Zucchini Bread Recipe (Moist)
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This Zucchini Bread Recipe (Moist) comes together with simple pantry ingredients and stays moist for days. Fresh zucchini keeps every slice tender and soft, while the cozy cinnamon flavor makes it ideal for breakfast, snacking, or dessert.
If you love this recipe, you should try my Cranberry Orange Bread and Cinnamon Swirl Bread for more delicious quick breads.
Quick Look: Zucchini Bread Recipe (Moist)
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour and 20 minutes
- Servings: 12 people
- Dietary Info: Vegetarian, dairy-free
- Method: Bread batter baked until golden
- Technique: Fold ingredients together, pour into a loaf pan, then finish with a cinnamon-sugar topping before baking until tender
- Flavor/Texture: Moist, tender, sweet, and fluffy with a crisp crust
Why This Bread Means So Much
When I make this recipe, Jordan, my husband, takes his first bite of the tender, warm, cinnamon-sugar bread, closes his eyes, and says, “This is my childhood.” I’m always fascinated by how our senses can take us back in time like a time machine. We’re transported to a different decade, another place, and we experience a piece of our past. I love that food can do that. This is a recipe that my sweet mother-in-law made in her house every week for her three hungry boys. Jordan remembers eating it sandwich-style with butter in the middle for lunch and grabbing a slice after school before running out to the backyard.
I always feel good eating it and giving it to my children since there’s a vegetable in it! I usually make two batches when I have a lot of zucchini and keep a loaf in the freezer for a rainy day. Enjoy and create a taste of home with your family today.
Try my Bread Pudding and Pumpkin Bread next!!
Made With Amore,
“This zucchini bread has become a firm favorite in our house, I make it whenever I have some free time all throughout the year, but especially in the late summer! Wonderful recipe Elena!”
– Daniela
Table of Contents
Simple Ingredients
A humble mix of zucchini, spices, and baking basics creates a bakery-style loaf with incredible moisture and flavor.
- Fresh Zucchini: Adds natural moisture and creates a soft, tender crumb while keeping the bread light and fluffy
- All-Purpose Flour: Provides structure and helps the loaf hold its shape
- Eggs and Vegetable Oil: Bind the batter together and create a rich, moist texture
- Vanilla Extract: Enhances the flavor with a sweet aroma that ties everything together
- Cinnamon and Sugar: Bring warm spice throughout the bread and create the signature sweet, crunchy topping
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Add Citrus Zest: Add orange or lemon zest to brighten the cinnamon-sugar flavor. If you love lemon, then my Easy Lemon Loaf Cake will definitely be a hit!
- Sugar Swap: Replace part of the granulated sugar with coconut sugar for a deeper, caramel-like flavor. You’ll love this Creme Caramel (Italian Flan Recipe).
- Spice Variation: Add nutmeg or cardamom along with the cinnamon for extra warmth and depth.
- Mix-Ins: Stir in chocolate chips, chopped walnuts, or pecans for added texture and richness. Try my Chocolate Chip Banana Bread next!
How To Make Zucchini Bread
A cozy, moist zucchini bread with a sweet cinnamon-sugar crust that tastes like comfort in every warm, tender slice. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 350°F. Lightly grease a large loaf pan. In a bowl, beat the eggs until they become light and foamy. This step gives the bread a better rise and softer texture.
- Add in the flour, cinnamon, baking soda, and salt.
- Add the oil, sugar, and vanilla.
- Stir gently until just combined. Do not overmix or the bread will be dense.
- Grate the zucchini on the medium holes of a box grater (no need to peel), then measure it without packing it down. No need to squeeze out the moisture.
- Add the zucchini to the mixture. Gently combine. Do not overmix.
- Pour the batter into your prepared pan, smoothing the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Zucchini Bread Recipe (Moist) FAQs
No, there’s no need to peel it. The skin is soft and blends right into the batter for added moisture and color.
No, the natural moisture helps keep the bread soft and tender, so don’t drain it.
Overmixing the batter can make it dense. Stir just until combined for a light, fluffy texture.
Let the bread cool completely, wrap tightly in plastic wrap or store in an airtight container, and keep at room temperature for up to 3 days. For longer freshness, refrigerate up to 5 days (bring to room temp before serving for best texture). To freeze, cool completely, then wrap the loaf (or slices) tightly in plastic wrap and foil. Place in a freezer-safe bag or container and freeze for up to 3 months
Serving Suggestions
This zucchini bread is delicious served slightly warm with a pat of butter or a drizzle of honey for an easy breakfast, snack, or even a light dessert. I love pairing it with savory breakfast or brunch favorites like Breakfast Sandwiches, a fresh Breakfast Casserole, or a simple Spinach Frittata for a balanced spread. It also works beautifully alongside other baked dessert favorites such as Italian Almond Cake or Banana Oatmeal Cookies, and pairs perfectly with a hot cup of coffee or tea any time of day.
My Pro Tips
Recipe Tips
- Don’t squeeze the zucchini – the moisture is what makes this bread so tender
- Sprinkle cinnamon sugar on top before baking for a subtle crisp top
- This bread tastes even better the next day once the flavors deepen
More Delicious Dessert Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Zucchini Bread Recipe
Ingredients
- 3 eggs, at room temprature
- 1 cup oil
- 1 cup granulated sugar
- 3 teaspoons pure vanilla extract, yes, that much!
- 2 ½ cups flour
- 3 teaspoons cinnamon, yes, that much!
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups zucchini, grated, skin on
Instructions
- Preheat your oven to 350°F. Lightly grease one large loaf pan or two smaller pans.
- In a large bowl, beat the eggs until they become light and foamy. This step gives the bread a better rise and softer texture.
- Add the oil, sugar, and vanilla. Mix until smooth and fully combined.
- Whisk in the flour, cinnamon, baking soda, and salt so everything is evenly distributed. Stir gently until just combined – do not overmix or the bread will be dense.
- Grate the zucchini on the medium holes of a box grater (no need to peel), then lightly measure it without packing it down. No need to squeeze out the moisture.
- Pour the batter into your prepared pan(s), smoothing the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Don’t squeeze the zucchini – the moisture is what makes this bread so tender
- Sprinkle cinnamon sugar on top before baking for a subtle crisp top
- This bread tastes even better the next day once the flavors deepen
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This might be too good!
Yes! It’s hard to stop with just one slice!
This bread is delicious! I love how simple it is and it only uses one bowl!! I whisked the eggs until frothy and didn’t need to use a mixer. Instead of 1 large loaf I made 3 mini loaves. It is moist and so flavorful. Thanks for another great recipe.❤️
You are most welcome! I’m happy you loved this super easy and delicious recipe!
had to make this as soon as I seen your video making it, oh wow!! Yummo. super moist and all that cinnamon makes it taste and smell delicious!
ps. used coconut oil and it turned out perfect!
YAY! So happy you loved this family recipe.
Very simple and delicious way to use up all the excess zucchini this time of year! The cake is moist and super yummy and a great way to hide some extra veggies 😉 Thank you for the recipe Elena❤️ and that was a great tip with warming up the eggs!
⭐️⭐️⭐️⭐️⭐️
You are welcome! It’s a delicious recipe for all the summer zucchini.
Is absolutely delicious 😋 My family love it and we all agreed is our favorite and best recipe ever – I made with the best KAMUT from food nanny! Thank you for the recipe 💝
We love it with Kamut as well. Happy you loved it!
As I continue to follow all of Elena’s “stories” and navigate her website full of delicious recipes I can promise they are all DELICIOUS!! Today I made not one but TWO Zucchini loaves and they came out as yummy as they appeared in her recipe! Use up those garden veggies and make this bread♥️
This makes me so happy! So many delicious recipes coming your way! 💙
So easy and tasty! I appreciated the tips from your story about room temp eggs and sifting the flour in. Made a huge difference in this one!
Yes! You are most welcome. Happy you loved it.
Tried yesterday, it’s soooo good. Blissfully moist and cinnamony. Added walnuts because I like the crunch, and I think they go well with the rest. Thank you for the recipe.
Happy you loved it! It is a favorite for sure!
This zucchini bread has become a firm favorite in our house, I make it whenever I have some free time all throughout the year, but especially in the late summer! Wonderful recipe Elena!
Thank you Daniela! It’s been a well loved recipe for generations! One of those tried and true faves.
I every time spent my half an hour to read this web site’s content all the
time along with a mug of coffee.