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Zucchini Bread

Our best zucchini bread recipe is moist, flavorful, and delicious! This easy quick bread is made with cinnamon, vanilla, and crunchy walnuts.


  • 3 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1½ cups cane sugar
  • 1 cup vegetable oil, plus more for the pans
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups grated zucchini, about 2 medium, don’t press or squeeze
  • 1 cup chopped walnuts, plus more for topping
  • Loaf Pan (you’ll need 2 for this recipe)
  • Box Grater

How to Prep Zucchini for Bread

To make this recipe, you’ll need 3 cups of shredded zucchini, from about 2 medium squash.

If you’ve never grated zucchini before,—just shred it on the large holes of a box grater. There’s no need to peel the zucchini or remove the seeds. You also shouldn’t press or squeeze any of the excess moisture out of it. You want all that to go into the bread!

Once you shred the zucchini, make the batter. Mix together the dry ingredients in one bowl and the wet ingredients in another. Add the zucchini to the wet ingredients and fold to combine.

Add the dry ingredients to the wet ingredients and mix until just combined. Careful not to overmix! If you do, the quick bread will be dense.

Fold in the nuts.

Next, pour the batter into two greased loaf pans. It’s ok if the two pans aren’t the same size or material, but keep in mind that the loaves might bake at different rates. Check them early to avoid over-baking.

Sprinkle more nuts over the tops of the loaves…

And bake at 325°F for 30 to 45 minutes, or until a toothpick inserted comes out clean and the tops of the loaves spring back to the touch.