This zucchini bread delivers a tender, dense crumb packed with the mild sweetness of fresh summer squash. Every slice stays moist without turning soggy, and the absence of cinnamon lets the natural zucchini taste shine. It freezes beautifully, so you can bake a loaf (or two) ahead and enjoy it all week. Pair it with our Pumpkin Bars for an easy dessert spread.
Why You’ll Love This Recipe
- One bowl, no mixer required
- Exceptionally moist yet never heavy
- Pure zucchini flavor front and center
- Freezer-friendly for up to three months
Tips for Success
- Choose medium zucchini, they hold the ideal amount of moisture without excess seeds.
- Grate on the fine side of a box grater for the most tender texture; larger holes work if you prefer visible shreds.
- Gently press grated zucchini with your hands to remove only the excess liquid; do not squeeze it dry.
- Stop mixing as soon as the zucchini is incorporated to keep the crumb light.
- Use a light-colored metal loaf pan for the most even rise and browning.
Tips for Perfect Texture & Even Baking
Medium zucchini give the best moisture balance. Giant ones tend to be seedy and drier, so save those for other uses. One medium zucchini usually yields about 1 to 1 ¼ cups grated; plan on 2 to 3 for this loaf.
Grate on the fine side of a box grater for a soft, uniform crumb. Use the larger holes only if you want visible shreds and extra texture. After grating, gently press the zucchini with your hands to remove excess liquid. Do not wring it dry; the retained moisture is what keeps the bread tender.
Stop mixing the moment the zucchini is incorporated. Overmixing or over-squeezing both lead to a denser, drier loaf.
Pan choice matters. A light-colored metal 9 x 5-inch or 8 ½ x 4 ½-inch loaf pan conducts heat evenly and produces the most reliable rise and browning. Dark metal pans brown the crust faster. Glass pans also work well; if you use one, lower the oven temperature by 25°F and add 5 to 10 extra minutes, watching the edges so they don’t over-brown.
Serve warm with butter or cream cheese. The zucchini bread stays moist for days and freezes cleanly, making it easy to bake ahead.
Storage Tips
Store tightly wrapped at room temperature for 3 to 4 days or refrigerate up to 1 week. Freeze (whole or sliced) for up to 3 months; thaw at room temperature.
Zucchini Bread
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup (164 g) vegetable oil
- 1 ½ teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 ½ cups grated zucchini, gently pressed to remove excess moisture
Instructions
- Preheat oven to 350°F. Grease a 9 x 5-inch (or 8 ½ x 4 ½ -inch) loaf pan.
- In a large bowl combine flour, baking powder, baking soda, salt, both sugars, oil, vanilla, and eggs. Stir until a thick batter forms.
- Fold in the grated zucchini until just combined, the batter will loosen and become pourable.
- Scrape into the prepared pan and smooth the top.
- Bake 65 to 75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil during the last 10 to 15 minutes if the top browns too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
This recipe was inspired by The Best Zucchini Bread by Iambaker.net