Zucchini Bread Recipe (2024)

The best classic Zucchini Bread Recipe! A great way to use up that surplus of zucchini, this quick bread recipe is easy and perfectly spiced.

PIN IT FOR LATER

Once you’ve tried this classic zucchini bread recipe, change it up next time and make my Chocolate Wave Zucchini Bread or Glazed Lemon Poppy Seed Zucchini Bread!

The Best Zucchini Bread Recipe

I remember the first year we had a garden. And my mistake of planting multiple zucchini plants. We were drowning in zucchini that year, which ended up not being a bad thing.

It’s been several years since we’ve had a garden but that doesn’t mean I’m any less zucchini obsessed. Especially when we have neighbors and family sharing with us. But even though I love all of the zucchini recipes out there, there is nothing that beats a good old classic slice of zucchini bread. And this zucchini bread recipe is my favorite.

It does take a little bit longer than some recipes because I suggest draining the zucchini, but most of the time is hands off. It’s super easy, and always disappears!

Ingredients

Zucchini: I like to use small zucchini, but the big ones can be used for baking, as well. Look below for more tips regarding the zucchini.

Sugar: You’ll want to use regular granulated sugar. I have not tested this recipe with cutting down the sugar.

Butter: I love the texture and flavor that butter brings. I often use vegetable oil in quick breads, but this is one where I prefer butter.

Eggs: Use large eggs.

Yogurt: The yogurt will help the zucchini bread to stay moist, and also helps with the texture.

Lemon Juice: This adds a little bit of brightness and some acidity.

Flour: I use all-purpose flour. I haven’t tested with any other flours, but you may be able to use half whole wheat flour and half all-purpose flour.

Baking Soda & Baking Powder: Both are needed for the texture and rise of the bread.

Cinnamon, Allspice, and Salt: These are all for seasoning. Feel free to add in some nutmeg, as well, or use pumpkin pie spice.

How to Make Zucchini Bread

• Start by grating and draining the zucchini. I just use a box grater, but you can use a food processor, as well. I don’t peel the zucchini. You’ll need to start with 1 pound of zucchini. This is about 3 cups of grated zucchini. Stir 2 tablespoons of sugar into the zucchini, then place it in a clean kitchen towel set over a colander. Place the colander in the sink or in a bowl and let it drain for about 30 minutes. Then squeeze the remaining liquid out of the zucchini. You don’t have to go crazy, just get most of the liquid out.
• You only need one more bowl for this recipe. In a large bowl, whisk together the remaining sugar, butter that has been melted and cooled, 2 eggs, plain Greek yogurt and fresh lemon juice. Add the flour, baking soda, baking powder, cinnamon, allspice and salt to the wet ingredients, and stir these all together until it is about 75% mixed. Add in your drained zucchini and gently fold it in. You want to only stir this together until everything is moistened – do not overmix.

• Pour the batter into a 9×5-inch loaf pan that has been greased or lined with parchment paper.
• Bake the bread just until a toothpick inserted in the center comes out clean. If it starts to get too brown, cover it loosely with aluminum foil.

Frequently Asked Questions

High Altitude Instructions

My elevation is about 4500 feet, but most recipes don’t give me a problem when it comes to altitude. But quick breads do. I have included my adjustments on the recipe card, but here are the changes that I make for this zucchini bread:

*I increased the flour by 4 tablespoons (2 tablespoons per cup of flour).

*I decreased the baking soda to 1/2 teaspoon.

More Zucchini Recipes

Zucchini Fries
Pineapple Zucchini Cake with Cream Cheese Frosting
Chocolate Zucchini Muffins
Sausage and Zucchini Bake
Zucchini Parmesan