Moist & Delicious Zucchini Bread Recipe

A perfectly spiced, moist, and tender zucchini bread that’s easy to make and full of cozy flavor!

Zucchini bread is the perfect way to sneak some veggies into a delicious baked treat that tastes like a warm hug. With its moist texture, gentle sweetness, and subtle spice, this quick bread is a hit for breakfast, snack time, or even dessert.

Whether your garden is overflowing with zucchini or you’re just craving a classic comfort bake, this recipe comes together effortlessly with pantry staples. Plus, it’s freezer-friendly and ideal for make-ahead meal prep. Let’s dive into how to make the best zucchini bread from scratch.

Why You’ll Love This Zucchini Bread

This zucchini bread is a crowd-pleaser for so many reasons. First, it’s incredibly moist and tender, thanks to the natural water content in zucchini and the addition of yogurt or sour cream. Second, it’s simple and fuss-free, using pantry ingredients and no special equipment—just a bowl and a whisk. Third, it’s versatile: you can make it nutty, chocolaty, or even gluten-free or vegan with easy swaps.

It’s also a fantastic way to use up fresh zucchini, especially during summer when gardens are overflowing. Plus, picky eaters won’t even know there’s a vegetable hiding in their slice! Whether you’re making it for breakfast, a midday snack, or a sweet ending to dinner, this zucchini bread is wholesome, comforting, and totally satisfying.

Ingredient Notes

The success of zucchini bread starts with the zucchini itself—you want to shred it finely, but don’t wring it dry. A bit of moisture keeps the bread perfectly soft. Use all-purpose flour for structure, and the combination of baking soda and baking powder ensures a balanced rise. A touch of cinnamon and nutmeg adds cozy, warming spice.

For richness, the mix of vegetable oil and Greek yogurt or sour cream adds fat and tang, enhancing flavor and tenderness. Sweeteners are split between granulated sugar and brown sugar for a deeper, caramel-like note. Lastly, eggs and vanilla tie everything together. For fun variations, fold in nuts, chocolate chips, or even dried cranberries.

Nutrition Information (Per Slice, Approx.)

• Calories: 230
• Fat: 10g
• Carbohydrates: 31g
• Fiber: 1g
• Sugars: 17g
• Protein: 4g

Note: Nutrition may vary based on mix-ins and ingredient substitutions.

Zucchini Bread Tips

1. Don’t overmix the batter – Stir until just combined to avoid dense bread.
2. Use fresh zucchini – Avoid overly mature zucchinis; they can be too watery and seedy.
3. Check doneness with a toothpick – Insert it in the center; it should come out clean or with moist crumbs.
4. Cool completely before slicing – This helps lock in moisture and gives clean cuts.
5. Customize your mix-ins – Walnuts, pecans, mini chocolate chips, or raisins all work beautifully.

Make-Ahead & Storage Tips

Zucchini bread is ideal for making ahead. Once completely cooled, wrap it tightly in plastic wrap or foil, then store at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week—just let it come to room temp before enjoying for best texture.

You can also freeze zucchini bread: wrap slices or the whole loaf in plastic wrap, then place in a freezer-safe bag or container. It stays fresh for up to 3 months. Thaw overnight in the fridge or microwave individual slices for a quick treat. It’s the perfect baked good to keep on hand for busy mornings or impromptu guests.

How to Make Better Zucchini Bread Every Time

1. Use the Right Zucchini

Small to medium zucchini are ideal. They’re tender and have fewer seeds. Overgrown zucchini may result in a watery or coarse texture. Peel is optional but adds lovely specks of green.

2. Balance Wet and Dry

Too much moisture = gummy bread. Lightly blot shredded zucchini with a paper towel but don’t squeeze it dry. If your batter feels too thin, add a tablespoon of flour to adjust.

3. Let It Rest

Letting the bread cool for at least 10 minutes in the pan prevents it from falling apart. And cooling on a wire rack avoids soggy bottoms. For even better flavor, store overnight and slice the next day—this enhances both texture and taste!

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Easy Zucchini Bread

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices

Ingredients:

• 2 cups shredded zucchini (about 1 medium-large zucchini)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1/2 cup vegetable oil (or melted coconut oil)
• 1/4 cup plain Greek yogurt or sour cream
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. Grate zucchini and press lightly with paper towels to remove excess moisture. Do not squeeze dry.
3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Mix wet ingredients: In another bowl, whisk eggs, sugars, oil, yogurt, and vanilla until well combined.
5. Combine wet and dry: Stir the wet ingredients into the dry ingredients until just combined. Fold in zucchini and optional nuts/chocolate chips.
6. Bake: Pour into prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.