Super Moist Zucchini Bread

Why You’ll Love This Recipe

I enjoy that this recipe is simple yet delivers bakery-level results. The batter comes together quickly, and the zucchini virtually disappears into the loaf, making it perfect for serving to anyone—even those who claim they don’t like vegetables. It’s a great go-to recipe for breakfast, snacks, or even a light dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking soda

• baking powder

• salt

• ground cinnamon

• eggs

• vegetable oil

• granulated sugar

• vanilla extract

• zucchini (grated)

• optional chopped nuts or raisins

Directions

1. I preheat my oven to 350°F and grease a loaf pan.

2. In a medium bowl, I combine flour, baking soda, baking powder, salt, and cinnamon.

3. In a large bowl, I whisk together eggs, oil, sugar, and vanilla until smooth.

4. I stir the grated zucchini into the wet mixture.

5. I gradually add the dry ingredients, mixing just until combined.

6. If I’m adding nuts or raisins, I fold them in at this stage.

7. I pour the batter into the prepared pan and spread it evenly.

8. I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Servings And Timing

This recipe makes about 8–10 slices. It takes around 15 minutes to prepare, 50–60 minutes to bake, and an additional 10 minutes to cool before slicing.

Variations

I sometimes swap cinnamon for pumpkin pie spice for a deeper flavor. If I want extra texture, I add shredded coconut or sunflower seeds. For a sweeter version, I mix in a handful of chocolate chips.

Storage/Reheating

I store the cooled zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, I wrap it tightly and freeze for up to 3 months. To reheat slices, I warm them in the microwave for about 15–20 seconds or toast them lightly.

FAQs

Can I Make This Bread Gluten-Free?

Yes, I use a 1:1 gluten-free flour blend and it works perfectly.

Should I Squeeze The Zucchini Dry?

Yes, I gently squeeze out excess moisture to prevent the bread from being too wet.

Can I Use Whole Wheat Flour?

Yes, but I usually replace only half the all-purpose flour to keep the texture light.

Can I Make Muffins With This Batter?

Absolutely, I bake them at 350°F for about 20–22 minutes.

How Do I Know When The Bread Is Done?

I insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.

Conclusion

I love how this super moist zucchini bread combines simplicity with incredible flavor. The tender crumb, subtle spice, and natural sweetness make it a recipe I turn to whenever I want a comforting homemade treat.