Easy Moist Zucchini Bread

This easy zucchini bread is soft, moist, and perfectly spiced with cinnamon and vanilla. It's a wonderful way to use up fresh garden zucchini, and it comes together in just one bowl. Enjoy it for breakfast, an afternoon snack, or dessert with a cup of coffee.

Print Recipe

Servings: 12 slices

Ingredients Method Notes

Ingredients

2 cups grated zucchini about 2 medium zucchini
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
2 large eggs
½ cup vegetable oil or melted coconut oil
½ cup unsweetened applesauce
¾ cup granulated sugar
¼ cup light brown sugar
2 teaspoons vanilla extract
Optional Mix-Ins
½ cup chopped walnuts or pecans
½ cup chocolate chips
½ cup raisins
¼ cup shredded coconut

Method

Prepare the Oven
Preheat oven to 350°F (175°C).
Grease or line a 9x5-inch loaf pan with parchment paper.
Prepare the Zucchini
Grate the zucchini using the large holes of a box grater.
Do not peel it. The peel is tender and adds color and nutrients.
Lightly pat the zucchini with a paper towel to remove excess moisture, but don't squeeze it completely dry.
Mix the Dry Ingredients
In a large bowl, whisk together:
Flour
Baking soda
Baking powder
Cinnamon
Nutmeg
Salt
Mix the Wet Ingredients
In another bowl, whisk together:
Eggs
Oil
Applesauce
Granulated sugar
Brown sugar
Vanilla
Combine
Add the wet ingredients to the dry ingredients and stir just until combined.
Fold in the grated zucchini and any optional mix-ins.
Do not overmix.
Bake
Pour the batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Gal Pal Tips

Don't overmix the batter—this keeps the bread light and tender.
Fresh zucchini adds plenty of moisture, so there's no need to squeeze it completely dry.
Sprinkle coarse sugar on top before baking for a lightly crisp, bakery-style crust.
This bread tastes even better the next day as the flavors continue to develop.

Delicious Variations

🍫 Chocolate Chip Zucchini Bread

Fold in ½ cup semi-sweet or dark chocolate chips.

🍋 Lemon Zucchini Bread

Add the zest of one lemon and drizzle with a simple lemon glaze after baking.

🥜 Cinnamon Walnut

Stir in ½ cup chopped walnuts and an extra ½ teaspoon cinnamon.

🥥 Tropical Zucchini Bread

Mix in shredded coconut, chopped pecans, and a handful of dried pineapple.

Storage

Counter: Wrap tightly and store for up to 3 days.
Refrigerator: Up to 1 week.
Freezer: Wrap slices individually and freeze for up to 3 months.

Gal Pal Tip

Serve warm with a little salted butter, whipped honey butter, or cream cheese. It's also delicious toasted the next morning with your favorite cup of coffee or tea. Fresh, simple, and always a family favorite! 🥒🍞💚