There’s something wonderfully comforting about a loaf of freshly baked zucchini bread.
This version is tender, perfectly sweet, and filled with the subtle flavor of zucchini that keeps it moist for days.
It’s the kind of recipe you’ll want to make again and again.
Why You’ll Love This Recipe
It’s incredibly moist thanks to fresh grated zucchini.
The recipe comes together in one bowl with no mixer required.
Perfect for breakfast, snacks, or a sweet treat any time of day.
It stays fresh and flavorful for several days.
What You’ll Need (Ingredient Highlights)
All-purpose flour forms the base and keeps the texture soft.
A mix of brown sugar and granulated sugar provides sweetness and moisture.
Vegetable oil keeps the loaf tender and rich without butter.
Vanilla adds warmth and depth to the flavor.
Fresh zucchini is the star, adding subtle flavor and a naturally moist crumb.
Pro Tips Before You Start
Press out some moisture from the zucchini, but don’t squeeze it completely dry.
If the loaf darkens too quickly in the oven, tent with foil in the last 10–15 minutes.
Let the bread cool before slicing to keep it from crumbling.
For extra flavor, add cinnamon or nutmeg to the batter.
How to Make The Best Zucchini Bread
Step 1 – Prep the pan and oven
Preheat oven to 350°F.
Grease a 9×5-inch loaf pan (or 8½×4½-inch) with non-stick spray or butter and flour.
Step 2 – Mix dry and wet ingredients
In a large bowl, combine flour, baking powder, baking soda, salt, brown sugar, granulated sugar, oil, vanilla, and eggs.
Stir until thick and just combined.
Step 3 – Add the zucchini
Gently press excess water from zucchini and fold it into the batter until evenly distributed.
Batter will loosen.
Step 4 – Fill the pan
Pour batter into the prepared loaf pan, smoothing the top.
Step 5 – Bake
Bake for 65–75 minutes until the loaf is dark golden and a toothpick inserted in the center comes out with a few crumbs but no wet batter.
Tent with foil if browning too fast.
Step 6 – Cool and serve
Cool in the pan for several minutes before slicing and serving.
What to Serve Them With
Enjoy warm with a pat of butter.
Pair with coffee or tea for a cozy breakfast.
Serve with fresh fruit for a light snack.
Variations / Substitutions
Add chocolate chips for a dessert-like twist.
Mix in chopped nuts for crunch.
Swap part of the flour for whole wheat flour for a heartier loaf.
Storage & Leftovers
Store at room temperature in an airtight container for up to 4 days.
Refrigerate for up to a week for longer freshness.
Freeze tightly wrapped slices for up to 2 months.
FAQs
Do I need to peel the zucchini?
No, the peel is tender and adds color to the bread.
Can I use frozen zucchini?
Yes, thaw and drain well before using.
Why is my bread sinking in the middle?
It may be underbaked or too much moisture remained in the zucchini.
Can I make muffins with this batter?
Yes, bake at 350°F for 18–22 minutes.
Can I reduce the sugar?
Yes, but it may affect texture and moisture.
What other spices can I add?
Cinnamon, nutmeg, or allspice pair beautifully with zucchini bread.
Final Thoughts
This zucchini bread is soft, moist, and easy to make—perfect for any time of day.
Whether you enjoy it plain or with a spread, it’s a simple recipe that delivers big flavor.
The Best Zucchini Bread
Ingredients
Method
- Preheat oven to 350°F.
- Grease a 9×5-inch loaf pan (or 8½×4½-inch) with non-stick spray or butter and flour.
- In a large bowl, combine flour, baking powder, baking soda, salt, brown sugar, granulated sugar, oil, vanilla, and eggs.
- Stir until thick.
- Fold in grated zucchini until evenly mixed. Batter will thin slightly.
- Pour into prepared pan and smooth top.
- Bake for 65–75 minutes, until a toothpick inserted in the center comes out with crumbs but no wet batter.
- See full steps with tips & photos → https://theboatshedcafe.com/the-best-zucchini-bread/
Notes
- Lightly press the zucchini to remove some water, but don’t over-drain—it keeps the bread moist.
- Add chocolate chips, chopped nuts, or spices like cinnamon for extra flavor.
- Wrap cooled bread tightly and store at room temperature for up to 3 days, or freeze for longer storage.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.