If you’ve been burned by dry, bland zucchini bread before, this recipe will change your mind. It’s tender, lush, and just sweet enough, with a soft crumb that stays moist for days. You don’t need fancy tools or skills—just a bowl, a whisk, and a couple of zucchinis.
The batter comes together quickly, and the loaf bakes up golden and fragrant. It’s the kind of recipe you’ll reach for whenever you’ve got extra zucchini on the counter.
What Makes This Recipe So Good
- Ultra moist texture: Shredded zucchini adds moisture without making the bread soggy. A little oil and brown sugar seal the deal.
- Foolproof method: No mixer needed.
You stir the wet and dry ingredients separately, then combine—simple and reliable.
- Balanced flavor: Warm cinnamon and vanilla pair beautifully with the subtle zucchini. It’s sweet but not cake-sweet.
- Flexible add-ins: Chocolate chips, nuts, or a cinnamon-sugar top—this loaf plays well with your cravings.
- Stays fresh longer: The loaf keeps its moisture for days and freezes beautifully.
What You’ll Need
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
- 1/4 cup (60 ml) plain yogurt or sour cream
- 2 teaspoons pure vanilla extract
- 2 cups (about 240 g) loosely packed shredded zucchini, not peeled
- Optional add-ins: 1/2 cup chocolate chips, chopped walnuts or pecans, or 1/2 teaspoon ground nutmeg
- Optional topping: 1 tablespoon coarse sugar for a crunchy top
Step-by-Step Instructions
- Prep your pan and oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
- Shred the zucchini: Use the coarse side of a box grater.
Lightly toss with your hands to distribute moisture. Do not peel.
- Blot gently, don’t wring: Spread the shredded zucchini on a clean kitchen towel or paper towels. Blot once or twice to remove excess surface moisture but keep most of the juices.
This keeps the bread moist.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt until well combined.
- Mix wet ingredients: In a separate bowl, whisk granulated sugar, brown sugar, eggs, oil, yogurt (or sour cream), and vanilla until smooth and glossy.
- Combine wet and dry: Pour the wet ingredients into the dry. Stir with a spatula until mostly combined. It’s okay if you see a few flour streaks.
- Fold in zucchini and add-ins: Add the shredded zucchini and any chocolate chips or nuts.
Fold gently until just incorporated. Do not overmix.
- Fill the pan: Scrape the batter into the prepared loaf pan. Smooth the top.
Sprinkle with coarse sugar if using.
- Bake: Bake for 55–65 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil in the last 10–15 minutes.
- Cool properly: Let the bread cool in the pan for 10–15 minutes. Use the parchment to lift it out, then cool completely on a wire rack before slicing.
This locks in moisture and prevents crumbling.
- Slice and enjoy: Use a serrated knife for clean slices. The flavor is even better on day two.
How to Store
- Room temperature: Wrap the cooled loaf in plastic or store in an airtight container for up to 3 days.
- Refrigerator: Store for up to 1 week. Bring slices to room temp or warm briefly for best texture.
- Freezer: Wrap the whole loaf or individual slices tightly in plastic, then foil, or place in a freezer bag.
Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
Benefits of This Recipe
- Easy and dependable: Simple steps and common ingredients make this an everyday recipe.
- Kid-friendly: The zucchini melts into the batter, so picky eaters won’t notice it.
- Make-ahead friendly: Stays moist and flavorful without drying out.
- Versatile base: Adjust spices, add nuts, or swirl in cream cheese to change it up.
- Uses up produce: A practical way to handle a bumper crop or stray zucchinis.
Pitfalls to Watch Out For
- Over-squeezing zucchini: If you wring it dry, the loaf can turn out dense and dry. Blot lightly instead.
- Overmixing the batter: This develops gluten and toughens the crumb.
Stir until just combined.
- Wrong pan size: A smaller pan can cause a raw center; a larger one can dry it out. Aim for a 9×5-inch pan.
- Underbaking: A wet center ruins the texture. Check multiple spots with a toothpick near the 55-minute mark.
- Slicing too soon: Cutting while hot can make the loaf gummy.
Let it cool to set the crumb.
Alternatives
- Whole wheat version: Swap 1 cup of all-purpose flour for whole wheat flour. Add 1–2 tablespoons milk if the batter seems thick.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Check doneness a few minutes early; GF loaves can brown faster.
- Dairy-free: Replace yogurt with dairy-free yogurt or applesauce.
Use oil, not butter.
- Lower sugar: Reduce total sugar by up to 1/4 cup. The loaf will be slightly less moist but still good.
- Spice it up: Add 1/2 teaspoon ground nutmeg or cardamom, or 1 teaspoon pumpkin pie spice for a cozy twist.
- Mix-ins: Try 1/2 cup mini chocolate chips, chopped toasted walnuts, or golden raisins. Don’t exceed 3/4 cup total add-ins to keep the batter balanced.
FAQ
Do I need to peel the zucchini?
No.
The peel is thin and tender, and it melts into the bread. It also adds color and a bit of nutrition.
How fine should I grate the zucchini?
Use the coarse side of a box grater. Finely grated zucchini can release more liquid too quickly and make the batter heavy.
Can I make muffins instead?
Yes.
Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes, until a toothpick comes out clean.
Why did my bread sink in the middle?
It’s often from underbaking or too much moisture. Be sure to blot the zucchini lightly, measure flour accurately, and bake until the center tests done.
Can I use honey or maple syrup instead of sugar?
You can swap up to half the granulated sugar for honey or maple. Reduce the yogurt by 1 tablespoon to balance moisture, and expect a slightly denser crumb.
What oil works best?
A neutral oil like canola or vegetable oil keeps the flavor clean.
Light olive oil also works and adds a subtle richness.
How do I get a crunchy top?
Sprinkle 1 tablespoon coarse sugar over the batter before baking. It creates a lovely crackly crust.
Can I add cocoa powder to make it chocolate zucchini bread?
Yes. Replace 1/4 cup flour with 1/4 cup unsweetened cocoa powder and add 1/4 cup more sugar.
Chocolate chips are a nice touch.
Is this bread very sweet?
It’s moderately sweet, closer to a snack cake than a dessert cake. If you prefer less sweet, reduce the sugar by 2–4 tablespoons.
How do I prevent sticking?
Grease the pan well and line with a parchment sling. It makes lifting the loaf out effortless and keeps the edges intact.
In Conclusion
This zucchini bread is the kind you make once and keep forever.
It’s moist, reliable, and adaptable to whatever you have on hand. Whether you serve it warm with a pat of butter or tuck slices into lunchboxes, it always hits the spot. Keep a loaf on the counter, and you’ll have breakfast, snacks, and a little comfort ready to go.