Easy & Moist Zucchini Bread Recipes – Butter with a Side of Bread

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moist zucchini bread recipes

We have some of the best moist zucchini bread recipes! This easy zucchini quick bread recipe can easily be prepared using a mix of delicious spices. This moist zucchini bread recipe uses zucchini from your gardens.

We have some of the best zucchini bread recipes! This easy zucchini quick bread recipe can easily be prepared using a mix of delicious spices. This moist zucchini bread recipe uses zucchini from your gardens.

What is Zucchini bread?

Zucchini bread is an easy-to-make recipe that is made without yeast. Quick bread is bread left in the absence of yeast. Typical bread is banana bread, pumpkin bread, or cornbread.

These zucchini bread recipes combine fresh zucchini with warm spices for the best sweet, delicious, dense bread with a sugary crispy texture.

Why bake with zucchini at all?

Why would you add it to your quick bread if you can’t taste it? It’s a reasonable question. Moisture and texture are the answers. And, if we’re being honest, abundance, right?

Who is looking for a zucchini bread recipe because they have a zillion zucchini in their garden?

Because zucchini is mostly water, it adds a lot of moisture to baked goods. But not just any moisture: flavorless moisture that is calorie-free.

You can’t taste the zucchini in zucchini bread, just like you can’t taste the carrots in carrot cake. Everything you taste is a moist and delicious cake and moist and delicious zucchini bread!

Ingredients for Zucchini Bread

Here are the ingredients for the best zucchini bread recipe! The full recipe is included in the recipe card below!

  • All-purpose flour
  • Sugar granules
  • Baking powder and baking soda
  • salt kosher
  • The neutral oil (such as canola oil, olive oil, vegetable oil, etc.)
  • The brown sugar
  • Optional add-ons (chocolate chips, toasted walnuts or pecans, raw sugar, granulated sugar)

Do you peel the zucchini before you make bread?

No, there’s no reason. Because zucchini peel is thin and soft, it easily incorporates into zucchini bread without interfering with the texture.

How to make Zucchini Bread

When making zucchini bread, there are numerous factors to consider. I tried variations of several recipes to see which ones I liked best. Here are some of my conclusions that will help us get to the best bread!

  • A mixture of granulated and brown sugar.
  • Many traditional zucchini bread recipes only call for white sugar.
  • I discovered that I like to use a combination of white and brown sugar to get that Carmel-y flavor and the extra moistness that brown sugar adds!

This does darken the bread slightly, but my testers didn’t seem to mind.

Which spices should we use to add flavor?

  • Cinnamon is a common flavoring. I experimented with various spice combinations before settling on cinnamon, nutmeg, and cardamom.
  • I love cardamom and use it in almost every recipe that contains cinnamon (including this Apple Pie), but you can completely omit it if you prefer.
  • But don’t forget the nutmeg! It enhances the flavor of the zucchini bread.
  • Brush the bread with a mixture of oil and butter.

Tip for Making Moist Zucchini Bread Recipes

Dryness and a lack of flavor are two of my biggest complaints about quick bread. Many recipes only call for oil or butter.

The oil moistens cakes and bread (100% fat, whereas butter, is about 80% fat). But butter adds that rich flavor we all enjoy.

What is the Solution? 

Make use of both! The ultimate moist texture and buttery flavor. We also include some sour cream for moisture!

Add-ins Do you top your zucchini bread with chocolate chips? Nuts? I enjoy it both ways (but not combined.)

Today’s photos show one batch with chocolate chips and one with walnuts. If you add chocolate chips, your bread will resemble a slice of cake (no complaints here).

When you add nuts, it tastes more like traditional quick bread.

The tighten. When it comes to zucchini bread, the texture is everything to me.

By squeezing some of the water out of the shredded zucchini before adding it to your bread, you are the key to getting the right texture.

I know squeezing is irritating. Blotting with a paper towel achieves a similar effect and is more convenient. More on that later.

What is the best way to shred zucchini for zucchini bread?

zucchini shredding
zucchini shredding

A standard box grater will suffice. There’s no need to peel it first.

Pro tip: don’t cut off the knobby end. Make use of it as a handle! You won’t accidentally grate your fingers this way.

Alternatively, you can use the grating tool on a food processor. Either way, it works perfectly!

For this recipe, you’ll need 12 ounces of zucchini. That equates to about 2 cups. Pack the zucchini tightly into the measuring cup if you are not weighing the zucchini.

If you have a large zucchini with seeds, scrape them and discard them before grating.

What is the best way to grate zucchini for bread without a grater?

Is there no grater? Not a problem! There are numerous other methods for obtaining shredded zucchini for this zucchini bread recipe:

Food processor: A food processor with a greater attachment can easily shred zucchini.

Vegetable peeler: It’s a little more labor intensive, but it will do the job fine if that’s all you have. After peeling, cut into shred-sized pieces with a knife.

Spiralizer: A spiralizer will not produce tiny shreds, but it can be used to create longer spirals that can be cut into smaller pieces with a knife.

Do you squeeze the liquid out of the zucchini for bread?

The question is whether to squeeze or not to squeeze. The answer is maybe, maybe not; it all depends on the texture of your zucchini bread.

All things being equal, I tested it both ways, except I squeezed one and didn’t squeeze the other. Both pieces of bread were delicious, but the one that hadn’t been squeezed possessed my least favorite quick bread characteristic: gumminess.

All of the zucchini moisture is baked into the bread. The edges don’t get as crispy, and it’s heavier.

In contrast, squeezed bread is light and airy. It’s light and fluffy, like bread, with perfectly crisp edges.

Isn’t that the ultimate goal for a quick break? The bread was not at all dry. I strongly advise blotting or squeezing the liquid from your zucchini before adding it to your bread!

(I did a lot of testing with banana bread last year. The main difference between good and bad banana bread is its gummy texture. It’s important not to add too many bananas.

The amount of zucchini you add is less critical than blotting or squeezing out some of the liquid.)

This is how I blot shredded zucchini. Press it between two paper towels until both towels are wet. Blotting and squeezing zucchini are both effective methods for removing excess moisture!

Here is a quick tip for avoiding squeezing

Also, if you do not blot or squeeze the zucchini, there is something you can do to help absorb moisture:

Simply throw the zucchini into the flour mixture and mix well. Some of the liquid will be absorbed by the flour. This is essential for improved texture! Whether I squeeze or blot, I always toss with flour.

Combine the dry and wet ingredients in a mixing bowl. Make sure not to over-mix your batter. As a result, the finished bread will be tough rather than soft and tender.

You can leave it at this point or add some chocolate chips or toasted walnuts.

Don’t ignore sprinkling something on top of your bread. I used mini chips to top the chocolate chip bread. I sprinkled raw sugar on the walnut bread.

Why does the top of zucchini bread crack?

Quick bread, such as zucchini bread and banana bread, often has a large crack down the center of the top.

Don’t be alarmed! This is fantastic! As steam escapes from the center of the bread, quick bread cracks.

Another reason is that the edges set faster than the centers, which causes the edges to pull on the top of the loaf, causing a crack.

A crack indicates a well-baked loaf because the bread has risen properly. Instead of being dense, the center will be fluffy and tender. Accept it!

How do I tell if my zucchini bread is done?

Nothing is more disheartening than cutting into your loaf of bread and discovering that the middle is raw. It usually takes about an hour to bake zucchini bread, but it can take up to two hours.

Zucchini bread is difficult to make because there are many variables, such as the type of pan you use, the temperature of your oven, and the amount of moisture in your bread.

A toothpick is my go-to tool for determining doneness. Please put it in the center of your bread. Whenever it comes out with wet batter, increase the baking time by 4-5 minutes.

This procedure may need to be repeated several times! (Especially since each time you open the oven door to check the temperature, you’re lowering it.)

Take your bread out only when there is no batter on the toothpick. Cover the top of your bread with foil if it is browning too quickly.

You only need to be concerned about whether or not you use chocolate chips in your bread. Poke it a few times to ensure it’s only chocolate on the toothpick, not wet batter.

Because zucchini bread is quite moist from all of the liquid from the zucchini, I always err on the side of slightly overbaking to avoid raw centers (I will happily eat overbaked bread). I’m going to throw raw bread in the garbage.)

Pro tip: I tried baking this with my oven’s convection setting and found no effect.

Typically, convection makes things bake faster, but zucchini bread is so dense that even if the oven air is fanned around, it will take the same amount of time.

Why is the middle of my zucchini bread soggy?

That’s because your bread still requires more baking time! To thoroughly bake, it can take up to an hour. Okay, zucchini bread is a diva.

Give it some tender loving care. To determine whether the bread has reached the correct temperature, I use a thermometer to check that the internal temperature has reached 200 degrees F.

What can I do to make my bread moister?

Adding sour cream and oil to your batter will ensure that your quick bread is exceptionally moist. To achieve the ideal moisture level in our bread, we use sour cream, oil, and butter in today’s recipe.

Why is my zucchini bread soggy?

Gummy zucchini bread is out! Too-moist bread is typically caused by not squeezing the excess liquid from zucchini before mixing it with the batter. Don’t miss it!

How long does zucchini bread take to cool?

Before slicing into my zucchini bread, I wait about 15-30 minutes. If you start too soon, your bread may collapse.

Immediately remove the pan from the oven and place it on a cooling rack to cool the bread’s bottom.

Remove from the pan after 15-30 minutes. The bread will come out quickly with parchment paper or foil lining the pan.

Or, softly flip the bread into your hand (or onto a tray), remove it from the pan, and place it on a cooling rack.

Allow zucchini bread to cool on its side for crisper edges

We all realize that the crispy, crackly top of zucchini bread is the best part. The other three edges get soggy quickly.

The crispier the edges of the bread will be if you remove it from the pan quickly, but another trick is to cool it on its side (on a cooling rack, once removed from the pan).

Because the bottom of the bread is the hottest, cooling it on its side allows it to cool more quickly, resulting in crisper edges.

Once the bread has cooled (well, maybe not entirely), slice it with a sharp serrated knife and a sawing motion.

Is it possible to freeze zucchini bread?

Yes! Bread freezes exceptionally well, and zucchini bread is no exception. Make sure it’s completely cool before wrapping the entire loaf in plastic.

It should be placed in a ziplock bag and frozen. Instead, wrap each cooled slice in plastic before storing them in a sizable ziplock bag to store them separately.

Then whenever you want, you can treat yourself to a portioned slice for breakfast! Allow thawing (while still wrapped) at room temperature on the counter.

If you’re in a hurry, try heating it in the microwave on low power or using the defrost button.

When the zucchini bread has thawed, we toast individual slices to get the edges nice and toasty. Then, of course…

Serving Suggestion for the Best Zucchini Bread Recipe

Spread butter on your zucchini bread!

Why? It’s because it’s bread. And butter is used on bread. I feel a little silly including this, but one of my food blogger friends (hello Dorothy) posted on

Someone recently mentioned buttering zucchini bread on Instagram, saying they had never considered doing so.

This amazed me because, of course, your butter zucchini bread, and I want to make sure that if there is even a tiny percentage of you out there who aren’t familiar with slathering copious amounts of soft, melty butter on massive thick slices of zucchini bread…

I must then instruct you. I want you guys to enjoy yourselves as much as you can here. Buttery zucchini bread forever!

Moist Zucchini Bread Recipe

Moist Zucchini Bread

Moist Zucchini Bread

You can make the BEST Zucchini Bread recipe of your life with the help of these tips and tricks! It is incredibly simple to make and always yields reliable results. The bread bakes up extremely flavorful, moist, and tender. You can easily add nuts or turn it into chocolate chip zucchini bread!
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Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 20 mins
Course Side Dish
Cuisine American
Servings 12
Calories 380 kcal

Equipment

  • 2 bowls

Ingredients
  

Bowl 1

  • 2 cups all purpose flour spooned and leveled
  • 1 cup granulated sugar
  • 1 cup baking soda
  • 1 tsp baking powder
  • 1 tsp  kosher salt
  • 1 1/2 tsp cinnamon
  • 3/4 cup teaspoon nutmeg
  • 1/4 tsp cardamom optional
  • 2 cups shredded zucchini 12 ounces, about 2 zucchini

Bowl 2

  • 1/2 cup butter 1 stick - melted
  • 1/4 cup neutral oil vegetable oil, canola oil, light olive oil, etc
  • 3/4 cup brown sugar packed
  • 1/4 cup sour cream
  • 2 eggs
  • 2 tsp vanilla

Instructions
 

  • Set the oven to 350 degrees Fahrenheit. One 9-inch loaf pan should be lined with parchment paper or lightly greased with nonstick spray.
  • Toast your nuts now if you intend to include them in your bread. On a dry baking sheet, distribute about 3/4 cup chopped nuts. 5 minutes at 350 degrees for toasting. Stir the nuts and bake for an additional 2 minutes at a time, stirring after each minute, until they are fragrant and browned. ** Set apart for cooling.
  • Blended the dry ingredients. Mix the following dry ingredients in a medium bowl: Baking soda, baking powder, kosher salt, 2 cups all-purpose flour (spooned and leveled), 1 cup granulated sugar, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/4 teaspoon cardamom. Combine by whisking, then put aside.
  • Mix the wet ingredients. Add 1/2 cup butter (1 stick) to a large microwave safe bowl. Melt the butter in the microwave.
  • Add 1/4 cup oil, 3/4 cup brown sugar*, 1/4 cup sour cream, 2 eggs, and 2 teaspoons vanilla. Whisk together until combined.hh
  • Shred the zucchini. Shred your zucchini using the side of your box grater with the largest holes. (Don't chop off the knobby end of your zucchini; use it as a handle!) You can also use the grating tool on a food processor to shred your zucchini.
    You need 12 ounces of zucchini. If you don't have a scale, measure out 2 cups, making sure to pack it in so you get the full amount. Usually this is about 2 smallish-medium zucchini.***
  • Blot/ Squeeze the zucchini. Once your zucchini is grated, take the time to blot it on a paper towel, or squeeze it out. I like to lay a few paper towels on the counter, spread out the zucchini, then top with another layer of paper towels and press it down until both paper towels are soaked. Blotting your zucchini will keep your bread from being gummy. If you skip this step, you are still going to get great zucchini bread. I prefer the texture when the zucchini is blotted or squeezed.
  • Add the zucchini to the bowl of dry ingredients and stir together. Add the dry ingredients to the wet ingredients and mix only until just combined.
  • If you plan to add (1 cup) chocolate chips*** or (3/4 cup) nuts, add them to the batter before the flour is even all the way mixed in, see photos. Then stir together with a spatula with as few strokes as possible. Over mixing the batter will result in tough bread.
  • Pour the batter into the prepared pan. Top your loaf with 1 tablespoon raw or granulated sugar, or a scatter of chocolate chips (or both! But use sparingly, if you add too much it will weigh down your loaf so that it doesn't rise well.)
  • Bake the bread in the center of the oven at 350 for about 60 minutes. The bread is done when a toothpick or skewer inserted into the center comes out with no batter on it.
    You may need to bake the bread for up to 70 or even 80 minutes, so prepare to be patient. Do not take it out of the oven until a toothpick comes out clean. (Be sure that you're not seeing chocolate if you used chocolate chips) Cover your bread with foil as it finishes baking if it is getting over browned.
  • Let your bread cool in the pan set on a wire rack for 15 minutes. At this point, if you used parchment paper, lift your bread out of the pan and let finish cooling on a wire rack. If you didn't use parchment paper, let cool in the pan for 30 minutes. Then flip the bread into your hand or a plate, then transfer back to the cooling rack. Let finish cooling on it's side for extra crispy edges.
  • Store zucchini bread in a sealed container on the counter for up to 5 days.
  • Freezer instructions: Make sure that your bread is completely cool, then wrap the entire loaf in plastic. Stick it in ziplock bag and store in the freezer for up to 3 months. Or to stash individual slices, wrap each cooled slice in plastic wrap, and store them all in a large ziplock. Let thaw (still wrapped) at room temperature on the counter. If you are in a hurry you can try heating it up in the microwave at a lower power level, or using the defrost button. Once thaw, we love to toast individual slices of zucchini bread to get them nice and toasty on the edges. And then slather in butter of course.

Video

Notes

*Yes, technically brown sugar is a dry ingredient. I like to add it in with the wet ingredients so that I have a better chance of whisking out any brown sugar lumps. 
 
**I read in a Bouchon cookbook a few months ago that one of the chef’s pet peeves is when cooks under toast their nuts. Since then I’ve made sure to toast nuts until they are turning brown, not just fragrant. It makes them so flavorful!
 
***If you are using a giant guitar-sized zucchini that got buried in the recesses of your garden, be sure to scrape out any seeds and discard before shredding. 
 
****For the loaf you see in the photos, I used 1/2 cup mini semi sweet chocolate chips, and 1/2 cup dark chocolate chips that I roughly chopped. Milk chocolate will make your bread much sweeter. Cinnamon chips are also a delicious option if you can find them! I like to stock up on these at Christmas time.

Nutrition

Serving: 12gCalories: 380kcalCarbohydrates: 49gProtein: 5gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 50mgSodium: 215mgPotassium: 150mgFiber: 1gSugar: 32gVitamin A: 349IUVitamin C: 4mgIron: 2mg
Keyword quick bread
Tried this recipe?Let us know how it was!

Best Bread Pan?

I bake a lot of bread and prefer ceramic glass or cast iron pans. These pans will bake bread more evenly and release the bread more easily after baking.

I dislike dark or nonstick pans because the bread cooks unevenly. It darkens outside before the bread is cooked, so the coloring is uneven. Read more about which bread pan is the best here!

How to Make the Filling for Zucchini Bread Recipe

Making the filling for Zucchini Bread is a breeze –

Mix eggs, milk, and cream, then stir in your favorite flavors. You can also vary the ingredients to create different variations of zucchini bread.

Here are four recipes that you can try:

  • Eggnog Zucchini Bread: Add 1 cup eggnog to the batter before baking.
  • Pumpkin Spice Zucchini Bread: Sift two teaspoons of pumpkin pie spice into the batter before baking.
  • Chocolate Chip Banana Nut Zucchini Bread: Add 1/2 cup chopped bananas to the batter before baking.
  • Blueberry Cobbler Zucchini Cake: In addition to the usual flour, sugar, and butter needed for cake or bread, add 3/4 cup blueberries during step two of Bake

Variations

Add one cup of pecans, dried cranberries, chocolate chips, or mini chocolate chips for chocolate zucchini bread.

Create a crumb topping by combining butter, brown sugar, and flour and adding to the top of the batter before baking. (combine ⅓ cup of brown sugar, four tablespoons of melted butter, and ⅔ cup of flour. Scatter over the top of the bread before baking.)

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