This is the best zucchini bread recipe ever! It is soft, moist, and so easy to make. Throw away all other zucchini bread recipes – this one’s a keeper!

Recipes for zucchini bread are as prolific as the little green vegetable itself.

I swear for every million zucchini picked each year, there have to be at least a million recipes for zucchini bread floating around.

Slices of zucchini bread on a white platter with a wooden bowl of butter behind it.

But this is the best zucchini bread recipe ever. I promise you. It is light, not dense and glumpy (totally a thing when it comes to zucchini bread).

Moist, not oily and sludgy (ew).

It is perfectly flavorful, not bland or overly spiced (get out of my zucchini bread, cloves).

Four half pieces of zucchini bread stacked on top of each on a piece of parchment.

If you can’t tell, I’ve had some bad zucchini bread come out of my kitchen.

However, I’ve been making this recipe for over five years (so have many of you!), and it really is the most tender, most perfect zucchini bread.

I’m a sucker for trying new variations on almost everything (chocolate chip cookies, I’m looking at you), but when it comes to classic zucchini bread, I do not stray now that this zucchini bread is in my life.

{PS: this glazed orange zucchini bread is also fabulous, as is this zucchini cornbread – but if you want classic, scroll down and make today’s zucchini bread immediately.}

A loaf of zucchini bread with two slices cut off on a wooden cutting board.

The real question is: have you ever enjoyed your slice of zucchini bread with a light spread of cream cheese?

Have you?

Because, if not, you haven’t lived.

My self-control completely flies out the window in the face of such a treat.

That creamy, tangy cream cheese with the mellow flavor of the zucchini bread is out of this world delicious.

Try it.

Two slices of zucchini bread stacked on top of each with butter smeared over the top piece.

I’m telling you, I’ve tried a lot of zucchini bread in my day, and this is the best of the best.

You can get all fancy and add chocolate chips or even try smashing in a banana or two, but 99% of the time, I make it just like you see it here.

Unadorned and perfect.

A loaf of zucchini bread with two slices cut off and fresh zucchini in the background.

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Three Years Ago: Mandarin Broccoli Salad
Four Years Ago: Lemon Bars {Perfected}
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The Best Zucchini Bread

4.68 stars (173 ratings)


  • 1 pound zucchini, you’ll end up with about 1 to 1 1/2 cups of zucchini after shredding and wringing dry
  • 2 cups (284 g) flour (see note)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1 ½ cups (318 g) granulated sugar (see note)
  • 2 large eggs
  • ¼ cup plain yogurt, not fat-free
  • 1 tablespoon fresh lemon juice or sour cream (see note)
  • 6 tablespoons (85 g) salted butter, melted


  • Adjust an oven rack to the middle position and preheat the oven to 350 degrees (original instructions were for 375 degrees). Generously coat a 9X5-inch loaf pan with cooking spray or cooking spray with flour.
  • Chop the ends off the zucchini (just 1/4-inch off each end) and finely shred the zucchini, peel and all. Place the shredded zucchini in a clean kitchen towel (or nut milk bag), wrap the towel, and wring the ends (like a an old-fashioned candy wrapper) to squeeze out all the excess water. You should have about 1 1/2 cups of dry zucchini. Set the zucchini aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, eggs, lemon juice or sour cream, and butter until combined.
  • Gently fold the yogurt mixture and zucchini into the dry ingredients, using a rubber spatula to fold the ingredients together until just combined – don’t overmix! Transfer the batter to the prepared pan.
  • Bake until golden brown and a thin knife or skewer inserted in the center comes out clean or with a few moist crumbs attached, 45-60 minutes. Cool for 10 minutes then turn out into wire rack to cool for at least 1 hour. Store well-covered for up to three days.


Loaf Pans: the recipe calls for a 9-inch by 5-inch sized loaf pan but I’ve also made this successfully in an 8 1/2-inch by 4 1/2-inch loaf pan – the loaf doesn’t dome as well as it does in the larger pan since the batter fills up the pan more, but it still bakes up deliciously. 
Whole Wheat Flour: I often use half to 3/4 finely ground white whole wheat flour with good results – and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); it is a bit more dense with 100% whole wheat flour but still nutty and hearty and delicious. 
Sugar: you can decrease to 1 cup of sugar if you want a less sweet version of this bread.
Adaptations: after years of making this recipe, most often these days, I omit the lemon juice and increase the yogurt to 5 tablespoons OR if I don’t have yogurt, I use sour cream in place of the yogurt for equally delicious results. The original recipe calls for 1 teaspoon salt, but I usually decrease per the updated recipe because the salted butter adds saltiness.
Serving: 1 Slice, Calories: 244kcal, Carbohydrates: 43g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 43mg, Sodium: 387mg, Fiber: 1g, Sugar: 26g

Recipe Source: adapted slightly from Cook’s Country
Recipe originally posted August 2011; updated with new pictures, recipe notes and commentary.

A loaf of zucchini bread with two slices cut off.