Classic Zucchini Bread

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Classic Zucchini Bread is a simple quick bread that is sweet and delicious. It's soft, tender and a family-favorite recipe. A great way to use up your bounty of zucchini.

Front view of three zucchini slices in front of loaf on cutting board with knife on the left.

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This post was originally posted on 8/17/2020 and updated on 9/12/2023.

Why We Love this Zucchini Bread Recipe

A classic recipe that uses simple ingredients.
A great way to use up extra zucchini.
It's perfect for a quick on the go breakfast, brunch, after school snack or packed in lunches.
Can also be made into muffins or mini loaves.
Freezer friendly! Make a double batch and freeze the extra.
Sweet and delicious!

Zucchini Bread Ingredients

Salted Butter
White Sugar
Eggs
Pure Vanilla Extract
Unbleached All Purpose Flour
Whole Wheat Flour
Baking Soda
Cinnamon
Salt
Shredded Zucchini

Substitution Suggestions

Salted Butter: Unsalted butter can be used, but I recommend adding an extra ¼ teaspoon of salt to the bread batter.
Pure Vanilla Extract: Use only the pure extract. The imitation extract will leave an unwanted after taste in the bread and any other baked goods you use it in.
All Purpose Flour & Whole Wheat Flour: You can use either flours. I like to use half and half in this quick bread recipe. Gives a little extra nutty flour that is really yummy. If you only have one or the other on hand, no problem, just use what you have. Note: if you use all whole-wheat flour, the bread might get a bit heavy, but it will still turn out great! You can also use white whole wheat flour, or a combination of any of those flours.

This classic zucchini bread recipe is an easy recipe and a perfect way to use fresh zucchini. It has great flavor, the perfect texture and is one of the best recipes for homemade zucchini bread.

How to Make Classic Zucchini Bread

First, preheat oven to 350°F and grease two 9x5 inch bread pans or line them with parchment paper.
Then in a stand mixer with the paddle attachment, or in a large bowl with hand beaters cream together the softened butter and sugar until creamy.
Next, add the vanilla extract and eggs, one at a time beating well after each addition.
Now add the dry ingredients: baking soda, cinnamon, all purpose flour and whole-wheat flour. Mix just until combined being careful to not over mix.

Combined wet ingredients in large mixing bowl.

Dry ingredients added to mixed wet ingredients in large mixing bowl.

Lastly, fold in the grated zucchini until incorporated or you can mix on low speed but be careful not to over mix.
Divide batter evenly between the prepared pans.
Bake the bread for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Batter evenly spread into parchment lined 9x5 inch bread pan.

Let the zucchini bread cool for 15 minutes and then remove from loaf pans and cool completely on wire rack.
Serve slightly warm or cool completely. Enjoy!

How to Make Zucchini Bread Muffins

Follow the recipe above until the batter is complete.
Using a large scoop fill the paper lined muffin cups ¾ full.
Bake muffins in a preheated 350°F oven for 16-20 minutes or until a toothpick inserted in center of muffin comes out clean.
Let muffins cool in pan 5 minutes then remove to wire rack to cool completely.

Classic zucchini bread loaf on cutting board.

Storing and Freezing Zucchini Bread

Storing: Once the bread has completely cooled store in an airtight container or zip top bag at room temperature. Bread will stay fresh for 3-4 days.

Freezing: This is a great recipe for freezing. Wrap entire loaf or individual slices of bread in a double layer of plastic wrap. Then place in a freezer safe air tight container or zip top freezer bag, label and date, then store in freezer up to 4 months.

Thawing: Simply thaw on the counter for a few hours or overnight and then enjoy!

More Zucchini Recipes

Some of our favorite zucchini recipes are: Chocolate Zucchini Cake, Zucchini Brownies, Cheesy Zucchini Biscuits and Zucchini Frittata. If you're looking for some different zucchini bread recipes try some of these: Chocolate Zucchini Muffins, Chocolate Chip Zucchini Bread, Healthy Double Chocolate Zucchini Muffins, Pumpkin Zucchini Muffins or Cinnamon Swirl Zucchini Bread.

Close up top view of zucchini slices on cutting board.

Tips for Easy Zucchini Bread Recipe

Use room temperature ingredients. It helps create a smooth batter more quickly.
When creaming the butter and sugars make sure it is light, fluffy and well incorporated. Doing that creates air in the batter which helps create soft and tender bread.
Always fluff your flour, then spoon it into the measuring cup and level off. That way you won't add too much flour and you'll end up with fluffy muffins rather than dense ones.
Do NOT over mix the batter, the bread will be tough instead of tender. Mix just until the flour is incorporated.

Close up view of zucchini slice in front of whole loaf on cutting board with knife on the left.

FAQs About Classic Zucchini Bread

Do I have to peel the zucchini before I shred it?

Nope! No need to spend extra time peeling the zucchini. The zucchini skin is thin enough that it becomes really tender when baked, plus it makes the bread so pretty with all the green flecks!

What is the best way to shred zucchini?

I like to use a food processor, however if you don't have one you can use a box grater. There is no need to peel them, but the seeds need to be scooped out. Cut the zucchini in half, scoop out the seeds and then cut the zucchini into chunks to fit the food processor. I'll shred 2-3 large zucchinis when I'm doing this so I can freeze what I don't use.

How to freeze extra shredded zucchini?

After the zucchini is shredded I put it in a paper towel line colander so the towel can absorb some of the excess water from the zucchini. I like to freeze my shredded zucchini in 2 cup portions. Measure out 2 cups and place it in a quart size freezer safe zip top bag. Then I stack all the bags flat on a baking sheet and place it in the freezer. I like the bags to freeze flat because they will store easier in the freezer and there is no wasted space.

Can I use frozen zucchini in zucchini bread?

Yes, frozen shredded zucchini can be used. Let the frozen zucchini thaw and pat it dry as much as possible with paper towels or clean kitchen towel. No need to wring it out, just absorb the outside extra moisture. Then use the shredded zucchini in bread, muffins or even cake.

Classic zucchini bread cut into slices on cutting board with knife on the side.

Other Yummy Quick Bread Recipes:

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