Zucchini bread isn’t just a sneaky way to get your greens, it’s comfort, memory, and home baked into every slice. In this article, I’ll share my go-to zucchini bread recipe and everything you need to know about making it perfectly moist and flavorful. We’ll answer your top questions, from whether to peel your zucchini to how many you’ll actually need. You’ll also find tips for healthy swaps, how to store it, and why this recipe has become a staple in my coastal kitchen in Mendocino.
Zucchini Bread Recipe With a Personal Twist
Baking a memory into every slice
The first time I baked zucchini bread, it was out of necessity, my garden exploded with more zucchini than I knew what to do with. I was a new mom, sleep-deprived and staring at a colicky baby in one arm and a countertop of zucchini in the other. I remembered a neighbor once brought over a loaf so tender and spiced, it almost made me cry. I called her for the recipe, made it that night, and tweaked it just enough over the years to call it my own.
This zucchini bread recipe is my go-to when I want something cozy, simple, and nourishing. It uses basic pantry staples, flour, sugar, oil, eggs, cinnamon, but the real magic is in the shredded zucchini. You don’t taste the vegetable; you feel it. It makes the loaf incredibly moist, almost cake-like. And the scent? Like cinnamon-hugged warmth filling every corner of your home.
If you love classic loaves like white bread or crave something heartier like cheese sourdough bread, you’ll appreciate how this recipe bridges the gap between wholesome and indulgent.
This isn’t just a zucchini bread recipe. It’s a story of second chances and homegrown sweetness. Let’s mix up the best version together.
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Zucchini Bread Recipe , Moist & Easy | 5-Star Flavor
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves 1x
- Diet: Vegetarian
Description
This zucchini bread recipe is moist, spiced, and packed with flavor. A perfect way to use up extra zucchini for a comforting, easy-to-make loaf.
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon or to taste
3 large eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
Instructions
1. Preheat oven to 325°F (165°C). Grease and flour two 8×4 inch loaf pans.
2. In a large bowl, beat eggs, oil, vanilla, and sugar together until well combined.
3. In another bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
4. Gradually add dry ingredients to the wet mixture, stirring until just combined.
5. Fold in shredded zucchini and chopped walnuts.
6. Pour the batter evenly into the prepared loaf pans.
7. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
8. Let cool in pans for 20 minutes before transferring to wire racks to cool completely.
Notes
No need to peel the zucchini, its skin is tender and bakes perfectly into the loaf.
For a healthier option, substitute half the oil with applesauce.
Add mini chocolate chips, dried fruit, or toasted coconut for variation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zucchini bread recipe, moist zucchini bread, easy zucchini bread
What Makes This Zucchini Bread Recipe Moist and Irresistible
The secrets behind perfect texture
What makes this zucchini bread recipe so moist? It starts with the zucchini, of course. You’ll want to shred it finely and avoid peeling it. That’s right, you do not need to take the skin off zucchini for bread. The skin is tender, barely noticeable, and adds a subtle earthiness that complements the cinnamon-spiced batter beautifully.
Zucchini is loaded with water, which is exactly why it works so well in baked goods. For this zucchini bread recipe, lightly blotting the shredded zucchini with a towel ensures the moisture enhances the loaf instead of overwhelming it. You don’t want a soggy loaf, just one that’s deeply tender and perfectly balanced.
Moisture boosters & smart ingredient choices
This isn’t the time to reach for butter. Vegetable oil is the secret weapon in this zucchini bread recipe. It distributes fat more evenly, producing a soft crumb that stays fresh longer, just like the pillowy softness you get in our white bread. Combined with eggs, sugar, and vanilla, the oil gives the bread its unmistakable richness.
For extra dimension, I often toss in a handful of chopped walnuts or a sprinkle of orange zest. Cinnamon is essential, but nutmeg or cloves can take it up a notch. Whether you’re making a cozy fall treat or experimenting like with sourdough dessert, a little spice can go a long way.
This zucchini bread recipe isn’t just moist, it’s reliable. Every slice is tender, never dry, and packed with flavor. Stick to the ratios, trust the process, and your loaf will turn out bakery-worthy, every time.
Zucchini Prep Made Simple, What You Need to Know
Do you peel, seed, or just shred for this zucchini bread recipe?
Let’s clear up the most common prep questions once and for all. First, you don’t need to peel zucchini for zucchini bread. The skin is soft, and once it’s shredded, it practically melts into the batter. Leaving the peel on also adds a bit of color and extra fiber, win-win.
Now let’s talk about seeds. If you’re using smaller, fresh zucchini, just grate the whole thing. But if you’ve got a giant garden zucchini (you know the type, nearly the size of a baseball bat), those seeds can be tough. In that case, slice the zucchini in half lengthwise and scoop out the seedy center before shredding the rest for your zucchini bread recipe.
How many zucchinis do you need for zucchini bread?
It’s one of the most Googled questions, and the answer is: it depends on size. For this zucchini bread recipe, you need 2 cups of shredded zucchini. That’s usually 2 small to medium zucchinis or 1 very large one. You can use a box grater or food processor, just be sure to measure it after shredding, not before.
Pro tip? Don’t wring out all the water unless your zucchini is excessively wet. A little moisture is essential for the soft crumb this zucchini bread recipe is famous for. I like to lightly pat it with a paper towel and leave the rest.
These prep tips are key to consistency. Whether you’re making a classic loaf or exploring alternative grains like in our perfect sourdough, understanding your ingredients always leads to better baking.
And if you’re looking for a fun use for leftover zucchini, check out our sourdough discard crackers, they’re crisp, savory, and a great snack between bakes.
Healthy Zucchini Bread Recipe Variations You’ll Love
Simple swaps for guilt-free indulgence
You don’t have to sacrifice taste to make a healthier zucchini bread recipe. This loaf is naturally moist, which means you can cut back on sugar or oil without losing that luscious texture. One of my favorite tricks is swapping out 1 cup of all-purpose flour for whole wheat. It adds a subtle nutty flavor and fiber, just like the hearty crumb in our sourdough bread recipe.
For sweeteners, you can reduce white sugar to 1 ¾ cups or use half coconut sugar for a richer taste. Some bakers love using honey or maple syrup, but keep in mind that they’ll add more moisture, so you may need to slightly reduce your oil.
This zucchini bread recipe also welcomes applesauce or Greek yogurt in place of some oil. A ½ cup of unsweetened applesauce and ½ cup of oil keeps it moist and reduces overall fat. Want to go dairy-free? Use almond or oat-based yogurt instead.
Nutrient-boosting add-ins
This is where you can get creative. Add flaxseed meal or chia seeds for an omega-3 boost. Toss in raisins or chopped dates for natural sweetness, or even grated carrot for a veggie blend that rivals our sourdough discard recipes in flavor and nutrition.
And don’t forget about nuts. Walnuts, pecans, or even pistachios add crunch and heart-healthy fats. You can toast them first to amplify the flavor. Love chocolate? Mini dark chocolate chips add indulgence while keeping it semi-wholesome.
Just like our cheese sourdough bread, you can personalize this recipe endlessly. The base is solid, so feel free to experiment and make it yours. With these swaps, your zucchini bread recipe will fit right into a balanced lifestyle, without losing that bakery-worthy charm.
Conclusion: A Zucchini Bread Recipe to Make Again and Again
There’s something deeply comforting about baking a loaf that’s both nourishing and nostalgic. This zucchini bread recipe brings all the cozy vibes, moist, spiced, and just sweet enough, without being fussy or over-the-top. It’s the kind of recipe you’ll return to, whether your garden is overflowing or you simply want a slice of something homemade and honest.
Whether you stick to the classic or try one of the healthy variations we covered, this loaf is endlessly adaptable. It’s just as welcome at a brunch table as it is in a lunchbox. And if you’re like me, you might find yourself sneaking a slice while prepping another sourdough batch.
If you loved this zucchini bread recipe, you’ll also enjoy our sourdough focaccia or get inspired by our sourdough dessert ideas. Thanks for baking with me, from my Mendocino kitchen to yours.
Frequently Asked Questions About Zucchini Bread Recipe
Do you take the skin off zucchini for bread?
No, there’s no need to peel the zucchini for your zucchini bread recipe. The skin is soft and blends easily into the batter once shredded. It adds extra nutrients and a lovely visual texture to each slice. Leaving the peel on saves time and enhances the rustic charm of the loaf.
What makes zucchini bread moist?
The secret to a moist zucchini bread recipe is the zucchini itself combined with the right fat and sugar balance. Finely shredded zucchini provides natural moisture, while vegetable oil helps create a soft, tender crumb. Avoid over-draining the zucchini—some water is essential for that bakery-style softness.
How many zucchinis do you need for zucchini bread?
For this zucchini bread recipe, you’ll need about 2 cups of shredded zucchini. That equals roughly 2 medium zucchinis or 1 large one. Always measure the zucchini after shredding, not before. If using larger zucchini, remove the seeds before grating.
Should seeds be removed from zucchini for bread?
If your zucchini is small to medium in size, there’s no need to remove the seeds. They’re soft and blend into the batter. However, with oversized garden zucchini, the seeds can be tough and bitter—scoop those out before shredding to keep your zucchini bread recipe smooth and pleasant.