Recipe

Moist Zucchini Bread Recipe

Ultra tender, warmly spiced zucchini bread with a crackly cinnamon top and zero dry vibes. Simple, pantry-staple friendly, and a very real chance you will “just slice a thin piece” four times.

By Matt Campbell

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4.9

A thick slice of moist zucchini bread with visible green zucchini flecks on a wooden cutting board beside a loaf, with a small dish of butter in soft window light

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Zucchini bread is one of my favorite kitchen magic tricks. You grate a humble green vegetable, blink twice, and suddenly your house smells like cinnamon and good decisions. This is the moist zucchini bread recipe I make when I want a loaf that stays tender for days, slices cleanly, and has those slightly crisp edges that make you “accidentally” cut the end pieces first.

It is simple, flexible, and weeknight-friendly. No fancy mixers. No obscure ingredients. Just a cozy loaf with a soft crumb, a gentle spice hug, and enough structure to handle add-ins like chocolate chips, walnuts, or whatever is currently living in your pantry rent-free.

Freshly grated zucchini in a glass bowl with a box grater on a kitchen counter

Why It Works

Moist, not soggy: We lightly blot the zucchini so it adds tenderness without turning the loaf into a damp sponge situation.
Big flavor with basic spices: Cinnamon plus a little nutmeg makes it taste like a bakery loaf without the bakery price tag.
Oil for lasting softness: Neutral oil keeps the crumb tender for days, even after refrigeration.
Gentle mixing: Stir just until combined for a plush texture and no tough, overworked bread.
Flexible add-ins: Nuts, chocolate chips, raisins, or a swipe of cream cheese all play nicely here.

Storage Tips

This loaf is a champion at hanging around, which is great because it tastes even better the next day.

Room temperature

Let the loaf cool completely, then wrap tightly in plastic wrap or store in an airtight container.
Keep at room temp for 2 to 3 days.

Refrigerator

For longer storage, refrigerate wrapped slices or the whole loaf for up to 1 week.
Warm slices for 10 to 15 seconds in the microwave or toast lightly to bring back that fresh-baked vibe.

Freezer

Slice the loaf, wrap individual slices, and place in a freezer bag.
Freeze for up to 3 months.
Thaw at room temp or toast from frozen.

Tip: If you are a midnight snacker (hi, same), freeze slices. You can “just grab one” without committing to thawing the whole loaf.

Common Questions

Do I need to peel the zucchini?

Nope. The peel is thin, it disappears into the bread, and it adds pretty green flecks. Just wash it well.

Should I squeeze the zucchini dry?

Not aggressively. Zucchini moisture varies a lot, so I do a light blot with paper towels. You want it slightly damp, not dripping. If you wring it bone-dry, the bread can bake up less tender.

Can I make this with whole wheat flour?

Yes. Use half whole wheat flour and half all-purpose for a hearty loaf that is still tender. Full whole wheat works too, but it will be a bit denser.

Can I reduce the sugar?

You can drop the granulated sugar to 1/2 cup (from 3/4 cup) without major drama. The loaf will be slightly less moist and less sweet, but still good.

Why did my zucchini bread sink in the middle?

Common culprits are underbaking, too much zucchini moisture, or opening the oven door early. Bake until a toothpick comes out with a few moist crumbs, and let it cool fully before slicing.

Can I turn this into muffins?

Absolutely. Portion into a lined muffin tin and bake at 350°F for about 18 to 24 minutes, until a tester comes out with a few moist crumbs.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8.5 x 4.5-inch or 9 x 5-inch loaf pan
Box grater or food processor grating attachment
Large mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Wire rack for cooling
Parchment paper (optional, but makes lifting the loaf out very satisfying)

I started making zucchini bread for the most glamorous reason possible: I had two zucchini in the fridge that were about to cross the line from “produce” to “science project.” I grated them, added cinnamon, and suddenly I had a loaf that tasted like I had my life together. Now it is my go-to for late-summer zucchini overload, neighbor drop-offs, and those nights when dessert needs to feel like a snack and a snack needs to feel like dessert.

Also, I fully support calling it breakfast if you toast a slice and add butter. That is not a loophole. That is culinary wisdom.