Zucchini Bread (extra moist)

Zucchini Bread is hands down one of the best quick breads I’ve ever made. Crazy moist, a perfect crumb and deliciously cinnamony, this is going to be your new favorite too!

The zucchini in this loaf keeps the bread moist and light while adding the perfect texture! Much like a Banana Bread, this bread is moist and tender and even better on day 2!

Three slices of stacked Zucchini Bread on a wooden cutting board

Zucchini Makes Baking Moist

I love baking with zucchini. From Zucchini Brownies or adding it to a Pumpkin Bread, it always manages to make the best baked goods.

Zucchini has a lot of water which releases during baking to keep your baking extra moist. You can’t taste any zucchini in this recipe but you get the most delicious bread!

This zucchini bread recipe makes two loaves, so it’s perfect to make one to enjoy and one to give away (or freeze for later if you want the second zucchini loaf to yourself).

Two loaf pans of Zucchini Bread mix ready to go into the oven

How to Prepare Zucchini for Bread

Most recipes call for grated zucchini, which is as simple as grabbing a cheese grater and getting to work!

To Peel or Not to Peel?

It is not necessary to peel zucchini when you’re making a zucchini loaf. Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf. Plus, a big portion of the vitamins and minerals are found in the peel.

How to Grate Zucchini for Bread

Be sure to grate the zucchini to add to your bread (and not dice or chop it).  This make sure there are delicious shreds of moisture in every bite of this zucchini bread! Use the larger side of a square cheese grater to shred your zucchini.

Some zucchinis are naturally very watery. If you notice that yours has a large amount of moisture, place it in a paper towel lined mixing bowl and gently press the top with additional paper towel to absorb some of it (for the most part, this won’t be the case). Do not squeeze the zucchini dry.

Fresh cooked Zucchini Bread in loaf pan

How to Make Zucchini Bread

Like most quick bread recipes, this is easy to make and requires just a few minutes of preparation.

  1. Prep Pans. Line loaf pans with parchment paper (or grease and flour well).
  2. Prep Wet & Dry Ingredients. Combine dry ingredients. Combine wet ingredients in a separate bowl.
  3. Combine. Stir wet and dry ingredients just until moistened.
  4. Bake. Pour into prepared pans and bake.

Serve it with apple butter, icing, strawberry butter, jam, or honey butter.

Sliced loaf of Zucchini Bread on a wood cutting board

Got Leftovers?

Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.

Freezer: Like most breads, you can freeze zucchini bread. Make sure the bread has cooled completely before freezing. We find freezing it in slices makes it easy to thaw just as much as we’d like to eat.

More Zucchini Recipes You’ll Love

Three slices of stacked Zucchini Bread on a wooden cutting board

Zucchini Bread

Zucchini Bread is moist and light with lots of flavor!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 servings
Calories 208
Author Holly Nilsson


  • 2 cups flour
  • 1 ½ cups sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 3 eggs
  • ¾ cup oil
  • 1 tablespoon vanilla
  • 2 cups zucchini grated
  • 1 ½ cups walnuts chopped


  • Preheat oven to 350˚F. Prepare two medium loaf pans with parchment paper.
  • Combine the flour, sugar, salt, baking soda and cinnamon in a medium bowl. Stir and set aside.
  • In a large bowl, beat the eggs. Add the oil, vanilla and zucchini and mix together.
  • Add the dry ingredients to the wet mixture. Add the walnuts and mix till just combined.
  • Divide evenly into two medium loaf pans and bake for 1 hour.



Use the larger side of a cheese grater to shred the zucchini. There is no need to peel it first.

If your zucchini is extra large (from the garden) you may need to scrape out some of the seeds.

Do not squeeze the zucchini dry, the moisture is needed in this bread.

Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.


Calories: 208 | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 197mg | Potassium: 77mg | Fiber: 1g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.9mg

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