This Best Ever Zucchini Bread recipe comes from my grandma, so there isn’t a better zucchini bread recipe out there.
This Zucchini Bread is simple, delicious, and perfect for any occasion. We bake it all year long.
This bread recipe is a family recipe, and in my life, the best recipes have come from one of two people: my Grandma Gillan or my Grandma Sorency.
They make some of the best things I have ever tasted from this Best Ever Zucchini Bread to spaghetti & meatballs, peanut brittle, Italian Stuffing, cinnamon rolls, mac & cheese and Santa Claus cut-out cookies.
I am lucky to come from a line of bakers. And I am fortunate that I grew up eating this Best Ever Zucchini Bread. This recipe is why I have planted 8 zucchini plants every year. I am sad that since we moved and my garden is significantly smaller, I will only be plating two this year, but I am praying they’re plentiful.
If not, I will beg for some zucchini, as store-bought zucchini are so small. Why is that? I love the large zucchini; they are just so beautiful. I love seeing a garden full of zucchini and pumpkins. Another reason I love fall.
But I love that it’s near summertime, and soon, I will have a plethora of zucchini in my garden and freezer, resulting in this recipe all year long.
Zucchini Bread Baking Tips
How to make Zucchini Bread?
Preheat the oven to 375 degrees, and grease bread loaf pans or two larger ones.
Mix all ingredients until well combined.
Once well combined, pour the mixture into 2- 3 bread pans, divide it evenly, and bake at 375 for 40-50 minutes. Time may vary depending on the oven; insert a toothpick to ensure the bread is done.
More Zucchini Recipes
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Best Ever Zucchini Bread
Video
Ingredients
- 3 cups + 3 tablespoons flour
- 3 eggs
- 2 cups sugar
- 1 cup oil canola or vegetable
- 4 cups fresh zucchini grated, liquid drained
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts optional, we don’t do this
Instructions
- Preheat oven to 375 degrees, grease 3 bread loafs pans or 2 larger loaf pans.
- Mix all ingredients together until well combined.
- Once it is well combined pour into 2- 3 bread pans, make sure to divide evenly and bake at 375 for 40-50 minutes.
- Time may vary depending on oven; insert toothpick to make sure bread is done
Notes
This posted was recently updated, the original post was published in August 2014.
That looks like a wonderful loaf indeed!
Best recipe ever tried the half sugar and half brown sugar affected the taste. Did not like as well!!
It has my favorite bread. It looks great. I really like chocolate so I will definitely give it a try. try waffle game
I made this today and I have to say it is the Best Ever! Thanks for the recipe 🙂
I agree and this is my 2nd time making it now and my family and coworkers love it!
Could the sugar be cut down?? Quite sweet?? Great recipe tho
Looks pretty healthy. Never made anything like it, I think I`m going to try this one. Thanks http://fabifabu.wordpress.com/
Oh, I can’t wait for you to try it. xo San
When you use frozen zucchini do you drain it after you thaw?
Yes, Darlene I do.
So if it measures 2 cups after frozen and drained, the 2 cups is enough for the recipe ?
No, you need to full amount.
I like to not drain the liquid off when I shred it fresh and I found if I drained to much of the liquid after it had been frozen. Then it was drier and not as moist. This is my favorite recipe. Other than I just do not drain the liquid. It takes a little longer to bake. I also have added chocolate and white chocolate chips and other things to it. Such as cranberries, pecans and I’m going to try adding lemon juice and zest next.
I love recipes with less than ten real food ingredients! Pinning.
Thanks Suzy! xo San
I’ve made this recipe several times because it is THE BEST zucchini bread recipe I have ever tried! My whole family loves it including my picky 4 year old. I grow our own zucchini and always shred up lots for the freezer so we can enjoy it in the winter! Thanks so much for sharing this recipe with us!!
Would you be able to make this in a Bundt pan?
I have never tried that before, maybe I will tomorrow. 🙂 Let me know if you do.
Your Zucchini Bread looks so moist and delicious! Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
Miz Helen
This looks wonderful! Thanks for sharing the recipe!
Oh my goodness. San brought over a loaf of this to my house and I HAD to visit the blog for the recipe. I may request this for my birthday cake next year, not kidding. I couldn’t even bring myself to save any for my husband! I don’t think I can ever look at baked goods the same way again.
Oh I just love you! xo San
The best ever zucchini bread it calls for 3 cups of flour plus 3 tablespoons of flour what is the exact 3 tablespoons for
The 3 cups and 3 tablespoons both go into the mix together! Hope this helps, enjoy!
I have been looking for a good zucchini bread recipe and this one looks incredible! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
This is by far the most moist zucchini bread I have made. Substitute the oil with butter. It is amazing!
This is by far the most moist zucchini bread I have made. Substitute the oil with butter. It is amazing!
This is the best zucchini bread ever! But I was wondering why you only use 2 cups of zucchini if it is grated and frozen? Also do I need to thaw it first and get rid of excess liquids? Thanks
Chelsea, so I guess I need to clear that up in my recipe. When you freeze 4 cups of fresh zucchini it comes out when defrosted as two cups. Does that make sense?
xo San
That is good to know, I have been curious about that♡ juice.
If I let it drain or not, after its been frozen. 🙂
T
a good way to sneak in veges 🙂
I have all of my zucchini frozen in 2 cup portions. Would I use the 2 cups that I have frozen or use 2 of my 2 cup portions>
You will want to use 2 or your 2 cup portions. Enjoy!
How would you change recipe for bread machine?
I am not sure that is doable, I’m sorry.
Most bread makers have a quick bread setting. Combine the ingredients in a bowl like the recipe calls for. Spray the loaf pan on your bread maker and then pour in the blended batter. Use the quick bread setting to bake it. I make banana bread and zucchini bread like this all the time during the summer months. (It’s just too hot to turn on the oven!)
Wow, I haven’t tried this and didn’t know that would work. Thanks for sharing that tip.
I have been making this same recipe for over 20 years except I use 2 cups oat flour and 1 cup regular flour.
I love the idea Bonnie – I will be trying.
Do you put the oil in the ingredients or is it for the pans
Hi Tina! The oil is mixed with the rest of the ingredients. We grease the pans with oil spray or butter (not in the ingredient list) depending on what we have on hand. I hope this helps!
Do you squeeze the liquid out of the zucchini before adding to the rest of the ingredients?
No I don’t. Enjoy!
This looks like delicious zucchini bread! Just a couple of questions – can I use 2 8″ x 4″ loaf pans or do you need 3 of that size, or 2 9″ x 5″ pans? And can brown sugar be used? Thank you!
3 of the 8×4 you can use two, you might just have some leftover or really tall loaves, so you will need to adjust the baking time.
Brown sugar I haven’t tried, but you shouldn’t have a problem it may just change the texture and the flavor a bit.
How soon should you remove the bread after baking
Hi Jan, you should let it cool at least 20 minutes in the pan on a wire rack before turning out the loaf. I hope you enjoy!
Love zuccahnni
Can I use brown sugar instead and led them 2 cups?
I have never done that. It will probably change the texture and the flavor a bit, but I think it will turn out just fine.
The sweetness level will be the same, I think the texture would be the largest difference. If you try it – let me know how it goes.
San
I wil be making it this week. Just a little confused, do I need to squees the liquid, and if not would it not make your bread runny, the video shows parchment paper and here it says grease your loaf pan.
You could really do whatever you want. Using parchment paper makes it an easy clean-up and remove of the bread.
How long would I bake in muffin pan? 🙂
Check at 15 minutes, I would guess between 18-22 minutes. San
I have a close recipe, been making for 45 years, difference is 2 cups Zucchini shredded,3 tsp vanilla, 3 cups flour, 1 tsp cinnamon, 1/4 tsp baking powder, optional nuts and raisins ( I make plain ) makes 2-3 loaves,depending on pan size, bake 350 degrees, 1 hr. Give it a try,everyone always says it’s the best
Is there no sugar in this recipe. I feel you are missing some ingredients. I would like to try this recipe,
Sorry I didn’t read the recipe correctly. Those were the changes you made to the recipe.. I understand.
I made this today, and it the most amazing bread ever and delicious. My husband , does not eat squash, but I had him taste a little bite, first time in our 40years he actually ask for a whole piece. My favorite bread forever. Thank u for sharing
So glad to hear you loved it!
Can you make this in a bind pan instead of loaf pans?
Do u need to completely thaw the zucchini first?
Yes! And then drain all the water 😉
Do u peel the zucchini bf u grate it
In don’t peel it. Leave the skin on.