Must-Try, Super-Moist Zucchini Bread
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With its perfectly moist texture, super soft crumb, and brown sugar notes throughout, this is the best-ever (AND easiest!) zucchini bread recipe. The recipe is easily adaptable to mini loaf pans, and the batter can be used for zucchini bread muffins too, too.
This is the best zucchini bread. The original source is unknown, but my mother learned it from her mother, and I’ve been passing it along as well, baking it with my children, who call it “bikini” bread, for years. It’s an oldie but such a goodie, and a hit with adults and children alike.
In essence, its a classic quick bread made with both brown sugar and white, eggs and oil, and a heap of zucchini. The zucchini flavor is nearly indiscernible, but it plays an important roll in ensuring the cake will be super moist. This quick bread, a 2-bowl job, comes together in under 10 minutes and freezes beautifully.
What’s more? It also can easily be turned into muffins, which also freeze beautifully, or baked in four mini loaf pans, which make great holiday gifts. I love serving this zucchini bread when entertaining — it’s as delicious for mid-morning brunch as for afternoon tea all summer long.
Finally, The Kitchn, a favorite website, declared this recipe the best in a contest with four widely adored zucchini bread recipes. I hope you love it, too.
A favorite variation? Chocolate chip, of course. Nuts, too. Truthfully, I love it best with no additions. You can use as much as a pound — yes a pound! — of grated zucchini, and it along with the oil, keep the bread so, so moist.
More Recipes with Zucchini
- Zucchini Involtini
- Zucchini Parmesan
- Favorite Summer Pasta: Zucchini Spaghetti
- Shaved Zucchini & Pecorino Salad
- Zucchini Sauté with Mint, Pine Nuts, & Ricotta
PS: ALL the zucchini recipes right here → Zucchini
PPS: The Best-Ever Banana Bread.
Here’s the play-by-play: Gather your ingredients:
Grate a couple zucchini.
Stir together the dry ingredients. Stir together the wet ingredients.
Toss the zucchini with the dry ingredients.
Add the wet ingredients.
Transfer to a loaf pan.
Bake until golden and cooked through.
Let cool completely before slicing.
You can bake the bread in four mini loaf pans as well, which is so nice for gift giving.
PrintMust-Try, Super-Moist Zucchini Bread
- Total Time: 55 minutes
- Yield: 1 Standard Loaf or 4 Mini Loaves
Description
Notes:
- Baking by weight is always a good idea. Regarding flour, if you have a scale (this one costs $9!), weigh out 227 g flour. If you are using cups, use 2 cups, but fill them lightly.
- Loaf pans come in all different sizes. I love these Chicago Metallic standard 8.5 x 4.5-inch loaf pans and these Chicago Metallic mini loaf pans, which are so handy to have on hand around the holidays. If you use as much as a pound of zucchini, I highly recommend baking this bread in a 10×5-inch baking pan — it’s only slightly larger than the 8.5×4.5-inch pan, but it makes a difference. My quick breads bake so much more evenly in this larger-size pan.
- To freeze: Be sure to let zucchini bread cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
- To make muffins: Simply, line a 12-cup muffin pan with liners or grease with butter or nonstick spray. Fill cups no more than two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Ingredients
- a scant 2 cups (227 g) flour (see notes above)
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon, optional
- 1 teaspoon kosher salt
- 1 cup light (213 g) brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 2½ cups grated zucchini, (12–16 oz.)
Instructions
- Preheat the oven to 350˚F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.
- Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above. (Note: Every oven is different, and different pans conduct heat differently — be patient with the cooking. It may take 20-30 minutes more. With the longer cooking time, the bread shouldn’t burn, but if you are noticing the bread getting too brown, cover it with foil.)
- Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
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751 Comments on “Must-Try, Super-Moist Zucchini Bread”
I made this as written and it was fantastic! Super moist, great flavor.
Many recipes call for squeezing out the zucchini first, but this recipe doesn’t, so – I didn’t. The extra moisture did bubble out the top but baked off eventually. Even though it worked out and tasted great, WAS I supposed to squeeze out the zucchini first? Thank you…
Nope! I never squeeze 🙂
I have made this bread several times since you published the recipe, and it is the best I have ever had.
I never add nuts to bread, but I’m going to make a loaf for someone who loves nuts in almost anything. Do you have a recommendation for how many pecans to add to a loaf? I don’t want to mess up what has been perfection so far by adding too many or too few.
Great to hear, Jeri! I think 1 to 1.25 cups nuts is probably about right. Good luck! Thanks for writing 🙂
Love this recipe…no fail…and sometimes I add less zucchini and add grated carrots and some raisins…yum. This really is a winner and easy! The best I’ve made!
Great to hear, Lois! Thanks so much for writing and sharing these notes 🙂 🙂 🙂
Hi Ali!
This evening marks the third time I’ve used your recipe and it’s a crowd pleaser. I added chocolate chips to the previous batch and my boyfriend politely asked for the recipe to be made as is—-ha! Thank you for this kitchen staple recipe!
Awww so nice to read this, Jare! Thanks so much for writing and sharing 🙂
I used this recipe to make the muffins and they were delicious! I followed the recipe exactly, cooking the muffins for 22 minutes and they were perfect. I will absolutely be adding this recipe to my “keepers” binder!
So nice to hear this Mary! Thanks so much for writing 🙂
When do you add the sugar?
Hi, I am hoping to use this recipe for my Scouts to cook. I have a celiac and wanted to ask if anyone has tried this recipe with gluten free flour?
Can’t wait to try this recipe!
I have not but others have with success. I believe they used Cup4Cup… not sure what you have available in the UK, but I think any reliable 1:1 gf mix will work well here.
My house smells heavenly. I think my husband is jealous since this loaf is going to a fundraiser. It’s a beauty. Some lucky person is in for real treat. Thanks, Ali.
Awww so nice to hear this, Leslie 🙂 Thanks for writing.
I made two loaves and muffins, they all came out great. Thank you for the recipe!