Welcome to the only zucchini bread recipe you’ll ever need! If you’re looking for a classic, incredibly moist, and perfectly spiced loaf to use up that summer zucchini, you’ve found it. This recipe is wonderfully simple, uses basic pantry staples, and produces a tender, delicious bread every single time.
Forget dry, crumbly quick breads. We’re sharing all the secrets to a perfect loaf that’s packed with flavor, not dense or soggy. It’s the perfect treat for breakfast, an afternoon snack with coffee, or a simple dessert.
Why You’ll Love This Zucchini Bread Recipe
- Incredibly Moist: Thanks to the fresh zucchini and oil, this bread has a tender, moist crumb that stays fresh for days.
- Perfectly Spiced: A generous amount of cinnamon adds a warm, comforting flavor that pairs beautifully with the subtle sweetness of the zucchini.
- Easy to Make: This is a no-fuss, mix-by-hand recipe. No special equipment is needed, making it perfect for bakers of all levels.
- Versatile & Customizable: This recipe is a fantastic base for add-ins! Think chocolate chips, walnuts, or even a citrusy glaze.
Key Ingredients You’ll Need
This recipe relies on simple, easy-to-find ingredients to create a truly spectacular loaf. Here’s what you’ll need to have on hand.
Ingredient Notes
- Zucchini: The star of the show! You’ll need about two medium zucchinis. There’s no need to peel them; the skin is tender and adds lovely green flecks.
- All-Purpose Flour: Provides the structure for the bread. Make sure to measure it correctly by spooning and leveling.
- Sugars: We use a combination of granulated sugar for sweetness and brown sugar for extra moisture and a hint of molasses flavor.
- Vegetable Oil: Guarantees a moist loaf. You can substitute with another neutral oil like canola or even melted coconut oil.
- Eggs: Act as a binder and add richness.
- Spices & Flavorings: Ground cinnamon gives the bread its classic warm spice, while vanilla extract enhances all the other flavors.
- Leavening Agents: A combination of baking soda and baking powder provides the perfect lift.
How to Make The Best Zucchini Bread Recipe
Zucchini Bread Recipe (Classic & Perfectly Moist)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Fold the shredded zucchini into the wet ingredients until it’s evenly distributed.
- Pour the dry ingredients into the wet ingredients. Gently fold with a spatula just until combined. Do not overmix; a few streaks of flour are okay.
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan on a wire rack for 15 minutes. Then, carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing and serving.
Notes
For a cinnamon-sugar topping: Before baking, mix 1 tablespoon of granulated sugar with 1/2 teaspoon of cinnamon and sprinkle it evenly over the top of the batter.
Add-ins: Feel free to fold in 1 cup of chocolate chips or 3/4 cup of chopped walnuts with the dry ingredients.
The Secret to Perfectly Moist Zucchini Bread
The texture of zucchini bread is everything, and it all comes down to how you handle the star ingredient. Getting this step right is the difference between a good loaf and a great one.
To Peel or Not to Peel?
For this recipe, we say leave the peel on! The skin on a medium zucchini is very thin and softens completely during baking. It adds beautiful green flecks, a bit of extra fiber, and saves you a prep step. Just give the zucchini a good wash and trim the ends before grating.
The Great Debate: Squeeze or Don’t Squeeze?
You will see many recipes that tell you to squeeze all the moisture out of your shredded zucchini. For this recipe, we do not! The water content in the zucchini is essential for creating that super moist, tender crumb we’re aiming for. Simply grate your zucchini and add it directly to the wet ingredients. This moisture is accounted for in the recipe’s liquid-to-flour ratio.
Pro Tips for Success
- Measure Flour Correctly: Do not scoop flour directly from the bag with your measuring cup. This compacts it, leading to a dry bread. Instead, spoon the flour into the measuring cup and level it off with a straight edge.
- Don’t Overmix: Mix the wet and dry ingredients only until they are just combined. A few lumps are perfectly fine. Overmixing develops gluten and can result in a tough, dense loaf.
- Check for Doneness: Ovens can vary. Start checking your bread a few minutes before the recipe states. A toothpick inserted into the center should come out clean or with a few moist crumbs clinging to it.
- Cool Completely: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack. Slicing into it while it’s hot can cause it to be gummy and fall apart.
Delicious Variations & Substitutions
This classic zucchini bread recipe is a fantastic starting point. Feel free to customize it with your favorite add-ins!
| Variation | Suggestion |
|---|---|
| Chocolate Chips | Fold in 1 cup of semi-sweet, milk, or dark chocolate chips. For an even richer treat, try this double chocolate zucchini bread. |
| Nuts | Add 3/4 cup of chopped walnuts or pecans for a delightful crunch. Toast them first for a deeper flavor. |
| Spices | Add 1/4 teaspoon of nutmeg and a pinch of ground cloves along with the cinnamon for a spicier loaf. |
| Dried Fruit | Incorporate 1/2 cup of raisins, craisins, or chopped dried apricots for a chewy, fruity twist. |
| Healthier Twist | For a slightly lighter version, check out our healthy zucchini bread recipe which explores different flours and sweeteners. |
Storing and Freezing Zucchini Bread
One of the best things about this recipe is that it stores wonderfully, making it perfect for baking ahead.
How to Store at Room Temperature
Once the loaf has cooled completely, store it in an airtight container or wrap it tightly in plastic wrap. It will stay moist and delicious at room temperature for up to 3 days.
How to Freeze Zucchini Bread
This bread freezes beautifully! Let the loaf cool completely, then wrap it securely in two layers of plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It can be frozen whole or in individual slices for up to 3 months. To thaw, simply leave it on the counter for a few hours.
Frequently Asked Questions
No, you don’t need to! The peel is thin, tender, and adds lovely green flecks and extra nutrients to the bread. Just be sure to wash the zucchini well before grating.
The best way to check for doneness is to insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs attached, it’s done. If there is wet batter on it, it needs more time.
Store the completely cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. Storing it in the refrigerator can actually dry it out faster.
For this specific recipe, we do not squeeze the water out. The moisture from the shredded zucchini is key to creating an incredibly moist and tender crumb. Squeezing it out can lead to a drier bread.
This usually happens for a few reasons: underbaking, opening the oven door too frequently during baking, or over-mixing the batter, which develops too much gluten. Ensure your oven is fully preheated and test for doneness before removing.
More Quick Breads To Try
If you loved this easy recipe, you’re sure to enjoy our other quick bread creations. Why not give our delicious Zucchini Banana Bread (coming soon) a try for a fun twist on two classics?
Enjoy Your Homemade Zucchini Bread!
There’s nothing quite like the smell of freshly baked zucchini bread filling your home. We hope this becomes your go-to recipe for years to come. If you make it, we’d love to hear from you! Please leave a comment and rating below, and don’t forget to share a photo on Pinterest!
