Zucchini Bread

5 from 8 votes

This zucchini bread has been passed down from my mother-in-law, who got it from her mother-in-law… and it shows. It’s one of those true, time-tested recipes that doesn’t need changing. Perfectly moist, warmly spiced with plenty of cinnamon, and just sweet enough. The zucchini melts right in and creates that soft, tender crumb we all love. This is the kind of recipe you hold onto forever.

Prep Time30

Cook Time50

Total Time1 20

Course: Baking

Cuisine: American

Keyword: cinnamon sugar zucchini bread, zucchini bread recipe

Servings: servings

Author: Elena Davis

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

Elena’s Tips

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

This is one of those recipes that feels like it carries a little history in every slice.

How To Store and Freeze Zucchini Bread

To Store (Short Term)

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)

To Freeze

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

To Thaw

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