If you’re looking for the perfect way to use up fresh garden zucchini, this easy & moist zucchini bread recipe is a must-try. With a flawless balance of spices, texture, and flavor, it’s become a staple in many kitchens thanks to its simplicity and crowd-pleasing results.

What makes this loaf stand out? It’s super moist, flavorful, and uses ingredients you probably already have at home. Plus, this recipe is perfect for freezing, gifting, or enjoying as a quick breakfast or dessert.

Not sure about the nutritional value of zucchini? Zucchini is packed with vitamins and low in calories, making it a smart addition to your baked goods. And if you’re new to baking, understanding how quick breads differ from yeast breads can really help you master this method.

What Makes This Zucchini Bread Easy and Moist?

A few ingredients make this loaf exceptionally moist and flavorful:

Vegetable oil or applesauce (for moisture)
Grated zucchini (adds both texture and hydration)
Brown sugar for deep sweetness
Cinnamon and nutmeg for cozy flavor

This combination ensures a perfectly tender loaf every time.

Ingredient Breakdown

Here’s what you’ll need:

1 cup white sugar
1 cup brown sugar
3 eggs
1 cup vegetable oil (substitute with ½ cup applesauce if desired)
3 tsp vanilla extract
3 cups all-purpose flour
1 tsp nutmeg
3 tsp ground cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups grated zucchini (don’t peel it!)
1 cup chopped walnuts (optional)

Pro Tip: Accurately measuring flour is crucial to avoid dry bread.

Prepping Zucchini the Right Way

Getting the zucchini ready makes a big difference:

Use a box grater for fine, even shreds
No need to peel — the skin is thin and adds nutrients
If the zucchini seems watery, squeeze out some excess moisture
Let grated zucchini sit for 5–10 minutes before mixing

Step-by-Step Instructions

1. Preheat & Prep

Grease two 8 x 4 inch loaf pans or 6 mini loaf pans
Preheat oven to 325°F (163°C)

2. Mix Dry Ingredients

In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg

3. Mix Wet Ingredients

In another bowl, whisk together eggs, sugars, vanilla, and oil (or applesauce)

4. Combine Wet and Dry

Gradually add wet mixture to dry ingredients and stir until just combined

5. Fold in Zucchini & Nuts

Gently fold in grated zucchini and chopped walnuts

6. Pour & Bake

Pour batter into prepared pans
Bake 40–60 minutes, until a toothpick comes out clean
Let cool 20 minutes in pan before transferring to a wire rack

Zucchini Bread Variations

Want to switch it up? Try these:

Lemon Zucchini Bread – add lemon zest and juice
Pineapple Zucchini Bread – fold in crushed pineapple
Chocolate Chip Zucchini Bread – mix in chocolate chips
Zucchini Muffins – portion into muffin tins and bake for 20 minutes

How to Store and Freeze Zucchini Bread

Store at room temperature in an airtight container for up to 3 days
For longer storage, wrap tightly and freeze for up to 6 months
Mini loaves are easier to freeze and defrost individually

Troubleshooting Common Issues

Why does my bread sink in the middle?

Overmixing the batter
Underbaking (check for a 200°F internal temp)
Old baking powder or soda
Overfilled pans

Dry bread?

You may have used too much flour
Didn’t squeeze out excess moisture from zucchini
Stored in the fridge instead of a sealed container on the counter

How to Make It Healthier

Make small swaps for a healthier loaf:

Use 100% whole wheat flour or half-and-half with all-purpose
Replace some sugar with honey or maple syrup
Use unsweetened applesauce instead of oil
Skip the nuts or chocolate chips

Make-Ahead Tips

Bake and freeze mini loaves for quick snacks
Slice before freezing for grab-and-go servings
Reheat in microwave or toaster oven for warm results

Frequently Asked Questions

How many zucchini for 2 cups grated?
Usually, one medium zucchini gives about 1 cup grated.

Do I need to peel zucchini?
No! The skin is soft and adds nutrients and color.

Grate or shred?
Grating keeps more texture; shredding may make it disappear into the batter.

Do I squeeze the water out?
Yes, especially if using large garden zucchini.

Can I use yellow squash instead?
Yes, just remove seeds and peel if the skin is tough.

How do I keep it from drying out?
Store in a sealed container at room temp—avoid the fridge.

Why does it fall in the center?
Too much batter, underbaking, or overmixing.

Can I freeze it?
Absolutely! Wrap tightly and freeze for 2–6 months.

Final Tips for the Best Zucchini Bread

Let it cool fully before slicing for cleaner cuts
Bake it the night before—it tastes even better the next day
Use a thermometer to check for doneness (200°F in the center)

Whether you’re baking for the family or stocking your freezer, this easy and moist zucchini bread recipe is guaranteed to become one of your go-to zucchini recipes. Try a variation, freeze some for later, and enjoy the comfort of homemade quick bread all year round!