This is such a wonderful recipe for Zucchini Bread! When this recipe was created and tested we were looking for a soft and moist texture with a slightly crispy and sweet crust on the top. We wanted the flavor to be spiced with cinnamon and clove… and this recipe achieves it all!! You are going to love this Zucchini Bread, especially if you have a garden overflowing with zucchini.
This Zucchini Bread makes a wonderful breakfast treat, or afternoon snack. It is similar to a banana bread, but instead of overripe bananas you get to use zucchini. Don’t worry the zucchini doesn’t add a savory vegetable flavor, it just adds a ton of moisture to the bread!
Honestly, I have even served this bread as side dish to dinner. It served it with BBQ Grilled Pork Tenderloin but it would also be great with a Dutch Oven Beef Stew, or Corn Chowder.
Jump to:
- Why Youโll love this Homemade zucchini Bread Recipe
- Easy Zucchini Bread Recipe Ingredients
- How to Prep the Zucchini
- How To Make Zucchini Bread
- Moist Zucchini Bread Recipe Variations
- Tips for the Best Zucchini Bread
- Easy Zucchini Bread FAQโs
- More Bread and Muffin Recipes Youโll Love
- Did you make this recipe?
- Moist Zucchini Bread Recipe
- Leave a comment and rate this recipe!
Why You’ll love this Homemade zucchini Bread Recipe
Perfectly moist every time The zucchini keeps the bread tender and soft without making it soggy.
Not overly sweet Just the right balance for breakfast, snacking, or dessert.
Great way to use up summer zucchini No wasting those garden extras or farmers market finds.
Sneaking in veggies No one will know the bread is actually packed with a green veggie!
Freezes beautifully Make a double batch and stash a loaf for later.
Customizable Add nuts, chocolate chips, or a cinnamon swirl depending on who you're baking for.
Easy Zucchini Bread Recipe Ingredients
- Zucchini Squash – look for green zucchini, depending on the size of the zucchini you will need 2-3. Trim the ends off the zucchini and you can partially peel some of the skin, although that is not necessary.
- Sugar – all white sugar is what you need for this recipe, no brown sugar. The zucchini already lends enough moisture to the bread. And using all white sugar makes the top crust just a bit crispy!
- Canola Oil – a canola or vegetable oil works in this zucchini bread recipe.
- Eggs – 3 large eggs.
- Vanilla – a little vanilla extract enhances the sweetness of the zucchini bread.
- All Purpose Flour, Baking Soda, Baking Powder, Kosher Salt – these are standard bread making ingredients.
- Cinnamon and Clove – these two spices flavor the zucchini bread PERFECTLY!! It may seem like a lot of clove, but trust that it infuses the best flavor and doesn’t overpower the bread.
- Optionally you can add mini chocolate chips, chopped walnuts or chopped pecans.
How to Prep the Zucchini
To use the fresh zucchini in this recipe you will need to do a little prep. First wash the zucchini and trim off the ends. Optionally you can partially peel the zucchini, but it isn’t completely necessary. Then you will need to grate the zucchini.
You can use a box grater, using the larges hole grater. You could also use a food processor fitted with the grating blade (that’s how I like to grate cheese, my least favorite kitchen task!).
Do not squeeze or remove any of the liquid from the zucchini, you want to add all that moisture to your bread. After it is grated, measure out 2 ยฝ cups and add to the batter.
How To Make Zucchini Bread
Step 1
Grate the zucchini and set aside. Preheat the oven to 325ยฐF. And spray two loaf pans with non-stick spray and dust with flour.
Step 2
Mix the eggs, oil, sugar, zucchini and vanilla together for about 2 minutes.
Step 3
In a medium bowl stir/whisk together the dry ingredients.
Slowly mix the dry ingredients into the wet. Don’t overmix.
Fold in the chocolate chips if using.
Step 4
Divide the batter between 2 loaf pans. Bake for 50 minutes.
Step 5
Let the Zucchini Bread cool in the loaf pans for about 15 minutes before removing. Run a sharp knife around the edge of the bread to remove from the pan.
Moist Zucchini Bread Recipe Variations
You can optionally add chocolate chips to this recipe for a Chocolate Chip Zucchini Bread. Which makes a wonderful after school treat for the kids, and a great afternoon snack for the adults (with a cup of coffee).
I recommend adding mini chocolate chips as they will hold in the batter a little better than a standard size. I find that the “normal” size chocolate chips sink to the bottom and can stick to the loaf pan.
If you only have the standard size chocolate chips, toss them in a little flour before folding into the batter, this will help prevent them from sinking in the batter.
Tips for the Best Zucchini Bread
- Grate the zucchini on the larges hole of the box grater.
- Do no remove the moisture from the zucchini after grating.
- If using chocolate chips, opt for mini chocolate chips.
- Let the bread cool in the pan for 15 minutes before trying to remove.
- To remove from the loaf pan run a really sharp knife around the edges of the bread, then turn the Zucchini bread out.
- Store at room temp, covered, for up to 5 days.
- Would be great served with Honey Butter!
Easy Zucchini Bread FAQ’s
This usually happens if there is too much moisture in the bread or it is underbaked. Some other reasons include opening the oven door too often or too early and using too much leavening (baking soda or baking powder). If the recipe calls for too much leavener the loaf will rise too quickly and then sink.
Definitely not! You cannot taste the zucchini at all. I promise it doesn’t taste like vegetables. The zucchini has an undetectable flavor and just adds moisture, creates a soft crumb and texture.
More Bread and Muffin Recipes You’ll Love
Did you make this recipe?
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Moist Zucchini Bread Recipe
Equipment
- 2 loaf pans
Ingredients
- 2 ยฝ cups raw zucchini - partially peeled and grated (approx. 2-3 zucchini)
- 3 large eggs
- 2 cups sugar
- 1 cup canola oil
- 2 tsp. vanilla
- 3 cups flour
- 1 tsp. baking soda
- ยฝ teaspoon baking powder
- 1 tsp. kosher salt
- 1 tsp. cinnamon
- ยพ tsp. cloves
Optional Mix-Ins
- 1 cup mini chocolate chips
- 1 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 325โ . Spray both loaf pans with non-stick spray and toss a little all purpose flour around the pan, dump out extra flour, set aside.
- Grate the zucchini on the largest box grate hole. Do not remove the moisture from the zucchini, you want that added to the bread!2 ยฝ cups raw zucchini
- In a large bowl mix the eggs, oil, sugar, grated zucchini and vanilla together for about 2 minutes.3 large eggs, 2 cups sugar, 1 cup canola oil, 2 tsp. vanilla
- In a medium size bowl stir/whisk together the flour, soda, baking powder, salt, cinnamon and cloves.3 cups flour, 1 tsp. baking soda, ยฝ teaspoon baking powder, 1 tsp. kosher salt, 1 tsp. cinnamon, ยพ tsp. cloves
- Add the flour mixture to the zucchini mixture and stir just until incorporated (do not overmix). If using chocolate chips or nuts, fold them in at this time.1 cup mini chocolate chips, 1 cup chopped walnuts or pecans
- Divide the batter equally between the 2 pans.
- Bake for approx. 50 minutes at 325โ (do not overbake). The loaves should be a nice golden brown.
- Cool in the loaf pans for 15 minutes. Then run a sharp knife around the edges of the bread, remove from the pans.
- Store at room temperature, covered, for up to 5 days.
Recipe Tips and Notes:
- Grate the zucchini on the larges hole of the box grater.
- Do no remove the moisture from the zucchini after grating.
- If using chocolate chips, opt for mini chocolate chips.
- Let the bread cool in the pan for 15 minutes before trying to remove.
- To remove from the loaf pan run a really sharp knife around the edges of the bread, then turn the Zucchini bread out.
- Store at room temp, covered, for up to 5 days.
- Would be great served with Honey Butter!
Diane Payne says
I love how you repeat the amount of each ingredient in the directions so not constantly scrolling up to see how much of each one.
Susie Weinrich says
YES!!! It is one of my favorite features on Mom’s Dinner. I hate scrolling up and down. Also use the “cook mode” button so your screen doesn’t go dark, it is a little toggle button in the recipe card.
Cheryl Wilkerson says
Easy to make & delicious!
Susie Weinrich says
Easy and delicious are key!
Rita says
I made the zucchini bread for first time. It was real good.i made one pan with walnuts, chocolate chips,other pan without.