Easiest Zucchini Bread (Super Moist and Soft Results!)

This Zucchini Bread is deliciously moist and flavorful. It's the perfect treat that combines the natural goodness of zucchini with a hint of warm spices like cinnamon. This recipe is perfect for those looking to make use of abundant zucchini during the harvest season or simply craving a delectable and wholesome baked good.

With a tender crumb and a subtle sweetness, this zucchini bread is a delightful addition to breakfast spreads, afternoon snacks, or even dessert tables. This recipe is a delicious way to use this adaptable summer vegetable in a baked treat. It's a great option for both kids and adults because it sneaks in extra nutrients while also adding moisture and texture.

This dish is certain to become a staple in your collection, whether you have an abundant zucchini harvest from your garden or you simply want to try something new. The moist crumb, fragrant spices, and delicate sweetness make this zucchini bread a delightful treat on its own or when enjoyed with a spread of butter or cream cheese.

Your kitchen will fill with a delicious aroma as you prepare this zucchini bread, reminding you of pleasant afternoons and special times spent with loved ones. Whether served as a lovely dessert, an afternoon treat, or a breakfast treat, this recipe is one that gives comfort and joy.

Want to learn how to make this Zucchini Bread? Then keep on reading!

What is Zucchini Bread?

Zucchini bread is a moist and tasty bread that has grated zucchini as one of its key ingredients. It's a favorite baked good, particularly in the summer when zucchinis are plentiful.

Despite its name, zucchini bread is less like a typical savory bread and more like a zucchini cake or snack bread. It is less dense than banana bread but not as light as a cake either. 

In addition to adding moisture, the grated zucchini gives the bread a light, earthy flavor that blends well with the other components. Warm spices like cinnamon, nutmeg, and occasionally cloves are frequently used to flavor zucchini bread, which improves both its flavor and scent.

Since it is so adaptable, zucchini bread is great any time of the day. Toasting it and spreading cream cheese or butter on it is a common breakfast delight.

Plus, it tastes great as a snack with a cup of tea or coffee. Of course, you can also have it as a delicious dessert with some whipped cream or powdered sugar on top.

What Makes This Zucchini Bread Recipe Special?

Versatile: This zucchini bread is fantastic no matter which meal or time of day you choose to have it! Try it with some cream cheese or butter for breakfast or as a tea and coffee snack. 

Healthy: One of the best parts about this bread is the healthy boost it gets from the zucchini. Zucchinis are full of vitamins and minerals like dietary fiber and vitamin C, as well as antioxidants. 

Delicious: The real key to this bread is how scrumptiously moist it is. When combined with warm seasonings and sugar, the taste just can't be beaten!

How to Make Sure Your Zucchini Bread Comes Out Moist Every Single Time?

The moistness all comes down to using a generous amount of zucchini and a few simple tips along the way. 

What I do is I start this recipe by grating the zucchini first, and let it sit in a strainer so the juice can drain to the bottom of the plate before I put it into the batter.

Before I add grated zucchini into the mixture I squeeze the rest of the juice from it if the box grater was used to grate the zucchini, but if you used a carrot grater then you don't need to squeeze the juice out of the grated zucchini.

The reason I squeeze the juice out of the box grated zucchini is that by not doing this step bread will be very very moist and gooey.

So adjusting how much zucchini and juice you want in your bread will depend on how moist you like your bread to turn out. I like a lot of zucchini in my bread, so out of 3 cups of grated zucchini, I squeeze the juice out as much as possible. But you can experiment around till you find the right combination. 

What You Need to Make Zucchini Bread at Home

All you need are some simple, pantry staple ingredients to make this delicious Zucchini Bread at home. Let's look at them in more detail:

• All-purpose flour: The first ingredient we'll need is some good quality all-purpose flour. It will be the base of our bread batter. 
• Salt: A little bit of salt will help the other ingredients taste more pronounced. It also helps regulate the leavening process so that the bread rises evenly. 
• Baking soda: Baking soda is one of the ingredients we'll use to leaven the bread. It gives the crust a nice-looking brown color also. 
• Baking powder: Like salt, baking powder will help regulate the leavening process for an even rise. It also provides texture and volume to the finished product. 
• Ground cinnamon: Next, we'll add a distinct and delightful flavor profile to the bread with some cinnamon. It has a warm, sweet, aromatic flavor that pairs perfectly with the vanilla. 
• Sugar: On top of adding just the right amount of sweetness, sugar keeps the bread moist too. Even just a teaspoon helps the texture and structure of the bread also. 
• Brown sugar: The last dry ingredient we'll need is brown sugar. It gives a deliciously sweet molasses-like flavor that caramelizes perfectly while baking. 

• Large eggs: Eggs act as a natural binding agent while also providing moisture and texture to the bread. They'll give this easy zucchini bread recipe a delicious flavor and richness. 
• Vanilla extract: The aromatic, floral, slightly sweet flavor of vanilla goes really well with the cinnamon and brown sugar. 
• Olive oil: A little bit of olive oil will give our zucchini bread a soft and tender crumb. It also gives a very subtle nutty taste while providing moisture and tenderness. 
• Zucchini: Last but not least, the star of the show; zucchini. It's a naturally sweet vegetable that will make our bread deliciously moist.

How to Make Zucchini Bread (Step-by-Step)

Making this delicious Zucchini Bread is easier than you think. Here's how to make them at home step by step:

Start by preheating your oven to 350 ℉ (180 ℃).

Measure out and combine all dry the ingredients; all-purpose flour, sea salt, baking soda, baking powder, and ground cinnamon. Using a hand whisker, whisk all the dry ingredients together. Set aside until ready for use.

Rinse and grate the zucchini and set it aside until ready for use. Personally, I prefer using a carrot grater to grate zucchini, but you can also use a box grater or food processor.

In a large bowl of an electric mixer, add eggs, sugar, and brown sugar, then beat on high for 5 minutes or until the batter is pale in color.

Then add vanilla and oil and beat once more on medium just until combined.

Finally, stir in stir in dry ingredients in two additions, alternating with adding shredded zucchini, and gently mix everything on low for 2 minutes or until combined.

Grease two 9 x 5-inch loaf pans with unsalted butter. Pour half of the batter into one pan and the other half into the second pan.

Bake two loaves (two bread pans) at 350 ℉ (180 ℃) for 50 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.

Remove from the oven. Cool the bread in pans for 10 minutes before transferring it onto a cooling rack.

Now remove the bread from the pans and transfer it onto a wire cooling rack to cool completely before slicing.

Your delicious Zucchini Bread is ready to be served. Also, check out these other quick bread recipes that I'm sure you're going to love!

Tips for Making the Best Zucchini Bread Ever

Grate the zucchini properly: When grating the zucchini, make sure to use the finer side of the grater to create smaller shreds. This helps the zucchini incorporate more evenly into the batter.

Squeeze excess moisture: After grating the zucchini, it's important to remove excess moisture. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.

Don't overmix the batter: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can develop gluten and result in dense bread.

Recipe Variation Ideas for Zucchini Bread

This delicious zucchini bread is absolutely perfect as is, but if you're looking to change things up here are a few variation ideas you can try:

• Nuts: Add chopped nuts, such as walnuts or pecans, to the batter for an extra crunch and nutty flavor. Stir in about 1 cup of nuts before pouring the batter into the baking pan.
• Chocolate: For delicious chocolate zucchini bread, add chocolate chips to the zucchini bread batter. Fold in about 1 cup of chocolate chips, either semi-sweet or dark chocolate, and ¼ cup of cocoa powder for bursts of chocolate goodness throughout the bread.
• Cranberry: Add dried cranberries to the zucchini bread batter to bring a tart and sweet twist. Stir in about 1 cup of dried cranberries for a burst of tangy flavor in every bite.

Frequently Asked Questions about Zucchini Bread 

Can I Make Muffins Instead Of Loaves With This Recipe?

Yes, you can easily adapt this recipe to make zucchini muffins. Simply divide the batter into greased or lined muffin cups and bake at the same temperature for approximately 18-20 minutes or until a toothpick inserted into the center comes out clean.

Can I Make This Zucchini Bread Gluten-free?

Yes, you can experiment with gluten-free flour blends that are suitable for baking. Look for gluten-free all-purpose flour or a blend specifically designed for baking. Follow the same measurements and instructions, but keep in mind that the texture and taste may vary slightly from the original recipe.

How to Store Leftover Zucchini Bread

This zucchini bread recipe should keep for at least 2 or 3 days at room temperature. Keep zucchini bread in an airtight container, or wrapped tightly in aluminum foil or plastic wrap, so it doesn't become stale. If your zucchini bread is still hanging around after 3 days, you might want to refrigerate it.

Zucchini bread definitely freezes well. It can remain frozen for two to three months by properly wrapping it. You can also store the bread in a freezer bag. 

Slice the bread before freezing that way, you won't have to thaw and refreeze the entire loaf every time you want a slice or two.

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Recipe Card

Easiest Zucchini Bread (Super Moist and Soft Results!)

Valya's Taste of Home

This Zucchini Bread is deliciously moist and flavorful and combines the natural goodness of zucchini with a hint of warm spices like cinnamon. Plus, it's easy!

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Bread

Cuisine American

Servings 2 bread loaves

Ingredients

  

.5x1x2x3x

Zucchini Bread Dry Ingredients

• ▢ 3 - 4 cups - all purpose flour (adding more flour, results in less moist bread)
• ▢ 1 tsp. - sea salt
• ▢ 1 tsp. - baking soda
• ▢ 1 tsp. - baking powder
• ▢ 3 tsp. - ground cinnamon
• ▢ 1 cup - organic sugar
• ▢ 1 ¼ cup - brown sugar

Zucchini Bread Wet Ingredients

• ▢ 3 - eggs
• ▢ 3 tsp. - vanilla extract
• ▢ ¾ cup - olive oil
• ▢ 3 cups or 2 small zucchini

Read More

Instructions

 

How to Make Zucchini Bread

• ▢
  Making this delicious Zucchini Bread is easier than you think. Here's how to make them at home step by step:
• ▢
  Start by preheating your oven to 350 ℉ (180 ℃).
• ▢
  Measure out and combine all dry the ingredients; all-purpose flour, sea salt, baking soda, baking powder, and ground cinnamon. Using a hand whisker, whisk all the dry ingredients together. Set aside until ready for use.
• ▢
  Rinse and grate the zucchini and set it aside until ready for use. Personally, I prefer using a carrot grater to grate zucchini, but you can also use a box grater or food processor.
• ▢
  In a large bowl of an electric mixer, add eggs, sugar, and brown sugar, then beat on high for 5 minutes or until the batter is pale in color.
• ▢
  Then add vanilla and oil and beat once more on medium just until combined.
• ▢
  Finally, stir in stir in dry ingredients in two additions, alternating with adding shredded zucchini, and gently mix everything on low for 2 minutes or until combined.
• ▢
  Grease two 9 x 5-inch loaf pans with unsalted butter. Pour half of the batter into one pan and the other half into the second pan.
• ▢
  Bake two loaves (two bread pans) at 350 ℉ (180 ℃) for 50 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
• ▢
  Remove from the oven. Cool the bread in pans for 10 minutes before transferring it onto a cooling rack.
• ▢
  Now remove the bread from the pans and transfer it onto a wire cooling rack to cool completely before slicing.

Notes

• This zucchini bread recipe should keep for at least 2 or 3 days at room temperature. Keep zucchini bread in an airtight container, so it doesn't get stale. If your zucchini bread is still hanging around after 3 days, you might want to refrigerate it.
• Zucchini bread definitely freezes well. It can remain frozen for two to three months if properly wrapped.
• Slice the bread before freezing that way, you won't have to thaw and refreeze the entire loaf every time you want a slice or two.

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This recipe was originally posted on August 29, 2014 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.