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Our mom’s zucchini bread recipe is a no-fail, easy recipe. Moist and flavorful on the inside with a slightly crispy crust outside. Perfection!
Featured with this recipe
- Ingredients for Zucchini Bread
- How to Make Homemade Zucchini Bread
- Additions to Zucchini Bread
- Tips for the Best Zucchini Bread
- What Readers are Saying About this Recipe
- Frequently Asked Questions
- Freezing and Storing Zucchini Bread
- More Delicious Sweet Bread Recipes
- How to Make Zucchini Bread
- Mom’s Zucchini Bread Recipe
Our Mom’s zucchini bread is absolutely the best zucchini bread recipe we have ever had! This is the perfect zucchini recipe to use fresh zucchini from your garden or at a local farmers market. Warm your house with a slightly sweet and cinnamony flavor that will have everyone gathering around and waiting for the loaves to be baked.
Zucchini bread is always a favorite and go-to recipe for most garden fresh zucchini. This zucchini bread is great year-round and can be as a breakfast, side dish, or a treat to follow after dinner with family and friends. You will love how quick and easy this recipe is to make and how much your kids will love every slice they have!
Ingredients for Zucchini Bread
This zucchini bread batter whips up fast, with pantry staples and fresh zucchini you have the perfect combination for quick bread. It is simple to mix together and little preparation with the ingredients.
- Wet ingredients – For the wet ingredients, start with three large eggs. Then, whisk in a cup of vegetable oil and two cups of sugar in a large bowl. Next, add two teaspoons of vanilla extract
- For the dry ingredients – Add baking soda, baking powder, salt, and three cups of all-purpose flour. You can use regular white flour or half whole wheat flour in this recipe.
- Zucchini – The star of the show, the zucchini! Use a box grater to get the perfect grated zucchini. You can peel the zucchini or leave the peelings on. If there’s too much moisture, use a paper towel to dab some of the moisture out before folding it into the batter.
How to Make Homemade Zucchini Bread
This is a very basic and simple recipe that our mom gifted us and we love how perfect and flavorful it turns out each time. It has all the flavor from pantry staple ingredients and can be made and even doubled in a day! Mix together the best zucchini bread you will love today!
- Mix together – Beat eggs, sugar, and oil in a mixing bowl.
- Combine – Stir in baking soda, baking powder, cinnamon, vanilla, salt, and flour. Fold in the grated zucchini.
- Bread pans – Pour into bread pans lined with cooking spray.
- Bake – Bake for 45 to 60 minutes or when a toothpick inserted in the middle of the loaf comes out clean.
Additions to Zucchini Bread
This zucchini bread is a basic recipe with all the flavors. It is quick and easy to make with just the right amount of ingredients to make it in less than an hour. Try a few additions to the zucchini bread recipe and add in all sorts of yummy ingredients for more flavor.
- Chocolate chips – dark chocolate, milk chocolate, white chocolate would all be delicious.
- Nuts – Walnuts or pecans are always a classic ingredient. It is crunchy and nutty with all the flavor and a comfy feel. It is a warm and inviting zucchini bread.
- Cranberries – These cranberries are the dried kind that are soft and chewy. When baked they melt a bit and engrain into each slice of the zucchini bread.
- Raisins – Not everyone loves raisins but these ones are super delicious and work great for those raisin lovers. It has a nice bite of sweetness and a chewy texture.
- Nutmeg – A dash of ground nutmeg gives it a fall field and a savory flavor.
- Topping – Brown sugar sprinkled on top gives it a boost of sweetness everyone loves!
Tips for the Best Zucchini Bread
Try these tips for making this zucchini quick bread recipe the way your family loves it! We have adapted this recipe from our mom into our homes and tried each of these tips to share with neighbors, freezing for another day, and making it GF for some family and friends. It is the perfect way to enjoy this homemade zucchini bread!
- Gifting zucchini – Near the end of the summer, when you feel like you have zucchini coming out of your ears, put a few in a basket along with this recipe and some of the ingredients (or just give them a freshly baked loaf) and give it to your friends and neighbors.. they will love you forever.
- Freezing – This recipe makes two loaves so you can eat one today and freeze the other loaf for later. I will make several loaves and freeze them to save for a rainy day when I feel like a sweet treat but don’t feel like making it.
- Make it year-round – If you don’t have a garden overflowing with zucchini, most likely most markets have the vegetable in stock year-round for pretty cheap. You can make this bread any time; it doesn’t just have to be in the summer.
- Substitute oil – Use coconut oil in place of regular oil in this recipe and it is FANTASTIC!
- Sweeter – For an even sweeter treat, top each slice with a spread of homemade cream cheese frosting. Delicious!
- Gluten-free – For a gluten-free version of this zucchini bread, try our Gluten Free Zucchini Bread recipe.
What Readers are Saying About this Recipe
“Made this as my first try at zucchini bread. Subbed gf flour and it was simple and delicious!”
-K
“We made this today and love it! Great recipe. I especially love the fact that it makes two loaves so we can save some for later. Thanks for sharing!“
– Deanna
“Just came across this recipe & decided to give it a try. Truly the best zucchini bread recipe ever! Very moist with crusty top. I followed the recipe exactly as printed & it was incredible.”
-Lyn
Frequently Asked Questions
Zucchini bread is versatile and can go with options on the inside and serving next to it. Try it with walnuts, dried berries, or even dipping pieces into maple syrup for a sweeter side. Make it a side dish with spreadable butter or cream cheese. Add a cooked egg on top for a delicious breakfast! The options are endless!
Yes and no! Squeezing some of the liquid out is okay to do but squeezing too much can lead to a drier and more dense zucchini bread. For a more moist bread leave in more liquid.
Yes! You do not need to peel the skin off of the zucchini. The zucchini will melt into the bread and soften as it bakes. You can not taste or feel the texture of the outside skin of the zucchini.
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Freezing and Storing Zucchini Bread
Zucchini bread is the perfect bread to store the day of or freeze for another day. Simply place the baked easy zucchini bread recipe in an airtight container or ziplock bag and store it at room temperature or in the refrigerator for three to four days. If you are freezing you can wrap it in plastic wrap and aluminum foil over the wrap. This will keep it from getting freezer burn. When ready to enjoy let it sit out at room temperature to thaw.
More Delicious Sweet Bread Recipes
This recipe is my top favorite but these recipes come in really close! These are quick and easy bread recipes that come in handy for an afterschool snack or a sweet bread after dinner with company. They all make terrific muffins too!
How to Make Zucchini Bread
Mom’s Zucchini Bread
Video
Equipment
- 2 8×4 bread pans
Ingredients
- 3 eggs
- 2 cups sugar
- 1 cup oil
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- 1 teaspoon salt
- 3 cups flour
- 2 cups zucchini peeled and grated
Instructions
- Preheat oven to 350 degrees.
- Beat eggs, sugar, and oil in a mixing bowl.
- Stir in baking soda, baking powder, cinnamon, vanilla, salt, and flour.
- Fold in zucchini.
- Pour into bread pans lined with cooking spray.
- Bake for 45 to 60 minutes or when a toothpick inserted in the middle of the loaf comes out clean.
This was an easy and delicious recipe! I did not drain the liquid out of the zucchini and it was perfect!
I’ve tried to make this twice and batter was way too thick. Not sure what I might be doing wrong
Oh no! The batter is pretty thick – but did you try baking it? How did the bread come out?
I wanted to make your recipe using fresh milled wheat, preferably Einkorn flour. Do you have any recommendations?
I actually haven’t used Einkorn flour in this recipe. Is it typically a 1:1 ratio?
Several years ago when I grew my first zucchini I wanted to made zucchini bread,
I tried several different recipes. Some were just not great and a waste of my time, and so disappointing!
This recipe was just perfect. My go to recipe for zucchini bread.
I add a cup of chopped walnuts.
My kids and granddaughter absolutely love it!