Best Zucchini Bread

Got a garden full of zucchini? This zucchini bread recipe is the BEST way to use it! It's moist, tender, deliciously spiced, and super easy to make.

zucchini bread recipe

Have you made zucchini bread yet this summer? As I write this post, Jack and I are just finishing up our second loaf of the season, and I’m already looking forward to making our third (and fourth, and fifth…).

I don’t know what it is about this zucchini bread recipe, but come mid-July, I just can’t get enough of it. It’s moist, tender, lightly sweet, and warmly spiced with cinnamon. It’s healthy enough to pass as breakfast or an afternoon snack, but it tastes so good that I’m also happy devouring a slice (or two) for dessert. Best of all, it’s easy to make, and it’s chock-full of summer produce.

Ok, I take it back – I do know why I can’t get enough of this zucchini bread recipe. I hope you love it too!

zucchini bread recipe ingredients

Zucchini Bread Recipe Ingredients

Here’s what you’ll need to make this zucchini bread recipe:

  • Zucchini, of course! You’ll need 2 packed cups of shredded zucchini, about 2 medium, to make this recipe.
  • All-purpose flour and almond flour – I love using this combination of flours in baking recipes, especially muffins and quick breads. They yield baked goods that are super moist and tender – exactly what I want in a zucchini bread recipe.
  • Baking powder, baking soda, and eggs – They help the loaves puff up in the oven.
  • Cinnamon and vanilla extract – They give the bread warm, spiced depth of flavor.
  • Cane sugar – It makes the bread lightly sweet.
  • Almond milk and olive oil – For moisture and richness. If you don’t keep almond milk on hand, feel free to swap in another milk of your choice. My homemade oat milk would be great here too.
  • Sea salt – To make all the flavors pop!
  • And chocolate chips – I scatter them on top of the loaves for a rich, decadent finishing touch. Yum!

Find the complete recipe with measurements below.

Grated zucchini on a kitchen towel

How to Make Zucchini Bread

This zucchini bread recipe is super simple to make! Here’s how it goes:

First, grate the zucchini. Shred it on the large holes of a box grater, and measure 2 packed cups. Set aside the grated zucchini on a kitchen towel to drain.

Hand folding wet and dry ingredients together with a wooden spoon

Then, combine the dry ingredients in one bowl and the wet ingredients in another. Gently squeeze any excess moisture from the grated zucchini, and whisk it into the bowl of wet ingredients. Pour the dry ingredients into zucchini mixture and fold until just combined.

Batter in loaf pans

Next, pour the batter into 2 greased loaf pans. Do your best to put an equal amount in both so that the loaves bake at the same rate.

Chocolate chip zucchini bread batter in loaf pans

Scatter the chocolate chips on top…

Best Zucchini Bread in loaf pans

And bake! Transfer the pans to a 350° oven and bake for 45 to 50 minutes, or until the loaves are golden brown and a toothpick inserted in the center comes out clean.

Allow the loaves to cool for a few minutes in the pan before transferring them to wire racks to cool completely. Finally, slice and enjoy!

Sliced Zucchini Bread on a cooling rack

Best Zucchini Bread Recipe Tips

  • Don’t overmix. In this recipe, and whenever you’re making quick breads, cakes, muffins, or other baked goods that you want to be light and tender, mix the batter until the wet and dry ingredients are just combined. Stirring the batter more will start to develop the gluten in the flour. If that happens, the zucchini bread will be dense instead of light and cake-y. No, thank you!
  • Make it vegan. Check out the recipe card below to find instructions for making this recipe vegan. The vegan loaves aren’t quite as puffy as the regular ones are, but they’re still moist and delicious.
  • Have fun with mix-ins. I scatter chocolate chips on top of my zucchini bread, but if you’re in the mood for a more indulgent treat, you could mix them into the batter, too. Adding an additional 1/2 cup of chocolate chips to the recipe will make these loaves irresistibly chocolatey. Not crazy for chocolate? Fold 1 cup chopped walnuts or pecans into the batter instead!
  • Freeze the extras. This zucchini bread freezes perfectly, which is super handy, because the recipe makes 2 loaves. I like to slice and eat one right away and freeze the other for another day. If you like, you can slice it before you freeze it. That way, you can thaw one slice at a time for an easy breakfast or snack! Transfer frozen slices to the fridge to thaw overnight, or pop them in the microwave for about 30 seconds.

More Favorite Baking Recipes

If you love this zucchini bread recipe, try one of these yummy baked goods next:

zucchini bread

Best Zucchini Bread

rate this recipe:
5 from 35 votes
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Serves 16
This zucchini bread recipe is easy, healthy, and SO delicious! The loaves will keep in an airtight container at room temperature for 3 days. They also freeze perfectly.

Ingredients

  • 2 cups packed shredded zucchini, 2 medium
  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 4 large eggs, see note below for vegan option
  • 1 cup cane sugar
  • ½ cup extra-virgin olive oil
  • ½ cup almond milk
  • 2 teaspoons vanilla extract
  • ½ cup chocolate chips, optional

Instructions

  • Preheat the oven to 350°F and grease or lightly spray two 8x4” loaf pans.
  • Place the shredded zucchini on paper towels to drain. Set aside.
  • In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the eggs, sugar, olive oil, almond milk, and vanilla. Gently squeeze any excess moisture from the zucchini then stir into the egg mixture. Add the dry ingredients to the bowl and stir until just combined. Do not overmix.
  • Pour the batter into the prepared pans and sprinkle the chocolate chips on top, if using. Bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool.

Notes

To make this recipe vegan, follow these 2 steps:
1. In a small bowl whisk together 1/4 cup ground flaxseeds with 1/2 cup water. Set aside for 10 minutes to thicken. Add it to the wet ingredients in place of the eggs.
2. Add 2 teaspoons of apple cider vinegar to the wet ingredients and 1 additional teaspoon of baking powder to the dry ingredients. This will help the vegan loaves rise a bit. This version is very moist, do not under-bake.

 

 

119 comments

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Rate this recipe (after making it)




  1. Jeanne
    08.03.2021

    5 stars
    I cut the sugar in half, sprinkled with chopped hazelnuts instead of chocolate, and everyone loves it. I made mini muffins and baked them for just 10 minutes. Perfect.

  2. Cher
    08.03.2021

    5 stars
    Lovely texture. Made one loaf plain and 6 muffins with the chocolate chips. Used your hints for the vegan option. All delicious!! Even the non-vegans and the kids enjoyed!

  3. 5 stars
    Very good recipe! My husband could hardly wait until the bread cooled! Yielded four mini loaves and used one large zucchini. Shredded zucchini in food processor. Definitely will make again.

    • Jeanine Donofrio
      08.03.2021

      I’m so glad you loved it!

  4. Cynthia Salisbury Mika
    08.02.2021

    Would blueberries get lost in this recipe? I don’t think they would do well just scattered on top…
    Thanks!

  5. Cathy KellnerDiaz
    08.02.2021

    How can I make this gluten free? Thanks

    • Jeanine Donofrio
      08.02.2021

      I haven’t tried it gluten free, but a 1:1 all-purpose blend like Bob’s might work here.

  6. Elisa
    07.30.2021

    5 stars
    Best tasting zucchini bread while still being healthy!

  7. Eugenia
    07.10.2021

    Hi my son is allergic to tree nuts including almonds. I saw that it was not an optional ingredient. However can you give me any recommendations to sub?

  8. Donna
    06.27.2021

    5 stars
    We’re backing up with zucchini from the garden so I made this with what I had on hand. I used Lactaid red instead of Almond milk; I used oats in the food processor instead of almond flour; I used vegetable oil instead of EVOO. And I added both 1/2 cup chocolate chips and 1/2 cup chopped walnuts. Even with those changes it came out great. Thank you for the recipe, it’s a keeper!

  9. carrie
    04.03.2021

    I made this recipe today and 4 teaspoons of cinnamon is WAY too much! I should have followed my gut and added half the amount. I like cinnamon, but this kind of burns your tongue. I’m disappointed that I wasted so many high quality ingredients, and one loaf was supposed to be a gift. Ive made other Love and Lemons recipes before that I have liked very much. Had I reduced the cinnamon, I think it would have been great.

  10. caroline
    03.05.2021

    5 stars
    Perfection! I cut the sugar by about half, and used whole milk instead of almond milk… fluffy, moist and delicious! Thank you xx

  11. Beth
    02.07.2021

    I’ve successfully made this recipe a dozen times w Bob’s red mill 1-1 flour. This was our first time w Kind Arthur 1-1 and they are still fantastic. Thx for this family favorite recipe!

    • Jeanine Donofrio
      02.07.2021

      I’m so happy to hear that both types of flours worked well – thank you for sharing!

  12. Brenda
    01.04.2021

    5 stars
    One positive thing to come out of 2020 is my new found love for zucchini. I have been experimenting with this versatile veggie all summer long. However, this was my first attempt at making zucchini bread and it was a success. My dad has to keep his salt and sugar intake to a minimum which is why I only used 1/2 cup of sugar but it was still delicious, moist, and easy to make.

  13. lillian
    10.06.2020

    5 stars
    I nvefanized it and it was so moist and tasty 😋I cut the sugar by a 1/4 cup and it was perfect for my dad. Then I made a tiny bit of glaze and put it on my portion. It was delicious

  14. Desiree
    08.11.2020

    Can I sub anything for the almond and almond milk?

    • Jeanine Donofrio
      08.12.2020

      Hi Desiree, I’m not sure how it would be without the almond flour, but you can replace the almond milk with any type of milk.

  15. Ezgogreen
    08.10.2020

    5 stars
    These were AMAZING!!! Perfect amount of sugar/salt, fluffy and delicious! I added fresh blueberries and lemon zest to have the batch for even more yumminess!

    • Jeanine Donofrio
      08.30.2020

      I’m so glad you loved it! Mmmm… blueberries 🙂

  16. Gail S
    07.31.2020

    5 stars
    This was so delicious! I made a dozen gluten free muffins by cutting the recipe in half, replaced chocolate chips with chopped walnuts and subbed Bob’s 1:1 gluten free Baking flour for the AP flour and baked about 17 minutes- they turned out perfectly – moist yet fluffy. Will definitely be saving this one!

  17. Rachel
    07.07.2020

    Can I make these into muffins instead? Any advice if I try it that way?

    • Jeanine Donofrio
      07.10.2020

      Hi Rachel, you can… reduce the baking time – I’d start checking around 18 minutes.

  18. Christine
    07.01.2020

    5 stars
    Substituted 1/2 cup of pyure instead of the 1 cup sugar and it was great! Thanks for the recipe

    • Jeanine Donofrio
      07.12.2020

      I’m so glad you enjoyed the zucchini bread!

  19. Laura G
    03.23.2020

    5 stars
    Thanks for a wonderful recipe! I’m vegan so I made it with flax seed and added the apple cider vinegar and extra baking powder as you suggested. I also substituted unsweetened applesauce for half the olive oil. I was a little worried because the batter came out SO thick but it baked up beautifully! The bread is so moist and delicious!

    • Jeanine Donofrio
      03.23.2020

      I’m so glad you loved it!!!

    • Jeanine Donofrio
      03.29.2020

      Hi Laura, I’m so glad you loved it! Thanks for the tip about the applesauce!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.