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Moist Zucchini Bread

Print Recipe
Prep Time 15 minutes
1 hour
Total Time 1 hour 15 minutes
Servings 12 slices

Equipment

  • 1 large mixing bowl
  • 1 whisk or wooden spoon
  • 1 box grater (for the zucchini)
  • Measuring cups and spoons
  • 1 loaf pan (9x5 inches)
  • Cooling rack
  • Optional: parchment paper for easy removal

Ingredients
  

Main Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg optional but recommended
  • 1 cup granulated sugar
  • ½ cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 ½ cups shredded zucchini do not peel; lightly squeezed

Optional add-ins

  • ½ cup chopped walnuts or pecans
  • ½ cup chocolate chips
  • ¼ cup shredded coconut for extra texture

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper for easy removal.
  • Grate the zucchini using the large holes of your grater. Lightly squeeze out excess moisture, but don’t dry it completely — that’s what keeps the bread moist.
  • Mix the wet ingredients: In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
  • Add dry ingredients: Sprinkle in flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir gently until just combined — don’t overmix.
  • Fold in zucchini and any optional mix-ins like nuts or chocolate chips.
  • Pour into the loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool completely on a wire rack before slicing. The flavor deepens as it cools, so be patient — it’s worth the wait!

Notes

Tips for the Perfect Zucchini Bread

  • Don’t overmix the batter: Stir just until no dry flour remains. Overmixing can make the bread dense.
  • Use freshly grated zucchini: Pre-shredded or frozen zucchini releases too much water and affects texture.
  • Adjust sugar to taste: For a less sweet version, reduce sugar to ¾ cup.
  • Add a crumb topping: Mix 2 tbsp brown sugar, 1 tbsp butter, and 1 tbsp flour for a bakery-style crunch.
  • Cool completely before slicing: This helps the loaf set and prevents crumbling.

Common Mistakes to Avoid

  • Using too much zucchini: Always measure after lightly squeezing out excess water.
  • Skipping the oil: Butter adds flavor, but oil keeps the bread moist longer.
  • Baking at the wrong temperature: If your oven runs hot, the edges may brown before the center is set. Check halfway and tent with foil if needed.

Variations and Substitutions

  • Healthy twist: Replace half the flour with whole wheat flour and reduce sugar slightly.
  • Vegan version: Substitute flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use coconut oil or avocado oil.
  • Chocolate zucchini bread: Add ¼ cup cocoa powder and reduce flour to 1 ¼ cups.
  • Spiced fall version: Add ¼ tsp cloves and a handful of chopped apples or raisins.