Homemade Zucchini Bread Recipe (2024)

Need another way to use up your garden fresh zucchini? Here’s my famous homemade Zucchini Bread recipe that we’ve been using for a long time!

Homemade Zucchini Bread Recipe

I know in a couple of weeks; we gardeners will be looking for lots of different recipes to use all that fresh garden zucchini. I still have bags and bags of shredded left in the freezer, so I’ve been making zucchini bread with it. My husband loves this recipe, and he’s been eating the bread like it’s going out of style. Enjoy!

Looking for something a bit different? I also have these variations:

• Pumpkin Zucchini Bread Recipe
• Blueberry Zucchini Bread Recipe

Ingredients in Homemade Zucchini Bread Recipe

• Sugar. I use regular cane sugar in this recipe. This recipe has a fairly large amount of sugar so you can probably cut some of it out or replace some with a sugar alternative.
• Oil. I use olive oil or safflower oil in most of my recipes because that’s what I buy in bulk but you can use any mild vegetable oil in this recipe.
• Eggs. The eggs are important because they bind this bread together. They are extra important if you make this recipe gluten free!
• Vanilla. You can use Homemade Vanilla Extract or store bought. Both work fine for flavor!
• Zucchini. This recipe uses lots of zucchini! Breads and muffins are a great way to use oversized zucchini from the garden. of course, you can also use frozen or dried zucchini as well as fresh.
• Flour. Just use all purpose flour in this recipe. You can replace this with gluten free flour if needed.
• Cinnamon. We use a lot of cinnamon so I buy it in bulk! You really don’t need any other spices but if you want to add nutmeg or all spice you could.
• Salt. Any kind of salt will work. I use pink salt because that’s what I have on hand.
• Baking powder and Baking soda.

You Also Need:

Mixing bowl
2 Regular Size Bread Pans
Measuring cups and spoons

Instructions for Making Homemade Zucchini Bread

Stir all ingredients together in a large bowl. If you want to mix the wet ingredients separately from the dry ingredients, you can.

Don’t overmix the batter but make sure you mix all the lumps of flour in or you will get sour spots.

You can use either fresh or frozen zucchini in this recipe. I use my dried zucchini in the winter. Just be sure that you drain any frozen zucchini as well as you can before adding to your recipe or the bread will be too wet.

–Find more Quick Sweet Bread Recipes here.

Split the mixture in half and pour each half into a greased standard size (around 4×9 inch loaf pan) loaf pan.

Bake the bread at 325F in the oven for one hour or until a toothpick comes out clean. Let it cool slightly on a wire rack, cut into slices, top with butter, and enjoy!

To change it up a bit, here are some add-ins that you can try in your bread:

• Chopped Walnuts
• Chocolate Chips
• Replace half the sugar with brown sugar
• Add in lemon juice for a lemon zucchini bread

Need to print this Easy Zucchini Bread recipe for your Recipe Binder? Grab it below!

How to Store Leftover Zucchini Bread

Leftover zucchini bread can be cooled and then stored in a plastic bag or in plastic wrap on the countertop or fridge or in an airtight container in the fridge or on the counter.

You can also cool, wrap, and freeze whole loaves of bread to enjoy later.

More Quick Bread Recipes

• Easy Pumpkin Bread Recipe
• Tried and True Banana Bread
• Hummingbird Bread Recipe
• Chocolate Buttermilk Bread Recipe
• Cranberry Orange Mini Bread Loaves

Gluten-Free Zucchini Bread

Replace the all-purpose flour with All Purpose Gluten Free Flour to make this zucchini bread recipe gluten-free. This recipe is already naturally dairy free!

More Zucchini Recipes

• Triple Chocolate Zucchini Muffins Recipe
• 100 Delicious Zucchini Recipes
• Dehydrated Zucchini and Squash and Making Zucchini Flour
• Zucchini Relish Canning Recipe
• Easy Cinnamon Zucchini Cake Recipe
• Zucchini Cookie Recipe

Do you leave the skin of zucchini when making bread?

If I’m using a small, soft zucchini that I grew, I’ll leave the skin on. If the zucchini is large and has thick skin or if it’s one that I did not grow, I will peel the skin off first.

Do you take seeds out of zucchini for zucchini bread?

If the zucchini is large and has large, hard seeds, I will remove them first with a spoon before shredding the zucchini. If the zucchinis are small and have soft tender seeds, I’ll leave them in and grate them up along with the rest.

What is the easiest way to shred zucchini?

The easiest way to shred is by using a food processor with a shredder attachment. I personally don’t have one but I do have a Shredder. You can read more about non-electric appliances here.

Can homemade zucchini bread be frozen?

Yes, you can freeze most quick breads, including zucchini bread. Just wrap the bread in plastic wrap or freezer paper and place it inside a freezer bag before storing it in your freezer for up to 3 months.

Need more zucchini recipes? I have a whole page of them! See my post on 100 Delicious Zucchini Recipes here.

Does your family enjoy zucchini recipes? Will you try this Homemade Zucchini Bread Recipe?

Found this post helpful? Be sure and share it with your friends on Facebook, Twitter, Instagram, Pinterest, and through Email using the sharing buttons below.

Merissa has been blogging about andliving the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to the 100-acre farm on the About Page. You can send her a message any time from theContact Page.

This Homemade Zucchini Bread recipe was originally published on Little House Living in July 2010. It has been updated as of July 2023.