There’s nothing more comforting than a slice of moist zucchini bread fresh out of the oven.
This recipe is soft, flavorful, and stays tender for days, making it one of the best ways to enjoy fresh zucchini in a sweet and simple bake.
Why You’ll Love This Recipe
It’s incredibly moist without being heavy.
Brown sugar adds a rich, caramel-like sweetness.
The recipe is simple and doesn’t require special equipment.
Perfect for breakfast, dessert, or an afternoon snack.
What You’ll Need (Ingredient Highlights)
All-purpose flour provides a light but sturdy structure.
Brown sugar keeps the bread moist and adds depth of flavor.
Granulated sugar balances the sweetness.
Vegetable oil ensures tenderness and a soft crumb.
Grated zucchini gives natural moisture without overpowering flavor.
Baking powder and baking soda help the loaf rise beautifully.
Pro Tips Before You Start
Don’t squeeze the zucchini too hard; just press gently to remove excess liquid.
If your bread browns too quickly, tent it with foil during the last 10–15 minutes.
Check doneness with a toothpick—moist crumbs are fine, but no wet batter.
Allow the bread to cool before slicing to keep it from crumbling.
This bread tastes even better the next day as flavors develop.
How to Make Moist Zucchini Bread
Step 1 – Preheat and prep the pan
Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
Step 2 – Mix dry ingredients and sugars
In a large bowl, whisk flour, baking powder, baking soda, salt, brown sugar, and granulated sugar.
Step 3 – Add wet ingredients
Add oil, vanilla, and eggs. Stir until combined into a thick batter.
Step 4 – Fold in zucchini
Gently fold in grated zucchini.
The batter will loosen as the zucchini blends in.
Step 5 – Transfer and bake
Pour batter into loaf pan. Smooth the top.
Bake 65–75 minutes, until a toothpick comes out clean.
Step 6 – Cool and serve
Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy.
What to Serve It With
A hot cup of coffee or tea for a cozy breakfast.
Spread with butter or cream cheese for extra richness.
Pair with fresh fruit for a lighter snack.
Variations / Substitutions
Add chocolate chips or nuts for extra flavor.
Use half whole wheat flour for a heartier loaf.
Swap vanilla extract with almond extract for a unique twist.
Add spices like cinnamon or nutmeg for warmth.
Storage & Leftovers
Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to a week for longer freshness.
Freeze for up to 2 months; thaw slices at room temperature.
FAQs
Do I need to peel the zucchini?
No, the skin is tender and blends well into the bread.
Can I use frozen zucchini?
Yes, thaw and press gently to remove excess liquid first.
Why is my bread too dense?
Overmixing the batter or too much moisture in the zucchini can cause this.
Can I make this recipe into muffins?
Yes, bake at 350°F for about 20–22 minutes.
Can I reduce the sugar?
You can, but the bread will be less sweet. Try reducing by ¼ cup first.
Why tent the bread with foil?
It prevents the top from over-browning while the inside finishes baking.
Can I add mix-ins?
Yes, chocolate chips, walnuts, or raisins all work well.
How do I know when it’s fully baked?
Insert a toothpick into the center—if it comes out clean, it’s ready.
Can I double the recipe?
Yes, bake in two loaf pans and check doneness separately.
Does zucchini bread taste better the next day?
Yes, the flavors meld and the bread becomes even more moist.
Final Thoughts
This moist zucchini bread is simple, comforting, and perfect for using up fresh zucchini.
Whether enjoyed as a quick breakfast, a lunchbox treat, or a cozy dessert, it’s a recipe you’ll return to again and again.
