This classic Zucchini Bread recipe is a great wait to highlight the squash from your summer garden. This quick bread loaf has just the right amount of sweetness and the zucchini not only gives it wonderful flavor but also keeps the breast tender and moist.

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The Best Fresh Zucchini Bread

Okay friends, you simply have to try this delicious zucchini bread. The original recipe belonged to my Aunt Barbara and I loved it as a kid when she would bring it to our house.

Fast forward many years later and sadly long after she has left us, I’ve put a few of my own twists on her recipe and it is one amazing recipe, that my bakery clients and family both adore.

If you aren’t familiar with zucchini bread you’ll be happy to learn that it is a type of quick bread that is similar to banana or pumpkin bread, just with zucchini.

In the past, I’ve tried other zucchini breads out there but they were either not sweet enough or overly sweet, so I’m not afraid to mention that myself and my family have deemed this the best zucchini bread recipe ever.

To some the thought of using summer squash in a sweet bread may be foreign but trust me here, you don’t taste an overwhelming squash flavor at all.

The zucchini is shredded so finely that you only see pretty green flecks scattered through the slices, but the squash adds much-needed moisture to this sweet treat that is super nice.

Just imagine a lightly spiced cakey loaf with a moist crumb and a nice crunch from some walnuts. To me, this loaf has the perfect amount of sweetness and it is a great way to use up all the extra zucchini if you are a gardener like me.

This Fresh Zucchini Bread will have your kids begging for more squash…in bread form of course!

Do You Have To Peel and Remove The Seeds From The Zucchini For Zucchini Bread?

Zucchini is a tasty summer squash that has very mild-tasting flesh, with a thin green skin that is fine to be eaten.

There is no reason to peel the zucchini first before shredding it for this bread recipe. As I mentioned above, the skin is very thin and tender so it cooks fine in the bread and you’ll never know it is there.

I simply wash the zucchini well first and check for any damaged spots that may need to be removed, but other than that the squash is ready to be shredded.

The same goes for the seeds. Zucchini, if picked at peek size, doesn’t have very large seeds and they can be left alone as you shred the squash.

They will help add moisture to your zucchini bread. However, if you have a rather large zucchini and the seeds have gotten larger and tougher I do recommend scooping them out of the squash before you shred it when you need to use up the larger squash.

I don’t like the texture or look of these seeds once the zucchini has gotten long and large. I recommend using zucchini that aren’t longer than 6 to 8 inches long to keep the seeds small.

How To Grate Zucchini For Zucchini Bread

Grating zucchini is a very easy task if you have the right tools for the job. There are a couple of different tools that work nicely to grate zucchini.

To get started, all you’ll need to do is to cut off the ends of the zucchini and carefully rub it against the shredder side of a sturdy box grater.

Be careful with your hands and fingers here as you don’t want to cut yourself as you are grating the zucchini into piles of tiny shreds.

If you don’t have a box grater you can use a food processor with the grating attachment to get the same results that you would shredding on those box grater.

I prefer the food processor just because there is less of a chance for me to scrip my knuckles or hurt myself. Yes, I have days where my focus isn’t what it needs to be lol.

But either the box grater of a food processor will give you the nice texture and size of zucchini that will bake up nicely in your loaves of fresh zucchini bread.

Can Fresh Zucchini Bread Be Frozen?

During the summertime I have loads of zucchini lying around all over my kitchen counters, so can just imagine how I’m always trying to find ways to use it.

This Fresh Zucchini Bread is one of my family’s favorite ways to use it, so I end up baking a lot of these zucchini bread loaves through the warmer months.

Naturally, we can’t possibly eat it all and if I fed it to them every day all summer, they might get tired of that, but thankfully this zucchini bread freezes beautifully.

So as I type this recipe I have some in the freezer just waiting to be enjoyed later. It will last up to 3 to 4 months in the freezer if stored properly.

To freeze this zucchini bread just make sure you let the bread cool completely once you’ve baked it then wrap it tightly in plastic wrap. I wrap it at least three times for extra protection..

Then I often put the wrapped loaves into a thick freezer bag just to have that added protection against freezer burn. This works perfectly.

When you are ready to enjoy the bread again, take it out the night before, or at least three or four hours before you want to serve it, and let it thaw.

I do take it out of the plastic wrap while it is still frozen and just place it back in the freezer bag. The bread will be incredible and so moist.

You’ll enjoy how it tastes just as fresh as it did on baking day.

Helpful Tips for This Fresh Zucchini Bread Recipe

Here are some of my tips and tricks for getting perfect zucchini bread loaves each time you bake them!

• Always measure the zucchini and other ingredients precisely. Baking is a true science and too much flour and not enough zucchini can yield a dry loaf.
• I love using my small to medium size zucchini for this recipe as they tend to have a bit more moisture, however, if you accidentally let one of your zucchini grow to the size of an arm lol or small bat, this bread is a great way to make use of those since they typically are great for frying. Just make sure you scrap the larger tougher seeds out before you shred your zucchini.
• The chopped walnuts give this bread such a nicely added crunch, but if you need to omit them, you can skip them altogether. Pecans also work nicely in this recipe.
• I love to use both brown sugar and white cane sugar, but if you prefer you can use all white sugar or even cut the sugar back a little if needed. My aunt’s original recipe only used white sugar, but I’m a huge fan of brown sugar so I mix the two and I love how it turns out.
• Depending on how large or small your loaf pans are this loaf of zucchini bread may take around an hour to bake. I watch the bread closely starting around 45-50 and just keep adding 10 more minutes testing the center for doneness when needed. You can insert a toothpick or knife in the center of the loaf and it should come out clean when it is done.
• To avoid burnt edges or if the top gets too dark before the loaf is finished baking I usually cover mine with aluminum foil to prevent that from happening.
• The bread can be stored wrapped in plastic wrap at room temperature for 2 days and up to 5 days in the fridge.
• This recipe will make one large 9×5 loaf or about 4 mini loaves which are perfect for gifting or freezing for later.
• This Fresh Zucchini Bread freezes extremely well and can be wrapped tightly and frozen for up to several months.

Continue to Content

Yield: 8-10 slices

Fresh Zucchini Bread

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Additional Time: 2 hours

Total Time: 3 hours 30 minutes

This moist and delicious Zucchini Bread is an awesome way to use up all the squash that comes flowing out of the garden every year. It has just the right amount of sweetness and a crumb.

Print

Ingredients

• 2 eggs
• 1 cup of sugar
• 3/4 cup of packed brown sugar
• 1 cup of oil
• 1/4 cup of milk or water
• 2 cups of shredded zucchini
• 2 cups of all-purpose flour
• 2 teaspoons of cinnamon
• 2 teaspoons of baking soda
• 1/4 teaspoon of salt
• 1 cup of chopped pecan or walnuts

Instructions

1. Preheat the oven to 350 degrees.
2. To a mixing bowl add the eggs, sugars, oil, and milk. Mix well until combined.
3. Next, add in the shredded zucchini and mix again.
4. Finally add in the flour, cinnamon, baking soda, salt, and nuts and mix thoroughly until there are no dry ingredients left unmixed.
5. Spray your 9x5 loaf pan with cooking spray and then dust it very well with a couple of tablespoons of flour making sure to get the bottom and the sides of the loaf pan coated well. Dump any excess flour out of the loaf pan.
6. Add the bread batter to the loaf pan and spread it out evenly. If desired sprinkle a few walnuts on top and place it in the oven to bake for 60 to 75 minutes. Start testing the center of the loaf at 60 minutes. The total cook time will depend on the thickness of your loaf and your oven. The loaf in my photos took 73 minutes to bake completely in my oven. It is done when a toothpick comes out of the center clean.

Nutrition Information

Yield

10

Serving Size

1 slice
Amount Per ServingCalories 426Total Fat 30gTrans Fat 0gCholesterol 37mgSodium 272mgCarbohydrates 42gNet Carbohydrates 40.9gFiber 2.1gSugar 32gProtein 6g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!