My Mom’s easy Zucchini Bread recipe has been our favorite for years and has the perfect blend of spices, tender crumb and amazing flavor.
If you love zucchini, be sure to try my zucchini cake, zucchini brownies, or roasting it for dinner.
What I LOVE about this Recipe:
- Adaptable – Feel free to add chocolate chips or nuts, see my notes to make healthy zucchini bread, or add some cocoa powder for chocolate zucchini bread.
- Freezer Friendly: This recipe makes 2 loaves of zucchini bread, so you can save one in the freezer for another day.
- Easy – My little kids can make batter in just a few minutes, with basic pantry ingredients.
How to Make Zucchini Bread:
1. Mix wet Ingredients: Mix the sugars and oil in a large mixing bowl. Add eggs and vanilla.
3. Grate zucchini (with the peel on). If the zucchini is extra watery use a paper towel to gently squeeze some of the moisture out. Add to mixing bowl.
4. Add dry ingredients. Mix together the dry ingredients, add them to the bowl with the wet ingredients and stir to combine. Divide batter between bread pans.
5. Bake. Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Freezing Instructions:
Allow the loaves to cool completely, wrap in plastic wrap and store in a freezer safe bag or container for 2-3 months.
Variations:
- Healthy Zucchini bread: Use half whole wheat flour, substitute half of the oil for applesauce, and use half the amount of sugars.
- Gluten free: substitute gluten-free flour.
- Chocolate chip zucchini bread: Add 1 ½ cups chocolate chips to the batter, along with the dry ingredients.
- Chocolate Zucchini bread: use 2 cups of flour (instead of 3), and add 1 cup of unsweetened cocoa powder.
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Recipe
Mom’s Zucchini Bread
Equipment
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup oil (vegetable or canola oil)
- 3 large eggs
- 2 cups grated zucchinis
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 3 cups all-purpose flour
- 3/4 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat oven to 325 degrees F. Line the bottom of two 8×4'' bread pans a piece of parchment paper, and spray the pans lightly with cooking spray.
- In a large bowl mix the granulated sugar, brown sugar and oil until well combined. Add the eggs and vanilla and mix to combine.
- Grate the entire zucchini (peel on) on the large holes of a box grater, using light pressure. Use a paper towel to gently squeeze some of the moisture out, then lightly measure it into measuring cups (don't pack down).
- In a separate bowl mix together the dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and stir to combine.
- Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. (If the loaves are browning too much on top during baking, tent a piece of foil over top until they're finished baking).
- Cool in pan for 10 minutes before removing to a wire cooling rack to cool completely.
Notes
Nutrition
Did You Make This Recipe?
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe in August 2014. Updated April 2020 and August 2023.
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Good flavor, but middle of my loafs keep collapsing during baking.
Wow! My mix measured out to 5 cups. I put 2/3 c. each into 7 silicone mini bread pans. Some with Choc. chips, some with Choc. chips and walnuts. All delicious.
It’s in the oven right now. I also put strudel on top. Thank you
I made the zucchini bread and I am making it again tonight we ate it all in 2 nights
It was so easy to make atasted delicious. I’m fixing to make it again today. Thank you so much
I’ve just made this zucchini bread and I am very pleased on how it turned out. Only thing I did was added a lil more zucchini to give it a lil more flavor of the zucchini cuz my family love zucchini.
Best Zucchini bread ever.
Hello, I came across your recipe and decided to make it. I found the flavor to be good but felt the bread was somewhat dry which made it disappointing. I looked over the recipe and feel for the amount of dry ingredients 2-3 zucchinis would make a difference as it will add moisture..
This is an excellent recipe. Very moist and yummy. Thanks for sharing.
Simple but delicious, my favorite kind of recipes. Thanks for sharing, your recipes never disappoint (always turn out delicious.)
My batter is not runny at all it’s more like cookie dough! I followed it to the T what happened??
Looks like that until u add zucchini. Then moistre from zucchini loosens batter. Hopefully, u didnt squeeze or get rid of zucchini juice….
Very good, but 3 tsp of cinnamon is too much for my taste because it overpowers the flavor of zucchini bread. So the 2nd time I reduced that to 2 tsp and thought it to be a much better taste.
This is the best zucchini bread ! my grandkids can’t wait for the garden they help pick the zucchini and make the bread.
Fun times and great bread. THANK YOU!
Made this today using half oil and half applesauce with only brown sugar. Turned out very tasty and will try it again.
First I made this was today. It came out awesome! It was very tasty and moist.
Thankyou!!
Wonderful recipe! Plus makes 2 loaves! Have made this many times. Some in the oven now with Golden raisins added. So many variations you can do. I usually make a glaze of brown sugar & cream to drizzle over the top. It never lasts long!
This was exactly the recipe I was looking for, moist and delicious.
So delicious! I added chocolate chips to mine and it was extra yummy!
Hi made the chocalate zuchnni brownies. The were so moist and delicious. Cut back on sugar. And no cream cheese icing.
Happy to hear it! Thanks for commenting!
This looks really yummy!
Zucchini bread if my favorite!! Yummy!!