Zucchini Bread Recipe
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When I make this recipe Jordan, my husband, takes his first bite of the tender warm sugar cinnamony bread, closes his eyes and says: this is my childhood. I’m always fascinated by how our senses take us back in time like a time machine. We transport to a different decade, another place, and we experience a piece of our past. I love that food can do that. This is a recipe that my sweet mother in law made in her house every week for her three hungry boys. Jordan remembers eating this sandwich style with butter in the middle for lunch and grabbing a slice after school before running to the backyard. It is truly the best zucchini bread I’ve ever tasted. Really, the Best! The cinnamon spice with the perfect amount of sweetness complements the mild flavor of the zucchini. I always feel good eating it and giving it to my children since there is a vegetable in it! I know you and your family will fall in love with this bread. I usually make two batches when I have a lot of zucchini and keep a loaf in the freezer for a rainy day. Enjoy and create a taste of home with your family today.
Made with Amore,
Elena
Ingredients
Wet mixture
3 eggs
1cup oil
1 cup sugar
3 tsp pure vanilla extract (yes, that much!)
Dry mixture
2 1/2 cups flour
3 tsp cinnamon (yes, that much!)
1/4 teaspoon baking soda
1/4 teaspoon salt
Zucchini
2 Cups of grated zucchini
Directions:
- Preheat oven to 350 degrees F and spray one large loaf pan or two smaller loaf pans with cooking spray
- Beat eggs in an electric mixer until foamy (this helps in the rising of the bread)
- Add the oil, sugar and vanilla and mix well
- Sift the dry ingredients together and add to the wet ingredients. Mix until combined (do not overmix)
- Fold in grated zucchini until incorporated
- Pour mixture into prepared loaf pan and bake at 350 degrees F for 50-60 minutes until toothpick comes out clean.
Eat warm with a thick slather of butter! This bread freezes well if kept in a ziplock bag.
If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.
Love, Elena
Table of Contents
More Zucchini Recipes
Love zucchini? Try these recipes:
Serving Suggestions
Zucchini Bread
Ingredients
Wet mixture
- 3 eggs, at room temprature
- 1 cup oil
- 1 cup granulated sugar
- 3 teaspoons pure vanilla extract, yes, that much!
Dry mixture
- 2 ½ cups flour
- 3 teaspoons cinnamon, yes, that much!
- 1 teaspoon baking soda
- ½ teaspoon salt
Zucchini
- 2 cups zucchini, grated, peel on
Instructions
- Preheat your oven to 350°F. Lightly grease one large loaf pan or two smaller pans.
- In a large bowl, beat the eggs until they become light and foamy. This step gives the bread a better rise and softer texture.
- Add the oil, sugar, and vanilla. Mix until smooth and fully combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt so everything is evenly distributed.
- Add the dry ingredients to the wet mixture. Stir gently until just combined – do not overmix or the bread will be dense.
- Grate the zucchini on the medium holes of a box grater (no need to peel), then lightly measure it without packing it down. No need to squeeze out the moisture.
- Pour the batter into your prepared pan(s), smoothing the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy this family favorite!
Notes
- Don’t squeeze the zucchini – the moisture is what makes this bread so tender
- That extra cinnamon and vanilla are intentional – trust it
- Sprinkle cinnamon sugar on top before baking for a subtle crisp top
- Even better the next day once the flavors deepen
- Let the bread cool completely
- Wrap tightly in plastic wrap or store in an airtight container
- Keep at room temperature for up to 3 days
- For longer freshness, refrigerate up to 5 days (bring to room temp before serving for best texture)
- Cool completely, then wrap the loaf (or slices) tightly in plastic wrap and foil
- Place in a freezer-safe bag or container
- Freeze for up to 3 months
- Let thaw at room temperature, still wrapped, until soft
- For slices, you can warm gently in the toaster or oven for that fresh-baked feel
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This might be too good!
Yes! It’s hard to stop with just one slice!
This bread is delicious! I love how simple it is and it only uses one bowl!! I whisked the eggs until frothy and didn’t need to use a mixer. Instead of 1 large loaf I made 3 mini loaves. It is moist and so flavorful. Thanks for another great recipe.❤️
You are most welcome! I’m happy you loved this super easy and delicious recipe!
had to make this as soon as I seen your video making it, oh wow!! Yummo. super moist and all that cinnamon makes it taste and smell delicious!
ps. used coconut oil and it turned out perfect!
YAY! So happy you loved this family recipe.
Very simple and delicious way to use up all the excess zucchini this time of year! The cake is moist and super yummy and a great way to hide some extra veggies 😉 Thank you for the recipe Elena❤️ and that was a great tip with warming up the eggs!
⭐️⭐️⭐️⭐️⭐️
You are welcome! It’s a delicious recipe for all the summer zucchini.
Is absolutely delicious 😋 My family love it and we all agreed is our favorite and best recipe ever – I made with the best KAMUT from food nanny! Thank you for the recipe 💝
We love it with Kamut as well. Happy you loved it!
As I continue to follow all of Elena’s “stories” and navigate her website full of delicious recipes I can promise they are all DELICIOUS!! Today I made not one but TWO Zucchini loaves and they came out as yummy as they appeared in her recipe! Use up those garden veggies and make this bread♥️
This makes me so happy! So many delicious recipes coming your way! 💙
So easy and tasty! I appreciated the tips from your story about room temp eggs and sifting the flour in. Made a huge difference in this one!
Yes! You are most welcome. Happy you loved it.
Tried yesterday, it’s soooo good. Blissfully moist and cinnamony. Added walnuts because I like the crunch, and I think they go well with the rest. Thank you for the recipe.
Happy you loved it! It is a favorite for sure!
This zucchini bread has become a firm favorite in our house, I make it whenever I have some free time all throughout the year, but especially in the late summer! Wonderful recipe Elena!
Thank you Daniela! It’s been a well loved recipe for generations! One of those tried and true faves.
I every time spent my half an hour to read this web site’s content all the
time along with a mug of coffee.