Mom’s zucchini bread is the kind of recipe that gets handed down for a reason: it is incredibly moist, gently spiced with cinnamon, and almost impossible to get wrong. Grated zucchini melts into the batter, leaving a tender crumb and a golden crust.
This easy zucchini bread recipe is the classic, no-fuss version made with pantry staples. If you are looking for a moist zucchini bread with cinnamon that uses up summer zucchini, this old-fashioned loaf is the one to bake.
Recipe at a Glance
| Prep Time | 15 minutes |
| Cook Time | 1 hour 5 minutes |
| Total Time | 1 hour 20 minutes (plus cooling) |
| Servings | 12 slices (1 loaf) |
| Category | Quick Bread / Baking |
Why You’ll Love Mom’s Zucchini Bread
- Incredibly moist and tender thanks to the grated zucchini
- Warm cinnamon and nutmeg flavor in every bite
- One bowl, no mixer, and simple pantry ingredients
- Stays fresh for days and freezes beautifully
- A great way to use up extra garden zucchini
Ingredients You’ll Need
- 3 cups all-purpose flour
- 1 teaspoon baking soda, ½ teaspoon baking powder, and 1 teaspoon salt
- 2 teaspoons ground cinnamon and ¼ teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar and ½ cup packed brown sugar
- ¾ cup vegetable oil and 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium), lightly squeezed
- Optional: ½ cup chopped walnuts or chocolate chips
How to Make Classic Zucchini Bread
- Preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan, or line it with parchment.
- Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a medium bowl.
- In a large bowl, whisk the eggs, both sugars, oil, and vanilla until smooth and slightly thickened.
- Stir in the grated zucchini, then fold in the dry ingredients until just combined. Fold in the walnuts or chocolate chips, if using.
- Pour the batter into the pan and bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Tips for the Best Moist Zucchini Bread
- Squeeze the grated zucchini lightly in a towel, but do not wring it dry; some moisture keeps the bread tender.
- Do not overmix; stir just until the flour disappears.
- Use the small holes of a box grater for fine, evenly distributed zucchini.
- Tent with foil if the top browns too quickly.
- Let the loaf cool fully before slicing for clean slices.
Variations to Try: Zucchini Bread Ideas
- Add ½ cup chocolate chips for a chocolate zucchini bread.
- Swap half the oil for unsweetened applesauce.
- Stir in raisins or dried cranberries.
- Bake as muffins for 20 to 22 minutes.
How to Store It
Wrap the cooled loaf tightly and store at room temperature for up to 3 days, or in the fridge for up to 1 week. Freeze whole or sliced for up to 3 months and thaw at room temperature.
Frequently Asked Questions
Do you have to peel zucchini for zucchini bread?
No. The peel is tender and adds flecks of green. Just wash and grate it.
Why is my zucchini bread soggy in the middle?
Too much moisture or underbaking is the usual cause. Squeeze the zucchini lightly and bake until a toothpick comes out clean.
Can I use frozen zucchini for zucchini bread?
Yes. Thaw it completely and squeeze out the excess liquid before using.
Can I make zucchini bread without nuts?
Absolutely. The nuts are optional, and the bread tastes great without them.
Mom’s Zucchini Bread
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
- Step 2: Whisk the dry ingredients together.
- Step 3: Whisk the eggs, sugars, oil, and vanilla until smooth.
- Step 4: Stir in the zucchini and fold in the dry ingredients until just combined.
- Tip: Do not overmix.
- Step 5: Pour into the pan and bake 60 to 70 minutes.
- Tip: Tent with foil if the top browns too fast.
- Step 6: Cool in the pan for 15 minutes, then cool completely on a rack.
Notes
Squeeze the zucchini lightly but do not wring it dry.