Zucchini Bread Recipe

I’ve discovered that the secret to perfect zucchini bread isn’t just about adding shredded vegetables to your batter. After countless kitchen experiments, I’ve learned there’s a specific technique that transforms this humble summer squash into an incredibly moist, tender loaf that rivals any bakery version. The difference lies in how you handle one essential step that most recipes completely overlook, and it’ll change everything you thought you knew about baking with zucchini.

Recipe

I can promise you with absolute certainty that this is the best zucchini bread you’ll ever make—moist, tender, and so incredibly flavorful that people will be begging for the recipe! What makes this version absolutely irresistible is the perfect balance of warm cinnamon and nutmeg paired with freshly grated zucchini that practically melts into the batter, creating the most amazing texture you can imagine.

I’ve been perfecting this recipe for years, testing different ratios and techniques until I landed on this foolproof version that delivers bakery-quality results every single time. The secret is in not overdoing the mixing and using just the right amount of oil to keep every slice incredibly moist without being heavy or greasy.

When this beauty comes out of the oven, your kitchen will smell like pure heaven—that intoxicating aroma of spices and vanilla that makes everyone come running to the kitchen.

Each bite delivers a perfect crumb that’s tender and rich, with subtle sweetness that lets the warm spices shine through, and the best part is how the zucchini completely disappears into silky perfection, making this the ultimate way to use up your garden surplus.

Trust me, even the most devoted vegetable skeptics won’t be able to detect a single hint of zucchini, just pure, delicious quick bread magic that’ll have you making loaf after loaf all season long.

Ingredients

The secret to the most irresistibly moist zucchini bread lies in understanding what each ingredient brings to the party. This isn’t just about throwing flour and zucchini together—every component has a purpose, and when you nail the balance, you’ll have loaves that disappear faster than you can slice them.

The beauty of this recipe is its flexibility, but there are a few non-negotiables that separate good zucchini bread from absolutely legendary zucchini bread.

For the Bread Base:

• 2 cups all-purpose flour – The foundation that holds everything together; you can swap in ½ cup whole wheat flour for extra heartiness
• 1 teaspoon baking soda – This is your lift! Don’t substitute with baking powder here
• ½ teaspoon salt – Use kosher salt for the cleanest flavor that enhances the zucchini’s natural sweetness
• 1 teaspoon ground cinnamon – Non-negotiable for that warm, cozy flavor
• ¼ teaspoon nutmeg – The secret weapon that makes people ask “what’s that amazing flavor?”

The Moisture Magic:

• ⅓ cup vegetable oil – This is what keeps your bread tender for days; coconut oil works but let it cool to room temp first
• 2 large eggs – Room temperature eggs mix better and create a more tender crumb
• 1¼ cups granulated sugar – You can reduce to 1 cup if you prefer less sweet, but don’t go lower
• 2 teaspoons vanilla extract – Pure vanilla only—the fake stuff will betray you here

The Star Player:

• 1½ cups grated zucchini**** – Don’t drain it! Those juices are liquid gold for moisture; use the large holes on your grater for perfect texture

Optional Upgrades:

• ½ cup chopped walnuts or chocolate chips**** – Because why not make perfection even better?

How to Make the Best Moist Homemade Zucchini Bread

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or cooking spray, then dust lightly with flour.

Set yourself up for success by getting the oven ready first—this gives you time to mix without rushing. The flour dusting creates an extra barrier against sticking, especially important with moist batters like zucchini bread. If you only have an 8×4-inch pan, reduce baking time by 5-10 minutes and check for doneness earlier.

Grate 2 cups of fresh zucchini using the large holes of a box grater, leaving the skin on for added nutrition and color.

No need to peel the zucchini—the skin adds beautiful green flecks and extra nutrients. Grate onto a clean kitchen towel or paper towels, but don’t squeeze out the moisture yet. That liquid is what makes your bread incredibly moist. Avoid using the finest grater setting, as tiny pieces can make the bread soggy.

In a large mixing bowl, whisk together 1¾ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon until well combined.

Whisking dry ingredients first guarantees even distribution of leavening agents and prevents pockets of baking soda that can create an unpleasant metallic taste. This is also your chance to break up any lumps in the flour or sugar. The cinnamon adds warmth without overpowering the delicate zucchini flavor.

In a separate medium bowl, beat together 2 large eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract until smooth.

Room temperature eggs mix more easily and create a smoother batter. If your eggs are cold, place them in warm water for 5 minutes before cracking. The oil keeps the bread moist longer than butter would, while vanilla enhances the overall flavor without competing with the zucchini.

Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just barely combined—you should still see a few streaks of flour.

This is where patience pays off! Overmixing develops the gluten in flour, resulting in tough, dense bread instead of tender crumb. Stop mixing while it still looks slightly lumpy—the remaining flour streaks will disappear when you add the zucchini.

Gently fold in the grated zucchini until evenly distributed throughout the batter, using as few strokes as possible.

The moisture from the zucchini will finish bringing the batter together, so resist the urge to overmix. If you’re adding optional mix-ins like chocolate chips or nuts (about ½ cup), toss them in a tablespoon of flour first to prevent sinking, then fold them in with the zucchini.

Pour the batter into your prepared loaf pan and spread it evenly with a spatula, gently tapping the pan on the counter to release air bubbles.

The batter will be thick but spreadable. A few gentle taps help settle the batter and eliminate air pockets that could create holes in your finished bread. Don’t worry if the surface isn’t perfectly smooth—it will level out as it bakes.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.

Start checking at 50 minutes since oven temperatures vary. The top should be golden brown and spring back lightly when touched. Don’t wait for a completely clean toothpick—a few moist crumbs mean perfectly baked bread, while a clean toothpick often means overbaked and dry.

Cool the bread in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

This initial cooling time prevents the bread from falling apart when you remove it from the pan. The bread will continue cooking slightly from residual heat, so don’t skip the full cooling time. Cutting too early, while tempting, will result in gummy slices that fall apart.

Chef Tips

While testing countless zucchini bread recipes over the years, I’ve discovered that the key to bakery-quality results lies in controlling moisture without sacrificing tenderness.

Proper knife skills matter—grate zucchini using medium holes, not fine ones.

Thorough ingredient prep includes salting grated zucchini for fifteen minutes, then squeezing out excess water with paper towels before mixing.

Nutrition

This zucchini bread recipe provides a good balance of nutrients while delivering delicious flavor. Each slice contains essential vitamins and minerals from the zucchini, along with carbohydrates and healthy fats.

What You’ll Love About This Recipe

This zucchini bread recipe transforms humble garden zucchini into something truly magical, and trust me, even the pickiest eaters will be asking for seconds. It’s one of those wonderful recipes that makes your kitchen smell like pure comfort while sneaking extra vegetables into everyone’s day.

Incredibly moist and tender – The secret is in how the zucchini releases its natural moisture during baking, creating a bread that stays soft for days and practically melts in your mouth.

Perfect for using up excess zucchini – If you’ve ever grown zucchini or received bags from generous neighbors, this recipe is your delicious solution to the summer zucchini abundance that seems to multiply overnight.

Freezer-friendly and make-ahead magic – You can wrap cooled loaves tightly and freeze them for up to three months. This makes the recipe perfect for meal prep, gift-giving, or those busy mornings when you need something special.

Recipe Card

This classic zucchini bread recipe creates a moist, tender loaf that’s perfect for breakfast, snacking, or dessert. The combination of grated zucchini, warm spices, and simple pantry ingredients results in a deliciously sweet quick bread that showcases the versatility of summer zucchini while keeping the bread incredibly soft and flavorful.

Ingredients:

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅓ cup vegetable oil
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups grated zucchini (about 1 medium zucchini)
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, combine vegetable oil, granulated sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fold in the grated zucchini and walnuts if using.
6. Pour batter into prepared loaf pan and spread evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes:

Do not peel the zucchini before grating. Pat grated zucchini with paper towels to remove excess moisture. Avoid overmixing the batter to prevent tough bread.

Equipment:

9×5-inch loaf pan, large mixing bowl, medium mixing bowl, whisk, box grater

Prep Time: 15 minutes

Cooking Time: 50-60 minutes

Cuisine: American

Serving: 8-10 slices