Mom’s Best Zucchini Bread Recipe

best zucchini bread recipe

5 from 1 reviews

This zucchini bread recipe is quick and easy, and you can use fresh or frozen zucchini. It makes two loaves, so you can enjoy one now and one later.


Units Scale
  • 3 eggs
  • 1 cup butter, melted
  • 2 cups sugar
  • 2 cups shredded zucchini
  • 3 teaspoons vanilla extract
  • 3 cups all purpose flour (may substitute a gluten free flour blend such as Namaste)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 1/2 cup nuts, coconut, raisins, chocolate chips, or blueberries (optional)


  1. Preheat oven to 350F. Grease two 9×5 loaf pans.
  2. In a medium bowl, combine eggs, butter, sugar, zucchini and vanilla until well mixed. In another bowl, blend flour, salt, baking powder, baking soda and cinnamon. Stir into wet ingredients.
  3. Add nuts, coconut or raisins, if desired. Spread into loaf pans.
  4. Bake at 350°F for 40-45 minutes, until toothpick stuck in center tests dry. (Gluten free flour will take a little bit longer. Cold zucchini will also increase cooking time.)
  5. Remove from pans and place on wire racks to cool.
  6. Store in a sealed container for several days, or freeze for longer storage.


If you prefer zucchini muffins over zucchini bread, divide batter between 24 muffin cups. (Use cupcake liners or grease the muffin tin.) Bake at 375°F for 20-25 minutes, until toothpick in center tests clean.

Keywords: zucchini bread, quickbread