Moist & Easy Zucchini Bread Recipe

There’s something comforting about zucchini bread…

Every summer, my kitchen overflows with zucchini—thanks to a very enthusiastic backyard garden. And every year, this zucchini bread recipe becomes the hero. It’s moist, subtly sweet, and spiced just right with cinnamon and vanilla. Whether it’s breakfast, a snack, or a sweet treat after dinner, this loaf never lasts long!

And the best part? It’s easy to make in just one bowl with pantry staples. No mixer required.

Let’s get baking!

📝 Ingredients

1 ½ cups grated zucchini (about 1 medium zucchini)
1 ½ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg (optional)
2 large eggs
½ cup vegetable oil or melted coconut oil
¾ cup granulated sugar
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)

👩‍🍳 Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Grate zucchini using a box grater. No need to peel. Lightly squeeze out excess moisture with a clean towel.
In a large bowl, whisk eggs, oil, sugar, and vanilla until well combined.
Stir in zucchini.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add dry ingredients to wet, mixing gently until just combined.
Fold in nuts if using.
Pour batter into prepared pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

🧠 CookWithKushal Tips:

Don’t overmix the batter or the bread may become dense.
Use brown sugar instead of white sugar for deeper flavor.
Want it sweeter? Add ½ cup chocolate chips.
Make it gluten-free by swapping flour with a 1:1 gluten-free baking blend.
This recipe doubles easily—make one to freeze!

🥒 Substitutions & Variations

Zucchini: Try yellow squash or shredded carrot.
Oil: Use applesauce for a lower-fat version.
Eggs: Substitute with flax eggs for a vegan option.
Add-ins: Swap walnuts with raisins, coconut, or even mini chocolate chips.

🍽️ Serving Suggestions

Slice and warm in the toaster, topped with butter or almond butter.
Add cream cheese for a dessert-like vibe.
Serve with coffee, iced tea, or cold milk for the perfect afternoon treat.

🔁 Storage

Counter: Store in an airtight container for up to 3 days.
Fridge: Keeps for 1 week.
Freezer: Wrap slices individually and freeze for up to 3 months. Toast directly from frozen!

🥗 Approximate Nutrition (per slice, 10 servings)

Calories: 230
Protein: 3g
Fat: 11g
Carbs: 30g
Sugar: 15g
Fiber: 1g

❓ Frequently Asked Questions

Can I freeze zucchini bread?
Yes! Wrap tightly and freeze for up to 3 months. Thaw overnight or toast slices.

Why is my zucchini bread soggy?
Be sure to squeeze out excess water from the shredded zucchini.

Can I make muffins with this batter?
Absolutely! Bake at 350°F for 18–22 minutes in a greased or lined muffin tin.

Is this recipe healthy?
It uses fresh zucchini and can be made healthier by reducing sugar or swapping oil for applesauce.

check out my Quick & Easy Chicken Breast Recipe