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Our Mom’s Zucchini Bread is soft, moist, and perfectly spiced with cinnamon, with a lightly crisp top. It’s an easy, no-fuss recipe made with simple ingredients that turns out right every time.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Several years ago when I grew my first zucchini I wanted to made zucchini bread,
I tried several different recipes. Some were just not great and a waste of my time, and so disappointing! This recipe was just perfect. My go to recipe for zucchini bread. I add a cup of chopped walnuts. My kids and granddaughter absolutely love it!” – Nancy“Just came across this recipe & decided to give it a try. Truly the best zucchini bread recipe ever! Very moist with crusty top. I followed the recipe exactly as printed & it was incredible. My hubby & I couldn’t stop eating it & before long one loaf was gobbled down by 2 peeps. Thanks for sharing this recipe.” – Lyn
“We made this today and love it! Great recipe. I especially love the fact that it makes two loaves so we can save some for later. Thanks for sharing!” – Deanna
Our Family’s Favorite Zucchini Bread
Our mom’s zucchini bread is one of those recipes we come back to every single summer. It’s soft, incredibly moist, and lightly spiced with cinnamon, with just the right amount of sweetness. If you’ve got fresh zucchini sitting on your counter, this is hands-down the recipe to make.
What makes this one special is how reliable it is. No guessing, no complicated steps. It mixes up quickly with simple pantry ingredients and turns out super delicious every time. We’ve made this for years for neighbors, family, and just to have something homemade ready for snacking, and it never lasts long. It’s great year-round and and can be served for breakfast, as a side dish, or an after-dinner treat. If you’re feeling extra fancy, top a slice with some homemade honey butter or cream cheese frosting!
🩷 Echo
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Our Family’s Favorite Zucchini Bread
- Why This Is Our Go-To Zucchini Bread
- Ingredients for Mom’s Zucchini Bread
- Optional Add-Ins
- Step by Step Instructions
- How to Tell When Zucchini Bread Is Done
- Troubleshooting Zucchini Bread
- Tips for the Best Zucchini Bread
- Frequently Asked Questions
- Freezing and Storing Zucchini Bread
- More Delicious Sweet Bread Recipes
- Mom’s Zucchini Bread Recipe
Why This Is Our Go-To Zucchini Bread
This recipe may be simple, but there’s a reason it turns out so well every time:
- Oil keeps it moist – Using oil instead of butter gives the bread a soft texture that stays fresh for days.
- Zucchini adds natural moisture – It melts right into the batter as it bakes, making the bread tender without tasting like vegetables.
- The right balance of sugar and spice – Just enough sweetness with a hint of cinnamon for that classic zucchini bread flavor.
- No overcomplicated steps – Everything mixes together in one bowl, so it’s easy to get consistent results.
Ingredients for Mom’s Zucchini Bread
This zucchini bread uses simple ingredients you probably already have on hand, plus fresh zucchini for moisture and texture.
- Eggs – Use large eggs for best results.
- Vegetable oil – This is what keeps the bread incredibly moist. Oil works better than butter here because it stays soft even after the bread cools.
- Sugar – Adds sweetness and contributes to the lightly crisp top as it bakes.
- Vanilla extract – Adds a warm, subtle flavor that rounds everything out.
- All-purpose flour – You can swap in half whole wheat flour if you want a slightly heartier texture.
- Baking soda + baking powder – These help the bread rise and keep it from turning out dense.
- Salt – Just a little brings out all the other flavors.
- Cinnamon – Adds that classic warm spice that gives the cozy zucchini bread flavor.
- Zucchini (grated) – The key ingredient for moisture. No need to peel it, and don’t squeeze out too much liquid. A little moisture is what makes the bread so soft.
Optional Add-Ins
If you want to change things up, these are all great mixed into the batter:
- Chocolate chips – Dark, milk, or white. Add a little sweetness and make it feel more like a treat
- Chopped walnuts or pecans – For a bit of crunch and nuttiness
- Dried cranberries or raisins – Add small pops of sweetness throughout
- Topping – Brown sugar sprinkled on top gives it a boost of sweetness everyone loves!
Step by Step Instructions
- Mix the wet ingredients – In a large bowl, beat the eggs, then whisk in the sugar, oil, and vanilla until smooth.
- Combine – Stir in the flour, baking soda, baking powder, cinnamon, and salt. Mix just until combined. The batter will be thick. Gently fold in the grated zucchini. Don’t overmix here. Just stir until it’s evenly distributed.
- Pour into pans – Divide the batter between two greased loaf pans, filling each about 2/3 full.
- Bake – Bake at 350°F for 45-60 minutes, or until a toothpick inserted in the center comes out clean and the top springs back lightly when touched. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
How to Tell When Zucchini Bread Is Done
This is where a lot of people get tripped up. Here’s what to look for:
- The top should be set and lightly golden
- A toothpick inserted in the center comes out clean or with a few crumbs
- The center should feel springy when lightly pressed
- You may see a small crack along the top, which is totally normal
If the middle still looks wet, give it a few more minutes. Slightly underbaking will make the bread sink as it cools.
Troubleshooting Zucchini Bread
If something didn’t turn out quite right, here are the most common fixes:
Bread is too dense
- Batter was overmixed
- Too much zucchini or not enough flour
Bread is too wet or soggy
- Needed a few more minutes in the oven
- Zucchini added too much moisture
Bread sank in the middle
- Underbaked
- Oven temperature too low
Bread is dry
- Overbaked
- Too much zucchini moisture was removed
Tips for the Best Zucchini Bread
These are the little things we’ve learned over the years that make this recipe turn out just right:
- Don’t overmix the batter
Once the flour goes in, stir just until combined. Overmixing can make the bread dense instead of soft. - Leave some moisture in the zucchini
If your zucchini is really wet, blot it lightly, but don’t squeeze it dry. That moisture is what keeps the bread tender. - Check your bread early
Every oven is a little different. Start checking around 45 minutes so it doesn’t overbake. - Use the right pan size
Standard 9×5-inch loaf pans work best. Smaller pans may need longer bake time. - Let it cool before slicing
It’s tempting to cut into it right away, but letting it cool helps it set up so you get clean slices instead of crumbly ones. - It tastes even better the next day
Once the flavors settle, the bread becomes even more moist and flavorful.
Frequently Asked Questions
Yes and no! Squeezing some of the liquid out is okay to do but squeezing too much can lead to a drier and more dense zucchini bread. For a more moist bread leave in more liquid.
Yes! You do not need to peel the skin off of the zucchini. The zucchini will melt into the bread and soften as it bakes. You can not taste or feel the texture of the outside skin of the zucchini.
For a gluten-free version of this zucchini bread, try our Gluten Free Zucchini Bread recipe.
Yes, and it freezes really well. After letting the bread cool completely, wrap it tightly in plastic wrap, and then foil. Store in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature.
READ NEXT: 33+ Breakfast Ideas
Freezing and Storing Zucchini Bread
This is one of our favorite breads to make ahead because it stores so well.
At room temperature:
Once the bread has cooled completely, wrap it tightly or place it in an airtight container. It will stay fresh for 3 to 4 days.
In the refrigerator:
You can store it in the fridge for up to a week, but be sure it’s well wrapped so it doesn’t dry out.
To freeze:
- Let the bread cool completely
- Wrap tightly in plastic wrap, then again in foil
- Freeze for up to 3 months
You can freeze the whole loaf or slice it first for easy grab-and-go pieces.
To thaw:
Let it sit at room temperature until fully thawed. If you like it warm, pop a slice in the microwave for a few seconds or toast it lightly.
More Delicious Sweet Bread Recipes
Simple, reliable, and always a hit, this zucchini bread is hard to beat. Give it a try and let us know how it turned out. Don’t forget to leave a star rating! 🥒🍞
Mom’s Zucchini Bread
Video
Ingredients
- 3 eggs
- 2 cups sugar
- 1 cup oil
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- 1 teaspoon salt
- 3 cups flour
- 2 cups zucchini, peeled and grated
Instructions
- Preheat oven to 350 degrees.
- Beat eggs, sugar, and oil in a mixing bowl.
- Stir in baking soda, baking powder, cinnamon, vanilla, salt, and flour.
- Fold in zucchini.
- Pour into bread pans lined with cooking spray.
- Bake for 45 to 60 minutes or when a toothpick inserted in the middle of the loaf comes out clean.
Equipment
- 2 8×4 bread pans
Notes
- The top should be set and lightly golden
- A toothpick inserted in the center comes out clean or with a few crumbs
- The center should feel springy when lightly pressed
- You may see a small crack along the top, which is totally normal
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We want to hear from you! Please leave a review.
This was an easy and delicious recipe! I did not drain the liquid out of the zucchini and it was perfect!
I’ve tried to make this twice and batter was way too thick. Not sure what I might be doing wrong
Oh no! The batter is pretty thick – but did you try baking it? How did the bread come out?
I wanted to make your recipe using fresh milled wheat, preferably Einkorn flour. Do you have any recommendations?
I actually haven’t used Einkorn flour in this recipe. Is it typically a 1:1 ratio?
Several years ago when I grew my first zucchini I wanted to made zucchini bread,
I tried several different recipes. Some were just not great and a waste of my time, and so disappointing!
This recipe was just perfect. My go to recipe for zucchini bread.
I add a cup of chopped walnuts.
My kids and granddaughter absolutely love it!