Home » Recipe Type » Bread Recipes » Quick Breads » Must-Try, Super-Moist Zucchini Bread
4.9 from 251 reviews
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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
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.
Must-Try, Super-Moist Zucchini Bread
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 251 reviews
- Author: Alexandra Stafford
- Total Time: 55 minutes
- Yield: 1 Standard Loaf or 4 Mini Loaves
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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
This post may contain affiliate links. Please read my disclosure policy.
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Michael —Reply
Could this recipe be adapted to a chocolate zucchini bread?
Alexandra Stafford —Reply
I would imagine! I’d maybe start by adding 1/2 cup (41g) unsweetened natural cocoa powder and maybe 1 cup of chocolate chips?
PattiAnn —Reply
With zucchini season coming up, I dusted off your recipe and baked one (actually two) up.
I use whole wheat pastry flour, 3 eggs, 1 tab vanilla, and all the zuke that comes out of the shreder, about 3 cups. Also add more spice, ginger, nutmeg, cardamom. Reduce the sugar to 3/4 cup brown sugar & 1/4 cup white with raw sugar sprinkle on top. Bake in two Fat Daddio 5×7 pans.
I know it’s a lot of changes, but it works for me so I thought I’d share. Also, I think the moistness on the bread depends on the freshness of the zuke. If I have some old zuke that’s been hanging around, I add some applesauce for more moisture.Happy summer. Happy zucchini bread.
Alexandra Stafford —Reply
Great to read all of this, PattiAnn! Thank you for writing and sharing these notes — so helpful for others wanting to improvise.
Ann —Reply
Came across this recipe…….And L♡Ve It!!!!. Made it using Robin Hood Gluten Flour and It turned out amazing. I do alot of baking for my husband who has celiac disease and love sweets. You can’t even tell it was made with gluten free flour. Will be making it again tomorrow.
Alexandra Stafford —Reply
Great to hear! Thanks for sharing the brand of the gluten-free flour.
Linda —Reply
HI; I am not a baker but I bake.
Can you do 1/2 oil and1/2 applesauce. (I do not like to alter any recipe but I like to add walnuts. How much; 1/2 Cup??
Thank you
LindaAlexandra Stafford —Reply
Hi! I imagine 1/2 oil and 1/2 applesauce will work great. And yes to 1/2 cup walnuts… you probably could use 1 cup with success, too.
Patti —Reply
My bread over flowed in the pan which was 8.5×4”.
I also live in Colorado so please let me know if I should modify for this high altitude here.Alexandra Stafford —Reply
Bummer! I’m sorry to hear this. I just googled and found this: “Leavening: Decrease every 1 teaspoon to 1/4 teaspoon.” For this recipe, maybe I’d try for 1/4 teaspoon each baking soda and baking powder?
Patti —Reply
Thanks for the reply & I forgot to mention that I used an 8×4 pan so using a larger pan next time. However the bread was delicious… 100 percent husband approved!
Alexandra Stafford —Reply
See AlsoThe Very Best GranolaOh good, great to hear!
Ginny —Reply
Zucchini has started for the summer. Too many every day. Made Davide Leite’s chocolate zucchini cake today with two thumbs up from the grandsons. The ate your zucchini bread which had been in the freezer from last year when they arrived and requested more. I’m sure it will get 4 thumbs up again.
Alexandra Stafford —Reply
Gotta keep those sweet grandsons happy! So nice to read this, Ginny. Thanks for writing!
Emma —Reply
I am a BIG zucchini bread fan and this recipe checks off all the boxes! I paired mine with some cream cheese frosting. Super flavorful and moist as described. Will be keeping this recipe to use every time I crave zucchini bread 🙂
Alexandra Stafford —Reply
Great to hear, Emma! Thanks so much for writing 🙂
Jane —Reply
This is the best zucchini bread I’ve ever made. I added a half cup of chopped dried apricots with the wet ingredients, which gave the bread little tart notes (Craisins would be good, too), and a half cup of chopped walnuts with the dry ingredients because in our house we like them in all our quick breads. I love that you provide the measurements in grams. It made a dramatic difference in the amount of brown sugar required. I used 14 oz. of grated zucchini and baked the bread in a 9″ x 5″ ceramic pan. The bread took a full hour and 25 minutes to bake in my oven. It was great that you included the direction for measuring the temperature because it made me confident about leaving the bread in the oven until it was done. This is a terrific, moist bread that will be made on repeat in the coming weeks with all the zucchini that will be available. Thanks, Alexandra. Your recipes never disappoint! And your Instagram reels are inspirational.
Alexandra Stafford —Reply
Great to hear, Jane! Thanks so much for writing and sharing all of your notes. Love the sound of dried fruit + walnuts… yum! And thank you for your kind words, too. Means so much 🙂 🙂 🙂
Georgia Bridgman —Reply
How long do you bake the mini loaves for? I live alone and a small loaf is perfect for sharing with a cup of coffee with the neighbor.
Alexandra Stafford —Reply
Hi! It really all depends on what size pans you are using, but I’d start checking after 30 minutes. It’s a moist loaf so err on the side of over-baking. I love making the mini loaves bc they make great gifts and they freeze well too. Enjoy!
Jeri —Reply
This bread is absolutely amazing. I have made many loaves of many kinds of bread over the years, but as zucchini bread this stood out above any others I have made. I think it is the addition of the cinnamon, which gives it a lovely smell and taste. I wouldn’t change anything.
Alexandra Stafford —Reply
Great to hear, Jeri! Thanks so much for writing 🙂
Carol —Reply
So good! I used your recipe to make cupcakes; I omitted the cinnamon and frosted them with cream cheese butter cream. Topped each one with a toasted walnut half. They are incredibly delicious. I filled each cup only half way because I prefer that cake to frosting ratio, and I got 24 three-bite, frosted cupcakes. I used a pound of zucchini. They’re tender, moist and so very tasty, not too sweet.
Alexandra Stafford —Reply
Wonderful! Great to read all of this, Carol 🙂 Thanks for writing and sharing these notes.
Sheila M Karigan —Reply
Myself and family loved this recipe. Making again.thànk you for this very moist delicious recipe.
Alexandra Stafford —Reply
Great to hear, Sheila! Thanks for writing 🙂
Elsie —Reply
Hi! I’m going to try to make this for my husband who is vegan. Is there a good substitute for the eggs?
Alexandra Stafford —Reply
• Flax egg: whisk 1 tablespoon ground flax with 3 tablespoons of hot water; let it sit till it gels. (equivalent of 1 egg)
• Vegan egg replacement such as Ener-G
• 3 tablespoons aquafaba (the liquid from a can of chickpeas or beans): beat it lightly with a whisk or fork till it thickens slightly and becomes foamy. (equivalent of 1 egg)
• Instant mashed potatoes: use 2 tablespoons to replace 1 egg
Jeri Bitney —Reply
This is the second time that I’ve made it, and this time it is at the request of my nearly101-year-old aunt. Her birthday is in one week, and at her request I am going to bake it, freeze it, and mail it from Wisconsin to California. She told me that she probably won’t share it with anyone.
This bread is absolutely amazing, and I wouldn’t change a thing.
Alexandra Stafford —Reply
Awwww this is the sweetest thing I’ve ever hear. Happy 101st Birthday to your amazing Aunt!!
Amy —Reply
Yum! All I changed was doubling the cinnamon and added 1/2 tsp nutmeg.
Alexandra Stafford —Reply
Yum! Great to hear 🙂
Jill —Reply
Delicious! No changes needed!
Alexandra Stafford —Reply
Great to hear, Jill!
Caroline —Reply
On my second bake of this recipe and i love it! Accidentally used almond extract the first time, got a little worried cause i’m very liberal with my vanilla 😅 but it turned out great! Now made it as it was supposed to be, it’s currently baking and i can’t wait to eat it! Added walnuts both times for added nutrition.
Alexandra Stafford —Reply
Great to hear, Caroline! Thanks so much for writing and sharing your notes. Walnuts sound delicious 🙂
Marilee Renard —Reply
I just made your Zucchini Bread and it is soooo good! I doubled the recipe and added walnuts.
Alexandra Stafford —Reply
Yay and yum! Great to hear. Thanks for writing 🙂
Tiffany —Reply
This was a delicious recipe, a hit with my four children and husband, thank you!
Alexandra Stafford —Reply
Great to hear, Tiffany! Thanks so much for writing 🙂
Kari —Reply
I made this and it is so moist!! Excellent! I did add an extra egg as i was afraid it was too dry and i had med-large eggs. Turned out perfect! I am making more today!
Thank you!!
