Zucchini Bread

A tried and true easy zucchini bread recipe that’s packed with moisture and made with simple pantry staple ingredients.

Why this recipe works

I’ve had my fair share of zucchini bread over the years, but there’s a very good reason I keep coming back to this particular recipe. For one, it’s simple. There’s no long list of ingredients or anything out of the ordinary – just everyday staples and some fresh zucchinis.

Secondly, it’s moisture-rich. I know you’ve bit into a dry piece of zucchini bread before, which really ruins the vibe. The crumb is insanely tender, and it has a lovely subtle sweetness about it. It’s truly the best zucchini bread I’ve ever had, and I will stand by that. The loaves have baked up beautifully in my oven every year since 2009, without fail.

RELATED – For a chocolatey, moisture-riddled version, hop over to my chocolate zucchini bread recipe. Want something hand held? Try my amazing moist zucchini muffins too!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

ZUCCHINI – Fresh zucchini is best! Even better if it’s from the garden or farmers’ market. You’ll want to dab any excess moisture out of your shredded zucchini using a paper towel. Some moisture is ideal, as you don’t want it completely dry. However, too much excess moisture can cause the batter to be soupy and the baked bread to be gummy. Some zucchinis have more juice than others, which might mean you need to strain it through a sieve. But don’t toss the juice, save it (freezing it in a zipper sandwich bag works great) to toss into stews and soups for added hidden nutrients.

FLOUR – I always recommend weighing your ingredients for baked goods. This way, you’ll know the exact measurements and never have to worry about dense or dry quick breads. If you do not own a kitchen scale, use the spoon and sweep method to measure your flour. Aerate the flour, then use a spoon to scoop the flour into a measuring cup until overflowing. Gently sweep off the excess flour with the back end of a butter knife.

How to Make Zucchini Bread

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 325 degrees. Spray two 8×4 loaf pans with nonstick spray.
2. In a large mixing bowl, combine zucchini, oil, eggs, and vanilla. Mix thoroughly.
3. Beat sugar into mix until it is thoroughly creamed.
4. Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. Mix until batter is well blended and even in texture. The batter should be smooth, aside from the zucchini shreds. If it’s not, add a little juice from the zucchini.
5. Pour batter evenly into pans.
6. Bake for approximately 1 hour, or until bread is brown and springs back when gently pressed in the middle.

Frequently Asked Questions & Expert Tips

Absolutely. I’ve made this zucchini bread with chocolate chips with success, and I can only imagine how good it would be with chopped nuts or dried fruits! I would limit the mix-ins to about 1/2 cup or so, eyeballing it up to 1 cup. You don’t want to add too many mix-ins, otherwise, it can overpower the bread and can also throw off the bake time.

Yes, of course! To freeze, allow the loaves to fully cool then wrap them a few times in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter, unwrapped, for a few hours.

The biggest culprit behind dry zucchini bread comes down to adding too much flour. That’s why I always recommend weighing your ingredients for baked goods. This way, you’ll know the exact measurements and never have to worry about dense or dry quick breads. If you do not own a kitchen scale, use the spoon and sweep method to measure your flour. Never tap the measuring cup on a surface to compact it, you will end up with more flour than necessary.

It’s really important not to overmix quick bread or muffin batter. This can, and will, cause dense and gummy baked goods. You only need to mix in the dry ingredients until they disappear or almost disappear. Another potential reason your zucchini bread is gummy or dense is due to too much liquid in the batter. Be sure to pat your shredded zucchini dry before incorporating. If you have an overly juicy zucchini, strain it through a sieve.

Serving Suggestions

Zucchini bread is extra special when warm and smeared with a pat of butter. You can easily top this bread with a simple glaze or a drizzle of chocolate. Enjoy a slice for breakfast or wrap it up and take a piece to work for a snack. Hope you love it as much as I do!

More Zucchini Recipes

• Zucchini Brownies
• Chocolate Zucchini Bread
• Easy Zucchini Muffins
• Lemon Blueberry Zucchini Bread

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I found this recipe, originally called Morning Glory Zucchini Bread on Kristen’s blog, Dine & Dish. She was doing a giveaway for a great cookbook, and she challenged her readers to try this zucchini bread. I’ve been making it ever since!