Can I use frozen zucchini for this recipe?

Yes, you can definitely use frozen zucchini in this moist zucchini bread recipe. Just make sure to thaw it completely and squeeze out the excess water before adding it to the batter. This ensures your bread will still have the perfect texture.

Can I make this zucchini bread healthier?

Absolutely! You can make this recipe healthier by substituting the butter with oil, such as avocado oil, or by using a combination of applesauce and oil. You can also reduce the sugar content by using natural sweeteners like honey or maple syrup.

How do I know when my zucchini bread is done?

The best way to check if your moist zucchini bread is done is to insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. You can also check the edges — they should start to pull away from the sides of the pan when it's fully baked.

How should I store zucchini bread?

Store your moist zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature when you're ready to enjoy it!

Moist Zucchini Bread Recipe + 5 Simple Tips

Name: Moist Zucchini Bread Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tsp salt; 1 tsp baking soda; 1 tsp baking powder; 1 tbsp ground cinnamon; 1 cup butter (melted); 1 cup light brown sugar; ½ cup granulated sugar; 2 tsp vanilla extract; 3 large eggs; 2½ cups zucchini (shredded); Optional: Chocolate chips, walnuts, or raisins

Description

This moist zucchini bread recipe is a delicious, easy-to-make treat that combines fresh zucchini with simple pantry staples. Perfect for breakfast, a snack, or dessert, it’s customizable with add-ins like chocolate chips, walnuts, or raisins.

Ingredients

Scale

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp ground cinnamon
1 cup butter (melted)
1 cup light brown sugar
½ cup granulated sugar
2 tsp vanilla extract
3 large eggs
2½ cups zucchini (shredded)
Optional: Chocolate chips, walnuts, or raisins

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and grease two 8×4-inch loaf pans.
Shred the zucchini using a box grater or vegetable shredder. Leave the skin on.
In a medium bowl, combine the flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, vanilla extract, and beaten eggs.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the shredded zucchini and any optional ingredients like chocolate chips or walnuts.
Divide the batter evenly between the two prepared loaf pans.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 10-15 minutes before transferring to a wire rack.

Notes

Don’t peel the zucchini, as the skin adds texture and nutrients.
If using frozen zucchini, thaw it first and squeeze out excess moisture.
Check the bread a few minutes before the recommended baking time, as oven temperatures can vary.
For a healthier version, substitute half of the butter with applesauce or use avocado oil and applesauce.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Bread, Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/16th of a loaf)
Calories: 260 kcal
Sugar: 25g
Sodium: 230mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg