A tried and true easy zucchini bread recipe that’s packed with moisture and made with simple pantry staple ingredients.
Why this recipe works
I’ve had my fair share of zucchini bread over the years, but there’s a very good reason I keep coming back to this particular recipe. For one, it’s simple. There’s no long list of ingredients or anything out of the ordinary – just everyday staples and some fresh zucchinis.
Secondly, it’s moisture-rich. I know you’ve bit into a dry piece of zucchini bread before, which really ruins the vibe. The crumb is insanely tender, and it has a lovely subtle sweetness about it. It’s truly the best zucchini bread I’ve ever had, and I will stand by that. The loaves have baked up beautifully in my oven every year since 2009, without fail.
RELATED – For a chocolatey, moisture-riddled version, hop over to my chocolate zucchini bread recipe.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ZUCCHINI – Fresh zucchini is best! Even better if it’s from the garden or farmers’ market. You’ll want to dab any excess moisture out of your shredded zucchini using a paper towel. Some moisture is ideal, as you don’t want it completely dry. However, too much excess moisture can cause the batter to be soupy and the baked bread to be gummy. Some zucchinis have more juice than others, which might mean you need to strain it through a sieve. But don’t toss the juice, save it (freezing it in a zipper sandwich bag works great) to toss into stews and soups for added hidden nutrients.
FLOUR – I always recommend weighing your ingredients for baked goods. This way, you’ll know the exact measurements and never have to worry about dense or dry quick breads. If you do not own a kitchen scale, use the scoop and sweep method to measure your flour. Aerate the flour, then use a spoon to scoop the flour into a measuring cup until overflowing. Gently sweep off the excess flour with the back end of a butter knife.
How to Make Zucchini Bread
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 325 degrees. Spray two 8×4 loaf pans with nonstick spray.
- In a large mixing bowl, combine zucchini, oil, eggs, and vanilla. Mix thoroughly.
- Beat sugar into mix until it is thoroughly creamed.
- Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. Mix until batter is well blended and even in texture. The batter should be smooth, aside from the zucchini shreds. If it’s not, add a little juice from the zucchini.
- Pour batter evenly into pans.
- Bake for approximately 1 hour, or until bread is brown and springs back when gently pressed in the middle.
Frequently Asked Questions & Expert Tips
Absolutely. I’ve made this zucchini bread with chocolate chips with success, and I can only imagine how good it would be with chopped nuts or dried fruits! I would limit the mix-ins to about 1/2 cup or so, eyeballing it up to 1 cup. You don’t want to add too many mix-ins, otherwise, it can overpower the bread and can also throw off the bake time.
Yes, of course! To freeze, allow the loaves to fully cool then wrap them a few times in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter, unwrapped, for a few hours.
The biggest culprit behind dry zucchini bread comes down to adding too much flour. That’s why I always recommend weighing your ingredients for baked goods. This way, you’ll know the exact measurements and never have to worry about dense or dry quick breads. If you do not own a kitchen scale, use the scoop and sweep method to measure your flour. Never tap the measuring cup on a surface to compact it, you will end up with more flour than necessary.
It’s really important not to overmix quick bread or muffin batter. This can, and will, cause dense and gummy baked goods. You only need to mix in the dry ingredients until they disappear or almost disappear. Another potential reason your zucchini bread is gummy or dense is due to too much liquid in the batter. Be sure to pat your shredded zucchini dry before incorporating. If you have an overly juicy zucchini, strain it through a sieve.
Serving Suggestions
Zucchini bread is extra special when warm and smeared with a pat of butter. You can easily top this bread with a simple glaze or a drizzle of chocolate. Enjoy a slice for breakfast or wrap it up and take a piece to work for a snack. Hope you love it as much as I do!
More Zucchini Recipes
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Zucchini Bread
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 cups shredded zucchini lightly squeezed of excess moisture. 242g
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups granulated sugar 428g
- 3 cups all purpose flour 391g
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Things You’ll Need
Before You Begin
- You’ll want to dab any excess moisture out of your shredded zucchini using a paper towel. Some moisture is ideal, as you don’t want it completely dry. However, too much excess moisture can cause the batter to be soupy and the baked bread to be gummy.
- Some zucchinis have more juice than others, which might mean you need to strain it through a sieve. But don’t toss the juice, save it (freezing it in a zipper sandwich bag works great) to toss into stews and soups for added hidden nutrients.
- I always recommend weighing your ingredients for baked goods. This way, you’ll know the exact measurements and never have to worry about dense or dry quick breads. If you do not own a kitchen scale, use the scoop and sweep method to measure your flour. Aerate the flour, then use a spoon to scoop the flour into a measuring cup until overflowing. Gently sweep off the excess flour with the back end of a butter knife.
Instructions
- Preheat oven to 325 degrees. Spray two 8 x 4 bread pans with nonstick spray.
- In a large mixing bowl, combine zucchini, oil, eggs, and vanilla. Mix thoroughly.2 cups shredded zucchini, 1 cup vegetable oil, 3 eggs, 1 teaspoon vanilla extract
- Beat sugar into mix until it is thoroughly creamed.2 cups granulated sugar
- Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. Mix until batter is well blended and even in texture. The batter should be smooth, aside from the zucchini shreds. If it’s not, add a little juice from the zucchini.3 cups all purpose flour, 1 teaspoon baking soda, 1/4 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon
- Pour batter evenly into pans.
- Bake for approximately 1 hour, or until bread is brown and springs back when gently pressed in the middle.
Expert Tips & FAQs
- Store the fully cooled zucchini bread covered with foil or in an air-tight container kept at room temperature for up to 2 days. You can also store it in the refrigerator for up to 5 days.
- To freeze, allow the loaves to fully cool then wrap them a few times in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter, unwrapped, for a few hours.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
I found this recipe, originally called Morning Glory Zucchini Bread on Kristen’s blog, Dine & Dish. She was doing a giveaway for a great cookbook, and she challenged her readers to try this zucchini bread. I’ve been making it ever since!
Amanda Davis
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Rhadonda Sedgwick says
Some of the best zucchini bread I have made and eaten! Sooo good and simple too!