Zucchini Bread: Moist, Spiced, and Absolutely Irresistible

If you’re anything like me, you’ve probably looked at a fresh zucchini and thought, “What now?” But let me tell you, there’s no better use for those garden-fresh zucchinis (or those slightly forgotten ones in your crisper drawer) than this incredibly moist, cinnamon-kissed zucchini bread.

This is one of those recipes I come back to every season, warm in the fall with a slather of butter, or chilled straight from the fridge on a summer morning. It’s that versatile. It’s that reliable. And it’s so ridiculously good that no one ever guesses they’re eating a veggie-packed treat.

The Story Behind My Zucchini Bread Obsession

I still remember the first time I made zucchini bread. I was home from college during the summer, helping my mom sort through her overflowing backyard garden. As we pulled up a few surprisingly giant zucchinis, she laughed and said, “Guess it’s time for bread.” I didn’t understand what she meant until we shredded a whole squash into batter, and out came the most golden, moist loaf I’d ever tasted.

I thought we’d need frosting or at least a glaze. Nope. Just a warm slice, a soft crumb, and that whisper of cinnamon. I was hooked. That recipe turned into a dozen variations, some with chocolate chips, some with nuts, some spiced like Cinnamon Applesauce Bread, but always grounded in that original, simple brilliance.

These days, I love baking two loaves at once (because trust me, the first one vanishes fast). I wrap one up to freeze for later, or share it with a neighbor. It’s the kind of recipe that invites nostalgia and generosity, what more could you want from a loaf?

Why This Zucchini Bread Stands Out

Not all zucchini bread is created equal. This one? It hits every note perfectly:

• Ridiculously moist thanks to fresh zucchini and just the right amount of oil
• Spiced warmly with cinnamon for that cozy, familiar flavor
• Lightly sweet, letting the zucchini and vanilla shine
• Crunchy on top if you add a sprinkle of turbinado sugar or toasted walnuts
• Flexible for breakfast or dessert, just like my go-to Amish Apple Fritter Bread

Plus, it’s beginner-friendly. No yeast, no stand mixer, and you don’t even have to peel the zucchini. That’s right, the skin melts right in and adds beautiful flecks of green that tell you it’s homemade (without tasting “green” at all).

Is Zucchini Bread Healthy?

Well, here’s the deal. It’s cake disguised as bread, but with a veggie boost. Each slice has a little fiber, less sugar than most muffins, and no frosting to weigh it down. You can also skip the nuts, reduce the sugar, or use whole wheat flour if you’d like to lighten things up. We’ll talk about that in the tips section later.

But for now? Just know this: it’s wholesome enough for breakfast and indulgent enough for dessert.

Zucchini Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sofia Child
• Total Time: 1 hour 15 minutes
• Yield: 24 servings (2 loaves) 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This zucchini bread recipe is soft, perfectly spiced, and loaded with fresh zucchini and chopped nuts. A quick and easy bake for breakfast, snacks, or gifting.

---

Ingredients

Scale 1x2x3x

2 cups all-purpose flour

1 ½ cups granulated sugar

2 teaspoons baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

3 large eggs

2 cups grated zucchini

¾ cup vegetable oil

1 tablespoon vanilla extract

1 ½ cups chopped walnuts or pecans

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F. Grease or line two 8×4-inch loaf pans.

2. In a medium bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.

3. In a large bowl, beat the eggs. Add grated zucchini, oil, and vanilla. Mix well.

4. Add dry ingredients to the wet mixture. Stir until just combined.

5. Fold in chopped nuts. Do not overmix.

6. Divide batter evenly into prepared pans.

7. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

8. Cool in pans 5 minutes. Remove and cool completely on a wire rack.

Notes

No need to peel zucchini unless it’s large and tough-skinned.

Do not squeeze zucchini dry, its moisture makes the bread tender.

Store at room temperature for 2 days or freeze up to 3 months.

Add-ins like chocolate chips, lemon zest, or dried cranberries work well.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Bread, Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 208
• Sugar: 13g
• Sodium: 197mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg

Ingredients That Make the Perfect Zucchini Bread

The beauty of this zucchini bread is that it uses pantry basics and one seasonal vegetable to create something moist, fragrant, and utterly satisfying. Each ingredient plays a specific role, so whether you’re baking your first loaf or your fiftieth, understanding why they matter helps you get the perfect result every time.

Let’s walk through everything you need and how to make it work.

Full Ingredient List (with Measurements)

Tip: Want extra texture on top? Save a handful of chopped nuts to sprinkle over the batter before baking.

Ingredient Tips & Substitutions

• Zucchini: No need to peel it! The skin is thin and adds pretty green specks throughout the loaf. Just use a box grater and avoid squeezing out the moisture, you want that liquid to help keep your bread moist.
• Extra-large zucchini: From the garden? Slice it open and scoop out any large seeds. They can make the texture stringy.
• Oil: Use neutral oils like canola, avocado, or melted coconut oil (refined, to avoid flavor).
• Flour options: You can swap in half whole wheat flour for a heartier loaf, or use a 1:1 gluten-free blend.
• Add-ins: Feel free to stir in chocolate chips, dried cranberries, or a touch of orange zest for seasonal flair. If you liked Banana Bread Cookies, you’ll love playing with similar mix-ins here.

How to Keep Zucchini Bread Moist (Not Wet or Gummy)

The key to great zucchini bread texture is balance. Too much zucchini or not enough flour and it gets gummy. Too little moisture and it dries out.

Here’s how to get it right:

• Don’t squeeze the zucchini dry. That moisture is exactly what makes the crumb soft and tender.
• Don’t overmix. Gently fold wet and dry ingredients together until just combined. Overmixing develops gluten and makes the loaf dense.
• Use the right pan size. Stick to 8×4-inch pans. A larger 9×5-inch pan will result in undercooked centers or flat loaves.
• Check early. Every oven is different. Begin checking at 50 minutes with a toothpick in the center, if it comes out clean or with a few crumbs, it’s ready.

Smart Storage Tips

• Counter: Store at room temperature for up to 2 days, wrapped tightly.
• Fridge: For longer storage, wrap and refrigerate for up to 1 week.
• Freezer: Wrap cooled loaves in plastic wrap and then foil. Freeze for up to 3 months.

It freezes like a dream, just like Incredible Apple Bread, another great make-ahead loaf if you’re stocking your freezer for the season.

How to Make Zucchini Bread Step-by-Step

This zucchini bread is as easy as it is delicious. It comes together in just one bowl and bakes into two golden loaves with minimal effort. Follow these steps and you’ll have perfect slices of moist, cinnamon-scented bread cooling on your counter in just over an hour.

Step 1: Prep Your Pans and Preheat

Start by preheating your oven to 350°F (175°C).

Grease two 8×4-inch loaf pans with butter or nonstick spray, or line them with parchment paper. Using the right pan size is key, 9×5-inch pans may result in undercooked centers or flatter loaves.

Step 2: Combine Dry Ingredients

In a medium mixing bowl, whisk together:

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 2 teaspoons baking soda
• 1 tablespoon cinnamon
• 1 teaspoon salt

Set this bowl aside while you prep the wet ingredients.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, beat 3 large eggs. Add:

• 2 cups grated zucchini (about 2 small or 1 large)
• ¾ cup vegetable oil
• 1 tablespoon vanilla extract

Mix until everything is well combined. You don’t need to peel the zucchini or squeeze it dry, its natural moisture is essential for that ultra-soft crumb.

Step 4: Combine Wet and Dry Ingredients

Add the dry mixture to the wet mixture. Gently stir with a spatula or wooden spoon until just combined, don’t overmix!

Then fold in:

• 1½ cups chopped walnuts or pecans (optional)

You can also divide the batter at this point and add chocolate chips or dried cranberries to one of the loaves for variety, like I do when making Apple Fritter Bites or other snackable baked treats.

Step 5: Fill the Pans and Bake

Divide the batter evenly between the two prepared pans.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine). If the tops are browning too quickly, loosely tent the pans with foil around the 40-minute mark.

Pro Tip: Start checking at 50 minutes. Every oven is different.

Step 6: Cool and Slice

Let the loaves cool in the pans for 5 minutes, then carefully remove them and transfer to a wire rack to cool completely. This helps prevent soggy bottoms and sets the crumb before slicing.

Once cooled, slice and serve! It’s perfect warm with a pat of butter or chilled straight from the fridge.

Why Did My Zucchini Bread Sink?

A sunken center usually means one of three things:

1. Overmixed batter – too much gluten, not enough rise.
2. Underbaked loaf – the outside is cooked but the middle is still raw.
3. Too much moisture – especially if using very large zucchinis without adjusting.

If you’re using oversized zucchini like you might in garden recipes or Comforting Soup, scoop out large seeds and measure carefully.

FAQs, Serving Ideas & Why You’ll Keep Coming Back to This Zucchini Bread

Once you pull a warm loaf of zucchini bread out of the oven and catch that first whiff of cinnamon and vanilla, you’ll understand why this recipe is such a keeper. Whether you’re baking for brunch, gifting to neighbors, or just filling the kitchen with comfort, this bread delivers every time.

How to Serve Zucchini Bread

This bread is wonderfully flexible. Try these ideas:

• Breakfast: Toast a slice and spread it with cream cheese or nut butter.
• Dessert: Serve warm with a scoop of vanilla ice cream or a drizzle of honey.
• Snack: Pair it with a cup of tea or coffee as a mid-afternoon treat.
• Party platter: Slice and stack on a brunch board alongside Amish Apple Fritter Bread and fresh berries.

It also holds up beautifully in lunchboxes, picnics, and potlucks, everyone loves a slice of something homemade.

Make It Your Own

Once you’ve nailed the base recipe, feel free to explore:

• Add lemon zest and swap walnuts for almonds for a lighter citrus version.
• Stir in mini chocolate chips for kid-friendly sweetness.
• Replace part of the zucchini with grated apple for a fall-inspired twist.

Or go full autumn mode and swirl in pumpkin purée with a dash of nutmeg. It’s just as adaptable as banana bread, with even more moisture and fiber.

Final Thoughts: The Kind of Bread You’ll Make Again and Again

This classic zucchini bread is everything you want from a quick bread: soft, moist, perfectly spiced, and simple to make. It’s a recipe you’ll save, share, and return to every time you find a zucchini in your fridge and wonder what to do with it.

Bake it once and it’ll join your list of favorites, just like Incredible Apple Bread and all the cozy comfort bakes you crave when you need something a little sweet and a whole lot satisfying.

Frequently Asked Questions