Best Recipe for Zucchini Bread: Moist, Tender, and Full of Flavor

This is the best recipe for Zucchini Bread

Zucchini bread is a quick bread, which means there is no yeast involved. It rises from baking soda and baking powder, the same way a muffin does, and it just happens to be baked in a loaf pan instead of a muffin tin. Grated zucchini goes into the batter, and cinnamon usually goes in right along with it.

this …

That combination is why so many families have a zucchini bread page tucked into a handwritten recipe book. This version is adapted from the original Best Zucchini Bread Recipe, and it keeps everything that makes that loaf work: a tender crumb, a crackly top, and just enough spice to taste like something worth waiting for.

Here is the honest truth about the star ingredient. You will not taste the zucchini. You will taste a moist, softly spiced loaf that holds together in thick slices and tastes even better the next day. Zucchini is doing a job behind the scenes, and it does that job beautifully.

Why even bake with zucchini?

If you cannot taste it, why bother? Because zucchini is mostly water, and water is exactly what a quick bread needs. It adds moisture and texture without adding much flavor or many calories, so the loaf stays soft for days instead of drying out on the counter by evening.

Think about carrot cake. You do not bite into carrot cake and think about carrots. You think about a moist, spiced cake.

Zucchini bread works the same way. The vegetable is the vehicle, not the headline. And if you happen to have a garden producing more zucchini than any reasonable person can eat, this is a very good problem to have.

Best Zucchini Bread ingredients

Everything here is a pantry staple, which is part of the appeal. The recipe makes 12 slices from one 9×5 inch loaf, and the batter comes together in two bowls.

Bowl 1, the dry ingredients

• 2 cups all purpose flour, spooned and leveled
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 and 1/2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 1/4 teaspoon cardamom, optional
• 2 cups shredded zucchini, which is 12 ounces, or about 2 zucchini

Bowl 2, the wet ingredients

• 1/2 cup butter, 1 stick, melted
• 1/4 cup neutral oil, such as vegetable oil, canola oil, or light olive oil
• 3/4 cup brown sugar, packed
• 1/4 cup sour cream
• 2 eggs
• 2 teaspoons vanilla

Optional add ins and topping

• 1 cup chocolate chips, the source uses half mini chips and half chopped dark chocolate
• 3/4 cup toasted walnuts or pecans
• 1 tablespoon raw sugar or granulated sugar for the top of the loaf

One quick note on the sugar. Using both granulated and brown sugar is deliberate. Brown sugar brings caramel flavor and extra moisture, and it also makes the crumb a shade darker than you might expect. That is normal, and it is a good sign.

Here is how one slice breaks down, based on the source nutrition.

How to make the best Zucchini Bread Recipe

Before you preheat anything, it helps to know why this recipe is built the way it is. The choices are not random.

• Sugar. Granulated sugar plus brown sugar gives you caramel notes and moisture. Skip one and the loaf is still fine, but it will not be the same.
• Spices. Cinnamon, nutmeg, and cardamom. Cardamom is optional if it is not your thing, but do not skip the nutmeg. It rounds out the flavor in a way that is hard to pin down and easy to miss.
• Fat. Butter brings flavor, oil brings moisture. Oil is 100 percent fat, while butter is around 80 percent fat and the rest is water, so using both gives you flavor and a supremely soft crumb. Sour cream adds even more moisture.
• Mix ins. Chocolate chips make the loaf taste more like cake. Toasted walnuts make it taste like a classic quick bread. Pick one. The source does not recommend combining them.
• Zucchini. Blotting or squeezing some water out of the shreds is the single biggest texture decision you will make. More on that below.

Now the method. Prep takes about 20 minutes, and the loaf bakes for roughly 60 minutes.

1. Preheat your oven to 350 degrees F. Line one 9×5 inch loaf pan with parchment paper, or grease it well with nonstick spray.
2. If you are adding nuts, toast them first. Spread about 3/4 cup chopped nuts on a dry baking sheet and toast at 350 degrees F for about 5 minutes. Stir, then continue baking in 2 minute intervals, stirring each time, until the nuts are browned and very fragrant. Set them aside to cool.
3. Mix the dry ingredients. In a medium bowl, combine 2 cups all purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/4 teaspoon cardamom. Whisk together and set aside.
4. Mix the wet ingredients. Put 1/2 cup butter in a large microwave safe bowl and melt it. Add 1/4 cup oil, 3/4 cup brown sugar, 1/4 cup sour cream, 2 eggs, and 2 teaspoons vanilla. Whisk until combined.
5. Shred the zucchini. Use the largest holes on a box grater, or the grating attachment on a food processor. You need 12 ounces, which is about 2 cups packed, usually from 2 small to medium zucchini.
6. Blot or squeeze the zucchini. Lay a few paper towels on the counter, spread the shreds out, cover with another layer of paper towels, and press down until both towels are soaked.
7. Stir the zucchini into the bowl of dry ingredients. Then add the dry mixture to the wet ingredients and mix only until just combined.
8. If you are adding 1 cup chocolate chips or 3/4 cup nuts, add them before the flour is completely mixed in. Fold with a spatula using as few strokes as possible. Over mixing makes tough bread.
9. Pour the batter into the prepared pan. Top the loaf with 1 tablespoon raw or granulated sugar, or a light scatter of chocolate chips. Keep the topping sparing. Too much weighs the loaf down and it will not rise as well.
10. Bake in the center of the oven at 350 degrees F for about 60 minutes. The loaf is done when a toothpick or skewer inserted in the center comes out with no batter on it.
11. Cool the loaf in the pan on a wire rack for 15 minutes, then finish cooling as described below.

Do you peel zucchini for bread?

No. There is no need to peel zucchini for bread. The skin is thin and soft, and it disappears into the loaf without changing the texture at all. Save yourself the step.

How do you grate zucchini for bread without a grater?

You have options. A food processor fitted with a grating attachment shreds zucchini in seconds. A vegetable peeler takes more effort but works: peel long strips, then chop those strips into shred size pieces with a knife. A spiralizer makes long spirals rather than small shreds, and those spirals can be chopped down with a knife in a pinch.

How to know when your bread is done

This is where a lot of zucchini bread goes wrong, and it is almost always about patience. A loaf like this usually needs about an hour, but pan type, oven calibration, and how much water is still in your zucchini all change that number. Plan on 60 minutes and be ready for 70 or even 80.

The reliable test is a toothpick or skewer pushed deep into the center. If wet batter clings to it, slide the loaf back in for another 4 to 5 minutes and test again. You may repeat that a few times.

Every time you open the oven you lose a little heat, so keep the door open only as long as you need.

If you used chocolate chips, poke in a couple of different spots. Melted chocolate on the toothpick is not the same as raw batter, and you do not want to keep baking a loaf that is already done.

A crack down the middle of the loaf is not a flaw. It is what a well baked quick bread looks like.

If the top is browning faster than the center is setting, tent it loosely with foil and let it finish. And if you have a convection setting, do not expect it to help here. The loaf is dense, so the fan does not shorten the bake in any meaningful way.

For a second opinion, an instant read thermometer is useful. The best internal temperature for doneness in this style of bread is about 200 degrees F. The source also leans toward slightly over baking rather than risking a raw middle, since all that zucchini keeps the crumb moist anyway.

One more thing. Soggy zucchini bread is almost never about the zucchini. It is about under baking. Give it the time it needs.

Zucchini Bread Recipe tips

Three small habits make the difference between a decent loaf and the one people ask you to bring again next week.

How to shred zucchini for bread

A standard box grater is all you need, and there is no need to peel first. Here is a small trick that saves fingertips: leave the knobby end of the zucchini attached and hold that as a handle while you grate. You can also run the zucchini through a food processor with the grating tool.

Measure carefully. You want 12 ounces, which is roughly 2 cups. If you are measuring by volume, pack the shreds into the cup so you get the full amount. If you are working with a very large zucchini that has turned seedy, scrape out and discard the seeds before grating.

Do you squeeze out the liquid from zucchini for bread?

You do not have to, but you probably should. The source tested both versions, and the difference is not subtle.

The unsqueezed loaf came out gummy, which is the least appealing trait a quick bread can have. The crumb was heavier, the edges were less crisp, and all that zucchini water simply baked into the loaf. The squeezed and blotted loaf was light and fluffy, with a soft crumb and crisp edges, and it was not dry in the least.

Here is the method. Lay a few paper towels on the counter, spread the shreds out in an even layer, top with another layer of paper towels, and press until both towels are soaked through. Blotting and squeezing both work. Pick whichever one you will actually do.

For what it is worth, quantity matters more with banana bread. With zucchini bread, removing some of the liquid matters more than how much zucchini you started with.

Quick tip to avoid squeezing

If you skip the blotting, you can still offset some of that moisture. Toss the shredded zucchini with the flour mixture first, so the flour absorbs some of the liquid before the wet ingredients join the party. This is worth doing whether or not you squeeze, since it gives you a better texture either way.

Then add the dry ingredients to the wet and stop mixing as soon as the flour disappears. Over mixing develops gluten and turns a tender loaf tough. Lumps in the batter are fine.

Best Zucchini Bread Recipe Variations

Plain is lovely. Chocolate chip is the version that disappears fastest at a potluck. Toasted nuts are the classic move. Here are a few ways to change things up without breaking the recipe.

• Chocolate chips. Stir in 1 cup. The source uses half mini chips and half chopped dark chocolate, which gives you pockets of chocolate in every slice. For a dedicated version, see this Chocolate Chip Zucchini Bread.
• Toasted nuts. Fold in 3/4 cup chopped walnuts or pecans, toasted first for the best flavor.
• Sugar topping. Sprinkle 1 tablespoon raw sugar or granulated sugar over the batter before baking for a crackly crust. Cinnamon sugar works too, and you can make it yourself by stirring cinnamon into sugar rather than buying a shaker.

Pick one direction rather than all of them. A loaf loaded with chips and nuts and sugar is a loaf that struggles to rise.

Cool zucchini bread on its side for crispier edges

That crackly top is the best part, but the side edges go soft quickly if you leave the loaf sitting in the pan. Pull it out promptly, and try this: cool the bread on its side on a wire rack. The hot bottom cools faster that way, which keeps the edges crisp and helps the center from sinking.

Once the loaf is mostly cool, slice it with a sharp serrated knife using a gentle sawing motion instead of pressing straight down. You will get clean slices instead of crushed ones.

Zucchini Bread Recipe Serving Suggestions

Serve it in thick slices with butter. That is the whole recommendation, and it is a strong one. Soft butter on a still warm slice is the reason to bake this in the first place.

Some people have never thought to butter zucchini bread, which is a shame. Treat it like a slice of banana bread or a warm biscuit and let the butter melt into all those little air pockets. A cup of coffee on the side does not hurt either.

It also works as a breakfast on the go, a lunchbox addition, or a bake sale contribution that will not last long on the table.

How to store the best Zucchini Bread

Store zucchini bread in a sealed container on the counter for up to 5 days.

It genuinely gets better on day two, once the spices settle in.

How long does it take for zucchini bread to cool?

Wait 15 to 30 minutes before slicing, because cutting into a hot loaf can make it collapse. Set the pan on a cooling rack as soon as it comes out of the oven so the bottom can start cooling right away.

After that rest, get the loaf out of the pan. If you lined it with parchment or foil, just lift it out. If not, flip it gently into your hand or onto a plate, remove the pan, and set the bread back on the rack to finish cooling.

Can this Moist Zucchini Bread Recipe be frozen?

Yes, and it freezes beautifully. Let the loaf cool completely first, then wrap the whole thing in plastic and slide it into a ziplock bag. It keeps in the freezer for up to 3 months.

For grab and go portions, wrap individual cooled slices in plastic and store them together in a large ziplock. Thaw them still wrapped at room temperature. If you are in a hurry, a microwave on lower power or the defrost setting will do the job.

Thawed slices toast up nicely, crisp on the edges and soft in the middle. Add butter, obviously.

More breakfast ideas!

If zucchini bread has earned a permanent spot in your rotation, these are worth a look next.

• Raspberry Lemon Glazed Muffins, bright and a little tart
• A favorite scone recipe, for slow weekend mornings
• Bran Muffins with Butter Molasses Glaze, hearty and not too sweet
• Cinnamon Roll Quick Bread from Tastes of Lizzy T, for when you want cinnamon rolls without the rolling
• Shortcut Zucchini Muffins from Amanda’s Cooking, a faster way to use up the rest of your zucchini

And if you are still working through a pile of zucchini, try this Moist Blueberry Zucchini Bread next. Blueberries and zucchini turn out to be very good friends.

FAQs

BEST Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

This is the best recipe for Zucchini Bread Zucchini bread is a quick bread, which means there is no yeast involved. It rises from baking soda and baking powder, the same way a muffin does, and it just happens to be baked in a loaf pan instead of a muffin tin.

• Total Time: 80 min
• Yield: 12 1x

Ingredients

Scale 1x2x3x

Bowl 1
2 cups all purpose flour, spooned and leveled
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon cardamom
2 cups shredded zucchini, 12 ounces, about 2 zucchini

Bowl 2
1/2 cup butter, 1 stick, melted
1/4 cup neutral oil, vegetable oil, canola oil, light olive oil, etc
3/4 cup brown sugar, packed
1/4 cup sour cream
2 eggs
2 teaspoons vanilla

Optional
1 cup chocolate chips, I used half mini, half dark chocolate chopped
3/4 cup toasted walnuts, or pecans
1 tablespoon raw sugar, or granulated sugar, to top bread

Cook Mode Prevent your screen from going dark

Instructions

1-Preheat your oven to 350 degrees F: Preheat your oven to 350 degrees F. Line one 9×5 inch loaf pan with parchment paper, or grease well with nonstick spray.
2-If you plan to add nuts to: If you plan to add nuts to your bread, toast them now. Spread about 3/4 cup chopped nuts on a dry baking sheet. Toast at 350 for about 5 minutes. Stir the nuts and continue baking in 2 minute intervals, stirring every time, until the nuts are browned and very fragrant. Set aside to cool.
3-Mix the dry ingredients: Mix the dry ingredients. In a medium bowl combine the dry ingredients: 2 cups all purpose flour (spooned and leveled), 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/4 teaspoon cardamom. Whisk together and set aside.
4-Mix the wet ingredients: Mix the wet ingredients. Add 1/2 cup butter (1 stick) to a large microwave safe bowl. Melt the butter in the microwave. Add 1/4 cup oil, 3/4 cup brown sugar, 1/4 cup sour cream, 2 eggs, and 2 teaspoons vanilla. Whisk together until combined.
5-Shred the zucchini: Shred the zucchini. Shred your zucchini using the side of your box grater with the largest holes. (Don’t chop off the knobby end of your zucchini; use it as a handle!) You can also use the grating tool on a food processor to shred your zucchini. You need 12 ounces of zucchini. If you don’t have a scale, measure out 2 cups, making sure to pack it in so you get the full amount. Usually this is about 2 smallish-medium zucchini.
6-Blot/ Squeeze the zucchini: Blot/ Squeeze the zucchini. Once your zucchini is grated, take the time to blot it on a paper towel, or squeeze it out. I like to lay a few paper towels on the counter, spread out the zucchini, then top with another layer of paper towels and press it down until both paper towels are soaked. Blotting your zucchini will keep your bread from being gummy. If you skip this step, you are still going to get great zucchini bread. I prefer the texture when the zucchini is blotted or squeezed.
7-Add the zucchini to the bowl of: Add the zucchini to the bowl of dry ingredients and stir together. Add the dry ingredients to the wet ingredients and mix only until just combined.
8-If you plan to add (1 cup): If you plan to add (1 cup) chocolate chips or (3/4 cup) nuts, add them to the batter before the flour is even all the way mixed in, see photos. Then stir together with a spatula with as few strokes as possible. Over mixing the batter will result in tough bread.
9-Pour the batter into the prepared pan: Pour the batter into the prepared pan. Top your loaf with 1 tablespoon raw or granulated sugar, or a scatter of chocolate chips (or both! But use sparingly, if you add too much it will weigh down your loaf so that it doesn’t rise well.)
10-Bake the bread in the center of: Bake the bread in the center of the oven at 350 for about 60 minutes. The bread is done when a toothpick or skewer inserted into the center comes out with no batter on it. You may need to bake the bread for up to 70 or even 80 minutes, so prepare to be patient. Do not take it out of the oven until a toothpick comes out clean. (Be sure that you’re not seeing chocolate if you used chocolate chips) Cover your bread with foil as it finishes baking if it is getting over browned.
11-Let your bread cool in the pan: Let your bread cool in the pan set on a wire rack for 15 minutes. At this point, if you used parchment paper, lift your bread out of the pan and let finish cooling on a wire rack. If you didn’t use parchment paper, let cool in the pan for 30 minutes. Then flip the bread into your hand or a plate, then transfer back to the cooling rack. Let finish cooling on it’s side for extra crispy edges.
12-Store zucchini bread in a sealed container: Store zucchini bread in a sealed container on the counter for up to 5 days.
13-Freezer instructions: Freezer instructions: Make sure that your bread is completely cool, then wrap the entire loaf in plastic. Stick it in ziplock bag and store in the freezer for up to 3 months. Or to stash individual slices, wrap each cooled slice in plastic wrap, and store them all in a large ziplock. Let thaw (still wrapped) at room temperature on the counter. If you are in a hurry you can try heating it up in the microwave at a lower power level, or using the defrost button. Once thaw, we love to toast individual slices of zucchini bread to get them nice and toasty on the edges. And then slather in butter of course.

• Prep Time: 20 min
• Cook Time: 60 min
• Method: bake

Nutrition

• Serving Size: 1slice
• Calories: 380
• Sugar: 32g
• Fat: 19g
• Saturated Fat: 7g
• Carbohydrates: 49g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 50mg