Favorite Moist Zucchini Bread

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Whether you have an abundance of fresh zucchini from your garden or you purchase it from the local supermarket, zucchini bread is a great way to use it. Zucchini bread is moist and flavorful. You would never know it is full of a vegetable! Sugar and warm spices make it a delicious quick bread everyone will rave about, and it’s easy. You don’t need a mixer to make the bread, just a bowl and whisk.

The recipe makes two loaves, perfect for a family gathering or neighborhood cookout. Or make one loaf for now and freeze one for another day. Zucchini bread freezes beautifully!

What You’ll Like About This Recipe

• Moist and tender. The combination of shredded zucchini, vegetable oil, and eggs creates a soft, moist crumb that stays that way for days. The zucchini melts into the batter as it bakes, so you don’t get visible chunks—just a tender, almost cake-like texture in every slice.
• Simple pantry-friendly batter. You’re working with straightforward ingredients: flour, sugar, oil, eggs, spices, and vanilla plus the zucchini and optional nuts. No mixer is strictly necessary; a couple of bowls, a whisk, and a sturdy spoon are enough to bring the batter together smoothly.
• Perfect for using extra zucchini. Three cups of shredded zucchini disappear into the batter, making this a go-to recipe when you have a bumper crop or a few zucchinis that need a home. It’s also very forgiving—slightly more or less zucchini still bakes up nicely.
• Freezer- and gift-friendly. This recipe makes two loaves, which is ideal for gifting or freezing. The loaves wrap well and thaw beautifully, so you can bake once and enjoy tender, homemade zucchini bread whenever the craving hits.

Ingredient Notes

• Zucchini – Shredded zucchini is the moisture backbone of the bread. Use medium holes on a box grater so the pieces are fine enough to blend into the crumb but not so fine that they turn to mush. There’s no need to peel unless the zucchini is very large with thick skin. If your zucchini is extremely juicy, you can gently squeeze a little moisture out, but don’t dry it completely—the natural moisture is what keeps the bread tender.
• Granulated sugar – Sugar sweetens the loaf and also helps keep it moist and soft. The amount here gives you a sweet, snack-cake style bread. If you prefer a slightly less sweet loaf, you can reduce the sugar a bit and rely on the spices and vanilla for flavor.
• Vegetable oil – A neutral oil keeps the crumb very moist and tender, and unlike butter, it stays soft even when the bread is chilled. Any neutral-tasting oil (like canola or sunflower) works well here.
• Cinnamon and nutmeg – Cinnamon is the dominant spice and gives that classic quick-bread fragrance. The small amount of nutmeg adds depth and a slightly nutty, warming note without taking over. You can adjust the levels to your taste or lean a little heavier on cinnamon for a bolder spice profile.
• Vanilla extract – Vanilla rounds out the flavors and brings a bakery-style aroma to the finished loaves. It softens the edges of the spices and ties together the sweetness, zucchini, and nuts.
• Walnuts or pecans – Nuts are optional but add a lovely crunch and toasty flavor. Walnuts give a slightly bitter, classic nutty note, while pecans are sweeter and richer. Toasting the nuts lightly before folding them into the batter deepens their flavor and keeps them from tasting flat.

Steps to Make Zucchini Bread

1. Prepare the loaf pans and oven so they’re ready—grease the pans well or use baking spray, and preheat the oven so the batter can go straight in once it’s mixed.
2. Whisk together the dry ingredients in one bowl, making sure the leaveners and spices are evenly distributed so there are no pockets of baking soda or spices in the finished loaves.
3. In a separate bowl, whisk the eggs with the oil, sugar, and vanilla until the mixture is smooth and slightly thickened. This helps the sugar start dissolving and gives you a unified base.
4. Add the dry ingredients to the wet mixture and stir just until a thick, fairly stiff batter forms; avoid overmixing so the bread stays tender.
5. Fold in the shredded zucchini and nuts (if using), making sure they’re evenly distributed and there are no clumps of zucchini hiding in one spot.
6. Divide the batter between the prepared loaf pans, smoothing the tops so they bake evenly and rise uniformly.
7. Bake until the loaves are risen, the tops are firm and golden, and a tester inserted into the center comes out clean or with just a few moist crumbs.
8. Cool the loaves in their pans briefly so they set, then turn them out onto a rack to cool completely before slicing, which helps prevent crumbling.

Pro Tips

• Grate the zucchini just before mixing the batter to keep it from releasing too much liquid while it sits. If it’s very wet, give it a gentle squeeze over the sink, but leave enough moisture to keep the crumb tender.
• Stir the batter only until the dry ingredients disappear. Overmixing develops gluten, which can make quick breads tough instead of soft and cake-like.
• Check for doneness in more than one spot, especially close to the center of each loaf. If the tops are browning too quickly but the center isn’t done, tent with foil and continue baking.

Recipe Variations

• Chocolate chip zucchini bread. Fold in a cup of chocolate chips instead of (or in addition to) the nuts. Semi-sweet chocolate pairs beautifully with the cinnamon-spice flavor and makes the bread feel more dessert-like.
• Citrus-scented loaf. Add finely grated lemon or orange zest to the wet ingredients for a brighter, more aromatic loaf. A light citrus glaze drizzled over the cooled bread also works nicely.
• Nut-free version. Leave out the nuts entirely and consider adding a small handful of shredded coconut or extra zucchini for texture. This keeps the bread safe for nut-free households while still giving plenty of interest.
• Spiced autumn loaf. Increase the spices by adding a pinch of cloves or allspice and maybe a handful of dried cranberries or raisins. It turns the bread into a cozy, fall-leaning treat.

Serving Suggestions

• Serve warm or room temperature with a pat of butter or cream cheese.
• Add a drizzle of honey or maple syrup for extra sweetness.
• Pair with coffee or tea for a cozy breakfast or snack.
• Toast leftover slices and spread with jam or nut butter.

How to Store

• Refrigerate – Once the loaves are completely cool, wrap them tightly in plastic wrap or place slices in airtight containers. They’ll keep at room temperature for about 2 days; for longer storage, refrigerate for up to 5 days. Chilling can firm up the crumb slightly, but the bread will still be moist.
• Freeze – For longer keeping, wrap whole loaves or individual slices in plastic wrap, then place in freezer bags or airtight containers. Freeze for up to about 3 months. Label with the date so you remember when you baked them.
• Refresh – Thaw frozen slices or loaves at room temperature, then gently warm slices in a low oven or toaster oven to bring back the freshly baked aroma and soften the crumb. A light toast and a bit of butter can make even day-three slices taste special again.

Zucchini Bread

Diana Rattray

If you are out of ideas for zucchini, try our easy zucchini bread recipe!

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Servings 24 servings

Calories 247

Print Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Recipe Resources

• 8 1/2-by-4 12-inch loaf pan (2)
• Mixing bowl
• Whisk
• Cooling rack
• Wooden spoons

Ingredients

  

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• Butter and flour or baking spray, for the pans
• 3 cups all-purpose flour, (383 grams)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 large eggs
• 1 cup vegetable oil, neutral flavor
• 2 cups granulated sugar, (14 ounces)
• 2 1/2 teaspoons vanilla extract
• 3 cups zucchini, shredded
• 1 cup walnuts, chopped, or pecans, optional

Instructions

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• Heat the oven to 325°F and grease and flour 2 8 1/2-by-4 1/2-inch loaf pans or spray them with baking spray.
• Combine the flour, baking powder, soda, salt, and spices in a bowl; stir or whisk to blend thoroughly. Set aside.
• Combine the eggs, vegetable oil, sugar, and vanilla in a mixing bowl. Whisk until smooth and well blended.
• Add the dry ingredients and stir to blend to make a thick batter. Fold in the zucchini and nuts (if using).
  
• Spoon the batter into the prepared loaf pans and bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
  
• Cool the loaves in the pans on a rack for 10 minutes, then turn them out onto the rack to cool completely.
  

Nutrition

Calories: 247kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 23mgSodium: 171mgPotassium: 89mgFiber: 1gSugar: 17gVitamin A: 66IUVitamin C: 3mgCalcium: 25mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword zucchini bread

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