The Ultimate Zucchini Bread – Moist, Flavorful & Foolproof!

Got extra zucchini? Don’t let it go to waste—turn it into the most irresistibly moist zucchini bread you’ve ever had! Packed with warm cinnamon, a touch of brown sugar, and a hint of vanilla, this one-bowl recipe is quick, easy, and guaranteed to make your kitchen smell amazing. Plus, it’s the perfect excuse to sneak in some veggies while indulging in a soft, tender slice of homemade goodness. Whether you enjoy it as breakfast, a snack, or dessert, this is the zucchini bread recipe you’ll come back to again and again!

Moist Zucchini Bread Recipe

A deliciously moist and flavorful zucchini bread made with warm spices, brown sugar, and a touch of applesauce. Perfect for using up summer zucchini!

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Course: Breakfast, Snack

Cuisine: American

Keyword: Moist Zucchini Bread, Zucchini Bread

Prep Time: 10

Cook Time: 55

Cooling time: 2

Total Time: 3

Servings: slices

Calories: 231kcal

Ingredients

Dry Ingredients:

1 ¾ cups (220g) all-purpose flour (spooned & leveled)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg

Wet Ingredients:

½ cup (120ml) vegetable or melted coconut oil
½ cup (100g) packed light or dark brown sugar
½ cup (100g) granulated sugar
2 large eggs, room temperature
¼ cup (60g) unsweetened applesauce (or sour cream/Greek yogurt)
2 tsp pure vanilla extract
1 ½ cups (180g) shredded zucchini (no need to blot)

Optional Add-ins:

1 cup (180g) semi-sweet chocolate chips, chopped nuts, or raisins

Instructions

Preheat & Prep: Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients: In a separate bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla. Stir in the zucchini.
Combine: Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing. If using add-ins, fold them in. The batter will be slightly thick.
Bake: Pour batter into the prepared loaf pan. Bake for 55–70 minutes, loosely covering with foil halfway through to prevent excessive browning. The bread is done when a toothpick inserted in the center comes out mostly clean.
Cool & Serve: Allow the bread to cool in the pan for 1 hour before transferring to a wire rack. For neater slices, cool completely before cutting.

Notes

Adjusting Sugar & Oil: Slight reductions are possible but may affect texture. Swap some oil for extra applesauce if desired.
Updated in 2022: Now includes more zucchini and an extra egg for a taller, moister loaf.

Nutrition

Calories: 231kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g

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Storage & Freezing

Store at room temperature for 3–4 days or in the refrigerator for up to a week.
To freeze, wrap the loaf in aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.

Muffin Variation

Prep: Line a 12-count muffin tin with liners or grease the pan.
Baking: Bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C) for another 13–16 minutes.
Yields: 12 muffins.

Enjoy your homemade zucchini bread!