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Moist Zucchini Bread Recipe

Close-up of a slice of moist Zucchini Bread, showing grated zucchini and walnuts throughout the crumb.
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This easy zucchini bread recipe yields a moist and tender loaf, perfect for using up garden zucchini. It includes options for whole wheat flour, applesauce, and mix-ins, plus tips for draining zucchini and freezing the bread.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce (optional, for extra moisture)
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini), excess moisture squeezed out
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat the eggs and sugar until well combined. Stir in the vegetable oil, applesauce (if using), and vanilla extract.
  4. Add the grated zucchini to the wet ingredients and stir until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in any optional add-ins like nuts or chocolate chips.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
  9. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

  • To prepare the zucchini, wash and grate it. Place the grated zucchini in a colander set over a bowl and let it drain for at least 15 minutes. Gently press with your hands or a paper towel to remove as much excess moisture as possible. This step is crucial for a moist but not soggy bread.
  • For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour.
  • This bread freezes beautifully. Once completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
  • To make muffins, line a muffin tin with paper liners and fill each cup about two-thirds full. Bake at 375°F (190°C) for 18-22 minutes, or until a toothpick inserted comes out clean. This recipe makes about 18-24 muffins.
  • For a glazed zucchini bread, whisk together 1 cup powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth. Drizzle over the cooled bread.
  • Consider this recipe as a base for a delicious garden recipe, perfect for using up summer squash.

Nutrition

Find it online: https://carlacooking.com/easy-moist-zucchini-bread-recipe/