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.Print
Must-Try, Super-Moist Zucchini Bread
- Total Time: 55 minutes
- Yield: 1 Standard Loaf or 4 Mini Loaves
- 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.
- 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.)
- 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
Keywords: zucchini, bread, quick bread, squash, summer
This post may contain affiliate links. Please read my disclosure policy.
559 Comments on “Must-Try, Super-Moist Zucchini Bread”
Wonderful recipe! I added raisins and chopped pecans. Turned out moist and yummy!
Great to hear, Marty! Thanks for writing. Sounds delish 🙂 🙂 🙂
How do I know how much frozen shredded zucchini to use? Kinda like frozen bananas for the banana bread. They drain down to nothing.
I would use 2 lightly packed cups. I don’t think you can go wrong here with a little more or a little less, however 🙂
Excellent baked so moist and yummy.
So many people requested the recipe
Thanks to your family for passing on this recipe
Great to hear this, Alain! Thanks so much for writing 🙂 🙂 🙂
Made this for the first time. It was very tasty & moist. I did use the cinnamon. Definitely a make again recipe!
Great to hear, Cheryl! Thanks so much for writing 🙂 🙂 🙂
Add 1 cup of crushed walnuts, best zucchini bread ever!
Great to hear, Syd! Thanks so much for writing 🙂 🙂 🙂
I was buying zucchini for a summer pasta dish and had some zucchini left over, so decided to make zucchini bread. Had never made it before. I followed the recipe exactly, and it is just delicious. I am so glad to have found this website!
Wonderful to hear this, Mary! Thanks so much for writing. Zucchini season is upon us! 🙂 🙂 🙂
Yes I was wondering for this recipe should the zucchini juices be patted dry or not? So the middle won’t get gooey.
I never do!
Best recipe ever!!! I’ve made many and this is my favorite.
Great to hear, Lauren!
Way undercooked at an hour… and I have an oven thermometer. Had to cut off the bottom because it was still batter 😖 Taste is great, but disappointing texture.
Bummer to hear this! Question: what type of pan and what size pan? Did you use a scale to measure?
Delicious recipe, I have made it three times now, I added chopped pecans… yumm
I want to make these as muffins – would it still be 45 to an hour?
Great to hear, Marlene! For muffins, I would bake them for less time — start checking after 20 minutes.
Can you double this recipe and cook both loaves at the same time? Thanks!
Can you substitute maple syrup?
For the sugars?
Sure! I would use slightly less maple syrup… maybe hold back 1/4 to 1/3 cup.
We had a lot of really large zucchini and I needed a good recipe to make lots of muffins and bread. Found this one online and it is delicious! My husband has never been a fan of my past zucchini muffins or zucchini bread but he loves this one! I don’t think any will make it to the freezer. Thank you for sharing this amazing recipe!
Great to hear, Brenda! Ours rarely makes it to the freezer either 🙂 🙂 🙂 Thanks so much for writing and sharing.
Love this recipe, thank you for sharing! I’ve made this twice now. I used an older Sur La Table loaf pan (9.5 x 5 in),15 oz of zucchini + baked it for 1 hour + 15 mi. Awesome that it’s not too sweet – I slathered it in salted butter, so good. it’s got a slightly chewy outer crust which is so good. 🙂
Great to hear, Min Ju! Thanks so much for writing and sharing your notes. So helpful for others!
I haven’t made this yet, and I have a couple questions before I do.
What type of flour? All purpose?
The recipe says to grease the pan, but then to line the pan with parchment paper…so, grease the parchment paper and not the pan?
Thank you! I am looking forward to trying out this recipe.
Yes, all-purpose flour. Grease the pan. Then line with parchment paper. No need to grease the parchment paper additionally.
I followed the recipe precisely and took it out of the oven @208degrees. It sat in the pan for 15 min and when I took it out to cool it the rest of the way on a rack, the middle sunk. So bummed. Suggestions? I’ve followed all the tips for sunken breads including having fresh powder and soda and using the correct size pan. Suggestions?
Hi Judy! Bummer to hear this. It’s possible you may need to reduce the amount of moisture in the bread or increase the cook time even longer — you could remove it when it reaches above 210ºF, for instance. You could dry draining the zucchini in a colander for 15 minutes or so. You could also try reducing the oil by 1/4 cup. Just some thoughts. I have not tried these things, but it sounds as though your batter is just too wet.
Mine sunk as well; it didn’t raise that well.. Followed the recipe to the T.
I studied the recipe to see what I had done wrong because I took my time and put alot of love into it! I put it in two pans instead of one just out of habit! When I put the batter in the pan, I was like, “That doesn’t look like enough batter,” and in the oven it went. I am going to try again today because you can’t beat a 5-star recipe.
I just made this recipe. Added in both chocolate chips and pecans. It is soooooo good! I did use one full pound of grated zucchini and it did indeed take 20-30 minutes longer to cook. It was very helpful knowing what the internal temp should be when done so, an extra thank you for that info. 😊
Great to hear, Vicki! THanks so much for writing and sharing your notes 🙂 🙂 🙂
Best Zucchini bread ever! Best if you weigh ingredients.
Great to hear, Sue!
This is the most amazing zucchini bread I’ve ever had. I bought the pans you suggested and they were s game changer..even distribution if heat makes a big difference. Moist…nice outer edge..delicious. this is now my go to recipe….thank you.
So wonderful to hear this, Lorrie! Thanks so much for writing and sharing. So glad you like the pans, too 🎉🎉🎉🎉🎉
What is the recommended cooking time for doubling this recipe. I’m about to make this. So excited!!
Hi! Apologies for the delay here, Carol! Are you using two pans or one very large pan? I’m assuming two pans. I would keep the cooking time the same. Check it, however, and add 5-10 minutes if necessary. It’s very forgiving, so err on the side of over-baking.
The best ever zucchini bread! I gave this to a friend in Maine and when i go for a visit, they ask me to bring a loaf.
Great to hear Carol! Thanks so much for writing. I love gifting this loaf, too.
Delicious, but next time I will prbly cut the sugar by at least 1/3 , really a bit too sweet and I am a sugar girl!! Very moist tho!!!
Do you not peel the skin on the zucchini?
Absolutely delicious! I’ll never order from the bakery again. I made mine in an 8×8 pan since my mom “borrowed” my loaf pan. I used a full 1 lbs of zucchini. It took me about 45-50 mins to bake. So good even my zucchini hating husband loved it. I think I’ll experiment by adding some mini dark chocolate chips to it next time. This recipe is a definite keeper.
Great to hear this, Almarose! Thanks so much for writing and sharing all of your notes. So glad the 8×8-inch pan worked out well for you. So good with chocolate chips 🙂 🙂 🙂
1I had never made zucchini bread before when I tried a random recipe that was so bad I trashed it. Then I tried your recipe and boy did I hit the jackpot! I brought it to my church group and everyone loved it. I especially love the way you give measurements by weight, give an internal temp on when it’s done, and all the detailed info you include. I will definitely be looking for more recipes from you. Thanks so much!
So great to read all of this, Debbie! Thanks so much for writing and sharing 🙂 🙂 🙂
The flavors were nice and it was very moist. I added some orange zest. I reduced the sugar by about 1/4 c but still found it a bit too sweet, so next time I’ll have to reduce even further. I made 4 mini loaves
Haven’t made yet but excited to try. I am gluten free- what type of flour do you suggest I use to substitute and any adjustments needed accordingly? Thanks
I like the King Arthur Flour gluten-free baking mix.
Mine is in the oven as we speak, so simple and easy. When I freeze it I’ll put 2 1/2 cups in each freezer bag or should I put more, I have lots of zucchini in my garden, next one I’ll make into muffins
Great to hear, Linda! I think 2.5 cups sounds great. Thanks for writing!
Great recipe- I sub with 1/2 cup apple sauce and it worked well. Thanks for the tips
Great to hear, Kim! I love apple sauce in quick breads. Thanks for writing 🙂 🙂 🙂
I made this recipe for the second time in the proper sized pan and it turned out perfectly. Added walnuts and raisins. I would like to know how to tweak the recipe so that one recipe fits into two 8.5″ loaf pans.
Great to hear, Faith! Walnuts and raisins sound great. I might try 1.5x the recipe for the two loaf pans.