This moist zucchini bread recipe is easy to make with freshly grated zucchini, brown sugar, cinnamon, and simple pantry staples. It bakes into a soft, tender loaf that’s flavorful but not too sweet. You don’t need to peel or squeeze the zucchini before adding it to the batter. Just grate it, fold it in, and bake. Enjoy the bread plain, or add walnuts for extra crunch.
A Quick Note About the Zucchini
Fresh zucchini is what keeps this bread so soft and moist, so there’s no need to squeeze or blot it before adding it to the batter. Just grate it, measure it, and stir it in as directed.
Small and medium zucchini don’t need to be peeled first. The skin softens as the bread bakes and leaves those pretty green flecks throughout the loaf. If you’re using a very large garden zucchini, slice it open and scoop out the seedy center before grating.
You can also try making zucchini soup, chocolate zucchini cake, or zucchini fritters!
What You’ll Need
- Zucchini: Use freshly grated zucchini and add it as-is. The moisture helps keep the loaf tender.
- Brown sugar: Gives the bread a warmer flavor and keeps the sweetness balanced.
- Oil: Helps the loaf stay soft after it cools. I like to use avocado oil, but vegetable or canola oil work fine too.
- Walnuts: Optional. Add them for crunch, or leave them out for a softer loaf.
Before You Bake
A few small details make a big difference with zucchini bread. Grease the loaf pan well, or line it with parchment paper, so the bread is easy to remove once it cools.
Mix the batter gently after the wet and dry ingredients are combined. Stop as soon as you no longer see dry patches of flour. Overmixing can make zucchini bread tough or cause it to sink in the center. The batter should look thick once the zucchini is folded in; that moisture will bake into the crumb.
Zucchini bread also needs enough time in the oven for the center to set. The top should be golden, and a toothpick inserted into the middle should come out clean or with a few moist crumbs. Let the loaf cool before slicing so it holds together nicely.
Optional Add-Ins
This zucchini bread is delicious plain, but you can add a little texture or sweetness if you like. Walnuts are classic, but pecans, chocolate chips, or raisins also work well.
Try to keep the total amount of add-ins close to what the recipe calls for so the loaf stays tender and slices cleanly. Too many extras can weigh down the batter and make the center harder to bake through.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Zucchini Bread
Equipment
- 8.5 by 4.5 inch loaf pan
- medium mixing bowl
- Rubber Spatula
- Wire cooling rack
Ingredients
- 1½ cups (180 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs at room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar packed
- ½ cup (120 ml) vegetable oil
- 1 teaspoon (5 ml) pure vanilla extract
- 1½ cups (180 g) freshly grated unpeeled zucchini not squeezed dry
- ½ cup (60 g) roughly chopped walnuts optional
Instructions
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line an 8.5 by 4.5 inch loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and pure vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients.
- Stir with a rubber spatula just until no dry streaks remain.
- Fold in the grated zucchini and walnuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until the loaf is risen, golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the bread in the pan for 15 minutes.
- Lift the bread out using the parchment paper and transfer it to a wire rack.
- Let the bread cool completely before slicing so the crumb can set.
Notes:
- Do not squeeze or blot the zucchini. The moisture from the zucchini helps keep the bread soft.
- Use the small holes or large holes of a box grater. The small holes make the zucchini less visible, while the large holes give the bread a little more texture.
- If the top is browning too quickly before the center is baked, loosely cover the loaf with foil for the last 10 to 15 minutes.
- Walnuts are optional. You can leave them out or use chopped pecans instead.
- Store tightly wrapped at room temperature for 2 to 3 days, or refrigerate for up to 1 week.
- To freeze, wrap the cooled loaf or individual slices well and freeze for 2 to 3 months. Thaw at room temperature, or warm slices in a toaster oven, air fryer, or microwave.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Frequently Asked Questions About Zucchini Bread
No, small and medium zucchini do not need to be peeled. The skin softens as the bread bakes and gives the loaf those pretty green flecks. If your zucchini is very large with tough skin, you can peel it first.
Not for this recipe. Grate the zucchini, measure it, and add it straight to the batter. The moisture helps keep the bread soft.
Yes, but thaw it first and drain off any excess liquid that separates as it defrosts. Frozen zucchini releases more water than fresh zucchini, so it should not go into the batter frozen.
Dense zucchini bread is usually caused by overmixing the batter or using too much flour. Stir gently once the wet and dry ingredients are combined, and stop as soon as you no longer see dry streaks.
How to Store Zucchini Bread
Cool the zucchini bread completely before wrapping so trapped steam doesn’t make the loaf sticky. Store tightly wrapped at room temperature for up to 3 days, or freeze the whole loaf or individual slices for up to 3 months.
Azu says
This bread looks delicious, simple and full of flavour.