This easy zucchini bread is impossibly moist, warmly spiced, and packed with hidden veggies. A foolproof recipe that turns summer’s bounty into the ultimate snack or breakfast.
Zucchini bread is the ultimate culinary sleight of hand: a vegetable transformed into a sweet, tender, and irresistibly spiced treat. This classic recipe is the one you’ll return to year after year—a forgiving, one-bowl wonder that yields loaves with a beautiful domed top, a crackly sugar crust, and an impossibly moist interior that stays fresh for days.
The secret lies not just in the shredded zucchini, but in the perfect balance of oil, sugar, and warm spices that let the vegetable’s subtle sweetness shine. Whether you’re looking for a clever way to use up a garden glut, a portable breakfast, or a comforting afternoon snack, this zucchini bread is the delicious, versatile answer.
The Science of “Hidden” Moisture & Structure
The magic of zucchini bread is a brilliant manipulation of moisture. Grated zucchini is about 95% water. When baked, this water slowly steams out, but not before it hydrates the surrounding flour and creates an exceptionally moist crumb.
However, moisture alone would make a soggy, dense loaf. The structure comes from the careful balance of oil and eggs. The oil coats the flour proteins, inhibiting gluten development and ensuring tenderness, while the eggs provide proteins that coagulate to set the loaf’s structure as it bakes.
The sugar does triple duty: it sweetens, it tenderizes by interfering with gluten, and it caramelizes at the edges to create that beautiful, crisp crust.
The moderate oven temperature is key—it’s hot enough to create a good rise and set the structure before the zucchini releases all its water, but not so hot that the crust burns before the center is done.
Ingredients
For Two 9×5-inch Loaves or One 10-inch Bundt:
- 3 cups (about 1 lb / 450g) grated zucchini (2-3 medium), unpeeled*
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 1 cup (240ml) vegetable oil or melted coconut oil
- 1 tablespoon vanilla extract
- 1 cup (120g) chopped walnuts or pecans (optional)
- 1 cup (170g) chocolate chips (optional)
*Do not drain the zucchini after grating. The moisture is essential.
Instructions
1. Prep: Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans. Grate the zucchini using the large holes of a box grater. No need to squeeze it dry.
2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Mix Wet Ingredients: In another large bowl, whisk the eggs vigorously until frothy. Add both sugars and whisk until combined and slightly pale. Slowly stream in the oil while whisking constantly, then whisk in the vanilla.
4. Combine & Fold: Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined and no dry flour remains—do not overmix. Fold in the grated zucchini, and the nuts or chocolate chips if using. The batter will be thick.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 50-65 minutes, or until a toothpick inserted into the center of a loaf comes out clean or with a few moist crumbs. The tops will be deeply golden brown and spring back when lightly pressed.
6. Cool Completely: Let the loaves cool in the pans on a wire rack for 20 minutes. Then, run a knife around the edges and carefully turn them out onto the rack to cool completely before slicing. This prevents a gummy texture.
7. Storage: Once completely cool, wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
8. Pro-Tip: For an extra-special touch, sprinkle the top of the batter in the pans with a tablespoon of turbinado sugar before baking for a sparkling, crunchy crust.
Pro-Tips for Zucchini Bread Perfection
- Don’t Drain the Zucchini: The natural moisture is your secret weapon for a moist loaf. Draining it will result in dry bread.
- Room Temperature Eggs: They incorporate more easily into the batter, creating a better emulsion for a uniform rise.
- Measure Flour Correctly: For accuracy, spoon flour into your measuring cup and level it off. Packing the cup can lead to a dense loaf.
- The Toothpick Test: Check a few minutes before the minimum bake time. Overbaking is the enemy of moisture.
- The Long Cool-Down: Slicing into warm zucchini bread is tempting, but it will be gummy. The structure needs time to set as it cools.
- Grating Size: Large shreds give visible texture and moisture pockets; fine shreds will virtually disappear.
- Flavor Boosters: Add 1 teaspoon of orange zest or replace ½ cup of oil with applesauce for a lighter version.
- Freezing for Later: Slice the cooled loaf, wrap slices individually, and freeze for instant, ready-to-toast portions.
This Classic Zucchini Bread is more than a recipe—it’s a delicious tradition.
