In The Kitchen/ loaf/ recipe/ zucchini

Best Ever Zucchini Bread

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…

Best Ever Zucchini Bread

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!

Best Ever Zucchini Bread

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.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 2 loaves 1x


  • 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


  1. Preheat your oven to 325 degrees.
  2. Prepare 2 baking pans by lining them with wax or parchment paper.
  3. Shred 2 cups zucchini. Set aside.
  4. Using a mixer combine the eggs, oil, sugar and vanilla, until smooth.
  5. In a separate bowl whisk together the flour, salt, baking soda, baking powder and cinnamon.
  6. Gradually add the dry ingredients to the wet. Mix gently.
  7. Stir in the zucchini.  Note:  If the zucchini is quite wet, gently squeeze out some of the moisture.
  8. Pour the batter evenly between the 2 baking pans.
  9. 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

Best Ever Zucchini Bread– – –Best Ever Zucchini Bread – – 

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!

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  • Reply
    Barefeet In The Kitchen
    August 16, 2011 at 2:13 PM

    Oh my goodness. That is the cutest zucchini bread picture EVER. I love it! (And your zucchinis are perfect looking, how is that even possible?!)

  • Reply
    August 16, 2011 at 2:19 PM

    Lovely little recipe and a perfect looking loaf.

    Cook Lisa Cook

  • Reply
    August 16, 2011 at 2:35 PM

    This sounds scrumptious! I’ve never tried lining the pan with waxed paper but I will now. Thanks.

  • Reply
    Lindsay @ Delighted Momma
    August 16, 2011 at 2:42 PM

    I am such a sucker for anything with zucchini! This sounds amazing! I need a little slice to go with my coffee right now 🙂

    • Reply
      Tina Douglas
      November 11, 2021 at 6:32 PM

      What’s the significance between wax paper and parchment paper for the zucchini bread does it make it so it doesn’t stick

      • Reply
        Jo-Anna Rooney
        November 12, 2021 at 11:56 AM

        Hi Tina! Yes, the wax paper or parchment paper is there so the cake doesn’t stick to the pan! Happy Baking!

  • Reply
    alissa {33shadesofgreen}
    August 16, 2011 at 2:53 PM

    I’ve been meaning to make zucchini bread all Summer! Yours looks like a great recipe. Thanks for linking up to Tasty Tuesdays.

  • Reply
    Katie @ This Chick Cooks
    August 16, 2011 at 4:19 PM

    That bread looks really yummy!

  • Reply
    The Sieglaff Scoop
    August 16, 2011 at 7:37 PM

    I 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!!

  • Reply
    April D.
    August 16, 2011 at 9:35 PM

    So, 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!

  • Reply
    Ali Richardson
    August 16, 2011 at 10:13 PM

    YUMMY!!!! You can just ship your second loaf to me on ice 🙂

  • Reply
    Shu Han
    August 17, 2011 at 4:12 AM

    i 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!

  • Reply
    August 17, 2011 at 2:20 PM

    I LOVE zucchini!

    Stop by and link up at What’s Cooking Wednesday!

  • Reply
    August 17, 2011 at 2:31 PM

    Looks good, I am going to have to try this one. Thanks


  • Reply
    Kristen {a little ditty}
    August 17, 2011 at 7:37 PM

    This looks delicious! Thanks for sharing your family recipe! I have way too many zucchinis that I need to use up, this will be perfect!

  • Reply
    August 18, 2011 at 2:29 PM

    It turned out so pretty! Pinning this one for later. Thanks! 🙂

  • Reply
    August 19, 2011 at 2:29 AM

    Ths looks delish!!! Please come share this recipe at my Recipe Swap at

  • Reply
    August 19, 2011 at 3:25 AM

    i must try this!!! looks delish…I also love your blog!

  • Reply
    So Domesticated
    August 19, 2011 at 6:20 AM

    Beautiful picture… looks yummy!

  • Reply
    August 19, 2011 at 7:56 PM

    Gorgeous photo!

    I’ve been thinking of winter too, even with it 90 degrees outside.

  • Reply
    August 20, 2011 at 12:16 PM

    Looks delish…zucchini is so abundant at this time so I am always looking for new recipes!

  • Reply
    August 22, 2011 at 7:09 AM

    I 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.

    PS – fabulous photo!

  • Reply
    Sanctified Spaces
    August 25, 2011 at 12:43 PM

    Awesome picture. Lovely recipe.

  • Reply
    August 29, 2011 at 1:05 PM

    Happy 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 🙂

  • Reply
    September 20, 2011 at 3:28 AM

    wow. 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. 😉

  • Reply
    May 11, 2012 at 1:11 AM

    may 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?)

  • Reply
    July 26, 2012 at 2:15 AM

    do you dry off or drin your zucchini before you add it to everything?

  • Reply
    Four Marrs and One Venus
    August 8, 2012 at 3:35 PM

    WOW! 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!!

  • Reply
    August 26, 2012 at 7:37 PM

    could i replace the sugar for honey and it still taste good?

    • Reply
      A Pretty Life in the Suburbs
      August 28, 2012 at 4:03 AM

      Hi 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!

  • Reply
    August 3, 2015 at 10:48 PM

    I made it & I added a couple carrots and wow soo yummy!

  • Reply
    August 4, 2015 at 10:39 AM

    I tripled the recipe . I also greased & floured the loaf pans. Tall the loaves turned out.

  • Reply
    September 20, 2015 at 4:12 AM

    Looks great – any suggestions for how to reduce the amount of sugar in this recipe?

    • Reply
      September 21, 2015 at 9:40 AM

      I 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.

  • Reply
    June 24, 2019 at 1:03 PM

    Do you drain/dry your zucchini after it’s grated?

    • Reply
      Jo-Anna Rooney
      June 24, 2019 at 1:22 PM

      Hi 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!

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