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 {Gillan}, spaghetti & meatballs {Sorency}, peanut brittle {Gillan}, Italian Stuffing {Sorency}, cinnamon rolls {Gillan}, mac & cheese {Gillan} and Santa Claus Cookies {Sorency}.
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.
How to make Zucchini Bread?
How to store Zucchini Bread?
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.
More Zucchini Recipes
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Best Ever Zucchini Bread
Video
Ingredients
- 3 eggs
- 2 cups sugar
- 1 cup oil canola or vegetable
- 4 cups fresh zucchini grated, liquid drained
- 2 teaspoons vanilla extract
- 3 cups + 3 tablespoons flour
- 1 1/2 teaspoons cinnamon
- 1/2 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.
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The best zucchini bread recipe I have found yet
I love this recipe!
I did’nt drain the zuchini plus I added a 1/4 cup of sour cream. Nice moist bread.
Very good. By the way, “didn’t”.
Great recipe! The zucchini bread was moist, but not soggy at all. The only thing I did differently was to sprinkle a little crystal sugar over the top because I like the crunch. I will absolutely make it again.
Best recipe I have ever found! I added 1/4 cup of applesauce for moisture and it turned out sooooo yummy! Ten
Oh, I am going to try that. Thanks for the idea!
God bless your grandma! The best recipe..making it again today. I add shredded coconut..my touch. Want to try your other recipes!
Oh I love this – I wish she was here to thank her –
That seems like a very small amount of cinnamon for 3 loafs of…I would use instead 2 TBSP.
I am confused by your note about using frozen zucchini. If I freeze 4 cups in a bag, you noted that it would measure 2 cups. So do I use just the one bag or do I need to double it?
thanks!
Just the one bag.
Gray recipe, the bread is delicious. I made 2 big loaves and had some batter left and used it to make a delicious pancake!
I made this twice & the second time I used 2 cups of grated summer squash. I also used 1 cup of white sugar & 1 cup of brown sugar, as well as 2 extra egg yolks & it was delicious! I am keeping your recipe in rotation for sharing! Thank you for your recipe! It is definitely one of the best I have ever made!
Oh, this makes me so happy. I am going to try the brown sugar idea!
Was Yummy