This is hands-down the Best Zucchini Bread recipe out there! It turns out perfectly moist and delicious every time.
Sometimes the very best recipes are simple classic ones . . . we have a lot ofzucchini recipeson our site, but this is probably the one that I love the most.
My kids love this bread and it freezes well, so you could definitely double it if you have a lot of zucchini and want to freeze some loaves.I have made this recipe many times and it turns out moist and delicious without fail!
You need these Ingredients to make this Classic Zucchini Bread:
- 3cupsflour
- 1teaspoonsalt
- 1teaspoonbaking soda
- 1teaspoonbaking powder
- 3teaspoonscinnamon
- 3eggs
- 1cupvegetable oil
- 1¼cupgranulated sugar
- 1cupbrown sugar
- 3teaspoonsvanilla
- 2-3cupsshredded zucchini
How to make the best Zucchini Bread:
Spray two 8 x 4 inch pans with non-stick cooking spray and preheat oven to 325 degrees.
Mix together flour, salt, baking powder, soda, and cinnamon in a bowl.
Beat eggs, oil, vanilla, white sugar and brown sugar together in a large bowl. Add dry ingredients to the wet mixture and beat well. Stir in zucchini until well combined.
Pour batter into prepared pans.
Bake for 50-60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan for 20 minutes. Remove bread from pan and let cool completely.
Makes 2 loaves.
We love this easy zucchini bread recipe for those days when you just need some quick bread recipes! Banana bread is a great choice as well. Bread is the best way to make any day better, and even if this is your first time making it, don’t be intimidated! It’s easy. Once you’re done, you can store this in an airtight container and it will keep for a few days (if you can resist eating this homemade zucchini bread all in one day). When it comes to sweet breads, this delicious zucchini bread is one for the books!
It’s also a great way to use up the large zucchini in your garden at the end of the summer. There are endless things you can do with grated zucchini, and this is just one of the many! You can make zucchini muffins, mini loaves, or really anything with the zucchini bread batter. Next time you have extra fresh zucchini, you’ll want to pull out this moist zucchini bread recipe from your printable recipe card collection. You can even customize this great recipe! Add lemon juice to the top, make a glaze with some coconut oil, or add a cup of chocolate chips.
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More Zucchini Recipes you’ll love:
- Chocolate Zucchini Bread Recipe
- Pina Colada Zucchini Bread Recipe
- Whole Wheat Lemon Zucchini Bread Recipe
- Pumpkin Zucchini Bread Recipe
- Cinnamon Zucchini Cake with Cream Cheese Frosting Recipe
- Chocolate Chip Zucchini Bars Recipe
Serves: 12 people
Classic Zucchini Bread Recipe
This classic zucchini bread turns out moist and delicious without fail!
Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
PrintPin
Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons cinnamon
- 3 eggs
- 1 cup vegetable oil
- 1¼ cup granulated sugar
- 1 cup brown sugar
- 3 teaspoons vanilla
- 2-3 cups shredded zucchini
Instructions
Spray two 8 x 4 inch pans with non-stick cooking spray and preheat oven to 325 degrees.
Mix together flour, salt, baking powder, soda, and cinnamon in a bowl.
Beat eggs, oil, vanilla, white sugar and brown sugar together in a large bowl. Add dry ingredients to the wet mixture and beat well. Stir in zucchini until well combined.
Pour batter into prepared pans.
Bake for 50-60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan for 20 minutes. Remove bread from pan and let cool completely.
Makes 2 loaves.
Notes
- You can also make this in mini loaf pans
Nutrition
Calories: 445 kcal · Carbohydrates: 64 g · Protein: 5 g · Fat: 20 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 344 mg · Potassium: 145 mg · Fiber: 1 g · Sugar: 39 g · Vitamin A: 113 IU · Vitamin C: 5 mg · Calcium: 55 mg · Iron: 2 mg
Equipment
8×4 bread pan (2)
Non-stick Cooking Spray
Large Bowl
Recipe Details
Course: Breakfast, Snack
Cuisine: American
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Join The Discussion
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Carmen Gonzales says:
Have 2 loaves in the oven right now :D they are smelling good, Carm
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Brittany says:
I saw on Instagram you made them into muffins, how do you adjust bake time and oven temp to turn them into muffins? Also will adding chocolate chips mess with timing at all?
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Cyd says:
We have a couple of zucchini muffin recipes -https://www.sixsistersstuff.com/recipe/2015/01/mini-zucchini-muffins-recipe/https://www.sixsistersstuff.com/recipe/2014/02/chocolate-zucchini-muffins-recipe/
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Britt says:
Is this the same recipe as the "moist chocolate chip zucchini bread" recipe you had in I believe 2001? I keep it on Pinterest and never printed it out and now its been deleted from your website :( :(
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Cyd says:
This is the only chocolate chip zucchini bread recipe that we have. If you scroll down to the bottom of the post, you will see the older photograph of this recipe. You can see if that looks familiar to you. It's a very moist bread and one of our favorites.
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Elly says:
What if I want to make four mini loaves? How would the cooking time adjust?
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Keri Walker says:
Has anyone made this with gluten free flour?? If so, how did it turn out? Thanks.
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Shey says:
What happened to your Chocolate chip Zuchinni bread recipe? I had it saved on Pinterest and now it’s gone. The link still there but the page gives an error.
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Momma Cyd says:
This is our favorite one and we often add in chocolate chips. https://www.sixsistersstuff.com/recipe/classic-zucchini-bread/
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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