Why You’ll Love This Recipe:
✔️ Ultra-moist thanks to shredded zucchini
✔️ Simple ingredients you likely already have
✔️ Makes two loaves—perfect for sharing or freezing
✔️ Customizable with nuts, chocolate chips, or spices
How to Prepare Zucchini for Bread
Peeling Zucchini
No need to peel small or medium zucchini—the skin is tender and blends right in. If using a large garden zucchini, peel it and scoop out the seeds for the best texture.
Grating Zucchini
Use the large holes of a box grater or a food processor. Do not squeeze out the liquid—it keeps the bread moist!
Zucchini Bread Ingredients
*(Makes two 8×4-inch loaves)*
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp salt
- 3 large eggs, room temperature
- 2 cups grated zucchini (about 2 small zucchinis)
- ¾ cup vegetable oil
- 1 tbsp vanilla extract
- 1 ½ cups chopped walnuts or pecans (optional)
How to Make Zucchini Bread
1️⃣ Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans or line with parchment paper.
2️⃣ Mix dry ingredients: In a bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
3️⃣ Combine wet ingredients: In another bowl, beat eggs, then stir in grated zucchini, oil, and vanilla.
4️⃣ Fold together: Gently mix dry ingredients and nuts (if using) into the wet batter—do not overmix!
5️⃣ Bake 50-60 minutes, or until a toothpick comes out clean.
6️⃣ Cool 5 minutes in pans, then transfer to a wire rack.
Tips for Perfect Zucchini Bread
✅ Use small to medium zucchini for best texture.
✅ Room-temperature eggs help ingredients blend smoothly.
✅ Whisk dry ingredients well—this acts like sifting.
✅ Check early for doneness—ovens vary!
Storage & Freezing
- Counter: Keep wrapped for up to 2 days.
- Fridge: Store for up to 5 days if needed.
- Freezer: Cool completely, wrap tightly in plastic, then foil. Freeze slices for up to 3 months—perfect for quick snacks!
Delicious Variations
- Add-ins: Chocolate chips, raisins, or dried cranberries
- Spices: Swap cinnamon for pumpkin pie spice or nutmeg
- Nut-free? Skip walnuts or use seeds like sunflower or pepitas
More Zucchini Recipes to Try
🍞 Chocolate Chip Zucchini Banana Bread
🎃 Pumpkin Zucchini Bread
🍫 Zucchini Brownies
🍰 Zucchini Cake
Did you make this Zucchini Bread?
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Nutrition (per serving)
Calories: 208 | Carbs: 22g | Protein: 3g | Fat: 12g | Sugar: 13g
(Nutrition info is estimated. Results may vary.)
Zucchini Bread FAQs – Moisture, Texture & Tips!
People often ask these key questions about making the perfect zucchini bread. Here are the answers to help you bake the most delicious, moist loaf every time!
1. What is the Secret to Moist Zucchini Bread?
✅ Don’t drain the zucchini – The natural moisture in grated zucchini keeps bread soft.
✅ Use oil instead of butter – Oil retains moisture better than butter.
✅ Don’t overbake – Check at 50 minutes to avoid drying out.
✅ Add a touch of yogurt or applesauce – These boost moisture without thinning the batter.
2. How to Add Moisture to Zucchini Bread?
If your bread turns out dry, try:
- Extra zucchini (up to 2½ cups for ultra-moist bread).
- ¼ cup sour cream or Greek yogurt in the batter.
- A splash of milk or orange juice if the batter seems too thick.
3. Why Is My Zucchini Bread Not Moist?
Common mistakes:
❌ Squeezing out zucchini liquid – This removes needed moisture.
❌ Overbaking – Even 5 extra minutes can dry it out.
❌ Too much flour – Measure correctly (spoon & level, don’t pack).
❌ Using a larger pan – An 8×4-inch loaf pan is best (9×5 makes a flatter, drier loaf).
