Zucchini Bread

This is a family-favorite zucchini bread, and one slice tells you why. It’s made with brown sugar, vanilla, cozy cinnamon and nutmeg, and summer’s favorite vegetable, for a loaf that’s soft, moist, and full of warm flavor. The first time I baked a quick bread, I got impatient and sliced it the moment it came out, and the warm center just smushed and tore under the knife. Letting it cool all the way is what gives you those clean, neat slices.

What I love is how fast and forgiving it is. The batter comes together in less than five minutes with just a couple of bowls and a whisk. It sneaks in veggies without any savory flavor, freezes beautifully, and welcomes all kinds of add-ins like chocolate chips, nuts, or blueberries. It’s a great one for beginner bakers and eager young helpers too.

Here’s the kitchen tip that surprises people. You don’t need to blot the zucchini dry for this one. Unlike some recipes where you squeeze out the moisture, here you want that moisture, since it keeps the bread tender and moist. Just shred about 1 1/2 cups, peel on or off (the peel adds pretty green flecks), and whisk it right into the wet ingredients.

And don’t overmix the batter, which is the easiest way to end up with a tough, dense loaf. Once you pour the wet ingredients into the dry, stir gently just until everything’s combined. A few lumps are fine. Overmixing develops the gluten and makes the bread rubbery instead of soft. You’ll smell that cinnamon and brown sugar thing as it bakes. Cool it in the pan an hour, then on a rack until fully cool before slicing for the neatest cuts.

Why You’ll Love This Recipe

It comes together in 5 minutes. Just two bowls and a whisk, with no mixer needed for the batter.

It’s extra moist and flavorful. Brown sugar, oil, applesauce, and zucchini keep every slice soft and tender.

It sneaks in veggies. The zucchini adds moisture with zero savory flavor, so no one tastes the vegetable.

It welcomes add-ins. Stir in chocolate chips, nuts, raisins, or blueberries to make it your own.

Ingredients

Here’s everything you’ll need:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable oil (or melted coconut oil)
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/4 cup unsweetened applesauce (or sour cream or Greek yogurt)
• 2 teaspoons vanilla extract
• 1 1/2 cups shredded zucchini (no need to blot)
• Optional: 1 cup semi-sweet chocolate chips, nuts, or raisins

How to Make Zucchini Bread

1. Prep and Mix Dry

Heat the oven to 350 and grease a 9×5 loaf pan. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until well combined.

2. Mix the Wet Ingredients

In a medium bowl, whisk the oil, both sugars, eggs, applesauce, and vanilla until combined. Then whisk in the shredded zucchini, no need to blot it first.

3. Combine Them

Pour the wet ingredients into the dry and gently stir just until combined. Don’t overmix, since that makes the bread tough. The batter will be slightly thick.

4. Add the Extras

Fold in any optional add-ins like chocolate chips or nuts, distributing them evenly through the batter.

5. Bake It

Spread the batter into the loaf pan. Bake 55 to 70 minutes, loosely covering with foil halfway through to prevent over-browning, until a toothpick comes out mostly clean.

6. Cool and Slice

Cool the bread in the pan for an hour, then move it to a wire rack. Let it cool completely before slicing for the neatest cuts.

Expert Tips

Don’t blot the zucchini. You want that moisture here to keep the bread soft and tender.

Don’t overmix the batter. Stir just until combined, since overmixing makes the loaf tough and dense.

Leave the peel on. There’s no taste difference, and it adds pretty green flecks throughout.

Cover with foil halfway through. It keeps the top from over-browning while the center bakes.

Cool completely before slicing. A warm loaf smushes and tears, while a cooled one slices clean.

Recipe Variations and Add-ins

You can fold in 1 cup of chocolate chips, chopped nuts, raisins, or blueberries.

Use sour cream, Greek yogurt, or mashed banana in place of the applesauce.

You can turn the batter into muffins, baking at 425 for 5 minutes then 350 for 13 to 16 minutes.

Top it with vanilla icing or cream cheese frosting to turn it into more of a dessert.

You can swap some of the oil for extra applesauce to lighten it.

What to Serve With This Recipe

Serve a slice with a pat of honey butter. The butter melts into the warm bread. The two are a cozy combo.

Pair it with a cup of coffee. The coffee balances the sweetness. They make a nice breakfast or snack.

Set it out at a brunch. The loaf slices easily for a crowd. It rounds out the spread.

How to Store This Recipe

Cover and store leftover bread at room temperature for three to four days, or in the fridge for up to a week. It stays moist and tender.

It freezes well too. Bake and cool the loaf, wrap it in foil, and freeze it whole for up to three months. Thaw it overnight in the fridge and bring it to room temperature before slicing and serving.