The Best Zucchini Bread Recipe

This is the Best Zucchini Bread Recipe you will find! It’s flavorful, moist and full of garden fresh zucchini. Even my kids can’t turn this cinnamon zucchini bread recipe down!

My garden has exploded this month. We’ve had ideal weather with rain every few days, (Maybe even a little too much rain?) and plenty of sunshine for the plants to soak up. And all that beautiful weather means my zucchinis have quickly turned into monsters. Sometimes the zucchini grow so much just in a day that they’re ready to pick before I know it.

If your garden is doing the same thing right now, or you’re noticing all the plentiful zucchini at the grocery store an/or farmers’ markets, then I have the best Zucchini Bread recipe for you to help use up some of those plentiful green vegetables.

Making the best Zucchini Bread recipe

When I started trying out zucchini bread recipes years ago, I found a lot of them to be dry and overall not great. However, my zucchini bread recipe is the best zucchini bread recipe because its so flavorful, moist and full of zucchini!

So how do I get it that way? Well, I use plenty of zucchini, which tends to add a lot of water to the bread. But I also use sour cream to give it a lovely, moist texture that truly irresistible. I love using sour cream (or mayo or applesauce) in my bread recipes to help keep them more cake-like verses bread that you would use for a sandwich like my No-knead Bread {HERE}.

I also tend to use more cinnamon that a lot of other recipes call for. To me the flavor of cinnamon goes so well with the zucchini that I see no reason to just have a bit in there. Plus, zucchini bread always feels like the bread that bridges me to fall…before my Pumpkin Bread {HERE} becomes a staple. The cinnamon brings in those warm, cozy flavors and really gets to my taste buds.

Serving size and cooking time

My recipe for the best zucchini bread will make 1-2 loaves of bread. I have used different sized bread pans to make this – some deep and some shallow, some ceramic and some steel/aluminum. It works for both kinds of pans. For the bread that was baked for the photos I used this 9.25 x5.25 bread pan {HERE} and made one, large loaf. The ceramic loaf pan I used was from the Target Magnolia line awhile back. It wasn’t as deep and I was able to make two loaves with this one recipe.

Because pan sizes vary, I recommend baking this for 40 minutes and then checking it with a toothpick or bamboo skewer {HERE} for the larger loaves. I find the larger loaves take 60-65 minutes to bake all the way through. Letting them cool and rest a full hour after baking is also important.

Tips for making my Zucchini Bread recipe

• My zucchini bread recipe calls for grated zucchini. I use the largest holes on the grater. I don’t core my zucchini first. The seeds usually pop out as I grate the zucchini and you out any stragglers.
• Depending on the bread pan size, you will need to watch the oven time. I have a small loaf pan, basically a shallow bread pan, that only takes about 40 minutes to cook. However, the pan I used for the bread in the photos here is much deeper and this bread took just over an hour to cook through.
• First try to bake this for 40 minutes. Check it with a toothpick of bamboo skewer. If it’s not done, put it back in for another 5 minutes.
• If you want to sub the vegetable oil in this recipe try olive oil or canola oil. You can try coconut oil if you like, but I’ve not made it with that so I’m not sure how it will taste.
• You can store this in the refrigerator and cover it with tin foil or cling wrap. It will keep for about 3 days.

Thank you so much for visiting today, friends! I hope that you think this is the best Zucchini Bread Recipe too and that your family loves it. You can find the full recipe below and watch the video above for a few other tips too! For another great zucchini recipe, check out these Zucchini Bites {HERE}!

The Best Zucchini Bread Recipe

This is the best Zucchini Bread recipe you will find! It's full of flavor, moist and delicious. Pin it now so you can save it for later!

5 from 7 votes

Print Pin Rate

Course: bread, snacks

Cuisine: American

Keyword: cinnamon zucchini bread, the best zucchini bread recipe, zucchini bread recipe

Prep Time: 15 minutes

Zucchini draining: 3 hours

Servings: 8

Author: Rachel

Equipment

• Hand mixer
• Strainer and bowl

Ingredients

• 3 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 1 cup vegetable oil
• 2 1/2 cups grated zucchini
• 3 eggs
• 2 Tbsp. ground cinnamon
• 1/2 Tbsp. nutmeg
• 1 1/2 Tbsp. vanilla
• 2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• Spray cooking oil for greasing the pan

Instructions

• Grate the zucchini and add it to a strainer on top of a bowl. Let it sit there a few hours to give the zucchini time to drain out some of the water/zucchini juice. This will help with the overall moisture content. Set aside in the refrigerator at least three hours.
• Preheat oven to 350 degrees.
• Mix together the dry ingredients and whisk well.
• Add in the wet ingredients - except the zucchini - and mix well with a hand mixer.
• Remove the zucchini front the fridge and press out any extra water still remaining between two paper towels (See video for demonstration).
• Fold the zucchini into the bread mix with a spatula or spoon.
• Grease the pan with a cooking spray and line the bottom with parchment paper.
• Add the batter to the pan and make sure its nice and even.
• Bake for 40 minutes and then check with a toothpick or bamboo skewer. If you're using two small pans that are not deep then this should take 40 minutes. If you're using a full sized bread pan then this can take up to 60/65 minutes.
• Let the bread cool for 1 hour once it is removed from the oven. Slice and enjoy!