This is hands-down the Best Zucchini Bread recipe out there! It turns out perfectly moist and delicious every time.
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Sometimes the very best recipes are simple classic ones . . . we have a lot of zucchini recipes on our site, but this is probably the one that I love the most.
My kids love this bread and it freezes well, so you could definitely double it if you have a lot of zucchini and want to freeze some loaves.I have made this recipe many times and it turns out moist and delicious without fail!
Recipe Ingredient Notes
To make Classic Zucchini Bread, you will need the following ingredients:
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons cinnamon
- 3 eggs
- 1 cup vegetable oil
- 1 ¼ cup granulated sugar
- 1 cup brown sugar
- 3 teaspoons vanilla
- 2-3 cups shredded zucchini
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make the Classic Zucchini Bread
- Spray two 8 x 4 inch pans with non-stick cooking spray and preheat oven to 325℉.
- Mix together flour, salt, baking powder, soda, and cinnamon in a bowl.
- Beat eggs, oil, vanilla, white sugar and brown sugar together in a large bowl. Add dry ingredients to the wet mixture and beat well. Stir in zucchini until well combined.
- Pour batter into prepared pans.
- Bake for 50-60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan for 20 minutes. Remove bread from pan and let cool completely.
- Makes 2 loaves.
Enjoy More Delicious Quick Breads
Browse our comprehensive collection of yeast leavened bread recipes here.
- Cranberry Pumpkin Bread
- Pina Colada Zucchini Bread
- Pumpkin Bread with Maple Glaze
- Pumpkin Chocolate Chip Bread
Classic Zucchini Bread Recipe
This is hands-down the Best Zucchini Bread recipe out there! It turns out perfectly moist and delicious every time.
Serving people
Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons cinnamon
- 3 eggs
- 1 cup vegetable oil
- 1 ¼ cup granulated sugar
- 1 cup brown sugar
- 3 teaspoons vanilla
- 2-3 cups shredded zucchini
Instructions
- Spray two 8 x 4 inch pans with non-stick cooking spray and preheat oven to 325℉.
- Mix together flour, salt, baking powder, soda, and cinnamon in a bowl.
- Beat eggs, oil, vanilla, white sugar and brown sugar together in a large bowl. Add dry ingredients to the wet mixture and beat well. Stir in zucchini until well combined.
- Pour batter into prepared pans.
- Bake for 50-60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan for 20 minutes. Remove bread from pan and let cool completely.
- Makes 2 loaves.
Notes
You can also make this in mini loaf pans
Nutrition
Calories: 445 kcal · Carbohydrates: 64 g · Protein: 5 g · Fat: 20 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 344 mg · Potassium: 145 mg · Fiber: 1 g · Sugar: 39 g · Vitamin A: 113 IU · Vitamin C: 5 mg · Calcium: 55 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Have 2 loaves in the oven right now 😀 they are smelling good, Carm
I saw on Instagram you made them into muffins, how do you adjust bake time and oven temp to turn them into muffins? Also will adding chocolate chips mess with timing at all?
We have a couple of zucchini muffin recipes –
https://www.sixsistersstuff.com/recipe/2015/01/mini-zucchini-muffins-recipe/
https://www.sixsistersstuff.com/recipe/2014/02/chocolate-zucchini-muffins-recipe/
Is this the same recipe as the “moist chocolate chip zucchini bread” recipe you had in I believe 2001? I keep it on Pinterest and never printed it out and now its been deleted from your website 🙁 🙁
This is the only chocolate chip zucchini bread recipe that we have. If you scroll down to the bottom of the post, you will see the older photograph of this recipe. You can see if that looks familiar to you. It’s a very moist bread and one of our favorites.
What if I want to make four mini loaves? How would the cooking time adjust?
Has anyone made this with gluten free flour?? If so, how did it turn out? Thanks.
What happened to your Chocolate chip Zuchinni bread recipe? I had it saved on Pinterest and now it’s gone. The link still there but the page gives an error.
This is our favorite one and we often add in chocolate chips. https://www.sixsistersstuff.com/recipe/classic-zucchini-bread/
I have a question. Does it really not matter whether it’s 2 or 3 cups of zucchini? Thank you
It doesn’t make a huge difference if it’s not exactly 2 or 3 cups. As long as it’s roughly that amount this bread will turn out amazing
I had trouble my bread was pretty flat. I did wonder if my baking powder and baking soda were good; but I used them in your Chocolate Chocolate Chip Zucchini Bread and it was great. Ideas? Oh, I did test them to see if they were good and they were. Thanks
Hi Raylene – so sorry your bread didn’t rise more. The only thing I can think is that the batter was a little too wet or perhaps something to do with elevation. I would try squeezing out as much liquid from the zucchini or even adding a little less and see how that works for you.