Super-moist zucchini bread that’s packed with tender zucchini, a touch of cinnamon, and just the right hint of sweetness. It’s soft, cozy, and every slice feels like a little hug in bread form. This bread is one of those perfect treats you want to have on hand for breakfast, snack time, or even dessert.
I love making this zucchini bread when I have extra zucchini from the garden or the market. It’s an easy way to sneak in some veggies without anyone even noticing. Plus, it’s moist enough that it stays fresh for days, so you can enjoy it bit by bit without it drying out. My secret? I always add a bit more zucchini than usual to keep it super moist and soft.
My favorite way to enjoy it is warm with a little spread of butter or cream cheese, but it’s also delicious just as it is. Whenever I bring a loaf to friends or family, it disappears fast because it’s just that good. If you haven’t baked zucchini bread before, this recipe is definitely one you need to try—you won’t regret it!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star here. I like to grate it and gently squeeze out excess moisture to avoid soggy bread. If you can’t find zucchini, yellow squash makes a nice substitute.
Flour: All-purpose flour works best for a soft crumb. You can swap half with whole wheat flour for a nuttier flavor, but keep the other half all-purpose to maintain moisture.
Sugars: A mix of granulated and brown sugar adds depth. For less sweetness, reduce sugar slightly or replace some with honey or maple syrup, adjusting wet ingredients accordingly.
Oil & Yogurt: Vegetable or coconut oil keeps the bread moist. Yogurt or sour cream adds tenderness and a slight tang. You can try applesauce instead of oil for a lighter option but expect a denser crumb.
Spices: Cinnamon is warming and classic in zucchini bread. Nutmeg is optional but adds nice complexity. You could swap cinnamon for pumpkin pie spice for a twist.
Nuts: Walnuts or pecans add crunch and flavor, but feel free to skip or swap for chocolate chips or dried fruit if preferred.
How Do You Keep Zucchini Bread Super Moist and Soft?
Moisture is key for soft zucchini bread. Here’s how I do it:
- Grate zucchini finely and gently squeeze out just enough water—not too dry.
- Mix wet ingredients (oil, yogurt, eggs) well before adding dry; this helps distribute moisture evenly.
- Fold grated zucchini in at the end, so it stays fresh and juicy inside the batter.
- Avoid overmixing after adding flour—stir just until combined to prevent tough bread.
- Watch baking time; take bread out as soon as a toothpick is clean. Overbaking dries it out.
If the top browns too fast, tent with foil halfway through baking to protect the moisture. Let it cool in the pan briefly to keep it from drying out too quickly. These little steps make all the difference!
Equipment You’ll Need
- 9×5-inch loaf pan – I like this size because it gives the bread a nice shape and even baking.
- Large mixing bowls – these make combining the ingredients easy and mess-free.
- Grater – a box grater or microplane helps you grate zucchini quickly and evenly.
- Whisk or spatula – for mixing the wet ingredients smoothly.
- Measuring cups and spoons – to measure ingredients accurately.
- Parchment paper or non-stick spray – to prevent sticking and make cleanup easier.
Flavor Variations & Add-Ins
- Swirl in some blueberries or chocolate chips for extra flavor and texture.
- Replace walnuts with chopped pecans or almonds for a different crunch.
- Use apple pie spices like allspice and cloves instead of cinnamon for a warming twist.
- Mix shredded carrots or apples with the zucchini for more moisture and sweetness.
Must-try, Super-moist Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis, grated and gently squeezed of excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This zucchini bread takes about 15 minutes to prepare and 55 to 65 minutes to bake. Add around 10-15 minutes for cooling time before slicing and serving. All together, plan for just over an hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to make removing the bread easy.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg if you’re using it. Set this aside for now.
3. Combine the Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, and eggs together. Keep mixing until the mixture is light and fluffy. Then stir in the oil, yogurt (or sour cream), and vanilla extract until everything is well combined.
4. Put It All Together:
Gradually add the dry ingredients to the wet ingredients. Mix gently and just until combined – don’t overmix! Overmixing can make your bread tough.
5. Add Zucchini and Nuts:
Fold in the grated zucchini and nuts, if you’re using them, until they’re evenly mixed through the batter.
6. Bake Your Bread:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake in the oven for 55-65 minutes. Start checking at 55 minutes by poking a toothpick into the middle – it should come out clean or with just a crumb or two.
If the top begins to brown too fast, cover it loosely with foil for the rest of the bake time.
7. Cool and Serve:
When your bread is done, take it out of the oven and let it cool in the pan for 10-15 minutes. Then carefully remove it from the pan and place it on a wire rack to cool completely.
Slice your zucchini bread and enjoy it warm or at room temperature. A little butter or cream cheese spread on top makes it extra special!
Can I Use Frozen Zucchini for This Bread?
Yes, you can! Just be sure to thaw it completely and squeeze out as much moisture as possible before using to prevent the bread from becoming soggy.
How Should I Store Leftover Zucchini Bread?
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months.
Can I Make This Bread Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose baking flour blend. Be sure the blend contains xanthan gum or add it separately for the best texture.
What Can I Use Instead of Vegetable Oil?
You can replace vegetable oil with melted coconut oil, applesauce, or even melted butter. Keep in mind that substitutions might slightly change the texture and flavor.
