My Go-To Zucchini Bread Recipe (Perfectly Moist!)

This post may contain affiliate links, which means I may receive a small commission should you decide to click that link and make a purchase. For more information please refer to the Terms & Conditions.

I am excited to share my favorite zucchini bread recipe with you today. I’m obsessed with how this recipe turns out every single time—it’s incredibly moist, perfectly spiced, and easy to make.

I’ve tried so many different versions over the years, and this is the one I always come back to. I love how the simple ingredients come together to create something truly special.

I want you to have this amazing recipe because I know you’ll love it as much as I do.

Why You’ll Love This Zucchini Bread Recipe

Before you even grab a mixing bowl, I want to tell you why this recipe is the only one you’ll need.

• Incredibly Moist and Tender: This isn’t a dry, crumbly bread. Thanks to the zucchini and oil, it has a wonderfully tender crumb that stays perfectly moist for days.
• Perfectly Spiced: A warm hint of cinnamon gives this bread a cozy, comforting flavor that’s simply irresistible without being overwhelming. It tastes like home.
• Super Easy to Make: I promise, you don’t need any fancy equipment. You can make this bread with a couple of bowls and a whisk. It’s a straightforward “quick bread” recipe, which means no yeast and no waiting for it to rise.
• Uses Simple, Everyday Ingredients: You don’t need to run to a specialty store. You probably have everything you need right in your kitchen pantry and fridge.
• A Perfect Way to Use Summer Zucchini: If you have a garden, you know how zucchini can take over in the summer! This is my absolute favorite way to use up that abundance.

Preparing the Zucchini (The Most Important Step)

Getting your zucchini ready is a crucial step for the perfect zucchini bread. Don’t skip this! How you prepare it makes all the difference between a light, moist loaf and a heavy, dense one.

1. Wash and Trim: First, wash your zucchini thoroughly under cold water to remove dirt. Then, cut off the top stem and the bottom end.
2. Grate the Zucchini: You will use the medium-sized holes of a standard box grater to shred the zucchini. There is absolutely no need to peel it first! The skin is fragile, softens completely during baking, adds lovely green flecks to the bread, and contains extra nutrients.
3. Squeeze Out Excess Water: This is the most essential secret I can share! Zucchini holds a surprising amount of water. You must place the grated zucchini in the center of a clean kitchen towel, cheesecloth, or strong paper towels. Gather the ends of the towel and twist it over the sink, squeezing out as much moisture as possible. You’ll be amazed at how much liquid comes out. If you skip this step, the extra water will make your bread batter too wet, preventing it from rising properly and resulting in a dense, soggy loaf.

The Science of a Perfect Loaf (in Simple Terms)

Have you ever wondered why a recipe works? Understanding the “why” can make you a more confident baker.

• Oil for Moistness: This recipe uses oil instead of butter. While butter provides great flavor, oil is 100% fat, which coats the flour proteins and prevents them from forming too much gluten. This results in a more tender and consistently moist bread, precisely what we want here.
• Two Leaveners for the Perfect Lift: We use baking soda and powder. Baking powder gives the bread its primary lift. The baking soda reacts with the slight acidity in the brown sugar, neutralizing it and giving the bread an extra boost for a beautiful rise and a tender texture.
• Zucchini’s Role: Beyond being a great way to sneak in a vegetable, the zucchini provides incredible moisture that keeps the bread from drying. Even after squeezing it, the zucchini shreds hold onto enough water to create that perfect, soft crumb.

Step-by-Step Guide to Baking Zucchini Bread

Ingredients You’ll Need

• 250g All-Purpose Flour
• 5g Baking Soda (approximately one teaspoon)
• 5g Baking Powder (approximately one teaspoon)
• 2.5g Salt (approximately 1/2 teaspoon)
• 2.5g Ground Cinnamon (approximately one teaspoon)
• 150g White Granulated Sugar
• 55g Packed Light Brown Sugar
• 120ml Vegetable Oil (or another neutral oil)
• 2 Large Eggs, at room temperature
• 5ml Vanilla Extract (approximately one teaspoon)
• 200g Freshly Grated and Squeezed-Dry Zucchini

Baking Instructions

1. Get Ready: Preheat your oven to 350°F (175°C). Then, generously grease and flour a 9×5-inch loaf pan. This two-step process creates a non-stick barrier that guarantees your bread will slide right out after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Whisking is better than stirring here because it evenly distributes the leaveners and spices and aerates the flour, making for a lighter loaf.
3. Mix Wet Ingredients: In a separate, medium bowl, beat the eggs lightly with a whisk. Then add the white and brown sugars and whisk until smooth and well combined. Finally, pour the oil and vanilla extract and whisk until the mixture is uniform.
4. Combine Batter: Pour the wet mixture into the large bowl with the dry ingredients. Using a spatula, stir everything together until it is just combined. Stop as soon as you don’t see any more dry streaks of flour. A few lumps are perfectly fine!
5. Fold in Zucchini: Add the squeezed and dried grated zucchini to the batter. Gently fold it in with your spatula until it’s evenly distributed. Again, be careful not to overmix.

Tips for the Best Zucchini Bread Every Time

• Measure Flour Correctly: Instead of scooping your measuring cup directly into the flour bag (which packs it down), you should use a spoon to scoop the flour into your measuring cup. Then, you will use the back of a knife to level it off. This prevents you from accidentally adding too much flour, which can make the bread dry.
• Please don’t Skimp on the Zucchini Squeeze: I’ll repeat it because it’s so important! Wring out that water. The success of your zucchini bread depends on it.
• Room-Temperature Eggs: Using eggs that aren’t ice-cold helps them mix more evenly into the batter, creating a more uniform texture in your finished loaf. Place cold eggs in a bowl of warm water for 5-10 minutes to quickly bring them to room temperature.
• Check for Doneness Correctly: Ovens can vary. You should start checking your bread around the 50-minute mark. A wooden toothpick or skewer inserted into the very center of the loaf should come out clean, with no wet batter clinging to it. A few moist crumbs are okay.

How to Decorate, Serve, and Store Your Bread

Decorating Your Loaf

While this bread is delicious, a little decoration can make it look like it came from a professional bakery.

1. Make a Simple Vanilla Glaze: You can make a perfect glaze by whisking about 1 cup of powdered sugar with 1-2 tablespoons of milk or cream and a splash of vanilla extract. Add the liquid slowly until you reach the desired consistency—it should be thick but still pourable.
2. Wait for the Bread to Cool: Ensure your zucchini bread is completely cool before adding any glaze or frosting. If the bread is slightly warm, the icing will melt into a sticky mess instead of setting up nicely.
3. Drizzle It On: Use a spoon or a whisk to drizzle the glaze back and forth over the top of the completely cooled loaf. Let the icing set for about 20-30 minutes before you slice and serve.

How to Serve and Store

• Serving: A slice of this zucchini bread is perfect on its own. For an extra treat, serve it slightly warmed with butter or cream cheese. It’s fantastic for breakfast with coffee, afternoon snacks, or even a light dessert.
• Storing: The bread can be stored in an airtight container at room temperature for up to 3 days. Because it’s so moist, it keeps even better on the second day!
• Freezing: This bread freezes beautifully. You can freeze the entire loaf or individual slices. For best results, wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It will keep well in the freezer for up to three months.
• Reheating: You can thaw frozen slices on the counter for about an hour. If you’re in a hurry, gently warm them in the microwave for about 20-30 seconds.

Frequently Asked Questions (FAQ)

• Can I use yellow squash instead of zucchini? Yes, you can. Yellow summer squash has a very similar texture and water content to zucchini so that you can use it as a direct substitute. You will prepare it the same way.
• Can I make this zucchini bread recipe into muffins? Absolutely! You need to line a muffin tin with paper liners and fill them about two-thirds full. The baking time will be around 20-25 minutes shorter, so you should watch them closely.
• Can I add chocolate chips or nuts? Yes! This recipe is an excellent base for additions. When you add the zucchini in the final step, you can fold in about 1 cup of semi-sweet chocolate chips, chopped walnuts, or pecans.
• Can I reduce the amount of sugar? You can slightly reduce the sugar, but I don’t recommend cutting it by more than a quarter. Sugar adds more than just sweetness; it contributes to the bread’s moist texture and structure.
• Why did my bread sink in the middle? This classic problem usually has one of two causes: it was underbaked, or the batter had too much moisture. Make sure you do the toothpick test in the very center of the loaf. And remember to squeeze that zucchini very well!

Conclusion

You now have all my best tips and tricks for creating a perfect loaf. This recipe is simple and reliable, resulting in a delicious, moist treat every time. I hope you enjoy baking and eating this amazing zucchini bread as much as I do.