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Zucchini Bread that's sliced and starting to lie down on cutting board
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5 from 4 votes

Zucchini Bread

Delicious, tender and moist quick bread topped with a cinnamon sugar! Perfect for using up extra zucchini from your garden.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 440kcal
Author: Julie Evink


  • 1 c. vegetable oil
  • 2 c. white sugar
  • 3 eggs
  • 2 c. shredded zucchini
  • 1/2 c. milk
  • 3 c. all-purpose flour
  • 3 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Cinnamon Sugar Topping

  • 1/4 c. sugar
  • 1 tsp cinnamon


  • Press water out of zucchini. In a large bowl combine oil, sugar, eggs and zucchini until combined.
  • In a separate mixing bowl combine flour, cinnamon, soda, baking powder and salt.
  • Add second mixture to first alternating with milk.
  • Pour into two greased loaf pans.
  • Mix topping ingredients together and sprinkle on top of bread.
  • Bake for 1 hr at 350 degrees.



  • When it’s summer I love to use garden-fresh zucchini but the rest of the year I just get grocery store ones!
  • For this recipe, you will want to grate them. You don’t have to peel them first (the skin isn’t tough) so just use a grater to shred the zucchini.
  • I also recommend that you squeeze out the excess moisture before you add the zucchini to the batter. Excess liquid will change the consistency of your bread.
The easiest way to tell is by sticking a toothpick in the center. It should come out clean with no raw batter sticking to it. It’s a good idea to check your bread before the end of the baking time since ovens run differently.
If your loaves are golden brown on top but not baked through you can cover them with foil while they finishes baking.
  • Too much moisture: Sometimes bread collapses because it has too much moisture. So, be sure to squeeze the excess liquid from the zucchini to prevent this from happening.
  • Expired leavening agents: Be sure to check the expiration dates on your baking powder and baking soda before you make the batter. If they are expired the loaf won’t rise properly while it’s baking.
  • Overmixed the batter: When you make the batter it’s important to mix until it’s just combined. This means the dry ingredients are absorbed into the wet ones. You don’t want it completely smooth. Overmixing will work the gluten in the flour too much and make it difficult for the bread to rise while it bakes.
  • Left the batter out too long: When you make the batter don’t leave it to sit out at room temperature too long. It’s best to have your pans prepared so you can pour the batter in and get the loaves in the oven. Baking soda loses its effectiveness when it sits too long and your bread may not puff up while it bakes.
  • Not baked through: If your bread collapses while it’s cooling it’s probably because it’s not baked through. Be sure to use the toothpick test to ensure it’s completely done.
If your zucchini bread has a tough almost chewy texture, most likely the batter was over mixed. For tender and moist bread you want to:
  • Mix the dry ingredients separate from the wet ones. Whisking the flour with the other dry ingredients first makes it easier to combine them with the wet ones without having to over mix the batter.
  • Add the dry ingredients in batches and not all at once. Doing it this way ensures that the flour is fully absorbed without having to overmix.
After it’s fully cooled you can wrap it tightly and it will keep at room temperature for up to three days. I usually keep it as a loaf and just slice a piece when I want it. Keeping it whole will prevent it from drying out.
You can also freeze it for up to three months. Just make sure it’s fully cooled before you wrap it in plastic wrap. Keep it in an freezer-safe container or bag. Just leave it out at room temperature to thaw it!


Serving: 1 | Calories: 440kcal | Carbohydrates: 69g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 31mg | Sodium: 243mg | Potassium: 179mg | Fiber: 2g | Sugar: 34g | Vitamin A: 118IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg