Moist Zucchini Bread Recipe – Easy & Delicious

Zucchini bread is the kind of comfort food that sneaks in a little goodness while still feeling indulgent. This moist, tender loaf pairs the gentle sweetness of zucchini with warm spices and a soft crumb that makes every slice irresistible. Whether you serve it as a quick breakfast, an afternoon snack, or a cozy dessert, it’s a recipe you’ll find yourself making again and again. The best part? You don’t need any fancy equipment or hard-to-find ingredients—just fresh zucchini, pantry staples, and about an hour in the oven. Let’s get baking a loaf that tastes like home.

this recipe

Ingredients

• 1 ¾ cups (220 g) all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (125 ml) vegetable oil or melted butter
• 1 cup (200 g) granulated sugar or brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini (unpeeled, with moisture intact)
• Optional mix-ins (up to 1 cup total): chocolate chips, chopped nuts, dried fruit, or fresh berries

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan well.
2. Mix dry ingredients – In a large bowl, whisk together flour, cinnamon, baking soda, and salt until evenly combined.
3. Prepare wet mixture – In a separate bowl, whisk oil (or butter), sugar, eggs, and vanilla until smooth.
4. Add zucchini – Stir the grated zucchini into the wet mixture.
5. Combine – Gently fold the wet ingredients into the dry ingredients, mixing just until no streaks of flour remain.
6. Bake – Pour the batter into the loaf pan, smoothing the top. Bake for 60–65 minutes, or until a toothpick comes out clean.
7. Cool and serve – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Recipe Details & Nutrition

Prep Time: 15 minutes
Cook Time: 60–65 minutes
Servings: 10–12 slices
Oven Temperature: 350°F (175°C)
Pan Size: 9×5-inch loaf pan

Approximate Nutrition per slice (based on 12 slices, without optional mix-ins):

• Calories: 230
• Total Fat: 10 g
• Saturated Fat: 2 g
• Carbohydrates: 31 g
• Sugars: 17 g
• Protein: 4 g
• Fiber: 1 g
• Sodium: 200 mg

Tips

Tips for Success

• Keep the moisture – Don’t squeeze the zucchini; its natural water keeps the bread extra tender.
• Don’t overmix – Stir until the dry spots disappear to avoid a dense loaf.
• Check early – Ovens vary; start testing for doneness at 55 minutes.
• Cool completely – Cutting too soon can make the loaf crumble.

Variations

• Swap half the all-purpose flour with whole wheat for a heartier texture.
• Use coconut sugar or maple sugar for a different sweetness profile.
• Add spices like nutmeg or cloves for a warm, autumn flavor.

Storage

• Room temperature: 2–3 days in an airtight container.
• Refrigerator: Up to 5 days.
• Freezer: Wrap tightly and freeze for up to 3 months; thaw overnight before serving.

Zucchini Bread Recipe

A moist, tender zucchini bread that’s easy to make with simple pantry staples. Perfect for breakfast, snacks, or dessert, and endlessly adaptable with your favorite mix-ins.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10

Course: Breakfast

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¾ cups 220 g all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup 125 ml vegetable oil or melted butter
• 1 cup 200 g granulated sugar or brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini unpeeled, with moisture intact
• Optional: Up to 1 cup chocolate chips chopped nuts, dried fruit, or fresh berries

Equipment

• 9×5-inch loaf pan
• Mixing bowls (large and medium)
• Whisk and spatula
• Box grater
• Cooling rack
• Measuring cups and spoons

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk flour, cinnamon, baking soda, and salt.
3. In another bowl, whisk oil (or butter), sugar, eggs, and vanilla until smooth.
4. Stir grated zucchini into the wet mixture.
5. Gently fold wet ingredients into dry ingredients until just combined.
6. Pour batter into the loaf pan and smooth the top.
7. Bake for 60–65 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Don’t drain the zucchini—its natural moisture makes the bread tender.

Swap half the flour for whole wheat for a heartier loaf.

Ovens vary—check doneness starting at 55 minutes.

Bread freezes well for up to 3 months when wrapped tightly.

Conclusion

There’s something wonderfully comforting about a slice of warm zucchini bread fresh from the oven. This recipe gives you a loaf that’s moist, flavorful, and versatile enough to enjoy at breakfast, as an afternoon treat, or even as dessert with a dollop of cream. Once you see how simple it is to make, it just might become your go-to bake whenever zucchini is in season—or even when it’s not.