Recipe

Moist Zucchini Bread

A simple, ultra-moist zucchini bread with warm cinnamon, crisp edges, and a tender crumb. Easy ingredients, no fancy tools, and it stays delicious for days.

By Matt Campbell

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4.8

A sliced loaf of moist zucchini bread on a wooden cutting board with scattered zucchini shreds and a pat of butter nearby

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Zucchini bread is the kind of recipe that feels like a magic trick. You take a vegetable that is basically crunchy water, shred it into a bowl, and somehow end up with a sweet, cinnamon-scented loaf that tastes like cozy weekends and second cups of coffee.

This is my go-to moist zucchini bread when I want something easy, reliably tender, and not fussy about what you have in the pantry. We keep the ingredients classic, the steps clear, and the payoff big: a soft crumb, golden top, and edges that get just crisp enough to make you “accidentally” cut a second slice.

Fresh zucchini being grated on a box grater over a large mixing bowl

Why It Works

Zucchini adds moisture without making it taste like vegetables. The key is to squeeze out just enough liquid so the loaf bakes up tender, not gummy.
Oil keeps it soft for days. Butter is great, but oil is the long-game MVP for moist quick breads.
Brown sugar brings deeper flavor. You get that caramel warmth that makes zucchini bread taste bakery-level without extra effort.
Gentle mixing = tender crumb. Stir until the flour mostly disappears, then let the zucchini finish the job. Overmixing is how you get tough bread.

Pairs Well With

Storage Tips

Room temperature: Once fully cooled, wrap the loaf tightly in plastic wrap or store slices in an airtight container. It stays moist for 3 to 4 days.

Refrigerator: If your kitchen runs warm or humid, refrigerate for up to 1 week. The fridge can dry quick breads a bit, so bring slices to room temp or warm for 10 to 15 seconds in the microwave to bring back that soft texture.

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

My favorite move: Freeze a few slices right away. Future-you with a random weekday craving will feel personally cared for.

Common Questions

Do I need to peel zucchini for zucchini bread?

Nope. The skin is thin and disappears into the loaf. Plus, those little green flecks are charming and make it look homemade in the best way.

Should I squeeze the zucchini dry?

Yes, but do not go overboard. After grating, lightly pack it into a measuring cup, then squeeze a handful over the sink until it stops dripping fast. You want it damp, not bone dry. This keeps the bread moist without turning the center gummy.

How do I measure flour for best results?

If you are using cups, spoon and level: fluff the flour, spoon it into the measuring cup, then level it off. Scooping straight from the bag packs in extra flour and can make the loaf dry. If you have a scale, use the gram weight.

Why did my zucchini bread sink in the middle?

Most common reasons are too much moisture (zucchini not squeezed at all), underbaking, or overmixing. Use the toothpick test and look for moist crumbs, not wet batter. For extra certainty, check the center temp.

What internal temperature is zucchini bread done?

Aim for 200 to 205°F in the center for a reliably baked loaf, especially helpful when zucchini moisture varies.

Can I make this into muffins?

Yes. Divide batter into a lined muffin tin, filling about 3/4 full. Bake at 350°F for 18 to 24 minutes, until a toothpick comes out with moist crumbs.

Can I reduce the sugar?

You can cut the total sugar by about 1/4 cup without changing texture too much. Beyond that, the loaf can taste a little flat and bake up less tender.

What add-ins work best?

Chocolate chips, chopped walnuts or pecans, and raisins all play nicely. Keep total add-ins to about 3/4 cup so the loaf still holds together well.

Does the pan material matter?

Yes, a little. A metal pan bakes more evenly and predictably. If you use glass, the loaf can take a bit longer and brown more deeply. Start checking for doneness near the low end of the range, then add time as needed.

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

9x5-inch loaf pan (metal preferred)
Box grater
Large mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Wire cooling rack
Parchment paper (optional, but makes lifting the loaf out easy)
Instant-read thermometer (optional, for extra doneness confidence)

The first time I made zucchini bread, it was because someone handed me a bag of zucchini like it was a responsibility. I did the classic thing and said, “Oh wow, thank you,” then stared at it in my kitchen like it might explain itself. Zucchini bread was my solution, and honestly, it is still my favorite kind of kitchen alchemy. It is low-drama, forgiving, and it makes the house smell like cinnamon and good decisions. Now I bake a loaf any time zucchini starts piling up, and I always swear it is “for breakfast” even though the end piece mysteriously disappears first.