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.
Is there a reason for the 3 extra tablespoons of flour to the batter? I was wondering if the 3 tablespoons is meant for for dusting the pans with instead? It is a good recipe, but if your using 9×5 size it makes 2 loaves instead of 3.
I use extra flour because of how moist the zucchini typically is.
Can I make these in cupcake pan? for easier travel to work
I am sure you could, I haven’t tried it before though. San
Did you try making zuchinni muffins? Did it work?
Yes that will work, just reduce the baking time 😉
In oven now! I loved at at least 20 recipes! Can’t beat a grandmothers recipe! I used half white and half brown sugar…
Glad you enjoyed it.
When you use fresh zucchini do you peel it or use the peel?
I don’t peel it. I leave the peel on. San
Lovely awesome excellent i made this bread the only thing i did different is i use half the sugar, this will be my go to recipe.Thanks for sharing.
I just came in from exercise and checked my email. To my delight I saw this recipe, luckily I just picked some zucchini from my garden. I loved the fact that the recipe was so easy and that you added the ingredients as listed, that made it so much easier. There was no way one could miss an ingredient? Just came out of the oven yummy yummy! My husband and I had 2 large slices each on the patio with coffee. What a treat and the best part it was so easy to make… thanks so much
This makes me so happy.
Forgot to add I used 1 cup of organic brown sugar from Trader Joe’s do not know how it could have changed the taste since it was so delicious.
Oh I’ll have to try it. Glad you loved it. San
Do you peel the zucchini?
No I don’t. San
I did not peel the zucchini, I did replace one cup of sugar with brown organic. We ate both loaves in 3 days, so yummy. Next time I shall try adding 1-1/2 cups of sugar.
When I make the zucchini bread the top of the loaf always guest damp and tacky. Why is that?
Does it fall? Cooked long enough? Is it right after you bake it or when it is stored? Sorry just some clarifying questions. San
Can you add banana to this recipe? If so how many?
Yes, you can – I actually have a recipe for that: https://dashofsanity.com/zucchini-banana-bread/ Enjoy! San
I fell in love with this recipe! I have made it twice now so I am able to share more with others. Everyone loves it! Thank you so much! 🙂
I am excited to share this with my grandma! ❤️
Hi Sandra! I’m very excited to try this recipe! I’m just wondering if you have to dry out the zucchini? I know for a few recipes I’ve looked at they’ve said it needs to be dried as it’ll come soggy?? Just wondering if that applies to this recipe. Thanks, Rachel
I have never done that – and that is why I add a little additional flour is to combat the moisture. Don’t dry it out – this is how my grandma always made it and it has always worked for us. San
Thanks! Very excited to try this!
Do you think this can be made in a 9×13 pan?
I haven’t tried this, but I can’t see why it wouldn’t work. Enjoy! San
I made it in a glass pan last night, it is basically cake, but it is so yummy!!!
Then you said that you do yours in the food processor, do you use the shredding blade or the chopping blade? I have tried both ways in the past, but the choppin’ one, had to reduce the amount of zucchini in the recipe. I do wanna try this recipe though. Thanks for sharing it.
I use just the normal blade, not the shredding one – I found that the the shredding blade made it so watery – so I just use the normal blade that you typically use for everything. Hope this helps. Enjoy! XO San
I’ve never baked anything in my life but I have tons of zucchini in my garden so I decided to try this recipe. Wow! It really is the best ever! It was a huge hit with my family! Thanks for sharing your recipe!
Erin – this made my day. I can’t wait to share this with my grandma. San
Your recipe is almost identical to my grandmothers. Only differences are she used shortening instead of oil, and more cinnamon.
You could really use any substitution like you do for other recipes. Do you have one that you use already?
I am diabetic so could you make this with substitutions in the sugar? Thank you !
Yes, you could – easily – what do you typically use?
I was thinking about your space to grow zucchini. Have you space to grow it in large patio container pots ? Space them around the perimeter of the house or in a grouping? Maybe put a hose with spaghetti tubes along it to irrigate with so it would be less effort?
I love this idea – but I have an update since that post – we did two container boxes this summer and I got my first zucchini!!! I was so excited. Several jalapenos and tomatoes as well. It’s a start. 🙂
I like to add raisins to mine, so yummy!!!!!I
I never would have thought of this but will be trying – thanks!
Making it now! Can’t wait to Chow down!
I made it today and it’s so good! I also figured the carb factor fir any type 1 diabetics!! It’s 0.48. Weigh your slice of bread and multiply the weight ( grams) by 0.48 and you will know how many carbs in each peice! My granddaughter is type 1 so I always figure the carb factor!
I am so happy you enjoyed it and were able to figure out the carbs for your granddaughter. xo San
Thank you Barbara, I am border diabetic so that really helped me.
I was thinking putting 2 cups of mashed banana and 2 cups of zucchinis. U think that would work?
Well in my https://dashofsanity.com/zucchini-banana-bread/ I did 1 cup bananas and 3 cups zucchini 🙂 – let me know if you do 2 and 2 how it comes out. xo San
Loved this recipe. I was looking for a version that highlighted the zucchini instead of burying it underneath a lot of spices. This had just the right touch of cinnamon. I used a large loaf pan, filled it 3/4 full, and let it back for about 80 minutes (checked with toothpick every 10 minutes after 50 minutes mark). It was great. Moist and simple. Not too sweet or heavy.