to use up your summer bounty of zucchini? Try this easy and moist zucchini bread recipe that is perfect to enjoy for a snack, dessert, or even as a quick breakfast idea.

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We are huge fans of quick bread in our home, especially zucchini bread. It’s always highly requested when August rolls around and we start getting our summer bounty of zucchini. I thought this year, it would be fun to share our go-to zucchini bread recipe.

You will love this super moist and delicious zucchini bread. The best part is that it’s completely customizable as you can add some chocolate chips, raisins, and walnuts, or enjoy it plain with a little butter on top as we do. Either way, you will want to make this zucchini bread again and again.

Looking for more zucchini recipes? Find 53 Must-Try Zucchini Recipes.

Why You Will Love This Zucchini Bread Recipe

It’s packed full of flavor
Super moist and delicious
Easy to make with simple ingredients
Comes out perfectly every time
Yields 2 loaves so you can enjoy a loaf but also share or freeze one for later.

Helpful Tips for Making Zucchini Bread

It’s not necessary to peel your zucchini. Zucchini skin is pretty thin, so you won’t notice the texture in your quick bread.
You can use zucchini that you’ve frozen in this recipe. This is especially helpful if you have a large bounty of zucchini in your garden. Just keep in mind that it will need to be thawed and you will have to squeeze out the extra water before you add it to your ingredients. ( I recently used frozen zucchini with this recipe and it came out just as moist and delicious as fresh zucchini.)
When combining ingredients, try not to overmix as it will make your bread chewy and not as moist.
You can make this zucchini bread healthier by using a combination of oil and applesauce instead of butter.
Since ovens can vary, it may take a little more or less time for your zucchini bread to be done. As a rule of thumb, I always start checking about 5 minutes before just in case. A clean toothpick will tell you when it’s done.
Store homemade zucchini bread in the refrigerator for up to 7 days.

What You Will Need For This Easy Zucchini Bread Recipe

Sugar
Butter
Eggs
Vanilla
Flour
Baking Soda
Baking Powder
Cinnamon
Salt
Zucchini
Optional-Chocolate Chips, Walnuts, or Raisins

How to Make Homemade Zucchini Bread

Gather your ingredients and preheat your oven to 350°. Grease two loaf pans. (8×4-inch works best).
Use a box grater or vegetable shredder and start shredding your zucchini (leaving the skins on).
Combine the dry ingredients (flour, baking powder, baking soda, ground cinnamon, and salt in a medium bowl).
In a large bowl, whisk together the butter, sugar, vanilla, and beaten eggs.
Add the flour mixture to the wet mixture and mix until combined. Add in the zucchini and any optional ingredients. (nuts, raisins, or chocolate chips).
Pour your batter into greased loaf pans.
Bake for 55-60 minutes or until a toothpick inserted comes out clean. (The loaf will also pull away from the sides of the loaf pan around the edges).
Let cool before removing from pan and placing on a wire rack.

Easy Moist Zucchini Bread

Use up your zucchini bounty and make this deliciously easy zucchini bread. So moist and flavorful, that you will want to make it again and again.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Servings 16

Calories 260 kcal

Ingredients

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp ground cinnamon
1 cup butter melted
1 cup light brown sugar
½ cup granulated sugar
2 tsp vanilla extract
3 large eggs
2½ cups zucchini shredded

Instructions

Preheat the oven to 350°. Grease two 8x4-inch loaf pans
Combine the flour, salt, baking powder, baking soda, and ground cinnamon in a medium bowl and set aside.
Mix the butter, sugars, vanilla and beaten eggs together in a large bowl until combined.
Stir the flour mixture into the wet mixture until just combined and then add the shredded zucchini.
Pour the batter into the greased loaf pans and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely (about 15 minutes) before removing it from the pans and placing it on a wire rack.

Notes

Note: Remember to leave the skin on the zucchini as it doesn't need to be peeled for this recipe. Also, this recipe can be customized to your liking. You can add some raisins, walnuts, or chocolate chips. Lastly, this recipe calls for butter instead of oil as this is what my family prefers. However, you can substitute the butter for vegetable oil. Or, make it healthier and add ½ cup of avocado oil and ½ cup of unsweetened applesauce.

Keyword bread, Quick bread, Zucchini, zucchini bread

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