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This zucchini bread recipe is moist and sweet, baked up with cinnamon and brown sugar! This classic treat is irresistible.

Zucchini bread

Once those monstrous green zucchini start to dominate the gardens and farmers markets, it’s zucchini bread season! Though honestly, we eat it any time of year. This nostalgic recipe is a total classic: sweet, moist, and scented with cinnamon and brown sugar. What could be more comforting, cut into a thick slice and slathered with salted butter? Here’s our favorite base recipe for this popular quick bread, and a few of our top variations (dark chocolate and iced lemon, if you must know!).

Ingredients in this zucchini bread recipe

This zucchini bread recipe is straightforward and classic: no secret ingredients or tricks! However, there are a few things that make this one stand out. A combination of butter and olive oil make a moist bread with an even crumb, and a mix of brown and white sugar gives nuance in the flavor. Here’s what you’ll need:

  • Zucchini
  • All-purpose flour
  • Unsalted butter
  • Neutral oil
  • Brown sugar and granulated sugar
  • Eggs
  • Milk
  • Vanilla extract
  • Baking powder and baking soda
  • Cinnamon
  • Salt

Tips for baking zucchini bread

This zucchini bread is simple to make and requires little technique: mix up the wet and dry ingredients, combine, and bake! However, there are a few things to make a “perfect” loaf that we’ve found over the years:

  • Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
  • Don’t overmix! This is extremely important with a zucchini bread. Overmixing a quick bread batter leads to holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.
  • Don’t overbake. Overbaking makes for a dry bread. Pull the bread just when a toothpick comes out clean, about 55 to 65 minutes. The internal temperature should be between 200°F and 205°F.


Want to add some texture to your zucchini bread? You can mix in up to 1 cup of mix-ins. It’s also nice to sprinkle a bit of the mix-ins across the top, if you have enough. Here are a few ideas:

  • Chocolate chips, semi sweet or dark chocolate
  • Walnuts, toasted if possible
  • Pecans, toasted if possible
  • Dried cranberries
Zucchini bread recipe

Zucchini bread variations

There are so many ways to mix up zucchini bread! While we love the classic version, there are a few that we love even more. Here are our top zucchini bread variations:

How to store zucchini bread

What’s the best way to store zucchini bread? Here are a few different ways:

  • Room temperature (up to 3 days): If you think you’ll eat the bread quickly, store it at room temperature and cover it with aluminum foil.
  • Refrigerated (1 week): Refrigerating the bread helps it to stay fresher longer. You can eat it cold, or let it come to room temperature before serving.
  • Frozen (up to 3 months): To extend the life even further, pop your sliced bread into the freezer in a sealed container. It can last at least 3 months, or maybe more. We like doing this with half of the loaf, and keeping the other half out at room temperature.

More zucchini recipes

There are so many fun ways to eat this green vegetable! Here are a few more zucchini recipes to try:

This zucchini bread recipe is…


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Zucchini bread

Zucchini Bread

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 slices 1x


This zucchini bread recipe is moist and sweet, baked up with cinnamon and brown sugar! This classic treat is irresistible.


  • ¼ cup unsalted butter, melted
  • ⅓ cup neutral oil
  • ½ cup brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt
  • 2 cups [280 g] all-purpose flour
  • 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
  • Optional: 1 cup chocolate chips or 1 cup walnuts


  1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
  2. Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, milk, vanilla, baking powder, baking soda and salt. 
  3. Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients. If using chocolate chips or walnuts, gently fold them in by mixing a few times. 
  4. Pour the batter into the prepared loaf pan. 
  5. Bake 60 to 65 minutes (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!). Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen. 
  • Category: Bread
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Zucchini bread, zucchini bread recipe

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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