Skip to content 
Oh, the garden overload! If you’re like me, your zucchini plants have practically taken over, right? And when you’ve made all the zucchini noodles and grilled zucchini you can handle, what’s left is the never-ending supply of this green powerhouse. That’s exactly why I fell head-over-heels for this moist zucchini bread. Seriously, it’s a game-changer! It all thanks to its super simple, one-bowl prep, which means less cleanup for us home cooks. It’s the kind of recipe that proves delicious food doesn’t need to be complicated, just like I discovered when I finally decided to give the kitchen a real shot. This bread is pure joy, straight from the oven.
- Gather Your Ingredients for Easy Zucchini Loaf
- How to Prepare Your Moist Zucchini Bread
- Tips for Perfect Zucchini Bread Every Time
- Variations for Your Zucchini Bread
- Storing and Freezing Your Zucchini Bread
- Frequently Asked Questions About Zucchini Bread
- Understanding the Nutrition of Zucchini Bread
- Share Your Zucchini Bread Creations
Gather Your Ingredients for Easy Zucchini Loaf
Alright, let’s get our ingredients ready for this amazing easy zucchini loaf! You’ll want to have everything measured out before you start mixing, because this recipe moves pretty fast. You’ll need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (this is about 2 medium zucchini, and yes, you’ll want to give it a gentle squeeze to get some of that excess moisture out!)
- 1/2 cup chopped walnuts or pecans (totally optional, but I love the crunch!)
- 1/2 cup chocolate chips (also optional – go for mini ones if you have ’em!)
How to Prepare Your Moist Zucchini Bread
Okay, now for the fun part – actually making this deliciousness happen! The best thing about this moist zucchini bread recipe is how uncomplicated it is. We’re basically doing everything in one big bowl, which makes cleanup a breeze. Just follow these steps, and you’ll have a fantastic loaf ready in no time!
Preheat and Prepare the Pan
First things first, get that oven fired up to 350°F (175°C). While it’s warming up, grab your 9×5 inch loaf pan. Give it a good coating of butter or cooking spray, and then dust it with a little flour. This stops the bread from sticking, so we can get a perfect loaf out every single time.
Combine Dry Ingredients
Now, find your largest mixing bowl – this is our main workspace! Pour in all your dry ingredients: the flour, baking soda, pinch of salt, and all those lovely warming spices like cinnamon, nutmeg, and cloves. Give them a good whisk together until everything is nicely combined and there are no clumps. This helps make sure all the leavening and flavor is spread evenly.
Mix Wet Ingredients and Combine
In a separate, smaller bowl, whisk together your eggs, that nice neutral vegetable oil, and the vanilla extract. Pour this wet mixture right into the big bowl with the dry ingredients. Now, gently mix it all together until it’s *just* combined. Seriously, don’t go crazy mixing here! A few streaks of flour are totally fine; we don’t want to overwork the batter, or you’ll end up with a tough loaf.
Fold in Zucchini and Add-ins
Gently now, add in your grated zucchini. If you’re using any add-ins like those yummy walnuts or creamy chocolate chips, toss them in too. Use a spatula or a wooden spoon to fold everything together. Just a few gentle folds are all it needs to distribute the goodies throughout the batter.
Bake Your Summer Zucchini Bread
Pour all that beautiful batter into your prepared loaf pan and spread it out evenly. Pop it into that preheated oven and let it bake for about 50 to 65 minutes. You’ll know it’s ready when a wooden skewer or a toothpick you stick right into the center comes out clean, with just a few moist crumbs attached – no wet batter!
Cooling and Serving
Once it’s baked, let the bread hang out in the pan for about 10 minutes. This lets it set up a bit. Then, very carefully, turn it out onto a wire rack to cool completely. Trust me, the smell is heavenly, but you gotta let it cool before slicing!
Tips for Perfect Zucchini Bread Every Time
You know, sometimes even with the best recipe, things can go a little sideways in the kitchen. No worries! I’ve learned a few tricks over the years to make sure this moist zucchini bread turns out perfectly every single time. First off, that zucchini? Make sure you give it a good squeeze after grating! Too much water makes the bread soggy, and nobody wants that. Also, don’t go overboard mixing the batter once you add the flour – just until it’s combined is key to keeping it tender. Ovens can be a bit wild, too, so keep an eye on it towards the end. If yours tends to bake hot, you might need to loosely tent it with foil.
Variations for Your Zucchini Bread
This moist zucchini bread is fantastic as is, but you know, the kitchen is our playground! If you’re feeling adventurous, try swapping out some of the spices. A pinch of cardamom can add a lovely warmth, or maybe some orange zest for a brighter flavor. For the chocolate lovers, mini chocolate chips are great because they distribute evenly, but chunks of dark chocolate? Oh my! And if you’re aiming for a slightly more wholesome loaf, you can swap out half the all-purpose flour for whole wheat. Just a little tweak can make this healthy zucchini bread even more your style!
Storing and Freezing Your Zucchini Bread
So, you’ve made this fantastic moist zucchini bread, and maybe, just maybe, you have a little bit left over. Or maybe you’re a smart cookie and made extra to pop in the freezer for later! Smart move, because this bread freezes like a dream. For enjoying it fresh, just wrap that remaining loaf tightly in plastic wrap or pop it into an airtight container at room temperature. It’ll keep nicely for about 3 days. If you’re freezing it, wrap it super well in plastic wrap, and then add a layer of foil or a freezer bag. This will keep it fresh and frost-free for up to 3 months. Thawing is easy – just let it sit on the counter for a couple of hours!
Frequently Asked Questions About Zucchini Bread
I get asked these questions all the time when people are swimming in zucchini from their gardens or farmers markets! It’s like everyone suddenly has a ton of zucchini and needs a good home for it. Here are some of the most common things folks wonder about when making this fabulous moist zucchini bread.
Can I use yellow squash instead of zucchini?
Oh, absolutely! You can totally swap yellow squash for zucchini in this recipe. Just make sure to grate it the same way and give it a good squeeze to get rid of excess moisture. The texture will be pretty similar, and it’s a great way to use up those summer squash overflow too!
Why is my zucchini bread so dense?
A dense loaf usually happens for a couple of reasons. Most often, it’s because the batter was overmixed after the flour was added, which develops too much gluten. Remember, just mix until it’s *barely* combined, with maybe a few flour streaks still visible. Another reason can be too much moisture in the zucchini, so really try to squeeze out as much water as you can before adding it to the batter!
How do I know if my zucchini is too wet?
The best way to check if your grated zucchini has too much moisture is to bunch it up in your hands after grating and give it a firm squeeze over the sink or a paper towel. If water comes pouring out, you know you’ve got too much! You can also toss the grated zucchini with a teaspoon of salt for about 10 minutes to draw out moisture, then squeeze it dry. This is super important for a tender loaf!
Understanding the Nutrition of Zucchini Bread
Just a friendly heads-up, the nutrition info you might see for this glorious moist zucchini bread is always an estimate. It can really change depending on the exact ingredients you use, like if you go heavy on the chocolate chips or nuts, and even the brands you pick! So think of it as a general guide.
Share Your Zucchini Bread Creations
Okay, now spill the beans! Did you try this easy zucchini loaf? I’d absolutely LOVE to hear all about it! Did you add extra chocolate chips? Maybe a new spice? Drop a comment below and tell me all your zucchini bread adventures. And if you snap a pic, tag me on social media – I always love seeing what you’re baking up!
PrintEasy Zucchini Bread Recipe
A moist and delicious one-bowl zucchini bread, perfect for using up garden zucchini. This recipe is simple to make and freezes well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Add the granulated sugar to the dry ingredients and whisk to combine.
- In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini, walnuts, and chocolate chips (if using).
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained after grating to avoid a soggy loaf.
- For best results, use fresh zucchini.
- This bread can be stored at room temperature for up to 3 days, or wrapped tightly and frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
