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…
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!
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?!)
Lovely little recipe and a perfect looking loaf.
Lisa~~
Cook Lisa Cook
This sounds scrumptious! I’ve never tried lining the pan with waxed paper but I will now. Thanks.
I am such a sucker for anything with zucchini! This sounds amazing! I need a little slice to go with my coffee right now 🙂
What’s the significance between wax paper and parchment paper for the zucchini bread does it make it so it doesn’t stick
★★★★★
Hi Tina! Yes, the wax paper or parchment paper is there so the cake doesn’t stick to the pan! Happy Baking!
I’ve been meaning to make zucchini bread all Summer! Yours looks like a great recipe. Thanks for linking up to Tasty Tuesdays.
Alissa
That bread looks really yummy!
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!!
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!
YUMMY!!!! You can just ship your second loaf to me on ice 🙂
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!
I LOVE zucchini!
Stop by and link up at What’s Cooking Wednesday!
http://www.extremepersonalmeasures.com/2011/08/whats-your-favorite-cookbook.html
Looks good, I am going to have to try this one. Thanks
Vanessa
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!
It turned out so pretty! Pinning this one for later. Thanks! 🙂
Ths 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
i must try this!!! looks delish…I also love your blog!
xoxo
Beautiful picture… looks yummy!
Gorgeous photo!
I’ve been thinking of winter too, even with it 90 degrees outside.
Looks delish…zucchini is so abundant at this time so I am always looking for new recipes!
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.
🙂
ButterYum
PS – fabulous photo!
Awesome picture. Lovely recipe.
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 🙂
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. 😉
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?)
Hi! No question is silly! My pans are 8½ x 4½ x 2½ inch Loaf Pans – 5 cups.
Hope that helps!
Jo-Anna
do you dry off or drin your zucchini before you add it to everything?
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!!
could i replace the sugar for honey and it still taste good?
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!
Jo-Anna
I made it & I added a couple carrots and wow soo yummy!
Oh great idea! I think I’ll do that this fall as well! 🙂
I tripled the recipe . I also greased & floured the loaf pans. Tall the loaves turned out.
Looks great – any suggestions for how to reduce the amount of sugar in this recipe?
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.
Do you drain/dry your zucchini after it’s grated?
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!