Mom's Zucchini Bread


This zucchini bread is really, really good and moist — my kids eat it as quickly as I can make it! This recipe makes two loaves but it freezes well and will keep in the refrigerator for weeks.

Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
20 mins
Total Time:
1 hr 15 mins
2 (8x4-inch) loaves

This zucchini bread recipe is perfectly moist and flavorful. Plus, it’s a deliciously simple way to use up excess zucchini! What’s not to love? 

slice of zucchini bread with nuts

Lisa Dennison KasiaDK

How to Make Zucchini Bread

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Zucchini Bread Ingredients

These are the budget-friendly ingredients you’ll need to make homemade zucchini bread: 

  • Flour: This traditional zucchini bread recipe starts with all-purpose flour, which creates structure in the batter. 
  • Salt: A teaspoon of salt enhances the overall flavor, but it won’t make the zucchini bread taste salty. 
  • Leaveners: Baking powder and baking soda act as leaveners, which means they help the zucchini bread rise. 
  • Cinnamon: Ground cinnamon lends warmth and depth of flavor. 
  • Eggs: Three whole eggs add moisture and help bind the batter together. 
  • Oil: A neutral oil, such as vegetable oil, adds even more moisture. 
  • Sugar: White sugar sweetens things up. Some reviewers say they prefer to use a blend of white and brown sugars. 
  • Vanilla: Vanilla extract enhances the overall flavor of the zucchini bread. Use store-bought or homemade vanilla extract
  • Zucchini: You’ll need two cups of freshly grated zucchini. 
  • Nuts: This recipe calls for walnuts, but you can use pecans (or the nuts of your choice) if you wish. 

How Do You Make Zucchini Bread?

Here’s a brief overview of what you can expect when you make this old-fashioned zucchini bread recipe: 

  1. Sift the dry ingredients together.
  2. Beat the wet ingredients together. 
  3. Beat the dry mixture into the wet mixture. 
  4. Stir in the grated zucchini and nuts. 
  5. Pour the batter into the prepared pans. 
  6. Bake until a toothpick comes out clean. 
side view of a loaf of zucchini bread, partially sliced, on a white ceramic dish with a glass of milk and plate of two slices in the background

How to Store Zucchini Bread

Store freshly made zucchini bread (tightly wrapped in storage wrap and/or aluminum foil) at room temperature for up to two days or in the refrigerator for up to one week.

Can You Freeze Zucchini Bread?

To freeze zucchini bread, wrap the cooled loaves in a layer of storage wrap. Then wrap them in a layer of aluminum foil. Freeze for up to three months. 

Allrecipes Community Tips and Praise

“I’ve made this recipe several times and it’s always a crowd pleaser,” says Amanda Newton. “I’ve made it with almond flour and Stevia to make it keto-friendly too!”

“It was so moist and wonderful,” according to one Allrecipes community member. “Use the juice from the zucchini. I added chocolate chips and it went together so wonderfully.”

"My family and I love this recipe,” says another community member. “I use my zucchini out of the garden, which allows me plenty to make and freeze and just take it out of the freezer and let it thaw. Perfect fall and winter snack!!”

Editorial contributions by Corey Williams


  • 3 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 tablespoon ground cinnamon

  • 3 large eggs

  • 1 cup vegetable oil

  • 2 ¼ cups white sugar

  • 3 teaspoons vanilla extract

  • 2 cups grated zucchini

  • 1 cup chopped walnuts


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.

  2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.

  3. Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.

    looking into a perfect slice of zucchini bread with the rest of the loaf directly behind and both are topped with chocolate.
    Lisa Dennison KasiaDK

Nutrition Facts (per serving)

255 Calories
13g Fat
32g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 255
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 9%
Cholesterol 23mg 8%
Sodium 180mg 8%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 4%
Total Sugars 19g
Protein 3g
Vitamin C 2mg 9%
Calcium 26mg 2%
Iron 1mg 6%
Potassium 74mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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