If you’re on the hunt for a recipe that’s both cozy and delicious, I can’t wait for you to try this Zucchini Bread—moist, spiced just right, and filled with warmth in every bite. Whether you’re swimming in summer zucchini from the garden or just craving a soft, homemade treat, this loaf is the answer. Thank you for stopping by, and if you’d like this recipe delivered straight to your inbox, don’t forget to subscribe to get our latest homemade recipes—I’d love to share more of these sweet, simple joys with you!
What is Zucchini Bread?
Zucchini Bread is a lightly sweetened quick bread that uses shredded zucchini for extra moisture and a wonderfully tender crumb. While zucchini might seem like a surprising ingredient in a baked good, trust me—it completely melts into the batter, leaving behind incredible texture without tasting “vegetable-y” at all. It’s humble, hearty, and totally crowd-pleasing.
Why You’ll Love This Zucchini Bread Recipe
I promised you moist and easy, and this delivers on both fronts! Here’s why I keep coming back to this recipe:
- Ridiculously moist – seriously, no dry crumbs here.
- One bowl, no mixer – minimal fuss, maximum flavor.
- Freezer-friendly – make a double batch and thank yourself later.
- Kid-approved – a sneaky way to get veggies in, and they’ll never know.
- Customizable – chocolate chips, walnuts, coconut? Yes please!
What Does Zucchini Bread Taste Like?
Zucchini Bread tastes like a cozy hug. It’s sweet and warmly spiced (thanks to cinnamon and nutmeg), with a soft, tender crumb and a golden crust. The zucchini adds subtle moisture and almost disappears into the bread—it’s more about the feel than the flavor. Add-ins like chopped nuts or chocolate chips take it to the next level.
Benefits of Making Zucchini Bread at Home
- Budget-friendly – especially during zucchini season!
- No preservatives – you know exactly what’s going in.
- Healthier than cake – but still hits that sweet craving.
- Great for gifting – wrap it up with parchment and twine for the sweetest homemade present.
Ingredients You’ll Need
Here’s everything you’ll need to bring this delicious loaf to life:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 2 teaspoons vanilla extract
- 1 1/2 cups packed grated zucchini (no need to peel!)
- Optional: 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips
Tools You’ll Need
- Large mixing bowl
- Whisk or spoon
- Box grater (for the zucchini)
- 9×5 inch loaf pan
- Parchment paper or nonstick spray
- Cooling rack
Ingredient Swaps & Additions
- Whole wheat flour: Use half all-purpose, half whole wheat for added fiber.
- Applesauce: Replace half the oil with applesauce for a lighter loaf.
- Maple syrup or honey: Sub for sugar, but reduce other liquids slightly.
- Add-ins: Dried cranberries, coconut flakes, or orange zest all work wonderfully.
How to Make Moist Zucchini Bread
Step-by-step Instructions
- Preheat oven to 350°F (175°C). Grease or line your loaf pan with parchment paper.
- Grate zucchini using the medium holes of a box grater. Lightly squeeze out excess moisture with a clean kitchen towel.
- Mix dry ingredients in a large bowl: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Whisk wet ingredients in a separate bowl: eggs, oil, both sugars, and vanilla.
- Combine wet and dry ingredients just until no flour streaks remain—don’t overmix!
- Fold in zucchini and any optional add-ins.
- Pour batter into loaf pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack.
And that smell while it bakes? Incredible. I’m kicking myself for not having shot it!
What to Serve with Zucchini Bread
- A cup of hot coffee or tea
- A smear of butter or cream cheese
- A drizzle of honey or maple syrup
- Fresh berries on the side
- Even lightly toasted with vanilla yogurt—it’s versatile!
Tips for the Best Zucchini Bread
- Don’t skip draining the zucchini—just a quick squeeze helps avoid sogginess.
- Use room temperature eggs for best mixing.
- Let it rest—this bread tastes even better the next day!
- Check doneness early—every oven’s different, so test at 50 minutes.
How to Store Zucchini Bread
- Room temperature: Wrap tightly and store for 2–3 days.
- Fridge: Keeps up to a week in an airtight container.
- Freezer: Slice and wrap individually; freeze up to 3 months. To reheat, just pop in the toaster or microwave.
General Info About Zucchini Bread
Zucchini bread gained popularity in the U.S. during the 1960s and ’70s when home gardening and whole-food baking surged. It’s part of the broader “quick bread” category—baked goods that rise without yeast. The grated zucchini melts into the batter, making it a brilliant way to use up summer produce. One medium zucchini gives you about 1 1/2 cups grated—just what this recipe calls for!
Frequently Asked Questions (FAQ)
Can I use frozen zucchini?
Yes! Just thaw and drain well before using.
Why is my zucchini bread soggy?
Too much moisture—make sure you’re draining the zucchini and measuring it after squeezing.
Can I make this recipe vegan?
Definitely—sub eggs for flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use a plant-based oil.
Can I make muffins with this batter?
Yes! Spoon into lined muffin tins and bake for 18–22 minutes at 350°F.
How do I make it gluten-free?
Use a 1:1 gluten-free all-purpose flour blend.
Conclusion
There you have it—your new favorite loaf! This Zucchini Bread is soft, moist, and packed with flavor, and I truly hope it brings as much joy to your kitchen as it has to mine. It’s simple enough for a weekday bake but special enough to serve at brunch. Keep this one in your rotation, especially during zucchini season!
Join the Fun!
If you make this Zucchini Bread, I’d love to see your version—leave a comment below, tag me on Instagram, or share your photo on Pinterest! Your creations make my day.
Moist Zucchini Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
- Grate zucchini using a box grater. Lightly squeeze out excess moisture with a clean towel.
- In a large bowl, mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk eggs, oil, both sugars, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until just combined.
- Fold in grated zucchini and optional add-ins like nuts or chocolate chips.
- Pour batter into the prepared pan and smooth the top. Bake 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.