This recipe for Zucchini Bread is THE BEST. It’s tender, sweet, cinnamony and so good! This recipe also makes 2 loaves which is great, so you can freeze one for later!
Family recipes are the best recipes!
This amazing zucchini bread is a recipe that came from my Mom. She would make these zucchini loaves every summer growing up and I always looked forward to them. Now I make these loaves for my own family, who love them too! The cake is tender, flavourful and very delicious! And when it’s baking in the oven, your home will smell so good…
This Recipe Makes 2 Loaves
One of the things I love most about this recipe is that it makes 2 loaves, so you can enjoy one loaf now and wrap the other one up to freeze and enjoy later. It’s always so nice to be able to put extra baking into the freezer. This time of year always makes me want to start to thinking about getting ready for winter, and having a little extra baking in the freezer is really helpful in the middle of winter!
Zucchini Bread Recipe Tips:
- Pan Size: I use a standard loaf pan (1 lb. Pan: 8″ x 4 1/2″ x 2 3/4″ high)
- This recipe freezes well.
- Make sure to line your loaf pan with parchment or wax paper.
- Allow the loaf to rest for at least 1 hour before eating it.
Best Ever Zucchini Bread
This recipe for Zucchini Bread is THE BEST. It’s tender, sweet, cinnamon-y and so good! This recipe also makes 2 loaves which is great, so you can freeze one for later.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 loaves 1x
Ingredients
- 2 cups shredded zucchini (about 1 medium sized zucchini)
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 tsp vanilla
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp cinnamon
Instructions
- Preheat your oven to 325 degrees.
- Prepare 2 baking pans by lining them with wax or parchment paper.
- Shred 2 cups zucchini. Set aside.
- Using a mixer combine the eggs, oil, sugar and vanilla, until smooth.
- In a separate bowl whisk together the flour, salt, baking soda, baking powder and cinnamon.
- Gradually add the dry ingredients to the wet. Mix gently.
- Stir in the zucchini. Note: If the zucchini is quite wet, gently squeeze out some of the moisture.
- Pour the batter evenly between the 2 baking pans.
- Bake for about 1 1/4 hours. The cakes are done when a toothpick inserted into the centre comes out clean.
Keywords: recipe, zucchini, zucchini bread
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NOTE: This post was originally published in 2011, and I have recently updated it with new photos. But it’s the same great recipe, just with new images. Enjoy!
38 Comments
Barefeet In The Kitchen
August 16, 2011 at 2:13 PMOh my goodness. That is the cutest zucchini bread picture EVER. I love it! (And your zucchinis are perfect looking, how is that even possible?!)
Lisa~~
August 16, 2011 at 2:19 PMLovely little recipe and a perfect looking loaf.
Lisa~~
Cook Lisa Cook
Sinea
August 16, 2011 at 2:35 PMThis sounds scrumptious! I’ve never tried lining the pan with waxed paper but I will now. Thanks.
Lindsay @ Delighted Momma
August 16, 2011 at 2:42 PMI am such a sucker for anything with zucchini! This sounds amazing! I need a little slice to go with my coffee right now 🙂
Tina Douglas
November 11, 2021 at 6:32 PMWhat’s the significance between wax paper and parchment paper for the zucchini bread does it make it so it doesn’t stick
★★★★★
Jo-Anna Rooney
November 12, 2021 at 11:56 AMHi Tina! Yes, the wax paper or parchment paper is there so the cake doesn’t stick to the pan! Happy Baking!
alissa {33shadesofgreen}
August 16, 2011 at 2:53 PMI’ve been meaning to make zucchini bread all Summer! Yours looks like a great recipe. Thanks for linking up to Tasty Tuesdays.
Alissa
Katie @ This Chick Cooks
August 16, 2011 at 4:19 PMThat bread looks really yummy!
The Sieglaff Scoop
August 16, 2011 at 7:37 PMI must confess… when you posted this recipe I jumped for joy as I had zucchini waiting for me to make into bread. So I went right to work baking this batch up and it is AMAZING! Thank you (and your mom) so much for passing on this recipe!!
April D.
August 16, 2011 at 9:35 PMSo, a lot of people must be thinking Zucchini Bread today. I was going to look for a recipe and now I don’t have to. I will be trying to replace the eggs with applesauce. We’ll see how it works! Thanks for the recipe!
Ali Richardson
August 16, 2011 at 10:13 PMYUMMY!!!! You can just ship your second loaf to me on ice 🙂
Shu Han
August 17, 2011 at 4:12 AMi love recipes that are passed down from mums. i really think mum’s the word when it comes to the best recipes, so i’m keeping your recipe over others that i’ve seen! never tried zucchini bread before!
Denise
August 17, 2011 at 2:20 PMI LOVE zucchini!
Stop by and link up at What’s Cooking Wednesday!
http://www.extremepersonalmeasures.com/2011/08/whats-your-favorite-cookbook.html
Vanessa
August 17, 2011 at 2:31 PMLooks good, I am going to have to try this one. Thanks
Vanessa
Kristen {a little ditty}
August 17, 2011 at 7:37 PMThis looks delicious! Thanks for sharing your family recipe! I have way too many zucchinis that I need to use up, this will be perfect!
Ali
August 18, 2011 at 2:29 PMIt turned out so pretty! Pinning this one for later. Thanks! 🙂
Anonymous
August 19, 2011 at 2:29 AMThs looks delish!!! Please come share this recipe at my Recipe Swap at http://homeandpantry.blogspot.com/2011/08/healthy-salmon-cakes-with-greek-salad.html
april@gingerbread
August 19, 2011 at 3:25 AMi must try this!!! looks delish…I also love your blog!
xoxo
So Domesticated
August 19, 2011 at 6:20 AMBeautiful picture… looks yummy!
Candy
August 19, 2011 at 7:56 PMGorgeous photo!
I’ve been thinking of winter too, even with it 90 degrees outside.
Patti
August 20, 2011 at 12:16 PMLooks delish…zucchini is so abundant at this time so I am always looking for new recipes!
ButterYum
August 22, 2011 at 7:09 AMI felt the same way about my mother’s zucchini bread for years and years, but then I tried a recipe that I actually like even more. Shhh, don’t tell her.
🙂
ButterYum
PS – fabulous photo!
Sanctified Spaces
August 25, 2011 at 12:43 PMAwesome picture. Lovely recipe.
Ali
August 29, 2011 at 1:05 PMHappy Monday! I wanted to thank you for sharing this delicious recipe at Recipe Sharing Monday. The new party is now up and I’d love for you to link up again 🙂
g-girl
September 20, 2011 at 3:28 AMwow. just wow. this is definitely, hands down the best ever zucchini bread in the world!! thanks for sharing. i can’t get enough of it. 😉
PiskaPaudrie
May 11, 2012 at 1:11 AMmay seem silly to some… but what size loaf pan did you use to get two loaves? (and/or how high do you fill the loaf pan with the dough before baking?)
A Pretty Life in the Suburbs
May 11, 2012 at 1:26 AMHi! No question is silly! My pans are 8½ x 4½ x 2½ inch Loaf Pans – 5 cups.
Hope that helps!
Jo-Anna
Anonymous
July 26, 2012 at 2:15 AMdo you dry off or drin your zucchini before you add it to everything?
Four Marrs and One Venus
August 8, 2012 at 3:35 PMWOW! Yep… pretty sure this IS the best ever zucchini Bread! Which couldn’t come at any better time— I just picked a good zucc. from the garden! And I am making this TODAY! Thank you so so much!!
Lucy
August 26, 2012 at 7:37 PMcould i replace the sugar for honey and it still taste good?
A Pretty Life in the Suburbs
August 28, 2012 at 4:03 AMHi Lucy! I’m actually not sure, as I don’t really bake with honey (I don’t like the taste of honey all that much). If you make it with honey, let me know how it turns out! Good luck!
Jo-Anna
Karen
August 3, 2015 at 10:48 PMI made it & I added a couple carrots and wow soo yummy!
Jo-Anna@APrettyLife
August 21, 2015 at 2:30 PMOh great idea! I think I’ll do that this fall as well! 🙂
Mary
August 4, 2015 at 10:39 AMI tripled the recipe . I also greased & floured the loaf pans. Tall the loaves turned out.
Justine
September 20, 2015 at 4:12 AMLooks great – any suggestions for how to reduce the amount of sugar in this recipe?
Jo-Anna@APrettyLife
September 21, 2015 at 9:40 AMI have cut the sugar back by almost half and they did turn out alright…not great. I found them a bit drier and more spongy.
Laura
June 24, 2019 at 1:03 PMDo you drain/dry your zucchini after it’s grated?
Jo-Anna Rooney
June 24, 2019 at 1:22 PMHi Laura! I never do, but I add it right away and don’t let it sit long at all. If yours seems watery, make sure to drain it. Happy baking!