Heavenly Zucchini Bread Recipe (Moist & Easy in 1 Hour)

Oh, zucchini bread – my absolute favorite way to sneak veggies into breakfast! I swear, this recipe turns those green summer squash into the most tender, cinnamon-spiced loaf you’ll ever taste. My mom used to make it every August when our garden overflowed with zucchini, and now I bake it year-round because it’s just that good.

What makes this zucchini bread special? It’s not just about using up extra veggies (though that’s a bonus!). The magic happens when you fold those freshly grated zucchini into a simple batter – they melt into the bread, keeping it unbelievably moist for days. Trust me, even veggie-skeptics will beg for seconds of this subtly sweet, perfectly spiced treat.

Why You’ll Love This Zucchini Bread

• Moist texture that stays perfect for days (no dry bread here!)
• Easy one-bowl prep – you probably have all the ingredients already
• Packed with zucchini (but you’d never know from the taste)
• Works for breakfast, snack time, or even dessert with a scoop of ice cream

Ingredients for Zucchini Bread

You only need simple pantry staples for this bread, but I swear they transform into something magical. Here’s what you’ll need:

• 2 cups grated zucchini (squeeze out excess moisture with your hands – this is key!)
• 1 1/2 cups all-purpose flour (spooned and leveled, not packed)
• 1/2 teaspoon baking powder + 1/2 teaspoon baking soda (they work together for perfect lift)
• 1/2 teaspoon salt (balances the sweetness)
• 1 teaspoon cinnamon (the warmth makes it feel extra cozy)
• 1/2 cup vegetable oil (makes it wonderfully moist)
• 1 cup granulated sugar (I’ve used both white and brown – both work great)
• 2 large eggs (room temperature blends better)
• 1 teaspoon vanilla extract (the flavor booster)

How to Make Zucchini Bread

Okay, let’s get baking! This zucchini bread comes together so easily – I promise it’s foolproof if you follow these simple steps. First things first: preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. I like to rub a little butter all over the inside – it gives the crust such a nice golden color.

In a big bowl, whisk together all your dry ingredients – that’s the flour, baking powder, baking soda, salt, and cinnamon. Make sure they’re well combined – I like to give them about 15 good whisks to get everything evenly distributed. In another bowl (or right in your stand mixer if you’re feeling lazy like me sometimes), beat together the oil, sugar, eggs, and vanilla until they’re nice and smooth.

Here’s the important part: add the dry ingredients to the wet ingredients in about three batches, mixing just until combined after each addition. Overmixing is the enemy of tender zucchini bread! When the batter looks almost mixed but still has a few flour streaks, fold in your grated zucchini (remember – squeezed dry!) with a rubber spatula. The batter will be thick but should still pour – don’t worry if it looks like there’s too much zucchini at first.

Pour it all into your prepared pan and smooth the top. Bake for 50-60 minutes – I start checking at 50 minutes by inserting a toothpick near the center. You want just a few moist crumbs clinging to it, not wet batter. The top should be golden brown and spring back when lightly pressed.

Tips for Perfect Zucchini Bread

The biggest mistakes I’ve made (so you don’t have to): overmixing makes it tough, underbaking leaves it gummy, and not squeezing zucchini creates a soggy mess. Want to jazz it up? Toss in 1/2 cup of chocolate chips or chopped walnuts at the end – the chocolate melts into gooey pockets that are just heavenly.

Zucchini Bread Variations

This recipe is crazy adaptable! Swap half the flour for whole wheat if you want extra fiber, or use honey instead of sugar (reduce to 3/4 cup). My favorite twist? Add 1/2 cup chopped walnuts or pecans for crunch, or dark chocolate chips for a dessert-worthy version. Play around – that’s half the fun!

Serving and Storing Zucchini Bread

Oh, you’re gonna love this part – when that warm zucchini bread comes out of the oven, resist cutting it for at least 15 minutes (I know, torture!). But trust me, letting it rest means perfect slices that won’t crumble. My favorite way to serve it? Thick slices slathered with salted butter that melts into all those little zucchini pockets. For dessert, try it warm with a scoop of vanilla ice cream – the contrast of temperatures is magic!

This bread stays moist for days when stored right. Just wrap the cooled loaf tightly in plastic or pop it in an airtight container. It’ll keep on the counter for 3 days (if it lasts that long!). Want to revive day-old bread? A quick 10-second zap in the microwave brings back that fresh-from-the-oven feel. And yes, you can freeze it too – I wrap individual slices in foil so I can grab just what I need for sudden zucchini bread cravings!

Zucchini Bread Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on why I don’t feel guilty about this zucchini bread! While exact numbers vary based on your ingredients, this loaf packs in wholesome zucchini (hello, veggies!) and keeps things balanced. It’s got enough natural sweetness to satisfy without going overboard. Just remember – these are rough estimates, so if you’re counting calories or macros, you’ll want to calculate based on your specific brands and add-ins. But hey, anything with zucchini in it has to be at least a little healthy, right?

Frequently Asked Questions About Zucchini Bread

Over the years, I’ve gotten so many questions about this zucchini bread recipe – here are the answers to the ones I hear most often!

Can I freeze zucchini bread? Absolutely! In fact, I always keep a loaf stashed in my freezer. Just wrap the cooled bread tightly in plastic wrap, then aluminum foil before freezing. It keeps beautifully for up to 3 months. Thaw at room temperature when the craving hits.

Can I reduce the sugar? You sure can – I’ve successfully cut it down to 3/4 cup without issues. If you go lower, the texture might change slightly, but it’ll still taste great. For a natural option, try swapping in honey or maple syrup.

Why is my bread dense? Usually this means either overmixing the batter (easy to do!) or not squeezing enough moisture from the zucchini. Next time, mix just until combined and really wring out those grated zucchinis with your hands.

Can I add nuts or chocolate chips? Please do! I love tossing in 1/2 cup of walnuts or dark chocolate chips. Just fold them in with the zucchini at the end. The chocolate melts into gooey pockets that make this bread extra special.

Rate This Zucchini Bread Recipe

Did you try my zucchini bread? I’d love to hear how it turned out! Leave a comment below with your thoughts or any fun twists you added to make it your own.

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