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Never suffer through dry zucchini bread again! With just 10 minutes of prep and my easy, tested method, you’ll get ultra-moist, flavorful zucchini bread that your family will devour — veggie skeptics included.
Get ready for the Best Zucchini Bread You’ll Ever Have
After years of testing everything from muffins to quick breads, I’m sharing my perfected zucchini bread recipe — designed to be incredibly moist, full of flavor, and never dry or “blah.”
Based on my popular zucchini muffin recipe (where my audience knows me as the muffin expert), I’ve applied the same rigorous testing here, nailing down the best ingredient ratios and methods to ensure perfect results every time. I’ve experimented with vegetable oil, butter, and other oils to find what truly delivers the most tender, moist loaf.
This recipe is built on real baking experience, lots of hands-on testing, and a passion for helping home bakers make family-friendly classics that actually taste amazing — even with hidden veggies inside!
Why You’ll Love This Recipe for Zucchini Bread
- Only 10 minutes of prep
- Veggie packed with no veggie flavor
- Easy recipe, no baking experience needed
- Perfect for meal prep
Moist Zucchini Bread Ingredients
This delicious zucchini bread is made with simple ingredients, many of which you probably already have on hand. Keep reading for all my tips to make perfectly moist bread, and get the full measurements in the recipe card below.
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Brown sugar
- Granulated sugar
- Vegetable oil
- Eggs
- Vanilla
- Grated zucchini
How to Make Zucchini Bread (from scratch!)
You can make this easy zucchini bread recipe in just 5 simple steps with no baking experience needed! Get the full recipe in the recipe card below.
- Preheat the oven to 350ºF. Use a box or cheese grater to finely grate the zucchini. Measure out 2 cups. Next, wrap the shredded zucchini in a few paper towels and squeeze out the excess moisture. Discard the liquid and set the zucchini aside.
- In a mixing bowl combine the flour, baking powder, baking soda, salt, and cinnamon. Stir together and set aside.
- In a large mixing bowl combine the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Stir to combine with a spatula. Then stir in the grated zucchini.
- Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be thick.
- Line a loaf pan with parchment paper or spray with nonstick cooking spray. Transfer the batter into the pan and bake until a toothpick inserted in the center comes out clean. For an 8×4 inch pan, bake for 55-67 minutes. For a 9×5 inch pan, bake for 45-55 minutes.
Moist Zucchini Bread Recipe Tips
To keep your bread perfectly moist, follow these easy tips:
- Don’t over-bake: Be sure to keep an eye on your bread in the oven. Use a toothpick to test the center of the bread and take it out when the toothpick comes out clean. Over-baking can cause your bread to be dry.
- Carefully measure ingredients: Be sure to measure ingredients accurately. Too much of some ingredients, especially dry ingredients, can make your bread come out dry.
- Know your loaf pan and adjust accordingly: There’s two popular loaf pan sizes – 9×5 and 8.5×4.5. Even though the numbers are similar, the pans actually differ in size by 15%. The 8.5×4.5 pan will yield a tall, more domed bread and will take 5-10 minutes longer when baking. The total suggested bake time for a 8.5×4.5 inch pan is 55-67 minutes and 9×5 inch pan is 45-60 minutes.
- Wrap it up: Wrap your fresh bread in plastic-wrap or aluminum foil and keep it wrapped to retain moisture.
Variations of this Classic Zucchini Bread Recipe
This recipe is perfect just the way it is, but if you want to add in some extra ingredients or change it up, here are a few ideas:
- Lemon zucchini bread recipe: Add in some lemon zest into your batter to add a fresh, zesty flavor.
- Chocolate chip zucchini bread recipe: Chocolate chips are a popular add-in that can make your bread more dessert-like.
- Muffins: You can make muffins, or try my delicious chocolate zucchini muffins.
Moist Zucchini Bread Storage
Store baked bread wrapped or in an airtight container at room temperature for 3-5 days, or in the refrigerator for up to 1 week.
Can you freeze homemade zucchini bread?
This bread freezes well. To freeze, wait until the bread is completely cooled. Wrap it in plastic wrap and place in a freezer safe ziploc bag or container. Freeze for up to 6 months. When ready to enjoy, thaw at room temperature.
Best Zucchini Bread FAQs
Yes, leave the skin on zucchini when you grate it. The skin is full of vitamins and nutrients and also has a vibrant green color that makes a beautiful bread.
Nope! There is no need to remove the seeds from zucchini before shredding it. You can shred the whole zucchini, skin on.
To keep zucchini bread moist after baking, keep it tightly wrapped in plastic wrap or aluminum foil, even while still warm.
The most common reason that zucchini bread sinks after baking is because it was over-mixed. Mixing too much or too quickly can create air bubbles in the bread batter that make the bread unstable. To avoid this, don’t over mix your bread batter, mix just until combined.
The best way to shred zucchini is to use a box grater or a cheese grater to finely shred/grate the zucchini. Once shredded, wrap the zucchini in paper towels and squeeze out all of the excess liquid.
You will know your bread is done when you insert a toothpick into the center of the loaf and it comes out clean.
More Bread Recipes
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Zucchini Bread Recipe (Moist!)
Ingredients
- 1 ¾ cups (210g) all-purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ cup (107g) brown sugar
- ½ cup (99g) granulated sugar
- ¾ cup (177ml) vegetable oil
- 2 eggs
- 1 tsp vanilla
- 2 cups (200-230g) grated zucchini
Instructions
- Preheat the oven to 350ºF. Use a box or cheese grater to finely grate the zucchini. Measure out 2 cups. Next, wrap the shredded zucchini in a few paper towels and squeeze out the excess liquid. Discard the liquid and set the zucchini aside.
- In a mixing bowl combine the flour, baking powder, baking soda, salt, and cinnamon. Stir together and set aside.1 3/4 cups (210g) all-purpose flour, 1/4 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon
- In a large mixing bowl combine the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Stir to combine with a spatula. Then stir in the grated zucchini.1/2 cup (107g) brown sugar, 1/2 cup (99g) granulated sugar, 3/4 cup (177ml) vegetable oil, 2 eggs, 1 tsp vanilla, 2 cups (200-230g) grated zucchini
- Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be thick.
- Line a loaf pan with parchment paper or spray with nonstick cooking spray. Transfer the batter into the pan and bake until a toothpick inserted in the center comes out clean. For an 8×4 inch pan, bake for 55-67 minutes. For a 9×5 inch pan, bake for 45-55 minutes.
