Look No Further Zucchini Bread

I’m not joking when I say this is the only zucchini bread recipe you’ll ever need. I don't often make grand claims like that, but

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this recipe? It absolutely earns it.

First and foremost, it’s delicious. You won’t find anyone giving it a polite, lukewarm nod. This zucchini bread sparks smiles, wide eyes, and the inevitable question: “Can I have the recipe?” Which I have never given out until now, by the way…

I spent way too long making mediocre zucchini bread until I landed on this recipe to just give it away without shedding a tear. However, releasing it on The Kitchen Counter fills my heart with joy, as I know I am passing on something truly special to my amazing subscribers who make this whole thing possible. ((thank you and hugs))

But back to why I adore this zucchini bread recipe so much….

It has staying power.

What do I mean by that? Even after days on the counter (but let’s be honest, it rarely lasts that long), or tucked away in the freezer, or packed up to gift to an out of town loved one, it stays moist, tender and perfectly sliceable.

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Third, it hits that sweet spot—literally. It’s sweet enough to satisfy my cravings (and I love a good sweet quick bread, be it pumpkin, banana, or zucchini), but it’s not so sugary that it veers into cake territory. For me, the best quick breads should be balanced: a snack that can take the edge off an afternoon sweet tooth, but also something you can enjoy with coffee or tea for breakfast without worrying about a sugar crash.

But, perhaps my favorite part, is that this recipe is blissfully low-maintenance. Unlike those other recipes that demand you salt, drain, and wring out the zucchini within an inch of its life, this one has a more laid-back approach. All you need to do is shred the zucchini and let its natural juices work their magic on the batter, softening the crumb and making this bread irresistibly moist and tender.

Now, here’s the real beauty of it: If you find yourself buried under a mountain of zucchini (as one does this time of year), shred away and away, and portion out four cups at a time (the amount you’ll need for this recipe), and then freeze it in freezer safe quart bags (make sure to label exactly what it is and the amount! You won’t remember, I promise). And now you can have zucchini bread at the ready anytime you want.

And…. if you’re feeling extra industrious, why not double the dry ingredients, store half in a reusable bag, and stash it in the pantry? Your future self will thank you when the craving strikes.

And dare I say it... (Yes, I know, I’m pushing it here)…but it’s never too early to start thinking about holiday gifts. Why not get ahead of the game and prepare a little zucchini bread stockpile? It’s the perfect blend of thoughtful, homemade, and—let’s be honest—budget-friendly holiday gift giving.

Still with me?

I hope so. Because if there’s one thing I can’t resist, it’s finding a way to make the most of what’s abundant and seasonal, all while creating something delightful to share. And speaking of abundance, let’s talk about how this recipe uses four whole cups or 1 whole pound if you will of shredded zucchini. While other recipes shyly ask for one or two cups, this one dives right in with four. After all, if we’re calling it zucchini bread, let’s make sure we mean it.

This recipe has never failed me, and after years of fine-tuning—tweaking this, adjusting that, and pushing the zucchini to its absolute max—it has become my unwavering go-to. It’s the one I find myself returning to time and time again, and I hope it earns a spot in your kitchen as well.