My family has been making Mom’s Zucchini Bread recipe for decades because it’s simply the best EVER! It’s packed with more zucchini than most loaves without being heavy. Plus, get the answers to the top 12 most asked zucchini bread questions!

For another no-yeast bread recipe try my recipe for America’s Test Kitchen Banana Bread

Disclosure: This post for Mom’s Best Zucchini Bread Recipe includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running.

How to make zucchini bread?

One of my all-time favorite treats to make during the summer is this Zucchini Bread recipe. It’s the best way I know how to use up fresh in-season zucchini. Plus, everyone loves this bread!

I’ve sampled many zucchini bread recipes, and I can honestly say this one is the best ever! But what exactly makes this the best Zucchini Bread recipe? Well, it’s all about HOW you prepare the zucchini.

My Secret Zucchini Method:

Alright, folks, I’m about to share my secret method for packing MORE zucchini into bread cakes, quiche, whatever! Are you ready? Here it is:

The zucchini must be grated, and you have to wring at least 1/3 cup of excess moisture from the zucchini. This allows you to pack in more zucchini without making your loaves gummy!

Best ever zucchini bread recipe

Like I said, I’ve been making this zucchini bread recipe for decades. Over the years. Here are the answers to some common zucchini bread recipe questions.

I’ve found that in order to get the perfect loaf, you need to keep these 12 things in mind:

12 Most-Asked Zucchini Bread Questions Answered

Do you have to peel zucchini for zucchini bread?


Peeling the zucchini is an unnecessary step, plus the skin is a more concentrated source of nutrients.

What size zucchini should you use for zucchini bread?

Any size except for the humongous ones. Here’s why: Humongous zucchini isn’t as tender, and it will be a pain to grate. Plus, they can sometimes be a bit on the starchy side.

Can you use frozen shredded zucchini for zucchini bread?

Yes! Just make sure it’s defrosted.

I actually like using defrosted zucchini better than fresh, because it’s easier to wring of excess liquid (see the recipe below).

How to make zucchini bread more moist?

What type of flour should you use for zucchini bread?

Use both whole wheat and all-purpose flour.

I like using a little whole wheat flour to add a nuttiness to the bread, but don’t use all whole wheat flour, it will make your loaf too dense and more likely to sink in the middle.

Why are the edges of my zucchini bread hard or crunchy?

You left them in the pan too long.

Zucchini bread should stay in the pans for a maximum of 15 minutes. If you leave them in longer, then you risk the edges becoming hard by staying in the still-hot pans for too long.

Why did my zucchini bread sink in the middle?

Simply, you over-mixed.

Over-mixing zucchini bread activates the gluten which makes the loaf dense, and then it has the tendency to sink in the middle.

The best Zucchini bread recipe

How long does zucchini bread need to cool for?

At least 2 hours.

Zucchini bread needs to cool completely before slicing into it—I know, such a hard task when its delectable aromas are wafting through the house!

What kind of nuts can you use for zucchini bread?

Walnuts or pecans.

I find that walnuts taste the best but whichever nut you use; they MUST be toasted! This heightens their flavor in the bread, and helps to produce a stellar loaf!

Can you freeze zucchini bread?

You bet!

Simply wrap each loaf in plastic wrap followed by foil, and then place them in gallon-sized Ziploc bags.

Zucchini bread recipe for bake sales

What is the recipe for zucchini bread?

I have the best one ever down below!

It’s my family recipe that we’ve been making for decades. It also looks fancy enough to gift or sell at a bake sale because of the sprinkling of my favorite white sparkling sugar to each loaf (I just love the stuff!).

How long does it take to bake zucchini bread?

Baking times depend on your pan size.

For 9-inch loaves between 55-65 minutes. Mini loaves need to bake between 30-40 minutes. Muffins need to bake between 15-20 minutes.

How do I make my zucchini bread more moist?

Squeeze out some of the moisture from the grated zucchini and replace it with sour cream! Believe it or not, the liquid found in zucchini can make loaves dense because of its starch content. That’s why I like to wring my shredded zucchini and replace that moisture and oil in the recipe with sour cream. Just follow my recipe below and you’ll be making the perfect loaf in no time!

2 loaf Zucchini Bread recipe

Cook’s Tools and Ingredients- Zucchini Bread:

A cheese grater with storage container underneath
Kitchen handtowels
Two bread loaf pans
A glass liquid measuring cup
Various sizes of metal mixing bowls with lids
Two wire racks
A bottle of sprinkles

ONE YEAR AGO: Garden Bean Salad

TWO YEARS AGO: S’mores Snack Mix

THREE YEARS AGO: Holy Cannoli Ice Cream

How to make zucchini bread more moist?
4.86 from 14 votes

Mom’s Zucchini Bread Recipe – plus the most asked questions answered!

Author Jillian – a Food, Folks and Fun original!
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
16 servings
My family has been making Mom’s Zucchini Bread recipe for decades because it’s simply the best EVER! It’s packed with more zucchini than most loaves without being heavy. Plus, get the answers to the top 12 most asked zucchini bread questions!


  • 2 pounds zucchini
  • 3 Cups all-purpose flour
  • 1 Cup whole wheat flour
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons allspice
  • 1 teaspoon salt
  • 4 large eggs
  • cup vegetable oil
  • ½ cup sour cream
  • 1 ½ Tablespoons vanilla
  • 1 cup toasted chopped walnuts
  • 2 Tablespoons white sparkling sugar or granulated sugar optional


  • Move oven rack to middle position and preheat to 350 degrees F. Spray 2 9-inch loaf pans with non-stick cooking spray; set aside.
  • Rinse and dry zucchini, and then shred using box grater. Place shredded zucchini in middle of clean kitchen towel, and bring up the corners of the towel. Squeeze zucchini over measuring cup until it releases at least 1/3 cup of liquid (1/2 cup is better if your hands can handle all that wringing). Set zucchini aside until ready to use.
  • In large bowl whisk together flours, sugars, baking powder, baking soda, cinnamon, allspice, and salt.
  • In medium bowl whisk together eggs, vegetable oil, sour cream, and vanilla. Pour mixture into dry ingredient and stir with wooden spoon until just moistened. Fold in zucchini and walnuts.
  • Split batter between prepared loaf pans, and smooth into even layer. Sprinkle each loaf pan with 1 Tablespoon white sparkling sugar or granulated sugar.
  • Bake 55-65 minutes, or until toothpick inserted comes out clean. Move bread to wire rack and cool in pans 15 minutes. Then remove from pans and cool on wire rack until completely cool, about 2-3 hours.


Serving: 1slice | Calories: 408kcal | Carbohydrates: 54g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 467mg | Potassium: 316mg | Fiber: 2g | Sugar: 30g | Vitamin A: 225IU | Vitamin C: 10.3mg | Calcium: 70mg | Iron: 2.1mg

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Mom's Zucchini Bread

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Recipe Rating


  1. Brian Jones says:

    That sounds great, I can understand the dumping of moisture would really help keep the lightness of a loaf.

  2. I just had some zucchini bread the other day and it reminded me how much i LOVE it!

    1. Zucchini bread is one of my favorite on-the-go breakfast dishes!

  3. Juli Meyers says:

    Those tips might be revolutionary in my kitchen! My daughter was just asking me to making zucchini bread the other day.

    1. You should try this recipe!

  4. This bread sounds delicious, so moist and traditional

  5. We have so many zucchinis in the garden yet I’ve never baked a bread from them. I must try your wonderful creation.

    1. You really should! 🙂

  6. I LOVE zucchini bread, it always turns out so moist and delicious! I will have to try adding chopped walnuts next time

    1. Chopped, toasted walnuts nicely add to the flavor of this bread. Enjoy!

  7. That zucchini bread looks amazing. I bet it tastes scrumptious warm from the oven.

    1. It’s my favorite quick bread ever!

  8. LoveYourDNA says:

    Sounds fab! How much shredded zucchini is 2 lbs in cups sans moisture?

    1. About 3 1/2 – 4 cups.

  9. I don’t have any wheat flour on hand and don’t really want to run to the store for some. Can I just use white flour and skip the wheat?

    1. Yes, you can use all-purpose flour instead of the wheat flour.

  10. I don’t like nuts in baking. If I leave it out do I need to make any other changes? Thank you.

    1. Nope, no other changes needed.

  11. Great recipe! Being pre-diabetic at one point, I used 25% less sweetener (with xylitol instead of sugar), and almond flour instead of white or wheat flour. It turned out delicious. Thanks Jillian!

    How should the fresh zucchini bread normally be stored, for your recipe as-is? Since mine is sugar-free, I plan on sticking it in the fridge for a week, then freezing any leftovers.

    1. I’m glad the ingredient substitution worked for you!
      The fridge is ok, but it can make the bread dry out quickly. If you go that route, I’d wrap it in plastic wrap and then tin foil or a ziploc bag.

  12. Patricia Eckert says:

    How many mini loaves will this make?

    1. I haven’t tried this recipe in mini loaf pans, but by eyeballing it I would say 6-8 mini loaves.

  13. ShannonRD says:

    I think this is the best zucchini bread recipe and your tips are awesome! My daughter and I made this and it turned out light, moist and yummy.
    Thank you for the post!

    1. Shannon, I’m so happy to hear this! Thanks for stopping by! 🙂

  14. Gabrielle Tomalak says:

    Is there a dairy free option for the sour cream?

    1. Yes! You can use coconut milk instead and 1 Tablespoon of lemon juice or white vinegar (so you get the tang that the sour cream has).

  15. Can I leave out the nutmeg? If so how much will it change the recipe

    1. You can! It will just alter the flavor slightly. You’ll still be ok. 🙂

  16. I love bread that’s not overly sweet. This one sounds so delicious and perfect for breakfast!

  17. This cake looks so moist and a great way to eat more veggies too.

  18. This is a gorgeous loaf of bread! I completely agree on the nuts, whatever you use must be toasted! It brings out so much delicious flavor.

  19. Karen @ Seasonal Cravings says:

    So many good tips in here! Fresh zucchini bread is the best and my kids go crazy for it. I’m bookmarking this for future baking!

  20. Bintu | Recipes From A Pantry says:

    I love zucchini bread, its a great way to use up zucchini! This looks so tasty