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Classic Zucchini Bread slices on a white tray

Classic Zucchini Bread

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This scrumptious Classic Zucchini Bread is nut free and spiced with cinnamon. It’s a divine summer quick bread that’s perfect for breakfast, brunch and snacking.

If you have zucchini coming out of your ears, make a double batch and fill the freezer! You won’t regret it.

Classic Zucchini Bread slices on a white tray


Classic Zucchini Bread

This time of year, I’m always hoping to find a donation of zucchini dropped off at my doorstep. No such luck, but I did head down to the Bloomington, Indiana, farmers’ market with some girlfriends where there was no shortage of fresh, gorgeous produce. I returned home with green beans, cucumbers, blackberries, AND zucchini.

I now had no excuse not to make a couple loaves of my best zucchini bread recipe. One for Katie, one for Tom. The hubby prefers his bread to be without vegetables! If you’re new to cooking with zucchini, check out this Ultimate Guide to this versatile vegetable!

Loaf of Cinnamon Spiced Zucchini Bread Recipe on a white tray

Zucchini Quick Bread

In fact, Bill eschews all quick breads and muffins (save a corn muffin with his chili. Go figure!). I had a wee bit more influence when it came to my children.

It started with their first taste of pumpkin bread; they were instantly sold. Soon after they were requesting banana and zucchini bread, too. Though I’d love to add nuts to the latter two, I haven’t convinced my offspring that a little crunch is a good thing. Feel free to add some walnuts, pecans or even some chocolate chips to make this classic zucchini bread your own. My friend, Jenni, has written a post on The Muffin Method if you’d like to learn the science behind making quick breads. And if you’re looking for a keto version, check out these zucchini muffins.

What is a Quick Bread?

A yeast bread uses yeast as a leavener whereas a quick bread uses baking powder or baking soda or both. Yeast breads require proofing or rising time in contrast with a quick bread that can be baked as soon as the batter is mixed. Thus the “quick” moniker as a yeast bread requires much for time and many more steps.

Besides the typical loaves of zucchini, banana and pumpkin bread, muffins are also quick breads. They’re just baked in a muffin or cupcake tin instead of in a loaf pan. Pancakes, dumplings and fritters are also considered quick breads.

Classic Zucchini Bread loaf with slices on a white ceramic tray

Tips for Making Perfect Quick Breads

A few simple rules will help you make wonderful quick breads every time!

  • As with most baking, start with room temperature ingredients. Get the eggs out of the refrigerator about a half hour before you plan to start mixing. If you want, you can place them in a bowl of warm water to hurry along the process. Don’t use boiling water or your eggs will cook!
  • Generally, you mix all the dry ingredients first, then add the wet ingredients. Make sure you squeeze your shredded zucchini until it’s very dry. Otherwise, you’ll have too much liquid in your batter.
  • You don’t need to peel your zucchini before shredding. Use a box grater or your food processor to do the work. If you have an extra large zucchini, remove some of the larger seeds before grating.
  • Make sure you squeeze your shredded zucchini until it’s very dry. Otherwise, you’ll have too much liquid in your batter.
  • PRO-Tip: Do not over mix or your end result will be full of tunnels and your muffins will have peaked versus rounded tops. Do not use a mixer. A wooden spoon will work just fine.
  • I line the bottoms of my bread pans with a rectangle of parchment paper to prevent sticking. I’m also a fan of Baker’s Joy, a non-stick oil and flour spray.
  • Do not over bake. Check for doneness by inserting a toothpick into the center of the loaf or a muffin. If there are wet crumbs when you pull it out, you will need to add more baking time. You want the toothpick to come out clean. Start checking about 10 minutes before the allotted time is up. All ovens bake differently.
  • After I successfully bake a loaf, I note the time on the recipe for future reference. Cool for about 10 minutes before removing the bread from the pan to a cooling rack.
  • Quick breads freeze wonderfully. Just make sure to wrap your cooled bread well (I like wrapping first with plastic wrap, then foil) and use within 3 months. Thaw at room temperature before serving.

Zucchini Bread sliced on a rectangular white platter

Used in This Recipe:

More Quick Bread Recipes You’ll Love:

This classic zucchini bread can be made all year long, and is an ideal way to get rid of excess garden zucchini and share the wealth with friends and neighbors. Once you get the hang of making quick breads, you’ll want to bake up a new variety every week!

I’ve been eyeing this lovely Lemon Blueberry Quick Bread from Barbara Bakes and this Better Than Starbucks Cranberry Bliss Bread from The View from Great Island. I’d be happy to be the recipient of either of those loaves!

 If you love cherries as much as I do, you’ll want to whip up a loaf or two of thisCherry and Almond Quick Bread from Foodie Crush. And from my recipe box, I adore this Apple Bread that’s chock full of fresh apple cubes! Plus my family loves this Cinnamon Topped Banana Bread that’s jazzed up with a simple dusting of cinnamon sugar!



Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Classic Zucchini Bread

A moist, dense zucchini bread spiced with cinnamon! Inspired from All Recipes.

  • Author: Liz Berg
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 2 loaves 1x
  • Category: Bread, Quick Bread
  • Method: Baking
  • Cuisine: American


  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/4 cups white sugar
  • 1 cup brown sugar
  • 1 tablespoon vanilla
  • 3 cups grated zucchini, drained and squeezed to release excess water


  1. Grease two 8 x 4-inch loaf pans. Line bottoms with parchment and grease top of the parchment. Preheat oven to 325º.
  2. Sift flour, salt, baking powder, soda, and cinnamon into a medium bowl and set aside.
  3. Beat eggs, oil, vanilla, and sugars together in a large bowl. Mix in the salt, baking powder, soda, and cinnamon mixture. Then mix in zucchini with a wooden spoon or spatula till just incorporated. Stir in zucchini. Pour batter into baking pans.
  4. Bake for 50 to 60+ minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a rack for 10 minutes. Remove bread from pan, and completely cool.


I like to place my grated zucchini in a colander to drain any excess liquid while I’m measuring and mixing the other ingredients. Squeeze it to wring out residual moisture.

Skinny Tip

I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.

Tip #36: Eat slowly. Savor every mouthful. Take sips of water between bites. This gives your stomach time to let your brain know you’re full. Eating with your family, enjoying the banter and conversation is an excellent way to prolong your meal.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

98 comments on “Classic Zucchini Bread”

  1. I’d happily drop off a donation of zucchini but… I’m going to need them all to make Liz Berg’s gorgeous zucchini bread 🙂

  2. My son doesn’t eat zucchinis very easily! This is the perfect way to trick him haha!

  3. Yum! It’s all very well keeping it skinny…but I would totally spread that thing with spoonfuls of peanut butter anyway 😉 Looks great!

  4. This may go down as the year of the great backyard zucchini shortage! Between myself, Ma and my son, none of us has had much luck. Enjoy your bread it sounds great:@)

  5. This zucchini bread looks fantastic, so fluffy and delicious 😀

    Choc Chip Uru

  6. Off to get some zucchini you have me craving this now!

  7. This bread looks nice 🙂

  8. Zucchini is popping up in baking EVERYWHERE these days! I need to try and incorporate it ASAP!! 🙂

  9. This bread looks delicious! I’ve never tried making a zucchini bread or cake before but I’m intrigued!

  10. you do realize this looks absolutely moist and delicious. The picture captures the texture of the bread perfectly. SO DELICIOUS

  11. Mmmm…… wonder how the taste is like with zucchini. Would love to have a bite right now, Liz!

  12. I love quick breads. It just so happens that my older son is working on a farm this summer. Texting him now to bring me some zucchini. Can’t wait to try this bread.

  13. I’ve never made a zucchini bread.

  14. I have two huge zucchini laying on my kitchen counter that I need to use!

  15. I love putting veggies in my quick-breads and this looks really good healthy and delicious!

  16. This looks delicious!! Love zucchini bread so much. This recipe came over on my Bloglovin feed and I’d love it if you would share it at my Tuesday link party, Tickle My Tastebuds . Here is the link

  17. Haha you are too cute Liz 🙂 I would gladly drop off our garden zucchini on your doorstep any day 🙂 Love this zucchini bread, it looks amazing!

  18. I love zucchini bread, this looks fabulous! (and yes please to adding chocolate chips :))

  19. This looks like a great way to use zucchini. It’s crazy how much there is this time of year!

  20. I could never steer clear of this yummy looking banana bread. Looks perfect!!! P.S. your husband sounds like mine. 🙂

  21. I love your zucchini bread! I make zucchini bread too but I haven’t added cinnamon and I usually add a cream cheese frosting. Your bread slices so beautifully xx

  22. Looks fabulous Liz! Is that one of your pretty new trays? I love it.

  23. Beautiful zucchini bread Liz…thanks for the recipe…and the tip!
    Enjoy your week 😀

  24. I love a quick bread and I have so much zucchini right now! Can’t wait to make this!

  25. I love browsing through your blog and catching up. Everything always looks WAY TOO delicious! I love how much of the green from the zucchini stands out in this bread. Your recipe sounds wonderful and a perfect snack! Hugs, Terra

  26. I love how much zucchini is in this bread, it looks utterly perfect!

  27. I’m super curious about your bread!! Rad!!
    The recipe looks simple, too so I’m totally bookmarking this 🙂

  28. This reminds me that I must go raid my girlfriend’s garden. I think she has great tomatoes, too! Great recipe, Liz. I use this one a lot!

  29. Damn that skinny chick really can bake! I LOOOOOOVe everything you bake, this is no exception and I have zucchini in the house 😉

  30. One of the best ways to eat more veggies! Your bread look perfect, Liz.

  31. Zucchini bread is wonderful and your recipe looks to be no exception. Bill is lucky you are such a gourmet and capable of artisan bread…As for yours truly, always glad to have a quick and delicious baked bread =)

  32. Love your traditional zucchini bread, Liz. I’m a nut lover so a little crunch is always a good thing as far as I’m concerned. Glad you started your kids early on fun flavors. Too bad your hubby won’t budge. He really doesn’t know what he’s missing!

  33. Looks so good Liz I will love taste a little bit in my breakfast !

  34. I definitely do not cook/bake with zucchini enough. A friend keeps supplying me with cucumber but I wish it was zucchini!

  35. We just picked another mother load of zucchini today. I told my mother that this SOLE, ONE and ONLY PLANT in our garden must be on some form of crack to produce the amounts that it is doing this summer. I’ll ship you a box next summer! We love zucchini bread/cake SO MUCH that we literally overdose on it every summer and make tons of loaves for winter and as gifts. Love your version Liz!!!

  36. Lizzy,
    Your hubby is definitely missing out. Your quick breads are delish.

  37. wooah I just saw your zucchini bread earlier on google+ and triberr and somehow I had a memory flash (once again). My mum used to make this, no idea why she isn’t anymore. Gotta show her this later because we have a few zucchinis in the garden that need to be used this week.

  38. Beautiful. When I was growing up we had the hugest garden and sometimes the growth of zucchinis can kind of get away from you if you are not looking at your harvest carefully each and every day. I told dad well maybe you can use those as floatation devices … However the preferred method for using up the bounty of the garden is your delicious zucchini bread – hands down. Take care, BAM

  39. Nobody gives me any zucchini because all my neighbors are on small blocks along a canal near the beach. Lots of sandy, salty breeze doesn’t do much for veggies. I would be happy to buy zucchinis to make this bread!

  40. Your zucchini bread looks wonderful. Last year when I had a vegetable garden it happened I had a lot of zucchinis, almost every day new ones. I have never cooked as much zucchinis as last year, and zucchini bread was one of them.

  41. Liz! I just made a zucchini cake for the first time! and my kids devoured it. . I still have zucchini in the fridge so you can bet that a zucchini bread will be happening before summer’s end! love this! and Bill needs to get with the program. . does the zucchini weird him out? I thought Paul would be like “no thanks” when he saw my cake but he loved it. Maybe have Bill take bites with his eyes closed 🙂 Or since he doesn’t like quick breads and muffins, maybe make zucchini cupcakes! 😛

  42. Sounds like it was a fun day! Love the zucchini bread and now I want a white platter like tha tone!

  43. 2 1/4 cups of sugar sounds more like a cake than bread.. Not very healthy even with the zucchini added, sorry to burst the bubble.

  44. Thanks for stopping by, Karen. I offer skinny tips, not skinny recipes 🙂 My practice is to eat in moderation.

  45. Yes, it’s that wonderful time of year for marvelous quick breads. I think I’ll start with yours.

  46. We aren’t into Zucchini overload yet but when I get extra, this looks delicious. I’ll add nuts, of course. Bet it freezes well, hih?

  47. such a cool recipe with zucchini! have to give it a go, looks super yum 🙂

  48. it wouldnt be summer without this classic

  49. Looks like the perfect zucchini bread!

  50. Quick breads are good. Love the zucchini in this — great way to use it! We aren’t growing it, but it’s really coming into season, and is inexpensive. So we’re buying tons of it. 🙂

  51. LOVE zucchini bread, and yours looks so good! Adding zucchini to my shopping list now!

  52. What a lovely bread, Liz. I adore zucchinis but never really got into zucchini bread (or maybe because my SIL made it and it was usually dry). Thanks for the tips, I don’t suppose sipping wine would work, would it?

  53. I am waiting for someone to drop off zucchini on my doorstep, no such luck as well! Love zucchini bread!! YUM and pinned Liz for later!!!

  54. Perfect timing! Zucchini out my ears! This loaf looks scrumptious and an extra loaf in the freezer is a great idea!

  55. Yay to the tons of zucchini in this recipe. I always have to buy mine, but it’s still great. Blackberries are a rare find at my farmers’ market, so you are lucky to be able to grab some.

  56. I’m still loving everything zucchini this summer and this bread looks wonderful, love the little green specks.

  57. Nothing like a good quick bread. This year I am actually growing zucchini and have learned to let one get really big so I can make lots of loaves to store in the freezer. Can’t wait!

  58. This is beautiful, Liz, I’d love to give it a try.

  59. This bread looks so yummy and delish. I love dishes made with zucchini and also I love homemade bread. So I can tell I will love this bread.

  60. Liz, I wish I could drop off a bunch of my zucchini to you, so you could turn it into this delicious bread. Thank you for the tips!!

  61. Delicious and a great way to showcase zucchini.

  62. I haven’t made zucchini bread in years but always loved it. It’s moist and so flavorful. Yours sounds wonderful and would be a nice treat for breakfast in the morning.

  63. I love zucchini bread. It is one of the things I always look forward to making during the summer with the zucchini from our garden. You bread looks wonderful.

  64. Zucchini bread is my favorite way to use zucchini. This looks amazing!

  65. Keeper recipe! One I may be making for my church (where I’m on the writing / admin team.) But once they knew I baked, I’m being recruited into the kitchen when the chef goes on holiday! Quick healthy breads are definitely a winner…especially when it’s a Liz Berg recipe =)

  66. Thank God to loaves such as this one, I can sneak in certain veggies which my daughter otherwise won’t even like the sight of!

  67. Thanks for sharing this Liz. What a great hostess gift this will make.

  68. It’s been ages since I’ve made or had Zucchini Bread and your beautiful pictures are letting me know it’s time to remedy that.

  69. For this recipe, I am a little confused with the instructions it says: 2.Sift flour, salt, baking powder, soda, and cinnamon.
    3.Beat eggs, oil, vanilla, and sugars together in a large bowl. Mix in salt, baking powder, soda, and cinnamon. Then mix in zucchini with a wooden spoon or spatula till just incorporated. Stir in zucchini. Pour batter into baking pans.
    Step 2 to sift flour, salt, baking powder and soda and cinnamon, Then in step 3 it says after beating eggs, oil, vanilla and sugars mix in salt, baking powder, soda and cinnamon does that mean the flour mixture? Or is there more of those ingredients not on the recipe??

  70. I love baking but never made any bread with zucchini, I wonder if it taste sweet? or more like savoury. Either way, it sounds so delicious and healthy.

  71. This is THE BEST classic zucchini bread ever. LOVE it

  72. the perfect classic loaf! Did I mention how much I love this new site format? Wow so pretty ! love it

  73. perfect slices going out to get some zucchini today!

  74. this recipe is perfect! just what i was looking for!

  75. Looks delicious, I’d love a slice right about now. 🙂

  76. One of my favorite treats!

  77. This is my favorite thing to make when I have extra zucchini from the garden!

  78. Such a delicious bread and so perfect for using all the zucchini from the garden.

  79. This looks perfect! Would love to give this a try!

  80. This is perfection!

  81. It’s just not summer without Zucchini bread!

  82. This is such an amazing zucchini bread. The crumb is perfect!

  83. I love a good classic zucchini bread recipe! So delicious and a great way to get my kids to eat zucchini!

  84. I love finding good ways to use leftover zucchini! Thank you for sharing this!

  85. Zucchini bread is one of my favorite quickbreads of all time! Wish I had a slice right now with my morning coffee!

  86. We make zucchini bread every summer!

  87. Nothing can top the classic zucchini bread, yum!

  88. Just made this and it is DIVINE! Wondering about your nutrition facts. Is the 32 servings per 1 loaf or both loaves??

  89. My family absolutely loves this zucchini bread! Goes great with a cup of coffee in the morning! The recipe is very easy to follow. My 10 year old daughter even enjoyed baking a few loaves for our neighbors. Thanks!

  90. Such a great idea to add more vegetables to my diet. I’m going to make this tonight and I hope it will turn out great because I am not a great baker!

  91. When my friend told me that he had never eaten zucchini bread before, I was in shock. Zucchini bread and chocolate zucchini muffins were a staple in my house growing up! I had to look for a recipe and change his life! I had some leftover zucchini from zoodling, so I made 1/3 of this recipe and baked it at 325f in my trusty 9×9 Pyrex. Not sure how long, i dont use timers very often. It came out beautifully! Thinned out some cream cheese frosting, turning it into more of an icing, and poured it on top. Super yummy! My friend was very pleased. Thank you for giving him a great introduction to zucchini in baking!

  92. I can’t wait until summer when I can get local zucchini for this, but in the meantime I hit up the grocery store so I could make this. Love a good breakfast bread!

  93. There will be many loaves of this made with our zucchini this year!

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