Homemade Zucchini Bread Recipe

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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!

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!

pumpkin zucchini bread

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

quick zucchini recipes

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

Fudge Brownies Dry Ingredients

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.

Homemade Zucchini Bread Recipe

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

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Homemade Zucchini Bread Recipe
5 from 2 votes

Homemade Zucchini Bread Recipe

Make your own simple zucchini bread to enjoy with this summer's bounty!

Course Breakfast
Cuisine American
Keyword Homemade Zucchini Bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 people
Calories 431 kcal
Creator Merissa


  • 2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 cups zucchini shredded
  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda


  1. Mix all ingredients together in a large bowl. Don't overmix but make sure you mix all the lumps of flour in or you will get sour spots.
  2. Split the mixture in half and pour each half into a greased standard size loaf pan.
  3. Bake at 325F for one hour or until a toothpick comes out clean.
Nutrition Facts
Homemade Zucchini Bread Recipe
Amount Per Serving
Calories 431 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 41mg14%
Sodium 339mg15%
Potassium 132mg4%
Carbohydrates 58g19%
Fiber 1g4%
Sugar 34g38%
Protein 5g10%
Vitamin A 122IU2%
Vitamin C 6mg7%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Hummingbird Bread

More Quick Bread Recipes

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!

Zucchini Cakes

More Zucchini Recipes

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?

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Me and Kady

Merissa has been blogging about and living 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 the Contact Page.


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

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Recipe Rating


  1. I have found that I can take any of my recipes and just use half of the sugar. No one even notices the difference!

  2. I'll have to try that. I
    m already going to try switching out half the sugar with the stevia powder I use (More Fiber). I'll try and get some more made tomorrow so I can try out the substitutes I want!

  3. Is it possible to do this in cupcake tins? I don't have any bread pans and I have zucchini's I need to use NOW before I get a chance to get bread pans 🙂

  4. Pingback: Zucchini, Zucchini, and More Zucchini... - Little House on the Prairie Living
  5. Hi! I just found your recipe via Pinterest. When using the frozen zucchini, do you thaw it before adding it to the mixture, and do you use all of the liquid that accumulates in the freezer bag?

    1. I do thaw before I add to a recipe (usually I just leave it out on the counter until I’m ready to make something with it) and I do drain most of the water off. I hope that helps! Welcome!

  6. I made your zucchini bread recipe, but halved the sugar and used mashed bananas instead of the oil. Turned out delicious! It’s an easy fix to make it slightly healthier! You still get a lot of sweetness from the banana so you don’t miss the cut sugar at all.

  7. I’ve used the same recipe, and it’s very good. One simple thing I’ve done is use 1/2 cup of oil, and replace with 1/2 cup ground (pureed) zucchini. Can’t taste any difference, but a lot less calories.

    I’ve also replaced one of the cups of sugar with 3/4 cup of honey (since I raise bees, I have lots of honey on hand)

  8. I also use a similar recipe for zucchini bread and I always substitute 1/2 of the flour with whole wheat flour I do that with banana bread as well sometimes I substitute ground flax seed flour for part of the white flour

  9. What flour can be substituted for the wheat flour if one is eating gluten free or following an anti-inflammatory diet? Thanks.

    1. You could sub the wheat flour for an all purpose gluten free flour in this recipe. I haven’t tried this with things like almond or coconut flour, those types of flours act differently and would not be a 1 for 1 substitute.

  10. 5 stars
    This zucchini bread was delicious… not too sweet even with two cups of sugar. A nice snack in the afternoon. Thanks for the recipe.

  11. Do you strain off the liquid of your canned zucchini to use for bread making? Noticed the instructions have been taken off your site.

  12. A friend gave me a huge zucchini~ of course the bigger ones have lots of seeds. Can I still shred one like this up as is or do I have to scoop out the seeds first?

  13. I made 2 loaves of zucchini bread. One with and one without nuts. I peeled them and did pick some of the bigger seeds out. Talk about delicious. I shared with my neighbors. They loved it as well.
    Now I’d like to try the zucchini cakes. Not as sweet and less carbs for me. 🙌🏻🙌🏻
    Thanks & be blessed by the Best!!!