The Best Zucchini Baking Recipe I’ve Ever Made

Every summer, when my garden overflows with zucchini, I turn to this zucchini baking recipe. It’s simple, nostalgic, and full of flavor—the kind of recipe that makes the whole house smell like comfort. Over the years I’ve tweaked, tested, and shared it with friends and family, and every single time, someone asks me for the recipe.

So today, I’m walking you through exactly how I make this moist, tender bread. Along the way, I’ll share tips for how to shred zucchini for bread, the best tricks for freezing shredded zucchini for bread, and even variations like adding cinnamon or nuts. This is the one recipe you’ll want to bake again and again.

Zucchini bread recipe

Let’s start with the basics. Every good zucchini bread recipe should be approachable and forgiving. The beauty of zucchini bread is that it doesn’t demand precision—it’s the kind of recipe you can throw together in one bowl while chatting in the kitchen.

The foundation is simple: eggs, sugar, oil, flour, and of course, shredded zucchini. From there, you can dress it up with spices like cinnamon, stir in nuts for texture, or keep it plain and classic. Either way, the end result is moist, slightly sweet, and perfect for breakfast, dessert, or a mid-afternoon snack.

Easy zucchini bread

When I say this is easy zucchini bread, I really mean it. You don’t need a mixer or fancy tools—just a bowl, a whisk, and a loaf pan. I’ve made this bread while juggling kids, chatting on the phone, and even rushing to use up a pile of zucchinis before they spoiled. It always comes out beautifully.

The batter mixes quickly, and because zucchini naturally adds so much moisture, you never have to worry about dry bread. If you’re new to baking, this recipe is the perfect starting point.

How to make zucchini bread

Here’s a step-by-step guide on how to make zucchini bread from scratch:

1. Preheat your oven to 325°F (163°C) and grease two loaf pans.
2. Crack 3 eggs into a large mixing bowl. Add 2 cups sugar, 1 cup vegetable oil, and 3 teaspoons vanilla extract. Whisk until smooth.
3. Stir in 3 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, ½ teaspoon baking powder, and 3 teaspoons ground cinnamon.
4. Fold in 2 cups shredded zucchini and, if you like, ½ to 1 cup of nuts.
5. Pour the batter evenly into the pans, filling about three-quarters full.
6. Bake for 55–65 minutes. You’ll know it’s ready when a toothpick comes out clean.
7. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack.

This recipe makes two loaves, which is perfect—enjoy one now and freeze the other for later.

How to shred zucchini for bread

One of the most common questions is how to shred zucchini for bread. Luckily, it couldn’t be easier.

• Box grater: Use the large or medium side. This gives perfect, moist shreds that melt into the bread.
• Food processor: If you’re shredding lots of zucchini, the processor is your best friend. Just pulse until you get fine shreds.
• No peeling necessary: The skin is thin and adds both color and nutrients.
• Seeds: If your zucchini is oversized with big seeds, scoop them out before shredding.

Tip: Measure zucchini after shredding, not before. And always press lightly with a towel to remove extra water.

Freezing shredded zucchini for bread

One of my favorite tricks is freezing shredded zucchini for bread so I can bake this recipe year-round. Here’s how I do it:

1. Shred the zucchini using a grater or processor.
2. Place the shreds in a clean towel and gently squeeze out excess liquid.
3. Measure into 2-cup portions (perfect for this recipe).
4. Store in freezer bags, press out the air, and label them.
5. Freeze for up to 8–10 months.

When you’re ready to bake, thaw in the fridge overnight. Drain any extra water before adding it to your batter.

Zucchini bread with cinnamon

Cinnamon is what makes this bread irresistible. My recipe calls for zucchini bread with cinnamon because the warm spice balances the mild zucchini and creates that cozy flavor we all crave.

You can stick with the 3 teaspoons in the recipe, or if you’re a cinnamon lover, add an extra pinch. For something special, mix cinnamon and sugar together, then sprinkle it on top of the batter before baking. It creates a sweet crust that’s simply divine.

Zucchini bread with nuts

If you’re craving texture, nothing beats zucchini bread with nuts. I usually fold in a cup of walnuts or pecans—they add crunch and a nutty flavor that pairs beautifully with the sweet bread.

Want to take it up a notch? Toast the nuts first before adding them to the batter. It brings out an extra depth of flavor that makes every bite memorable.

Not a fan of nuts? Try chocolate chips, dried cranberries, or even shredded coconut for fun variations.

Storing and Serving

Here’s the best part: zucchini bread keeps well, which means you can enjoy it for days.

• At room temperature: 2–3 days, tightly wrapped.
• In the fridge: Up to a week.
• In the freezer: Up to 3 months (wrap slices individually for easy grab-and-go snacks).

Serve it plain, toasted with butter, or with a smear of cream cheese. I’ve even sliced it thin and layered it with vanilla ice cream for a dessert twist!

Final Thoughts on My Favorite Zucchini Baking Recipe

This isn’t just another zucchini baking recipe—it’s the one that sticks with you. It’s easy enough for beginners, flexible enough for seasoned bakers, and comforting enough that it never lasts more than a day or two in my kitchen.

Whether you swirl in cinnamon, fold in crunchy nuts, or freeze a loaf for later, this bread is a recipe worth keeping close. Next time your garden hands you more zucchini than you can handle, you’ll know exactly what to do—bake something unforgettable.

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