Zucchini bread is one of those recipes that surprises people the first time they try it. Despite the name, it doesn’t taste like vegetables at all. The shredded zucchini simply melts into the batter, keeping the bread moist and tender.
The flavor is warm and cozy, with hints of cinnamon, vanilla, and brown sugar. It’s similar to banana bread in texture but slightly lighter.
You get a soft crumb, golden crust, and a naturally sweet aroma that makes your kitchen smell incredible. This loaf is wonderful on its own or with a little butter or cream cheese spread on top.
Tips for the Best Zucchini Bread
Drain the Zucchini
After grating, squeeze out excess moisture using a clean towel or paper towels. This simple step keeps your bread from turning soggy.
Don’t Overmix
Once the wet and dry ingredients meet, stir just until everything is combined. Overmixing can make the loaf dense instead of tender.
Spice It Up
A mix of cinnamon, nutmeg, or even cardamom adds warmth and depth. If you like a bolder flavor, add a pinch of ground ginger.
Test for Doneness
Insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready. If it’s wet, bake for a few more minutes.
Recipe Variations and Substitutes
Flavor Additions
You can easily enhance the flavor with a few creative additions. Chopped walnuts or pecans bring a satisfying crunch.
Chocolate chips or dried fruit make the bread sweeter and more dessert-like. Shredded coconut or rolled oats give it a heartier, breakfast-style feel.
Healthier Ingredient Swaps
If you prefer a more wholesome version, try substituting part of the all-purpose flour with whole wheat flour. Using melted coconut oil or applesauce instead of vegetable oil cuts back on refined fat without losing moisture.
For a natural sweetness, swap sugar for maple syrup or honey—just reduce other liquids slightly to balance the batter.
Dietary-Friendly Options
This recipe adapts beautifully to dietary needs. For a vegan version, use flax eggs (one tablespoon ground flax mixed with three tablespoons water per egg).
Gluten-free bakers can substitute a 1:1 gluten-free flour blend. If you’re reducing sugar, opt for a low-glycemic sweetener like monk fruit or a stevia blend.
No matter how you modify it, the zucchini ensures your bread stays soft and flavorful.
How to Store Zucchini Bread
Room Temperature
After baking, allow the loaf to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It will stay moist for up to three days.
Refrigeration
For longer storage, refrigerate the bread for up to one week. Bring slices to room temperature or warm them briefly before serving for the best flavor.
Freezing
Zucchini bread freezes beautifully. Wrap the entire loaf or individual slices first in plastic wrap, then in foil or a freezer-safe bag. Store for up to three months.
To serve, thaw overnight in the refrigerator or warm gently in the oven.
Frequently Asked Questions
Can I make zucchini bread without peeling the zucchini?
Yes! There’s no need to peel. The skin softens during baking and adds color, fiber, and nutrients.
Can I freeze zucchini bread?
Absolutely. Zucchini bread freezes wonderfully. Wrap slices or the whole loaf tightly to prevent freezer burn, and thaw when you need a quick breakfast or snack.
Can I use frozen zucchini?
You can—just thaw and drain it well before mixing it into the batter. Squeeze out as much liquid as possible.
Can I make this into muffins instead of a loaf?
Yes, the same batter works perfectly for muffins. Fill each muffin cup about two-thirds full and bake at 350°F (175°C) for about 20–25 minutes.
Can I make zucchini bread without eggs?
Definitely. You can substitute flax eggs or unsweetened applesauce. The texture will still be soft and moist.
Classic Moist Zucchini Bread with Warm Cinnamon
Image credit: @shellyannehayles
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup vegetable oil or melted coconut oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini, drained
Instructions
- Preheat and prepare the pan. Preheat your oven to 175°C (350°F). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine the wet ingredients. In a separate bowl, whisk sugar, eggs, oil, and vanilla until smooth.
- Add the zucchini. Fold the grated zucchini into the wet ingredients until evenly mixed.
- Combine wet and dry mixtures. Pour the wet mixture into the dry ingredients and stir gently until combined.
- Add mix-ins. Fold in any nuts, chocolate chips, or other add-ins you like.
- Bake. Pour the batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve. Let the loaf cool completely on a wire rack before slicing. Enjoy plain or with a spread of butter or cream cheese.
Featured image credit: @valerieparrhill
