Recipes

Best Ever Zucchini Bread

RECIPE BY: San

DATE: September 25, 2026

Total Time 55 minutes

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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.

zucchini bread on plate with butter

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.

overhead shot zucchini bread loaf

Zucchini Bread Baking Tips

  • Use a food processor instead of a grater to get the best texture out of the zucchini. This seems to work best when it comes to baking the bread.
  • We love adding chocolate chips or walnuts to this bread, and I prefer to bake it in 9×5 loaf pans. Either way, this is my grandma’s recipe, and it is the best.
  • To maximize the shelf life of zucchini bread, cover it with foil or plastic wrap or place it in a plastic bag to prevent drying out. Properly stored, freshly baked zucchini bread lasts 1 to 2 days at room temperature. To extend its life, wrap the bread tightly and enclose it in an airtight freezer bag for 1-2 months.
slices of zucchini bread on plate

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.

shredded zucchini in mixing bowl

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.

loaf of zucchini bread

More Zucchini Recipes

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collage image of zucchini bread with recipe title

Best Ever Zucchini Bread

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 3 loaves
Calories: 313 kcal
This Best Ever Zucchini Bread recipe comes from my grandma, so naturally, there isn’t a better zucchini bread recipe out there.
overhead shot of sliced zucchini bread
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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

If you are using frozen zucchini – it will measure out to 2 cups when you bag 4 cups freshly grated zucchini.

Calories: 313kcalCarbohydrates: 57gProtein: 6gFat: 6gCholesterol: 27mgSodium: 205mgPotassium: 232mgFiber: 2gSugar: 23gVitamin A: 145IUVitamin C: 9.5mgCalcium: 32mgIron: 2.5mg

overhead shot of sliced zucchini bread
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This posted was recently updated, the original post was published in August 2014.

BEST EVER ZUCCHINI BREAD four slices on a white plate with apples in the background

Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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362 Comments

  2. I love passed down family recipes! They are tried and true and always the BEST! Can’t wait to try it!

    Reply

  12. This is the best zucchini bread ever. I agree with everyone. But tonight I was feeling creative, which can be dangerous. I added a cup of shredded carrots and one shredded apple. I also added 1/2 teaspoon of nutmeg. This is a beautiful confetti bread. And tastes amazing. Sometimes being creative pays off. I hope someone else tries it. I don’t think you will be disappointed. My best to all the cooks that live on the edge out there.

    Reply

  13. I don’t bake often, because I tend to take liberties and make substitutions when I cook and that usually doesn’t work out with baking. That being said, I made this today. As usually, I used what I have. It turned out the oil I have is peanut, so in it went. I could only find one laof pan although I thought I had several. I used a bundt pan. I was lucky today! It turned out amazing. I can’t wait to try it again as written! I love that the zucchini goes in the food processor!

    Reply

  14. Made this zucchini bread today exactly how you wrote it. It is so good! I had a big ole zucchini out of my garden. What a nice treat on a rainy day. I did share some with my husband…. grudgingly. We will have with coffee in the morning. Thank you!

    Reply

  15. Just made this today (made 2 medium sized loaves) – delicious. I added the extra 3 tbs of flour as the mix seemed very wet. Cakes turned out really well. I cooked them a bit longer (5-10 mins more than the recipe) as a skewer didn’t come out clean the first time. Next time I may squeeze out a bit of the courgette liquid first.

    Also delighted to see that courgettes can be grated and then frozen – never frozen them before, so great tip, thanks. My one courgette (marrow!!) was so huge, that I made this recipe (4 cups grated courgette) and froze 3 more bags x 4 cups, so I can make it when the fresh ones are all used up !

    Thanks for the recipe !

    Reply

  16. Super easy to make!!! My 8 yr old despises vegetables in any and all forms, yet he miraculously LOVES this recipe for zucchini bread!! So thank you sooo much from moms everywhere 🙂

    Reply

    1. That’s so awesome! I love being able to get away with sneaking in veggies for picky eaters too. Thank you!

      Reply

  18. I made this yesterday and it came out so well. I halved the recipe for 1 loaf, subbed the applesauce for oil and due to egg allergies subbed flax seed for 1 egg (1 T flax + 3 T water,, allow to set a few minutes to thicken). Now that I know how good this is I’ll make 2 loaves next time so I can freeze or share the 2nd loaf. Thank you for sharing!

    Reply

  23. Tried this today for a snack and was not disappointed! It truly is the best zucchini bread, and I am definitely making it again

    Reply