The BEST Zucchini Bread Recipe – Moist, Spiced & Foolproof

A perfectly moist, warmly spiced quick bread loaded with fresh zucchini—easy to make and the best way to use up garden zucchini!

🎉 Introduction

Craving a cozy, sweet treat that sneaks in veggies? This Best Zucchini Bread Recipe is ultra-moist, tender, and packed with warm cinnamon flavor. It’s a timeless classic perfect for breakfast, snacking, or gifting—plus it’s a great way to use up extra zucchini! 🍞✨

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🧰 Equipment Needed

• 9×5-inch loaf pan
• Mixing bowls (large and medium)
• Whisk & spatula
• Box grater
• Measuring cups & spoons
• Oven mitts

🛒 Ingredients

• 1½ cups shredded zucchini (about 1 medium zucchini)
• 2 large eggs
• 1½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 2 tsp ground cinnamon
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup vegetable oil

👩‍🍳 Directions

Step 1: Prep & Preheat

1. Preheat oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line with parchment paper.

Step 2: Mix Wet Ingredients

1. In a large bowl, whisk eggs, brown sugar, granulated sugar, vegetable oil, and vanilla until smooth.

Step 3: Add Zucchini

1. Stir shredded zucchini into wet mixture until well distributed.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

Step 5: Make the Batter

1. Add dry ingredients to wet ingredients, folding gently until just combined—don’t overmix.

Step 6: Bake

1. Pour batter into prepared loaf pan and smooth the top.
2. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool in pan 10 minutes, then transfer to a wire rack to finish cooling.

🍽️ Servings & Timing

• Servings: 10–12 slices
• Prep Time: 10 minutes
• Bake Time: 50–60 minutes
• Total Time: ~1 hour 10 minutes

🥄 Variations

• Nutty: Add ½ cup chopped walnuts or pecans
• Chocolate Chip: Fold in ½ cup chocolate chips for a sweet twist
• Spiced Up: Add ¼ tsp nutmeg or ginger
• Citrus Zing: Mix in 1 tbsp lemon zest
• Muffins: Pour into muffin tins; bake 18–22 minutes

🧊 Storage & Reheating

• Room Temp: Store wrapped or in airtight container for up to 3 days
• Refrigerator: Keep up to 5 days
• Freezer: Freeze sliced or whole loaf up to 3 months; thaw at room temp
• Reheat: Microwave slice for 10–15 seconds for fresh-baked taste

❓ 10 FAQs

1. Do I peel the zucchini?
   No—leave the skin on for extra nutrients and moisture.
2. Do I squeeze water from zucchini?
   Lightly blot, but don’t squeeze dry—moisture makes it tender.
3. Can I use whole wheat flour?
   Yes—swap half or all flour, but texture will be denser.
4. Can I reduce sugar?
   Reduce by ¼ cup if desired; bread will be less sweet.
5. Why is my bread dense?
   Overmixing the batter can make it heavy.
6. Can I double the recipe?
   Yes—bake in two pans or back-to-back batches.
7. Can kids help make it?
   Absolutely—it’s a great recipe for little helpers.
8. Is this dairy-free?
   Yes—no milk or butter required.
9. Can I use other oils?
   Yes—melted coconut or canola oil work well.
10. What if I don’t have brown sugar?
    Substitute with all granulated sugar, but flavor will be less rich.

🏁 Conclusion

This Best Zucchini Bread Recipe is soft, moist, and bursting with warm cinnamon flavor—everything you love in a classic zucchini loaf. Easy, reliable, and always a crowd-pleaser, it’s the ultimate way to celebrate zucchini season or cozy up any time of year! 🥒🍞

Adam

The BEST Zucchini Bread Recipe – Moist, Spiced & Foolproof

5 from 1 vote

A perfectly moist, warmly spiced quick bread loaded with fresh zucchini—easy to make and the best way to use up garden zucchini! 🎉 Introduction Craving a cozy, sweet treat that sneaks in veggies? This Best Zucchini Bread Recipe is ultra-moist, tender, and packed with warm cinnamon flavor. It’s a timeless classic perfect for breakfast, snacking, or gifting—plus it’s a great way to use up extra zucchini! 🍞✨

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Ingredients Equipment Method Notes

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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

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Ingredients

  

• 1½ cups shredded zucchini about 1 medium zucchini
• 2 large eggs
• 1½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 2 tsp ground cinnamon
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup vegetable oil

Adem Recipes Daily App

Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

Adem Recipes Daily App 🍽️

Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

Coming Soon

Coming Soon

Equipment

• 9×5-inch loaf pan
• Mixing bowls (large and medium)
• Whisk & spatula
• Box grater
• Measuring cups & spoons
• Oven mitts

Method

 

Step 1: Prep & Preheat

1. Preheat oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line with parchment paper.

Step 2: Mix Wet Ingredients

1. In a large bowl, whisk eggs, brown sugar, granulated sugar, vegetable oil, and vanilla until smooth.

Step 3: Add Zucchini

1. Stir shredded zucchini into wet mixture until well distributed.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

Step 5: Make the Batter

1. Add dry ingredients to wet ingredients, folding gently until just combined—don’t overmix.

Step 6: Bake

1. Pour batter into prepared loaf pan and smooth the top.
2. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool in pan 10 minutes, then transfer to a wire rack to finish cooling.

Notes

🥄 Variations
Nutty: Add ½ cup chopped walnuts or pecans

Chocolate Chip: Fold in ½ cup chocolate chips for a sweet twist

Spiced Up: Add ¼ tsp nutmeg or ginger

Citrus Zing: Mix in 1 tbsp lemon zest

Muffins: Pour into muffin tins; bake 18–22 minutes

🧊 Storage & Reheating
Room Temp: Store wrapped or in airtight container for up to 3 days

Refrigerator: Keep up to 5 days

Freezer: Freeze sliced or whole loaf up to 3 months; thaw at room temp

Reheat: Microwave slice for 10–15 seconds for fresh-baked taste

❓ 10 FAQs
Do I peel the zucchini?
No—leave the skin on for extra nutrients and moisture.

Do I squeeze water from zucchini?
Lightly blot, but don’t squeeze dry—moisture makes it tender.

Can I use whole wheat flour?
Yes—swap half or all flour, but texture will be denser.

Can I reduce sugar?
Reduce by ¼ cup if desired; bread will be less sweet.

Why is my bread dense?
Overmixing the batter can make it heavy.

Can I double the recipe?
Yes—bake in two pans or back-to-back batches.

Can kids help make it?
Absolutely—it’s a great recipe for little helpers.

Is this dairy-free?
Yes—no milk or butter required.

Can I use other oils?
Yes—melted coconut or canola oil work well.

What if I don’t have brown sugar?
Substitute with all granulated sugar, but flavor will be less rich.

🏁 Conclusion
This Best Zucchini Bread Recipe is soft, moist, and bursting with warm cinnamon flavor—everything you love in a classic zucchini loaf. Easy, reliable, and always a crowd-pleaser, it’s the ultimate way to celebrate zucchini season or cozy up any time of year! 🥒🍞