This Homemade Zucchini Bread recipe is an easy, failproof quick bread recipe that is always a crowd favorite. Filled with grated zucchini this bread is moist and delicious.

Zucchini makes a favorite summer vegetable to use in savory recipes like Roasted Vegetables and Zucchini Chips but is also delicious in sweet recipes like my Chocolate Zucchini Bread and this classic family favorite.

Loaf of zucchini bread with slices cut for serving on a wooden surface.

How to Make Homemade Zucchini Bread Recipe

This recipe makes two 9×5 loaves.

Ingredients used to make homemade zucchini bread on a white surface.

Ingredients

  • Eggs – use whole large eggs to help bind the batter together and add moisture to the recipe.
  • Oil – a neutral flavored oil, such as vegetable oil, adds moisture to the cooked bread.
  • Sugar – this classic recipe uses granulated sugar, but you can also use half granulated sugar and half brown sugar if you prefer.
  • Zucchini – grate fresh zucchini on a box grater for 2 cups of grated zucchini. You’ll need about 2 medium zucchini. Do not drain the zucchini as this provides the moisture for the bread.
  • Vanilla extract – enhances the flavor of the baked zucchini bread.
  • Flour – this recipe uses all-purpose flour
  • Salt – the salt enhances and balances the flavor of the baked bread without leaving it tasting salty.
  • Ground cinnamon – deepens the flavors of the zucchini bread
  • Baking soda – helps the zucchini bread to rise
  • Baking powder – helps the zucchini bread to rise
  • Optional Mix-ins – Use your favorite mix-ins such as pecans, walnuts, chocolate chips or dried fruit.

Step-by-Step Instructions

Prep. Preheat the oven, prepare the loaf pans, beat the egg whites until stiff and set aside. Grate the zucchini with a box grater and set aside.

Make the batter. Add the oil, sugar, zucchini, vanilla extract, and egg yolks in a large mixing bowl. Stir to combine. Add in the flour, salt, cinnamon, baking soda, and baking powder and stir to combine.

Add nuts or mix-ins. Add the chopped nuts or other mix-ins and stir to combine.

Add egg whites. Fold the egg whites into the batter.

Bake. Pour the batter into prepared loaf pans and bake until golden brown and a skewer inserted in the center of the bread comes out with some crumbs attached but no batter, about an hour. Cool in the pans for about 10 minutes before turning out onto a wire rack to cool for at least 30 minutes before slicing.

Baked homemade zucchini bread on a wooden surface.

Storage Tips

To make ahead. Bake according to directions. Store under a cake dome at room temperature for up 4 days.

To freeze. Wrap well with parchment paper followed by foil. Store in a large, zip-top freezer container. Freeze for up to 3 months. Thaw and serve.

Made for Sharing

This recipe makes two, 9×5 loaves of zucchini bread. Enjoy one and share the other with friends or freeze it to enjoy later.

Substitutions and Variations

Chocolate Chip Zucchini Bread – Add 1/2 cup chocolate chips to the batter before baking.

Gluten-free Zucchini Bread – Replace the all-purpose flour with your favorite gluten-free flour blend for baking.

Coconut Zucchini Bread – Use coconut oil for the oil in the recipe and add 1/2 cup coconut flake as the mix-in.

Sliced easy zucchini bread on a wooden surface.

Frequently Asked Questions

Do you peel zucchini before adding it to zucchini bread?

Do not peel the zucchini before adding it to the zucchini bread batter. Simply wash it well and allow it to dry. Then grate the zucchini with a grater.

How many zucchinis do I need for 2 cups grated zucchini?

Each medium zucchini will give approximately 1 cup of grated zucchini. You will need approximately 2 medium zucchini for 2 cups grated.

How to prevent zucchini bread from crumbling when slicing?

Allow the zucchini bread to cool before slicing. Zucchini bread is a very moist quick bread and will easily crumble if it is still warm. Allow the bread to cool in the pan for 10 minutes before turning out onto a wire rack to cool for at least 30 minutes before slicing.

Here’s my family’s Homemade Zucchini Bread recipe. I hope you love it!

Homemade Zucchini Bread Recipe

5 from 1 vote
This Homemade Zucchini Bread is an easy, failproof quick bread recipe that is always a crowd favorite. Filled with grated zucchini this bread is moist and delicious.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 24

Equipment

Ingredients 

  • 3 large (150 g) eggs, separated
  • 1 cup (198 g) oil, neutral flavored for baking
  • 2 cups (396 g) sugar, granulated or brown sugar
  • 2 cups (272 g) zucchini, grated (unpeeled) – about 2 medium zucchini
  • 1 teaspoon (4.7 g) vanilla extract
  • 3 cups (360 g) all-purpose flour
  • 1 teaspoon (2.8 g) kosher salt
  • 1 teaspoon (2.6 g) ground cinnamon
  • 1 teaspoon (6 g) baking soda
  • 1/4 teaspoon (1 g) baking powder

Optional Mix-ins

  • 1/2 cup (57 g) pecans, chocolate chips or dried fruit

Instructions 

  • Prep. Preheat the oven to 350º F, prepare the loaf pans, beat the egg whites until stiff, and set aside. Grate the zucchini with a box grater and set aside.
  • Make the Zucchini Bread Batter. Add the oil, sugar, zucchini, vanilla extract, and egg yolks in a large mixing bowl. Stir to combine. Add in the flour, salt, cinnamon, baking soda, and baking powder and stir to combine.
  • Add nuts or mix-ins. Add the chopped nuts or other mix-ins and stir to combine.
  • Add egg whites. Fold the egg whites into the batter.
  • Bake. Pour the batter into prepared loaf pans and bake until golden brown and a skewer inserted in the center of the bread comes out with some crumbs attached but no batter, about an hour. Cool in the pans for about 10 minutes before turning out onto a wire rack to cool for at least 30 minutes before slicing.

Notes

To make ahead. Bake according to directions. Store under a cake dome at room temperature for up 4 days.
To freeze. Wrap well with parchment paper followed by foil. Store in a large, zip-top freezer container. Freeze for up to 3 months. Thaw and serve.

Nutrition

Calories: 229kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 153mg | Potassium: 66mg | Fiber: 1g | Sugar: 17g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




21 Comments

  1. Yum, looks soooo good!!! I love that it’ll make me two loaves – though we might eat them both at my house!

  2. I accidentally bought too much zucchini for another recipe last week, looks like I’ll be making this!

  3. I have a question – I like to make bread, but often I end up with enough dough for two loaves or make two loaves of bread. How do you keep it fresh and if you didn’t want to make two loaves of bread, how do you store the extra dough properly?

    1. Hi Dixie – I always go ahead and make both loaves and just freeze one of them or share it. I’ve also had some luck with pouring all of the dough into a bundt pan and baking it for a larger loaf. For example, if the recipe calls for baking it at 325 for an hour, I bump it up to 350º and watch it closely for the hour.

      I’d love to hear what other members of the Add a Pinch family say.

    2. Solved my problem. Added some chocolate and made “chocolate” bread. 1 loaf eaten with dinner and the other is going to work with me. Would love for you to share your recipe too. Also, I was wondering if anyone has ever added carrots to it?

  4. Great pics Robyn! My mom used to grow zucchini and then make bread… sometimes she’d make chocolate zucchini bread which to this day I miss. Great recipe!

    1. Thanks, Kim. Yes, chocolate zucchini bread is quiet delicious. My Grandmother’s recipe for it is one of my all-time favorites. I’ll share it soon.

  5. Seriously, your pictures….outstanding! Zucchini bread…mmhm, I might just give it a second chance after this post!

    1. Aww, you are too sweet! Thanks so much and yes, you should definitely give zucchini bread another chance.

  6. I love zucchini bread so much. I’m just waiting for some to grow, I’m jealous you already have it where you are!