Zuchinis Bread Recipe – A Cozy, Moist Loaf for Any Day
If you’ve got extra zucchini on hand, this zuchinis bread recipe is the easiest way to turn it into something warm, sweet, and comforting. This loaf bakes up tender and moist, with just the right hint of spice and a soft crumb that never feels heavy. It’s perfect for breakfast, a snack with coffee, or a simple dessert after dinner.
Even picky eaters tend to love it. Plus, you don’t need special equipment—just a bowl, a grater, and a loaf pan.
What Makes This Special
This recipe keeps things simple and dependable, but still packs in great flavor and texture. Freshly grated zucchini adds moisture without making the bread soggy, and a balanced blend of cinnamon and vanilla gives it a cozy, homey vibe.
You’ll also appreciate how forgiving it is—whether you use white sugar, brown sugar, or a mix, it still turns out great. It freezes beautifully, to boot. In short, this is the kind of recipe you’ll make once and then keep around forever.
Ingredients
- 1 1/2 cups (200 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup (200 g) granulated sugar or 1/2 cup (100 g) granulated + 1/2 cup (110 g) light brown sugar
- 2 large eggs, room temperature
- 1/2 cup (120 ml) neutral oil (vegetable, canola, or light olive oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups (about 180 g) grated zucchini, lightly packed (from 1 medium zucchini)
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
- 1/2 cup (90 g) chocolate chips or raisins (optional)
Instructions
- Prep your pan and oven. Heat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
- Grate the zucchini. Use the large holes of a box grater. Lightly blot with a paper towel if it’s very wet, but don’t squeeze it dry. You want the moisture for a tender crumb.
- Mix dry ingredients. In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Whisk wet ingredients. In a separate large bowl, whisk the sugar and eggs until smooth and slightly lighter, about 30–45 seconds.
Add the oil and vanilla, whisking until fully blended.
- Combine wet and dry. Add the dry mixture to the wet and stir with a spatula until just a few flour streaks remain.
- Fold in zucchini and add-ins. Gently fold in the grated zucchini and any optional nuts, chocolate chips, or raisins. Mix only until distributed and no dry pockets remain.
- Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. For a slight crunch, sprinkle 1–2 teaspoons of coarse sugar on top (optional).
- Bake. Place on the middle rack and bake for 50–60 minutes.
The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter, and the top springs back lightly.
- Cool properly. Let the bread cool in the pan for 10–15 minutes, then lift it out and cool fully on a wire rack before slicing. This helps it set and stay moist.
- Slice and enjoy. Use a serrated knife for cleaner slices. Serve warm or at room temperature.
Storage Instructions
- Room temperature: Wrap tightly in plastic or store in an airtight container for up to 3 days.
- Refrigerator: Store up to 1 week.
Bring slices to room temp or warm briefly before serving for best texture.
- Freezer: Freeze the whole loaf (well wrapped) or individual slices for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
- Reheat tip: A quick 10–15 seconds in the microwave softens slices nicely. For a crisp edge, toast lightly and add a pat of butter.
Health Benefits
- Veggie boost: Zucchini adds fiber, water, and micronutrients like vitamin C and potassium, helping with hydration and digestion.
- Balanced sweetness: The natural moisture from zucchini allows for a tender texture without excess fat, making the loaf feel lighter.
- Customizable: Swap part of the flour for whole wheat, use nuts for healthy fats, or choose reduced sugar without losing flavor.
- Energy-friendly: A slice offers a satisfying mix of carbs and fats, good for a mid-morning or afternoon pick-me-up.
Pitfalls to Watch Out For
- Overmixing the batter: Stir just until combined.
Overmixing makes the bread tough and dense.
- Too much moisture: Extremely watery zucchini can weigh down the loaf. Blot lightly, but don’t wring it dry.
- Wrong pan size: A smaller pan may cause underbaking in the center. Stick to a 9×5-inch pan or adjust baking time if using 8×4.
- Underbaking: If the top browns too fast, tent loosely with foil and keep baking until the center tests clean.
- Slicing too soon: Cutting while hot makes it crumbly.
Let it cool so the crumb sets.
Variations You Can Try
- Lemon Zucchini Bread: Add 1 tablespoon lemon zest and swap vanilla for 1 teaspoon lemon extract. Drizzle with a simple lemon glaze (powdered sugar + lemon juice).
- Chocolate Zucchini Bread: Replace 1/3 cup flour with cocoa powder and add 1/2 cup chocolate chips. A pinch of espresso powder deepens the chocolate flavor.
- Nutty Crunch: Fold in 3/4 cup toasted walnuts or pecans and 2 tablespoons sunflower seeds for texture.
- Whole Wheat Boost: Use 3/4 cup all-purpose flour + 3/4 cup white whole wheat flour.
Add 1–2 tablespoons extra milk or water if the batter seems thick.
- Spice It Up: Add 1/2 teaspoon ground ginger or cardamom for a warmer, more aromatic loaf.
- Lower Sugar: Reduce sugar to 3/4 cup; add 2 tablespoons applesauce for moisture if needed.
FAQ
Do I need to peel the zucchini?
No. The peel is thin and tender, and it softens as it bakes. It also adds a nice hint of color and extra nutrients.
Should I squeeze the moisture out of the zucchini?
Usually, no.
A light blot is enough. If your zucchini is extremely watery (garden giants can be), give it a gentle squeeze, but don’t remove all the moisture or the bread can turn dry.
Can I make this gluten-free?
Yes. Use a 1:1 gluten-free all-purpose baking blend with xanthan gum.
Check for doneness a few minutes early, as gluten-free loaves can bake slightly faster on the edges.
What oil works best?
Neutral oils like canola, vegetable, or light olive oil are great. Melted butter adds flavor but makes a slightly denser loaf. If using butter, cool it a bit before mixing.
Can I bake this as muffins?
Yes.
Divide the batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
How do I prevent a soggy bottom?
Make sure your zucchini isn’t overly wet, bake on the middle rack, and let the loaf cool on a wire rack so steam can escape. Also confirm your oven temp with an oven thermometer.
Is it okay to reduce the sugar?
Absolutely. You can go down to about 3/4 cup without major changes.
Lower sugar can make the crust paler and the crumb slightly less tender, but the loaf will still be tasty.
Why did my bread sink in the middle?
Common causes include underbaking, too much moisture, or too much leavening. Measure carefully, blot zucchini lightly, and bake until the center is fully set.
Final Thoughts
This zuchinis bread recipe is the kind of bake that fits any moment—simple, fragrant, and reliably moist. With pantry staples and a single bowl, you get a loaf that tastes like comfort without a lot of fuss.
Keep it classic, or try one of the variations to make it your own. Either way, you’ll have a slice worth sharing—and probably a new favorite in your rotation.
Zuchinis Bread Recipe - A Cozy, Moist Loaf for Any Day
Ingredients
Method
- Prep your pan and oven. Heat the oven to 350°F (175°C).Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
- Grate the zucchini. Use the large holes of a box grater. Lightly blot with a paper towel if it’s very wet, but don’t squeeze it dry. You want the moisture for a tender crumb.
- Mix dry ingredients. In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Whisk wet ingredients. In a separate large bowl, whisk the sugar and eggs until smooth and slightly lighter, about 30–45 seconds.Add the oil and vanilla, whisking until fully blended.
- Combine wet and dry. Add the dry mixture to the wet and stir with a spatula until just a few flour streaks remain.
- Fold in zucchini and add-ins. Gently fold in the grated zucchini and any optional nuts, chocolate chips, or raisins. Mix only until distributed and no dry pockets remain.
- Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. For a slight crunch, sprinkle 1–2 teaspoons of coarse sugar on top (optional).
- Bake. Place on the middle rack and bake for 50–60 minutes.The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter, and the top springs back lightly.
- Cool properly. Let the bread cool in the pan for 10–15 minutes, then lift it out and cool fully on a wire rack before slicing. This helps it set and stay moist.
- Slice and enjoy. Use a serrated knife for cleaner slices. Serve warm or at room temperature.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
