Zucchini Bread

This Zucchini Bread Recipe is ULTRA moist, easy to make and a great way to use up zucchini! It can be made with or without chocolate chips, and is delicious either way!

If you like this recipe make sure to try out my Autumn Bread which has zucchini, bananas, and carrots!

Butter spread on zucchini bread

Zucchini Bread Is An Easy Excuse To Eat Your Veggies!

I feel like zucchini has had a big moment in recent years. When everyone started trying to pretend that zucchini noodles were an acceptable replacement for pasta, we all ran out and bought a spiralizer and used it for a few months. I mean, I totally jumped on that bandwagon. My Sesame Zoodles recipe is still a pretty freaking delicious dish. It’s just not pasta. It’s zucchini in a fun shape. And I’m totally ok with that. But alas, my spiralizer is in the cabinet and very rarely sees the light of day.

But that doesn’t mean I still don’t dig zucchini! I just prefer it in a way LESS healthy form: Zucchini Bread!! So today I’m sharing my MOST favorite zucchini bread recipe ever. It’s easy, it’s quick, and I make it all the time!

Sliced chocolate chip zucchini bread

Is Zucchini Bread Easy To Make?

Don’t let the fact that there’s zucchini in this quick bread fool you…it’s sweet, soft, and amazing slathered with butter. You can even add chocolate chips, or nuts, OR BOTH which is my favorite way! It’s kinda-sorta like banana bread, but the zucchini doesn’t add a lot of flavor, it just adds moisture. BUT I will say, that if you eat zucchini bread warm, right out of the oven, that zucchini taste is definitely detectable. Just allow it to cool completely you won’t even know you are getting in your daily veggies!

Zucchini loaf baked in a 9x5 pan topped with chocolate chips

Do You Need To Peel Zucchini For This Bread?

Nope! Don’t bother peeling it especially if it’s grown in your garden, as the peel softens while baking! The deal with the peel is that sometimes at the supermarket the zucchini has a wax on the skin to keep it fresher longer. Food-grade wax is said to be safe to eat, but I make sure to wash my fruits and vegetables carefully, using a vegetable brush to do my best to remove the wax. If you wash you zucchini well, the skin is totally fine, and plus, I like the subtle green flecks it gives the zucchini bread when I slice it!

Of course if you use a zucchini grown in a home garden, you won’t have to worry about wax and can just wash your zucchini as you normally would before grating them!

How Do You Grate Zucchini?

Just use a hand or box grater! I use the larger grate on the box grater we have, because the smaller grater can make your zucchini more of a mush. I don’t recommend dicing the zucchini for this bread recipe either, as you don’t want chunks of zucchini in the bread, you want it to bake in, dispersing the moisture evenly!

What Can I Add To Zucchini Bread?

I included in the recipe card the option to add chocolate chips and walnuts to this recipe, which I love, but that’s not all! Here are a few more ideas:

  • Lemon Zest – Leave out the chocolate chips, cinnamon, and nuts and add in some bright fresh lemon zest which pairs so well with the subtle zucchini flavor!
  • Nuts – I used walnuts in this recipe, but don’t let that be the only option! You can add in pecans, pistachios, or even chopped macadamia nuts!
  • Dried Fruit – Try adding raisins, dried apricots, dried cherries, figs, or Craisins!
  • Spices – I added cinnamon to my recipe, which you can leave out entirely or get creative with nutmeg, ginger, or cardamom!
  • Coconut – You know I will add coconut to just about anything, and it would be a great addition in this recipe!

Can You Freeze Zucchini Bread?

ABSOLUTELY! You can and SHOULD freeze zucchini bread! If you have a great garden in the summer, or a neighbor who gives you zucchini from theirs, whip up a few batches of this and freeze it so you have it for months to come! Here’s how to freeze your loaf:

  1. When the zucchini bread is done baking, allow it to cool completely.
  2. Wrap your loaf in cling wrap tightly.
  3. Wrap it again in aluminum foil.
  4. Use a permanent marker, and make sure to write the date on the foil so you know when you baked it!
  5. I always place the loaf in a large zip-top bag at this point, but this is just an extra step.

How To Thaw Out Zucchini Bread

Simply remove the bread from the freezer and allow it to thaw at room temperature. It will be ready to enjoy in a few hours! You can then slice it and toast it, warm a slice in the microwave, or have it at room temp!

How Long Can I Freeze Zucchini Bread?

I usually try to eat my frozen loaves within 2-3 months, but I have read you can freeze them for up to 6 months and they are great!

Slice of zucchini bread with chocolate chips

Looking For More Zucchini Recipes? Try These:



Zucchini Bread

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 50
  • Total Time Total Time: 1 hour
  • Yield Yield: serves 10 1x
  • Category Category: Bread
  • Method Method: Oven
  • Cuisine Cuisine: Dessert


This is an amazingly simple zucchini bread recipe that is perfect when zucchini are in season, or all year long!


  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup grated zucchini (1 medium)
  • 1 1/2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • optional – 1 cup semi-sweet chocolate chips
  • optional – 1/2 cup chopped walnuts


  1. Preheat oven to 375°F. Coat a 9×5- inch loaf pan with nonstick spray. Line the bottom and up the short sides of the pan with a strip of parchment paper. Coat again with nonstick spray. Set aside.
  2. In a medium bowl whisk together the oil, eggs, vanilla, and sugars until smooth. Stir in the zucchini. Set aside.
  3. In a large bowl whisk together the flour, cinnamon, salt, baking soda, and baking powder. Using a wooden spoon or rubber spatula stir the wet ingredients into the dry ingredients and mix until combined.
  4. Stir in the chocolate chips and walnuts if desired.
  5. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the bread to cool in the pan for 20 minutes and then using the parchment paper, lift the bread out and transfer to a wire rack to cool completely.


Store airtight for up to 3 days at room temperature.

Note – If you slice this while it’s still warm you will be able to slightly taste the zucchini. But if you allow this to cool completely you won’t taste it!

* Nutrition info does not include the chocolate chip and walnuts.

Keywords:: cookies and cups, zucchini recipe, zucchini bread, zucchini, quick bread

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Hillary PK
December 10, 2020 11:33 pm

I’ve made this bread so many times and it’s amazing! I would love to make muffins. I was thinking of baking at 350 for 30 min. for 6 giant muffins. Does that sound about right?

September 21, 2020 2:56 pm

Chocolate zuchini bread is AMAZING! It’s like a super moist chocolate cake, you don’t even really notice the zuchini in it, unless you have it grated just a bit courser.

August 9, 2020 9:00 pm

First time ever eating zucchini bread and I’m pleasantly surprised! I love the way this turned out. My oven cooks a bit fast so I took it out after about 40 minutes when the top turned dark brown.

Sue Fender
August 9, 2020 2:39 pm

For those people concerned about using so much oil in this recipe, for years I have substituted applesauce (same proportion). The bread comes out super moist.

N Hagen
August 5, 2020 2:38 pm

Made this today – only modification was I squeezed the extra water out of the zucchini before adding to the batter. My top was getting pretty brown while inside still needed more time, so I brought heat down to 350 degrees for last 15 minutes to prevent burning. Flavor is very good, I think I will cut cinnamon in half next time – but that is just personal preference. Thank you for the recipe!

August 4, 2020 9:39 am

Hi! Can you sub whole wheat flour in this recipe? Thanks!

July 23, 2020 8:50 am

Made this this morning and it was super delicious. It didn’t need the full 50 mins in the oven tho I took it out after 35 mins. Maybe my oven is super strong lol

Aarti Sharma
July 14, 2020 6:52 am

Easy and tasty Recipe. I tried my self and everybody liked the taste. Thanks for sharing.

July 8, 2020 10:54 am

So good. Making more today seeing it didn’t last long. Even my husband ate it.

January 23, 2020 3:11 pm

I forgot to add the cinnamon! It was listed in ingredients but not in the instructions and so I totally forgot about it. ?
Will that change the taste significantly?

November 25, 2019 2:52 am

I just made the classic zucchini bread and I am so happy to say it was the easiest and the most moist bread i have ever made. It really was so good. Thank you for sharing it with me. I am throwing away my old recipe that i used to use.

July 22, 2019 7:37 am

Zucchini bread is one of my favourites – hard to believe it doesn’t take like zucchini at all and it’s so moist! Thanks for sharing this delicious looking recipe, can’t wait to try it!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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