Zucchini Bread Recipes Moist Easy
Moist, subtly spiced, and naturally sweet, this easy zucchini bread is a timeless recipe that brings warmth to every bite. It’s perfect for breakfast, a midday snack, or a cozy dessert.
Easy zucchini bread makes the most of summer’s bounty while staying simple and delicious. With pantry staples and fresh zucchini, it comes together quickly and never lasts long.
What You’ll Need for the Perfect Easy Zucchini Bread
- All-purpose flour – Forms the sturdy base of the bread while keeping the crumb tender and soft.
- Ground cinnamon – Warms the loaf with a comforting spice and classic aroma.
- Baking soda – Helps the bread rise beautifully without the need for yeast.
- Salt – Enhances sweetness and balances the flavor profile.
- Vegetable oil – Provides moisture, ensuring a rich, tender texture.
- Granulated sugar – Sweetens the loaf and helps achieve a golden crust.
- Eggs – Bind the ingredients and create a rich, cohesive batter.
- Vanilla extract – Adds depth and subtle floral notes.
- Grated zucchini – The star ingredient that delivers moisture, texture, and a hidden veggie boost.
How to Make It: Easy Zucchini Bread in a Snap
Start by combining your dry ingredients in one bowl and whisking the wet ingredients in another. Stir the freshly grated zucchini into the wet mix, then gently fold everything together.
Pour the batter into a greased 9×5” loaf pan and bake until a toothpick comes out clean, about 60–65 minutes. The scent of cinnamon and warm sugar will let you know it’s almost ready.
Let it cool before slicing into thick, tender pieces you’ll come back to again and again.
Tips, Tricks & Variations for Easy Zucchini Bread
For an extra moist loaf, don’t squeeze the moisture from the zucchini—it’s essential to the bread’s soft texture. This recipe is incredibly forgiving and can handle fun add-ins like chocolate chips, chopped nuts, or even blueberries.
If you’re watching sugar intake, swap out granulated sugar for coconut or maple sugar. Want a more wholesome version? Sub half the all-purpose flour with whole wheat for a heartier texture without sacrificing flavor.
Spice-wise, cinnamon is classic, but don’t hesitate to experiment with nutmeg or cloves for a more autumn-inspired twist.
Storing Leftovers: Keeping Your Zucchini Bread Fresh
This easy zucchini bread keeps well at room temperature for 2 to 3 days when wrapped tightly or stored in an airtight container. For longer storage, refrigerate for up to 5 days to maintain freshness.
To freeze, let the loaf cool completely, then double-wrap in plastic wrap or foil. It freezes beautifully for up to 3 months. Thaw overnight at room temperature, and it’ll taste just as good as fresh.
Easy Zucchini Bread
Ingredients
- 1 cup 200g granulated sugar
- 2 large eggs
- 2 tsp ground cinnamon
- 1/2 cup 125ml vegetable oil
- 1 & 3/4 cups 220g all-purpose flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 medium approx. 2 cups grated zucchini, unpeeled and undrained
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly.
- In a large mixing bowl, combine the flour, cinnamon, baking soda, and salt, mixing well to distribute the dry ingredients evenly.
- In a separate medium bowl, whisk together the oil, sugar, eggs, and vanilla extract until the mixture is smooth and cohesive. Incorporate the grated zucchini into this wet mixture.
- Gently fold the wet ingredients into the dry mixture, stirring only until no streaks of flour remain. Avoid overmixing.
- Transfer the batter to the prepared loaf pan, smoothing the top evenly.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center of the loaf emerges clean.
Notes
Once the loaf has cooled completely, wrap it in a double layer of plastic wrap or aluminum foil. Store in the freezer for up to 3 months. Thaw on the countertop overnight before enjoying. Optional Add-Ins:
For added texture and flavor, incorporate up to 1 cup of mix-ins such as semi-sweet chocolate chips, chopped walnuts, dried fruits, or fresh berries. Substitution Guide: Flour: May use whole wheat flour or a 50/50 blend with all-purpose. If using self-rising flour, omit the salt and reduce baking soda to 1/4 teaspoon. Oil: Can be substituted with melted unsalted butter, avocado oil, extra virgin olive oil, or other plant-based oils such as canola or safflower. Sugar: Replace all or part with brown sugar, coconut sugar, or maple sugar. Spices: Cinnamon can be complemented or partially replaced with nutmeg, cloves, or a blend of your preferred warm spices.