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The Perfect Zucchini Bread Recipe

77 Reviews

This homemade Zucchini Bread is super moist and topped with an irresistible cinnamon-sugar topping. Enjoy now or freeze a loaf for later!

A close up of the best zucchini bread recipe with cinnamon sugar topping

Best Ever Zucchini Bread Recipe

My first zucchini bread experience wasn’t a good one. We graciously thanked them at the door with my mom and ran to the kitchen to slice off a piece. Obviously I was going to love it, it looked just like banana bread.

We hated it.

The thickest CHUNKS of zucchini all scattered throughout the bread. I wanted to gag. It was like a nightmare. Round two came years later, and while it wasn’t chunks it was thick, thick shreds. That was it, zucchini bread was NOT like Banana Bread and I vowed to never eat it again.

I’ve now eaten more zucchini bread than I will ever admit to you and not only is zucchini bread totally amazing, but I’ve created the absolute most perfect recipe ever. Read on while I go eat some humble pie.

Actually, I love pie so I’m still winning. 😉

A close up of the best zucchini bread recipe with cinnamon sugar topping

I’ve been thinking about my past a lot lately. Do you know the song by Macklemore, Good Ol’ Days? While I can’t relate to every word of the song I do feel this stirring inside of me. 

Those were the good old days. I do miss them. Or at least pieces of them. I’m trying harder to recognize that right now is also going to one day be the good ol’ days as well.

“I wish somebody would have told me babe
Some day, these will be the good old days
All the love you won’t forget
And all these reckless nights you won’t regret
Someday soon, your whole life’s gonna change
You’ll miss the magic of these good old days”

When I was little, we spent most of our summer outside. Running and playing, watching the clouds on our backs on that trampoline and watching the garden grow. And by watching, I mean working our pants off to keep it weeded and growing.

I remember waking up and the house was quiet. I’d go searching for Mom only to finally see her out there in the garden, bent over weeding or checking on the plants. The zucchini flowers were a sign that the harvest was going to be a good one.

I just prayed she would let me eat the acorn squash because remember, I wasn’t interested in zucchini anymore. All those wasted years.

A few years ago, someone brought zucchini bread to our house and then insisted I try it right then.

Sheer panic.

I slowly sliced into it, all smiles of course. Fake it ’til you make it. The first thing I noticed was that there wasn’t a single strand of zucchini. What is this sorcery? I was a little more intrigued. I broke a piece off in my fingers and took a bite, talking through the whole thing just to distract them from any grimace I might make.

IT. WAS. SO. GOOD!!!! I immediately asked for the recipe, which wound up being the inspiration for the one I’m sharing today. 

A close up of the best zucchini bread recipe with cinnamon sugar topping

Classic Zucchini Bread Ingredients 

The ingredients for this moist zucchini bread recipe are simple: 

  • Shredded zucchini
  • Eggs
  • Sour cream
  • Canola oil
  • Granulated sugar
  • All-purpose flour
  • Baking soda and baking powder
  • Salt
  • Cinnamon 
  • Nutmeg
  • Cinnamon sugar

How to Make Zucchini Bread From Scratch

  1. Whisk together the dry ingredients in one bowl and the wet in another. 
  2. Add the dry ingredients to the wet, then stir to combine.
  3. Turn the batter into two greased 9×5-inch loaf pans.
  4. Bake until a toothpick inserted in the middle comes out clean. 
  5. Try to let the zucchini bread loaves cool slightly before cutting into them (good luck with that!). 

A close up of the best zucchini bread recipe with cinnamon sugar topping

Why Does My Zucchini Bread Come Out Flat on Top?

Do your banana and zucchini bread recipes ever turn out flat? You could be using the wrong sized bread pan, over or under filling it or missing one important step:

Take a paper towel and wipe the top inch of any cooking spray all the way around the bread pan. The bread will stop and cling right there, forcing the rest of the bread to rise up in the middle.

How to Store Zucchini Bread

When you’re ready to store your moist zucchini bread, make sure it has cooled completely. Any warm quick bread that is wrapped will gain too much moisture and create a soggy bread later. Wrap the homemade zucchini bread in plastic wrap or place in a large ziploc bag and store in a cool place.

How Long Does Zucchini Bread Last?

I mean, if we are talking about my house, zucchini bread doesn’t keep at all! Day one and the entire loaf is gone. Maybe two days if Cade and I are trying to not have sugar until the weekend. Maybe…

All joking aside, there is a real answer. This easy zucchini bread will keep for about 3 days.

Can You Freeze Zucchini Bread?

Yes, this easy zucchini bread freezes very well. You can pop it into your freezer a month ahead of time and then deliver little loaves to friends and families over the holidays, or pull one out for a quick treat any time.

To freeze a loaf of zucchini bread, cool completely, then wrap tightly in aluminum foil or plastic or place in a sealable freezer bag and freeze.

a loaf of moist zucchini bread in bread pan

Tips for the Best Ever Zucchini Bread

There are a few tricks to making the best homemade zucchini bread recipe, so I highly encourage you to follow each one:

Finely Shred the Zucchini —We aren’t just talking the small shreds here, I mean buy this CHEESE GRATER and use that small grate side (not the zester). This will make the zucchini so tender it will completely melt into the bread and you won’t have any random strings.

Use Sour Cream — Sour cream is a thick and creamy fat that will bring a great moisture and texture to the bread. You can use any sour cream from full-fat to fat-free. Obviously, the more fat the better the bread, but the difference isn’t enough to go buy one if you already have low fat or fat free.

Never Use an Electric Mixer — It’s not often that we tell you to ditch the hand mixer or KitchenAid, but please, stick with a whisk for the liquids and wooden spoon or rubber spatula for the batter.

Spices are a Must — Banana bread is a pretty pure flavor, but zucchini bread tastes even better with cinnamon and nutmeg. It screams fall and you will absolutely miss out if you don’t add them.

Add a Cinnamon Sugar Topping — This part is totally up to you, but we’ve found that a generous sprinkling of cinnamon sugar over the batter right before it goes in the oven is a game changer. It creates this yummy, crackly top that is irresistible.

a loaf of cinnamon sugar zucchini bread

More Quick Bread Recipes: 

Looking for more quick bread recipes?  We love when you can find a yummy and quick bread recipe, so make sure you try these out! 

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The Perfect Zucchini Bread Recipe

4.06 from 77 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 20
This homemade Zucchini Bread is super moist and topped with an irresistible cinnamon-sugar topping. Enjoy now or freeze a loaf for later!


  • 4 cups zucchini shredded
  • 3 eggs large
  • 1/2 cup sour cream
  • 1 cup canola oil
  • 2 cups granulated sugar
  • 3 1/4 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons cinnamon sugar , or to taste


  • Preheat the oven to 350 degrees F.
  • Spray two 9×5-inch loaf pans with nonstick spray.
  • Wipe down the top 1-inch edge all the way around the pan.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
  • In another bowl, whisk together the oil and sugar. Add in the eggs, sour cream and whisk.
  • Dump in the zucchini shreds and switch to a wooden spoon, stirring again, but be sure to not over mix.
  • Dump the dry ingredients in the wet ingredients and using a rubber spatula or wooden spoon gently fold the ingredients together just until a few streaks of flour remain.
  • Pour into a bread pan.
  • Cover the top with cinnamon sugar and bake for 50 minutes. At this point, barely open the oven and slide a piece of tinfoil over the bread, close the door and bake for the remaining 10 minutes
  • Once the bread is done, open the oven door, turn off the oven and let the bread rest for 2-3 minutes, no longer, before carefully setting it on the counter for a few more minutes.
  • At this point, slide a knife around the inside of the pan and carefully turn the bread out into your other hand or onto the cooling rack directly if you are gentle. Place it right side up and allow to cool or be like us and dig in because warm bread is the best! See note**


If you want to, you can set the bread pan on a cooling rack instead of transferring it out of the pan.
Zucchini bread can be frozen for 3 months.
Nutrition Facts
The Perfect Zucchini Bread Recipe
Amount Per Serving (1 g)
Calories 280 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 28mg9%
Sodium 184mg8%
Potassium 114mg3%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
Vitamin A 121IU2%
Vitamin C 4mg5%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

A close up of the best zucchini bread recipe with cinnamon sugar topping


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Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • This was so good! I made it for a large group and it got rave reviews. I’m in the process of making a double batch for another large group. It freezes really well and tastes just as good when thawed.

    • Reply
    • You’re the best! Thanks Sarah! I’m so glad you enjoyed this recipe!

      • Reply
  • This is my go-to recipe for zucchini bread although I have made some tweaks. I always add vanilla and use Greek yogurt instead of sour cream. This is the recipe I use to make date nut bread, including the zucchini. I have a great deal of frozen shredded zucchini from my garden and this is the best recipe. I do drain off most of the water after the zucchini thaws. I make 8 mini loaves because it’s just my husband and me, so the bread doesn’t go to waste over several days. This bread freezes beautifully.
    Thank you for this recipe!

    • Reply
    • Thank you so much for all the feedback and tips Amy! So glad you enjoy this recipe!

      • Reply
  • This bread is sooo good! I did have to make some changes due to dietary issues. I used King Arthur GF flour, peach almond yogurt to replace sour cream and used 1/2 cup of oil and 1/2 cup applesauce (my husband has high cholesterol). So even though it’s GF, dairy free, and lower fat, it was very moist and tasty. Thank you for this recipe! 👏🏻

    • Reply
    • Yippee!! I love this so much! Thank you for sharing your substitutions with us! It helps other readers so much, and we are always looking for ways to help our readers with dietary restrictions!

      • Reply
  • How long should I cook this if I make it into muffins?

    • Reply
    • Hi Samantha! I would start with 15-17 minutes.

      • Reply
  • Do you peel the zucchini first?

    • Reply
    • I don’t, but you definitely can!

      • Reply
  • Can you swap out the sour cream and use vanilla yogurt? I absolutely cannot stand sour cream in baked goods.

    • Reply
    • Sure!!

      • Reply
  • Made this recipe. It tasted AMAZING!!! I will definitely try another recipe from this website. It was a little mushy at the top of the bread when I cooked it for 50 minutes, and 10 more with the foil on top. I may need to cook it for about 10 more minutes so it can fully cook. Other than that, this zucchini bread was PERFECT. Everyone should use this recipe and cook it a tad bit longer. I made 4 loaves for all my family members and they were all gone in 1 day!

    • Reply
  • Taste great. I did squeeze the water from my zucchini. I think because I just picked it this morning it is very juicy. The fresher they are the more liquid it will be. Too much would be mush and not set. I also had a 10×6 loaf pan so I made one loaf and also a half dozen cupcakes with the extra batter.

    • Reply
    • Hope you enjoy it Liz!

      • Reply
  • Followed to the T. Absolutely perfect!! I added the cinnamon and sugar to the top and so glad I did!

    • Reply
    • Yay! I’m so glad you liked it!! Thank you for taking time to leave a comment!

      • Reply
  • It was a fantastic recipe!! My second time baking zucchini bread. This was a total success story! The baking time was spot on for my oven!!! Thanks so much for the share!!

    • Reply
    • Thank you so much for leaving us feedback Cathy!! So glad you enjoyed it!

      • Reply
  • My bread was so good, I wanted to cry with thanks. In the past, the recipes I used made oily, heavy, disappointing loaves. This was tender, delightful.

    Here’s why I had success–

    I read the recipe and tips carefully and followed them.

    I weighed my flour, so I wouldn’t use too much. Game changer.

    I used half the amount of sugar. I like my quick breads with just a hint of sweetness.
    Plus, I used Silk brand almond milk yogurt (instead of sour cream cause I can’t do dairy). That yogurt has sugar added, even though it says “plain.”

    I used one zucchini and shredded it with the grater-hole-size instructed. I wrapped the zucchini in paper towel, put it in a colander, and squeezed out the excess water.

    I baked in mini loaf pans (30 minutes) with the instructed 2 minutes with oven off and door ajar.

    I am a Utah resident and understand that this recipe was tested/made with the Utah cook in mind. If you had a bad experience, maybe you don’t realize that Carrian and Cade put enormous effort into helping people produce results in these potentially frustrating conditions.

    OSB, thank you SO much for taking the time to help the home cook have a good experience. Having a good experience in the kitchen lifts my spirit in hard times.

    • Reply
    • Thank you so much for the support, kind words and feedback on this recipe! I’m so glad you enjoyed it! Thank you also for sharing all your substitutes as well! That really helps our readers! Xoxo!

      • Reply
  • I could sell this for four bucks a slice! It’s that good! I cannot take a bite without smiling! I’m going to the store for more zucchini right this very second so I can make more and give it to the neighbors. I squeezed the water out only because I always do in every zucchini recipe. And the crunchy top! And the baking spray tip! It’s Instagram worthy! Thank you!

    • Reply
    • Wow! Thank you so much Bethany! We sure love this bread! As soon as our zucchinis start producing in the summer we have a constant loaf of zucchini bread on the counter!

      • Reply
  • Excited to taste this, in the oven as we speak!

    • Reply
    • How was it??

      • Reply
  • I wanted to rate & comment b/c I read thru the previous comments and several said they didn’t like the recipe or that it didn’t turn out right, it was too moist etc – So 1st off this recipe worked great for me and it is super delicious! I made it yesterday around 4pm and I’ve already eaten 3 slices since… and that’s exhibiting self-control! I did wonder a couple of things as I was preparing, which is why I scanned the comments – the directions didn’t mention squeezing moisture from the zucchini and the ingredients didn’t list vanilla; both of these are typical in zucchini bread recipes, IME. There were just a few changes I made to the recipe: I used 3 cups of zucchini finely chopped(b/c that’s all I had & it was left over noodles, so I couldn’t shred it); I squeezed the moisture out of the zucchini (put it in a thin dish towel and squeeze the heck out of it until it releases most of the liquid); I added more spices (probably double the amount) & added 2 tsp of vanilla. The spices and vanilla changes were simply because I know my family’s taste buds and that’s what they like. You should adjust for your taste. After filling one baking pan, I added mini chocolate chips to the 2nd loaf to mix it up a bit! Baked for 5o minutes, then 10 minutes covered and it was perfect for the one w/out choc chips; the one with choc chips needed 5 minutes extra. All in all – I think 4 cups of zucchini will work, especially if you squeeze the liquid out 1st; I also think the spices would have been fine as well. Thank you for posting this recipe, I appreciate bakers who do the hard work so all I have to do is google/pinterest search!

    • Reply
    • Thank you so much for the feedback Dawn! We do not squeeze the moisture out of the zucchini for this recipe, but you can if you feel like your zucchini is extra moist. We also didn’t include vanilla in the ingredients because we didn’t feel like it needed it. Vanilla can definitely be added if you want it! Thank you so much for the support!

      • Reply
  • I was wondering why it didn’t call for vanilla?

    • Reply
    • No reason really other than I didn’t feel like it needed it. You can totally add it if you like that flavor in your zucchini bread! I’d do a teaspoon.

      • Reply
  • Made this GF-Yum!

    • Reply
    • Yay! Did you just swap the flour?

      • Reply
      • Can you sub melted butter for the oil??? It looks delicious!!

      • Yes, melt the butter on the stove top or microwave and then let it cool until it is just warm to the touch. Enjoy!

  • Thank you for a delicious recipe. I had been on the hunt for a yummy zucchini bread recipe and you came through for me.

    • Reply
    • Yay! So glad you enjoyed it Joey!

      • Reply
  • Something is not right with this one! Been baking all my life and this thing came out of oven baking with 50 mins plus 10 and it was not done at all! And if ya notice the list of ingredients calls for baking powder but does not have it in the instructions! No where in the instructions does it tell you to add the baking powder! I got done and seen my baking powder was still setting there and thought I have missed it in the instructions! But nope, went through the  recipe and it definitely does not tell ya to add it! I would recommend another one! 

    • Reply
    • Hi Tina! Thank you so much for letting us know about the baking powder! I have added it to the instructions. We just made this last week and it came out perfectly. I’m so sorry it didn’t turn out for you.

      • Reply
      • I baked the loaves for the total time specified and they weren’t done in the middle. Followed the instructions correctly.

      • Hi Sherry! Every oven bakes a little differently, so it may need more time. You can cover the loaves with foil if they start to get too brown.

    • Do you squeeze the moisture out of the zucchini? I followed this perfectly (didn’t squeeze but poured off the zucchini juice after grating) and it is waaaayy moist/dense. Tasty but not cake/bread-like at all. Bread pudding maybe. 

      • Reply
      • No the moisture shouldn’t need to be squeezed out of the zucchini unless it seem like an extra wet zucchini.

  • I followed this recipe exactly as printed and I have done a lot of baking in my 50+ years of marriage.  The product of this recipe is a total disaster.  4 cups of shredded zucchini contains way too much moisture.  It didn’t rise and Required baking almost two hours to deal with all the moisture.  Also needs way more cinnamon, etc.  Compared to other recipes, this one’s ingreatient amounts are way off.  Find another recipe to use your zucchini in.

    • Reply
    • Hi Sally! We double checked this recipe over the weekend with 4 cups of zucchini and 2 cups of zucchini. The 4 cups of zucchini loaves (like the recipe calls for) came out very moist, spongy and dense…almost like cake. The flavor was very good. The 2 cups of zucchini loaves were more of a bread-like texture and not as moist. The flavor was really about the same. You could totally cut it down to two cups if you want, but four cups is right. I suppose if you had really juicy zucchini, it could be a problem, you’d need to drain it a little so it’s not too watery. Did you split the batter across two bread pans? I hope this helps! Sorry it didn’t turn out the way you were hoping, but the recipe is correct.

      • Reply
  • How far do you fill the pans when you’re using mini pans?

    • Reply
    • Hi Maureen! Fill them about 2/3 full. Enjoy!

      • Reply
  • Went to a farm here in Alaska and cut our zucchini straight off the plants and made this bread. Oh yum, and because we’re smart, we cut into it only minutes out of the oven!!  Great recipe— 
    I had to yell at my husband to finally stop eating it too. You would be amazed at the size of the zucchini that grows here with our midnight sun— lots of them were 7-10 lbs!!! 

    • Reply
    • You are SO smart slicing into that thing while it’s still warm! So glad you enjoyed this recipe! Those are some huge zucchinis!

      • Reply
  • I just made the zucchini bread recipe and it’s moist and flavorful and beautiful all at the same time. IT IS PERFECT!

    • Reply
    • Yay!! Thank you Nancy!

      • Reply
  • Can you use mini loaf pans for this recipe, and if so, how does it change the cooking time?

    • Reply
    • Yes, absolutely! Start with baking them for 30 minutes. They shouldn’t need much more time than that, but test them for doneness.

      • Reply

Healthy Habits That Help Me!