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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668 Comments on “Must-Try, Super-Moist Zucchini Bread”
Alexandra, we’ve been baking your zucchini bread a lot since we discovered your recipe this summer! It’s really the best! We want to bake some mini loaves as gifts for the holidays. How would you alter the recipe for a mini loaf plan?
Thank you!
-Susan
So great to hear this, Susan! I wouldn’t alter anything, just be sure to fill your pans no more than 2/3-3/4 full with batter. And reduce the baking time. All mini pans are different sizes, so I can’t say exactly how long it will take to cook, but I would start checking around 20 minutes or so. You know how they should look for the larger size, so just look for the same thing — the bread should feel springy when you press on it lightly.
As described…super moist. I will add that it was easy to make and is super delicious too. I used a 10 x 5 loaf pan and mine took 1 hour and 20 minutes to bake. Stays fresh gor many days on the counter. I’m having a piece for breakfast this morning. Merry xmas!!
Wonderful to hear this, Annier! Thanks so much for writing 🙂 🙂 🙂 Hope you had a wonderful Xmas! Wishing you a Happy New Year!
Last time I made this my thermometer flatlined at 202 degrees. I had an alarm set for 205 degrees but it was clearly overcooking while stuck at 202 do I pulled it. Wasn’t nearly as moist as when I’ve made this before.
Since I share this recipe frequently, I am looking for some foolproof tips to test for doneness. I struggle with quick breads so I need help?
I love this recipe . It is so moist and delicious . My husband is addicted . I’ve made over ten loaves and love the way it freezes I think it’s even more moist after frozen and thawed . This is my new go to bread . Thank you for sharing …God bless .
Wonderful to hear this, Debbie! Thanks so much for writing 🙂 🙂 🙂 Interesting note about the freezer too!
I made this earlier in the week and went through it in a day. I wanted more! (So good!). I was out of zucchini, but we had apples. I did a straight substitution, spiced it with cinnamon and nutmeg. Turned out great! Who knew? 🙂
Craig, this is amazing! I’m totally going to try it with grated apples next time around. Thanks for writing!
I just want to thank you for this treasured recipe …I have made it many ,many times . Just made a big batch 7 large loaves and 6 smaller loaves . It’s my family’s favorite . I love how it freezes ….really we like it better after its been frozen for a while. Thank you again this recipe with be handed down to family and friends ..God bless !
Wonderful to hear this, Debbie! Thanks so much for writing. So interesting about the freezing.
Ali, your zucchini bread recipe has been on my list to make for ages. A friend gave me some zucchini so I gave your recipe a whirl. Seriously, so good. Moist on the inside with the perfect crumb. I doubled the recipe to keep one in the freezer. Can’t wait to make it again this summer, when zucchini is plentiful!
Oh yay! So nice to hear this, Liane! And yay for having a loaf in the freezer, too. That’s the best feeling 🙂 🙂 🙂
I love this recipe! Have made several times and it is the best zucchini bread recipe ever!! My family is requesting chocolate chips and/or nuts. What is a good amount of each to add? Thanks!
Wonderful to hear this, Rosalva! I would start with 1 cup of each. Next time around, use more or less to taste 🙂
This IS the best zucchini bread I’ve ever eaten and I have made a ton of tea breads. Thank you so much for sharing.
Wonderful to hear this, Michele!
I have to confess, I undercooked my breads so the middle sank and was not completely done. The toothpick didn’t have any crumbs on it so I thought it was done. The flavor is delicious!
I do have one question. When I weighed the brown sugar, it seemed like too much so I measured it by cups – packed – as is usually the method. Was this correct or should it have been just a cup not packed.
Hi Judith! Great to hear all of this (except of course about the undone center … bumnmer!).
Regarding the brown sugar, the weight measurement is accurate — it is definitely a lot, and lots of people have had success reducing the amount of sugar, so you definitely can cut it back. The reason I prefer weights is that it’s precise. If you and I and ten other people each pack a one cup measure with brown sugar, we’ll get 10 different weights. The way you measured isn’t wrong, it’s just not precise. Hope that helps!
Love your recipes! Going to try this one soon but don’t have enough zucchini though I do have some very ripe bananas – could I sub in the bananas with the zucchini’s to get the 2.5 cups?
Absolutely! Go for it!
sounds really good! Can you tell me about the kosher salt. Do you buy the coarse? I have never used but at the store all they have is coarse. Is that what I would use?
Hi Sophia! I use Diamond Crystal kosher salt. Kosher salt is definitely on the coarser side. You don’t have to use kosher salt here … I should make a note. If you use table salt, use 3/4 teaspoon.
I have tried several zucchini bread recipes and your version is the best. Thank you for sharing.
Great to hear this, Suzann! Thanks for writing 🙂
Excellent recipe, the loaf came out so moist and light, I did have to cook it for the longer length of time and was worried it might dry out. Not at all, incredibly moist and tasty. Love having the measurements in metric.
Wonderful to hear, Carolyn! Thanks for writing 🙂
I have a lot of water when I shred my zucchini. Does this need to be drained?
It doesn’t need to be drained, but if it’s left behind on your cutting board or in a bowl, just leave it there — in other words, don’t use a spatula to scrape every last bit into your mixing bowl.
Will this recipe also work with gluten free flour?
I would imagine! I love Cup for Cup … do you have a favorite, reliable brand that has worked for you in the past? KAF’s gluten-free mix is great, too.
This recipe is excellent! I reduced the sugar to 3/4 of a cup total, used flax eggs, and topped off some of the zucchini with a grated grated apple. I did squeeze out the water from zucchini. Also added grated nutmeg and the zest of a lemon. It made 14 muffins and took 27 mins. Absolutely delicious, moist and sweet with a tender crumb. Will be making over and over again! Thank you!
Oh yay! So nice to hear all of this, Barbara! Thanks so much for writing and for sharing your tweaks. So helpful for others.
This recipe has now made zucchini bread a fast favorite for my entire extended family as I just shared this yumminess with everyone! Our new go-to recipe – thank you!
Great to hear this, Janine! Thanks so much for writing 🙂 🙂 🙂
Do you cut out the seeds or use the entire zucchini! Thanks!
I use the entire thing!
If you have zucchini that get too big, yes cutout the seeds. It’s a great way to use over grown zucchini! Have done this many times.
Great tip, thanks!
The recipe is deliciously moist; I accidentally used dark brown sugar. I wonder if that is why the green color of zucchini does not show at all as in your pictures.
Hi Linda! It’s definitely possible that the dark brown sugar made for a darker loaf, though my zucchini bread often comes out on the dark side, too.
Can I use melted butter in place of vegetable oil?
Yes! I’ve never done this with this recipe, but I have no doubt it will work just fine 🙂
Terrific recipe! I thoroughly mixed the sugar with lemon zest and it was so delicious. The top of the bread wasn’t terribly attractive…it was very flat. But taste beats looks hands down!
Great to hear this, Gail! Thanks for writing!
I made this last night and we loved it! It will totally replace my previous recipe. Thank you!
Great to hear this, Jessica! Thanks so much for writing 🙂 🙂 🙂
After a neighbor gave me a 2.5 pound zucchini, I finally had the perfect opportunity to make this recipe. I doubled the recipe, using a total of 370 g of brown sugar, (no white sugar), and 1 1/3 cups of a very mild olive oil. Super recipe! Incredibly moist. Next time I’ll use a bit less oil, just to experiment. After removing the seeds, stem then grating the yield was 26 ounces. I intend to make this again with apples! Many thanks for the extensive recipe collection, Ali!
So great to hear this, LM! Thanks so much for including your detailed notes re doubling and weights and yields, etc. — so helpful for others. I was recently gifted a zucchini baseball bat and I have yet to use it. I think a double batch of zucchini bread is my near future. Thanks for writing!
Very good! Moist, which I was wanting.
Great to hear, Roberta! Thanks for writing 🙂 🙂 🙂
I’ve made this wonderful bread a couple times now. For some reason today, the bread fell after it came out of the oven. Any idea why that would happen only once?
Hi MJ! It likely either needed more time or there was too much liquid … did you use more zucchini than normal? Or did you make any other changes? Are you using a scale or cups to measure?
I made this today, and it came out so moist & delicious. I had to bake 1 hr 10 minutes, perfect.
Great to hear, Toni! Thanks so much for writing 🙂 🙂 🙂
THANK YOU for doing your recipe by weight. I don’t understand why so many people are still stuck on baking by volume, it leaves too much room for error. Scales are dirt cheap, no reason we can’t all bake by weight nowadays. Just imagine how much better everyone’s results would be!
Can’t wait to try this recipe. Sister-in-law just brought over a couple fresh zucchini.
My pleasure, Sue 🙂 🙂 🙂 I feel exactly the same way. Hope you love the zucchini bread!
Hi Ali! Just wanted to ask if I can use demerara sugar for this recipe? Can I make it without baking soda?
-Thank you!
Annie
I think demerara sugar would be fine — I’ve only ever used it as a topping sugar, like on scones and biscuits, but in the bit of googling I just did, it looks as though it will be fine. If you leave out the baking soda, use 2 teaspoons baking powder.
Such a easy recipe, delicious bread enjoy!
Great to hear, Eva!