Zucchini Bread Recipe (Easy Moist Homemade Loaf)
This homemade Zucchini Bread is incredibly moist, tender, and filled with warm cinnamon flavor. It's the perfect way to use up fresh zucchini while creating a bakery-style loaf that's delicious for breakfast, brunch, dessert, or an afternoon snack.
The zucchini melts into the bread as it bakes, creating an unbelievably soft texture without making the loaf taste like vegetables. Enjoy it plain, toasted with butter, or topped with cream cheese for an extra indulgent treat.
Why You'll Love This Recipe
Super moist and soft
Easy one-bowl recipe
Great way to use fresh zucchini
Perfect for breakfast or dessert
Freezes beautifully
Delicious with walnuts or chocolate chips
Better than bakery zucchini bread
Ingredients
Dry Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
Wet Ingredients
2 large eggs
½ cup vegetable oil
¼ cup melted butter
¾ cup granulated sugar
½ cup light brown sugar
2 teaspoons vanilla extract
Mix-Ins
2 cups shredded zucchini (lightly squeezed dry)
½ cup chopped walnuts or pecans (optional)
½ cup chocolate chips (optional)
How to Make Zucchini Bread
Step 1: Prepare the Oven
Preheat your oven to 350°F.
Grease a 9x5-inch loaf pan or line it with parchment paper.
Step 2: Prepare the Zucchini
Wash and grate the zucchini using the large holes of a box grater.
Place the shredded zucchini in paper towels and gently squeeze out a small amount of moisture. Don't over-squeeze—it helps keep the bread moist.
Step 3: Mix the Dry Ingredients
In a medium bowl whisk together:
Flour, Baking soda, Baking powder, Salt, Cinnamon, and Nutmeg.
Set aside.
Step 4: Mix the Wet Ingredients
In a large bowl whisk together:
Eggs, Vegetable oil, Melted butter, Granulated sugar, Brown sugar, and Vanilla extract.
Whisk until smooth.
Step 5: Combine
Add the dry ingredients into the wet ingredients.
Mix just until combined.
Fold in the shredded zucchini.
If using, gently fold in the walnuts, pecans, or chocolate chips.
Do not overmix.
Step 6: Bake
Pour the batter into the prepared loaf pan.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
If the top begins browning too quickly, loosely tent with foil during the final 15 minutes.
Step 7: Cool
Allow the bread to cool in the pan for about 15 minutes.
Transfer to a wire rack and cool completely before slicing.
Tips for the Best Zucchini Bread
Don't peel the zucchini.
Lightly squeeze out excess water, but don't dry it completely.
Measure flour correctly by spooning it into the measuring cup.
Don't overmix the batter.
Let the bread cool before slicing for the best texture.
Variations
Chocolate Chip Zucchini Bread
Add ¾ cup semi-sweet chocolate chips.
Lemon Zucchini Bread
Add 1 tablespoon lemon zest and drizzle with a lemon glaze.
Cinnamon Streusel Zucchini Bread
Top with a mixture of butter, brown sugar, cinnamon, and flour before baking.
Cream Cheese Zucchini Bread
Swirl sweetened cream cheese through the batter before baking.
Double Chocolate Zucchini Bread
Replace ¼ cup flour with cocoa powder and add chocolate chips.
What to Serve with Zucchini Bread
Salted butter
Whipped honey butter
Cream cheese
Cinnamon butter
Fresh berries
Vanilla yogurt
Coffee
Chai latte
Pumpkin spice latte
Hot tea
Storage
Store covered at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freezing
Wrap the cooled loaf tightly in plastic wrap followed by aluminum foil.
Freeze for up to 3 months.
Thaw overnight in the refrigerator or at room temperature.
Frequently Asked Questions
Do you peel zucchini before making zucchini bread?
No. The peel is soft and practically disappears during baking while adding color and nutrients.
Should zucchini be squeezed dry?
Lightly squeeze out excess moisture, but don't remove all of it. The remaining moisture keeps the bread soft.
Why is my zucchini bread dense?
Overmixing the batter or adding too much flour can make the loaf dense.
Can I freeze zucchini bread?
Yes. It freezes very well for up to three months.
Can I make muffins instead?
Absolutely. Divide the batter into a muffin tin and bake at 350°F for 20–25 minutes.
Nutrition Information (Approximate Per Slice)
Calories: 285
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 42mg
Sodium: 210mg
Fiber: 1g
Sugar: 20g
Final Notes
This classic zucchini bread is soft, flavorful, and perfectly spiced, making it a delicious way to enjoy fresh zucchini any time of year. Whether you keep it simple or add chocolate chips or nuts, it's a recipe you'll come back to again and again.