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.
Zucchini bread has always been a favorite recipe to bake! Can’t wait to give this a try this week; looks so moist and flavorful! Yum!
It really is delicious! Enjoy!
I will be making this weekend for a party. It looks so moist.
I hope you enjoyed it! Thanks!
This brings back so many childhood memories! Looking forward to enjoying this sweet bread this week; looks amazing!
Thank you!
I made this last week and it was perfect. A great way to use up some of my garden zucchini.
I’m so glad you enjoyed it!
Made this zucchini bread and made 2 batch’s 1 with gluten free King Arthur one on one flour and 1 with regular white flour. Both turned out perfect. I didn’t have a grater, so diced up zucchini and mixed by hand with a wooden spoon. This was a Hugh success as everyone including me loved it. Thank you for sharing.
That’s great to hear! I am gluten-free and have found King Arthur to be the best substitute in bread recipes like this one. I’m so glad everyone enjoyed it, thanks for sharing!
I didn’t have my Zucchini measured out when I froze it so do I thaw it & then measure out 2 cups. I just took out what I thought looked like 2 cups & I have it sitting in a strainer thawing. Is this okay? I completely thaw it before adding it to the ingredients, correct? I peeled mine before freezing, does that matter?
I would let it thaw, make sure to squeeze out any juice, then measure! It is fine if it is peeled, it doesn’t make much of a difference at all.
I’m so lucky that my neighbor always has an abundance of zucchini to share. She’s the best! I’m going to make a double batch and give her a loaf as thanks. It’s so delicious!
Fresh zucchini is always delicious! You definitely are lucky. Enjoy!
This recipe belongs in a cookbook; looks delish!
Thank you so much!
This Best Ever Zucchini Bread couldn’t look any more perfect!
Thank you!
Grandmas always know the best recipes! I want a big slice of this right now!
They really do! Enjoy!
My kids eat up zucchini bread! This is such a great recipe!
Thank you!
Good way to get my veges 🙂 I love this warm with butter!
Baked this yesterday with few changes; substitute white sugar with coconut sugar, add bit of carrot, and squeezed out a bit of liquid from shredded zucchini/carrot (fear of too much liquid will make the bread too dense). . Oh and I sprinkled some cashew nuts on top.. I love zucchini and I love this yummy & easy recipe. Thank you for sharing..
ps..how do I include a picture ?
Those sound like delicious adjustments! We also squeeze out the zucchini before mixing it, I’ll be sure to add that to the directions. The commenting system currently doesn’t allow for pictures but I’ll pass along the idea to add that option. Thank you so much for sharing!
Hi! How long do I bake in a 5 x 12 loaf pan? Do I adjust the temperature?
Thanks!
Hi Jennifer! We usually use 2 10×5 pans for this recipe. If you use 2 5×12 pans, check the doneness around 30 minutes with a toothpick and add any time as needed. If you just use 1 pan for the entire recipe it will take a little longer to bake than the recipe says. In that case I would check around 50 minutes and give it more time as needed. No need to adjust the temperature! Let us know how it turns out.
The was moist and so delicious. Thank you.
Thank you! I’m so glad you enjoyed it.
This was very tasty! Followed directions to the “T”, and it was delicious! Thanks so much for the recipe!
So glad you enjoyed it!
I just finished making this.. OMG!!!!! I cant wait to share with my neighbors.. I don’t bake!!!! They wont believe I made this!!!
Thank you and your grandma for making such as easy recipe that a non baker can follow!!!!
So glad to hear you liked the recipe!! I’m sure your neighbors will love it!
They LOVED it!!!!
So glad to hear that!!!
Hi, I have been looking on line for a great Zucchini Bread recipe. I am so confused .;(
Some call for both brown sugar and white of different weights. And the differences can be subtle or not.
Can anyone tell why they are similar but different.
None of the recipe’s are time consuming.
Hi Karin! The only difference between white and brown sugar is that brown sugar has molasses in it. The recipes that have brown sugar will have just a slightly different taste. The amounts used in the recipes are most likely just taste preference! Some may be less sweet, while others are sweeter. I hope this helps clear things up!
Made the best ever zucchini bread using 2 pans it was the best ever. Yesterday I made more thought I wld use 3 smaller pans. The 2 bigger pans were the best. Everybody that ate it loved it. Best ever thank u for sharing
I’m so glad to hear you enjoyed it! We also usually use 2 big pans for the recipe. Thank you for reading!
Thank you for sharing this recipe! It was absolutely the best!! I made 2 batches on Friday and it was all gone by yesterday! (Of course we shared with neighbors )We all loved it so much that I decided to put up all our fresh zucchini from the garden in perfectly portioned amounts for this recipe so next time I get ready to make more all I have to do is pull out a bag from the freezer!!
I’m so glad to hear you enjoyed it, and shared it with the neighbors! That’s exactly what we do with our fresh zucchini as well!
This is exactly what I was looking for! I followed directions exactly except I tossed in a handful of chocolate chips. In 18 hours first loaf gone. Have hidden the second loaf from my family. I am going to try this in a Bundt pan and make a cream cheese icing drizzle for cake. Thanks for the excellent recipe!
I’m so glad to hear you enjoyed it! That sounds like a wonderful idea! Let us know how it turns out.
I’ve never made zucchini bread before… looks like that is about to change!
I hope you enjoy it! It is definitely worth it!
This is some delicious looking zucchini bread!
Thank you!