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Our Favorite Zucchini Bread Recipe

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This incredibly easy zucchini bread recipe is our family's favorite! Made with brown sugar to keep it nice and moist, and cinnamon and vanilla for a delicious flavor, I'm confident that you'll think it's the best, as well. Be sure to check the notes for mix-in ideas, as well as options for making zucchini muffins and mini-muffins. A summer staple perfected!
Course Bread
Cuisine American
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Servings 12 servings (Makes 1 loaf)
Calories 276
Author Michelle


  • pound zucchini, shredded about 2 large zucchini
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • teaspoons salt
  • cups light brown sugar
  • ¼ cup vegetable oil
  • 2 large eggs beaten lightly
  • 1 teaspoon vanilla extract
  • ¾ cup walnuts coarsely chopped
  • 1 tablespoon granulated sugar for sprinkling


  • Preheat oven to 325 degrees F. Grease a 9x5-inch loaf pan and line it with parchment paper so excess parchment hangs over each side.
  • Place the zucchini in a clean dish towel, gather the ends together, then twist and squeeze to drain out as much liquid as possible.
  • In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt to combine; set aside.
  • In a medium bowl, whisk together the brown sugar, oil, eggs, and vanilla extract until completely combined. Fold in the drained zucchini.
  • Add the zucchini mixture to the flour mixture and use a rubber spatula to fold together until a few streaks of flour remain. Add the chopped walnuts and gently fold to combine.
  • Pour the batter into the prepared pan, smooth into an even layer, and sprinkle the granulated sugar evenly over the top.
  • Bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, 65 to 75 minutes. Place the pan on a wire rack and allow the bread to cool in the pan for 30 minutes. Remove the bread from the pan and allow to cool completely on a wire rack before serving. Leftover bread should be wrapped tightly in plastic wrap and stored at room temperature for up to 4 days.



  • As mentioned above, be sure to squeeze out as much water as you can from the zucchini.
  • Make nut substitutions if you’d like. Walnuts are a classic, but pretty much any other nut will work – try pecans, cashews, anything! You can also omit the nuts if you’d prefer, as well.
  • Mix-In options: Chocolate chips, raisins, and dried cranberries are all great options. You can swap them in for the nuts, or do a mixture.
  • Loaf Pan: Use a 9x5-inch or 1-lb loaf pan. I use the Williams-Sonoma Goldtouch loaf pans.
  • Serving Ideas: While this bread absolutely stands on its own, you can dress it up for dessert with a slather of cream cheese frosting.
  • Storage: Wrap the cooled bread tightly in plastic wrap and store at room temperature for up to 5 days.
  • Freezing: This bread freezes exceptionally well. Wrap in plastic wrap, then tightly in foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
  • Converting to Muffins: If you’d like to turn this zucchini bread into zucchini bread muffins, line a muffin pan with paper liners and fill each about ¾ full. You should get around 18 muffins. Bake at 350 degrees for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean. For mini muffins, they'll need about 10 to 13 minutes to bake and you'll get around 3 dozen.


Calories: 276kcal | Carbohydrates: 43g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 404mg | Potassium: 277mg | Fiber: 2g | Sugar: 25g | Vitamin A: 153IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg