The BEST Zucchini Bread Recipe

I finally perfected my Healthier Zucchini Bread, and I’m sharing the surprising ingredient and simple technique that make it stand out.

I’ve tried endless loaves claiming to be the best, and this The BEST Zucchini Bread Recipe actually lives up to the hype. It’s sweet but not sickly, and the texture is so tender that every bite melts a little.

I swear the secret is simple: lots of grated zucchini folded into a batter with warm ground cinnamon that somehow makes it both homey and a little unexpected. I went through a stack of Easy Zucchini Bread Recipes and even tested one called Zucchini Bread With Crushed Pineapple, but nothing matches this.

You’ll want to know why, I promise.

Ingredients

• All purpose flour: Provides carbs and gluten for structure, makes loaf kinda sturdy and chewy.
• Ground cinnamon: Adds warm sweet spice and aroma, it covers up some zucchini blandness.
• Granulated sugar: Sweetens, tenderizes crumb and helps browning, you can cut back.
• Vegetable oil: Gives moistness and keeps bread soft day after day, no dairy used.
• Eggs: They bind stuff, add protein and lift, yolks make it richer.
• Grated zucchini: Adds natural moisture, loads of fiber and subtle fresh flavor, not soggy.
• Chopped walnuts or pecans: Give crunch and healthy fats, a good protein boost, optional.
• Raisins or chocolate chips: Raisins add chewy sweetness and fiber, chips melt into pockets.

Ingredient Quantities

• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground nutmeg optional
• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated zucchini packed about 3 medium zucchinis
• 1 cup chopped walnuts or pecans optional
• 1/2 cup raisins or chocolate chips optional

How to Make this

1. Preheat oven to 350°F (175°C) and grease two 9×5 inch loaf pans well or line them with parchment, set aside.

2. In a large bowl whisk together 3 cups all purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine salt and 1/2 teaspoon ground nutmeg if using.

3. In another bowl beat 2 cups granulated sugar with 1 cup vegetable oil until smooth, then add 4 large eggs one at a time, beating after each, and stir in 2 teaspoons vanilla extract.

4. Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined, there will be some lumps, do not overmix or the bread will be tough.

5. Fold in 3 cups grated zucchini (packed, about 3 medium zucchinis). If the zucchini seems super watery squeeze it lightly in a clean towel to remove excess water but don’t dry it out completely.

6. Stir in 1 cup chopped walnuts or pecans if using and 1/2 cup raisins or chocolate chips if using; tip if using chocolate chips toss them with a tablespoon of flour first so they don’t sink.

7. Divide the batter evenly between the prepared pans, smooth the tops and tap the pans on the counter a couple times to remove big air bubbles.

8. Bake on the middle rack for about 50 to 60 minutes at 350°F, rotate pans halfway through if your oven is uneven; a toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter.

9. Let loaves cool in the pans 10 to 15 minutes, then turn them out onto a wire rack to cool completely before slicing. Store in an airtight container at room temp up to 3 days or freeze for longer.

Equipment Needed

1. Two 9×5 inch loaf pans, greased or lined with parchment
2. Two large mixing bowls, one for dry stuff and one for wet stuff
3. Measuring cups and spoons (3 cup measuring cup, 1 cup, and spoons)
4. Electric hand mixer or a whisk if you want to do it by hand
5. Rubber spatula and a wooden spoon for folding, scraping and smoothing tops
6. Box grater for the zucchini and a clean kitchen towel to squeeze out excess water
7. Wire cooling rack and a toothpick or cake tester to check doneness
8. Oven mitts and a kitchen timer, youll be glad you have them

FAQ

The BEST Zucchini Bread Recipe Substitutions and Variations

• All purpose flour: Swap for 3 cups whole wheat pastry flour for a nuttier, slightly denser loaf. Or use a cup for cup gluten free baking blend (with xanthan gum included) at the same amount; if your blend has no xanthan add about 1 teaspoon for every 3 cups. Measurements stay the same, but try not to overmix.
• Granulated sugar: Use 2 cups packed light brown sugar instead for more moisture and caramel notes. Want less sweetness: replace up to half the sugar with 1 cup unsweetened applesauce plus 1 cup sugar, but expect a moister, slightly denser crumb.
• Vegetable oil: Replace with 1 cup melted butter for richer flavor, or swap half to all of the oil with unsweetened applesauce (use 1 cup applesauce for 1 cup oil) for fewer calories; if you go full applesauce the bread will be more cake like, so lower oven time a few minutes and check with a toothpick.
• Eggs: For each egg try 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes to gel. Or use 1/4 cup mashed banana or 1/4 cup applesauce per egg in a pinch, but banana will add flavor.

Pro Tips

1. Squeeze the zucchini but dont overdo it — you want it damp not bone dry. If it seems super watery, press it in a clean towel until it feels like a slightly wet sponge; too much water dilutes flavor and makes the loaves dense, too dry and the bread gets dry later.

2. Measure your flour properly: fluff then spoon it into the cup and level off or better yet use a kitchen scale. Overpacked flour = heavy bread, and yes that tiny difference matters more than you think.

3. Fold, dont beat. Stop mixing when most streaks of flour are gone, there should still be lumps. Overmixing develops gluten and makes the bread tough, so be gentle and patient.

4. Little hacks that help a lot: toast your nuts for extra flavor, toss chocolate chips or raisins in a spoon of flour so they dont sink, and let loaves cool completely before slicing so they set up nice and dont crumble.