Easy Zucchini Bread Recipe for One Moist Loaf

This easy zucchini bread recipe makes one classic loaf with warm cinnamon, vanilla, and a tender crumb. Freshly grated zucchini adds moisture without giving the bread a strong vegetable flavor, making this a practical way to use extra summer zucchini.

The recipe is designed for a 9 x 5-inch loaf pan and uses zucchini that has not been squeezed dry. Careful measuring, gentle mixing, and enough cooling time help the center bake into a cohesive crumb instead of becoming wet or gummy.

For more ways to use fresh zucchini, browse these easy zucchini recipes. Readers who prefer a cocoa-based loaf can make this dedicated chocolate zucchini bread.

Quick Answer

This zucchini bread recipe makes one moist loaf in a 9 x 5-inch pan. Use 225 g of coarsely grated zucchini without squeezing it dry. Bake at 350°F until the center is set and a tester shows no raw batter, then cool the loaf for at least 1 hour before slicing.

Zucchini Bread at a Glance

Why You’ll Love This Zucchini Bread

• It makes one standard loaf instead of a large two-loaf batch.
• The batter comes together with basic mixing bowls and no electric mixer.
• Brown sugar, cinnamon, nutmeg, and vanilla create a warm, classic flavor.
• Greek yogurt supports a tender crumb without making the batter excessively thin.
• The recipe includes clear guidance for measuring and handling zucchini moisture.
• Nuts and chocolate chips remain optional, so the base loaf can stay simple.

Ingredients You’ll Need

Dry Ingredients

• 2 cups all-purpose flour, spooned and leveled (240 g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

Wet Ingredients

• 2 large eggs, at room temperature
• 3/4 cup packed light brown sugar (150 g)
• 1/4 cup granulated sugar (50 g)
• 1/2 cup neutral vegetable oil (120 ml)
• 1/4 cup plain Greek yogurt (60 g)
• 2 teaspoons pure vanilla extract

Zucchini

• 2 cups coarsely grated zucchini, lightly packed (225 g)

Optional Add-Ins

Choose no more than one of the following:

• 3/4 cup semisweet chocolate chips (about 128 g)
• 3/4 cup chopped walnuts or pecans (about 85 g)

What the Main Ingredients Do

All-Purpose Flour

All-purpose flour provides the structure that holds the loaf together. Spoon the flour into the measuring cup and level the top instead of pressing the cup directly into the flour container. For the most consistent result, use the 240 g weight.

Brown Sugar and Granulated Sugar

Brown sugar brings moisture and a light caramel flavor, while granulated sugar supports sweetness and browning. Reducing either amount can change the texture and has not been accounted for in this formula.

Vegetable Oil and Greek Yogurt

Neutral vegetable oil helps the crumb stay tender after cooling. Greek yogurt adds additional moisture and body without introducing a strong flavor.

Cinnamon, Nutmeg, and Vanilla

Cinnamon provides the main warm spice flavor. Nutmeg adds a subtle background note, while vanilla rounds out the sweetness.

Fresh Zucchini

Zucchini releases moisture into the batter as it bakes. The amount and preparation method matter, so weigh or lightly pack the grated shreds as directed.

Do You Peel Zucchini for Zucchini Bread?

Small and medium zucchini usually do not need to be peeled. Their skin is thin enough to soften during baking and creates the fine green flecks commonly seen in zucchini bread.

Very large or mature zucchini may have tougher skin and more developed seeds. Peel tough areas and remove large seeds before grating if necessary.

Should You Squeeze Zucchini for Bread?

Do not squeeze the zucchini for this recipe. Its natural moisture is included in the balance of the batter.

After grating, measure 225 g or 2 lightly packed cups. If the zucchini is sitting in a visible puddle, gently blot the surface with a clean paper towel. Do not wring it in a towel or press it into a dry mass.

This instruction is specific to this formula. Other zucchini bread recipes may be designed around drained or squeezed zucchini.

How to Make Zucchini Bread

1. Prepare the Oven and Loaf Pan

Preheat the oven to 350°F. Lightly grease a 9 x 5-inch loaf pan. Line the bottom and the two long sides with parchment paper, leaving enough overhang to lift the loaf out after baking.

Use the specified pan size. A smaller pan creates a deeper layer of batter and may require additional baking time, while a larger pan can produce a shorter loaf that bakes more quickly.

2. Grate and Measure the Zucchini

Wash and dry the zucchini, then trim off the ends. Grate it using the large holes of a box grater.

Measure 225 g or 2 lightly packed cups. Do not squeeze the shreds. Blot only obvious surface liquid if necessary.

3. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Continue whisking until the spices and leaveners are evenly distributed.

4. Mix the Wet Ingredients

In a large bowl, whisk the eggs, brown sugar, and granulated sugar until evenly combined.

Add the vegetable oil, Greek yogurt, and vanilla. Whisk until the mixture looks smooth, then fold in the grated zucchini.

5. Finish the Batter

Add the dry ingredients to the wet mixture. Use a flexible spatula to fold gently until no large pockets of dry flour remain.

Stop mixing as soon as the batter is combined. It should look thick and scoopable rather than dry or dough-like.

Fold in either chocolate chips or chopped nuts at this stage if using one of the optional additions.

6. Fill the Pan

Transfer the batter to the prepared loaf pan. Spread it into the corners and smooth the surface lightly without pressing down firmly.

7. Bake the Zucchini Bread

Place the pan on the center rack and bake for 55 to 65 minutes. Begin checking the center at about 52 to 55 minutes because ovens and loaf pans can bake differently.

If the top becomes deeply browned before the center is ready, place a loose sheet of foil over the loaf and continue baking.

8. Cool Before Slicing

Place the pan on a wire cooling rack and let the bread rest in the pan for 15 minutes.

Use the parchment overhang to lift out the loaf. Set it directly on the rack and let it cool for at least 1 hour before slicing.

Cutting the loaf while it is still hot can compress the crumb and make a fully baked center appear wetter than it is.

How to Tell When Zucchini Bread Is Done

Use several signs rather than relying only on the color of the crust:

• The center should look set rather than shiny, liquid, or visibly sunken.
• The top should spring back lightly when touched near the middle.
• A toothpick or cake tester inserted into the deepest part should show no raw batter.
• A few tender crumbs on the tester are acceptable, but wet streaks of batter are not.
• An instant-read thermometer may be used as an additional cue. The center should be approximately 200°F to 205°F.

How to Avoid a Gummy Center

A wet or gummy center does not always mean the zucchini itself was the only problem. Measuring, pan size, mixing, baking, and cooling can all affect the finished crumb.

Easy Zucchini Bread Variations

Walnut or Pecan Zucchini Bread

Fold up to 3/4 cup of chopped walnuts or pecans into the finished batter. Keep the pieces relatively small so they distribute evenly throughout the loaf.

Chocolate Chip Zucchini Bread

Fold up to 3/4 cup of semisweet chocolate chips into the batter for small chocolate pockets throughout the crumb.

For a loaf with cocoa in the batter and a stronger chocolate flavor, follow the separate chocolate zucchini bread recipe.

Can You Make Muffins or Mini Loaves?

The batter may require different yields and baking times in muffin or mini-loaf pans. Those conversions have not been verified for this formula, so use a recipe specifically developed for the pan format you need.

Serving Ideas

Serve zucchini bread plain or lightly toasted once it has cooled enough to slice cleanly. A small amount of butter can be added just before serving.

It works well with breakfast, brunch, coffee, tea, or an afternoon snack. For another vegetable-based bake, try this sweet potato bread.

Storage and Freezing

Let the loaf cool completely before wrapping or storing it. Trapped warmth can create condensation inside the container.

• Room temperature: Store tightly covered for up to 3 days.
• Refrigerator: Refrigerate for up to 1 week, particularly when the kitchen is warm or humid.
• Freezer: Freeze the whole loaf or individual slices for up to 3 months.

For freezing, wrap the completely cooled loaf or slices securely, then place them in a freezer-safe bag or container. Thaw while still wrapped, either overnight in the refrigerator or at room temperature.

Helpful Tools for This Recipe

No specific brands or products are required. These basic equipment categories can make preparation and baking easier:

• Box grater
• Digital kitchen scale
• Medium and large mixing bowls
• Whisk
• Flexible spatula
• 9 x 5-inch loaf pan
• Parchment paper
• Wire cooling rack
• Toothpick or cake tester
• Instant-read thermometer, optional

Easy Zucchini Bread Recipe for One Moist Loaf

This easy zucchini bread makes one moist, tender loaf with warm cinnamon, nutmeg, vanilla, and freshly grated zucchini. The zucchini is used without squeezing, while careful measuring, gentle mixing, complete baking, and proper cooling create a cohesive crumb that slices cleanly.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 10 slices

Course: Breakfast, Brunch, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour Spooned and leveled; weighing is recommended.
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

Wet Ingredients

• 2 large eggs Bring to room temperature before mixing.
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup neutral vegetable oil Use a mild-flavored oil suitable for baking.
• 1/4 cup plain Greek yogurt
• 2 teaspoons pure vanilla extract

Zucchini

• 2 cups coarsely grated zucchini Lightly packed and not squeezed dry; blot only obvious surface liquid.

Optional Add-In — Choose One

• 3/4 cup semisweet chocolate chips Optional; use this or the chopped nuts, not both.
• 3/4 cup chopped walnuts or pecans Optional; use this or the chocolate chips, not both.

Equipment

• 1 9 x 5-inch loaf pan Use the specified pan size for the correct loaf depth and baking time.
• 1 Box grater Use the large holes to coarsely grate the zucchini.
• 1 Digital kitchen scale Recommended for accurately measuring the flour and zucchini.
• 1 Medium mixing bowl For combining the dry ingredients.
• 1 Large mixing bowl For combining the wet ingredients and finishing the batter.
• 1 Whisk For evenly combining the dry and wet mixtures.
• 1 Flexible spatula For gently folding the batter without overmixing.
• Parchment paper Line the bottom and long sides of the loaf pan, leaving an overhang.
• 1 Wire cooling rack For cooling the loaf after baking.
• 1 Toothpick or cake tester For checking the deepest part of the loaf for raw batter.
• 1 Instant-read thermometer Optional; the center should reach approximately 200°F to 205°F.

Method

 

1. Preheat the oven to 350°F or 177°C. Lightly grease a 9 x 5-inch loaf pan. Line the bottom and the two long sides with parchment paper, leaving enough overhang to lift out the baked loaf.
2. Wash and dry the zucchini, trim the ends, and grate it through the large holes of a box grater. Measure 225 g or 2 lightly packed cups. Do not squeeze the zucchini dry. Blot only obvious surface liquid when necessary.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until the spices and leavening ingredients are evenly distributed.
4. In a large bowl, whisk the eggs, packed brown sugar, and granulated sugar until evenly combined.
5. Add the vegetable oil, Greek yogurt, and vanilla extract. Whisk until smooth, then fold in the grated zucchini until evenly distributed.
6. Add the dry ingredients to the wet mixture. Fold gently with a flexible spatula until no large pockets of flour remain. Stop mixing as soon as the batter is combined.
7. When desired, gently fold in either the semisweet chocolate chips or the chopped walnuts or pecans. Do not use both options in the same loaf.
8. Transfer the batter to the prepared pan. Spread it into the corners and lightly smooth the surface without pressing the batter down firmly.
9. Place the pan on the center oven rack and bake for 55 to 65 minutes. Begin checking the center after approximately 52 to 55 minutes.
10. The center should look set and spring back lightly when touched. A toothpick or cake tester inserted into the deepest part should show no raw batter. A few tender crumbs are acceptable. An optional internal-temperature reading should be approximately 200°F to 205°F, or 93°C to 96°C.
11. If the surface becomes deeply browned before the center is fully baked, loosely cover the loaf with a sheet of foil and continue baking until the doneness tests are met.
12. Place the loaf pan on a wire cooling rack and allow the bread to rest in the pan for 15 minutes.
13. Use the parchment overhang to lift the loaf from the pan. Place it directly on the wire rack and cool for at least 1 hour before slicing.

Notes

Do not squeeze the grated zucchini dry. Its natural moisture is included in the balance of this recipe. Blot only visible surface liquid without compressing the shreds.

Use a 9 x 5-inch loaf pan. A smaller pan creates a deeper loaf that may require more baking time, while a larger pan can produce a shorter loaf that bakes faster.

For the most consistent result, weigh the flour and zucchini. Use 240 g of flour and 225 g of grated zucchini.

Stop folding the batter as soon as no large flour pockets remain. Excessive mixing can create a dense crumb.

Choose either chocolate chips or chopped nuts as an optional addition. Do not add both to the base formula.

Allow the loaf to cool for 15 minutes in the pan and at least 1 hour on the rack. Slicing while hot can compress the crumb and make the center appear gummy.

Store the completely cooled loaf tightly covered at room temperature for up to 3 days or refrigerated for up to 1 week.

Freeze the whole loaf or individual slices for up to 3 months. Wrap securely, place in a freezer-safe container, and thaw while still wrapped at room temperature or overnight in the refrigerator.

Frequently Asked Questions

Do you peel zucchini before making zucchini bread?

Small and medium zucchini do not usually need peeling. Peel only tough skin from an unusually large or mature zucchini, and remove large developed seeds if necessary.

Should you squeeze the water out of zucchini for bread?

Not for this recipe. Measure 225 g of coarsely grated zucchini and retain its natural moisture. Blot only obvious surface liquid without compressing the shreds.

Why is my zucchini bread gummy in the middle?

Common causes include excess zucchini, inaccurate flour measurement, the wrong pan size, overmixing, insufficient baking, or slicing before the bread has cooled.

How do you know when zucchini bread is fully baked?

The center should look set, spring back lightly, and contain no raw batter when checked with a toothpick or cake tester. An internal reading of about 200°F to 205°F can serve as an additional cue.

Can you freeze zucchini bread?

Yes. Cool it completely, wrap the loaf or individual slices securely, and freeze for up to 3 months. Thaw while wrapped to reduce moisture loss.

More Easy Baking Recipes

• Easy 4-ingredient banana bread
• Banana bread without baking soda
• Eggless banana bread
• Sweet potato bread

Final Recipe Tips

• Weigh the flour and zucchini when possible.
• Do not squeeze the grated zucchini dry.
• Use a 9 x 5-inch loaf pan.
• Stop mixing once no large flour pockets remain.
• Check the deepest part of the loaf for doneness.
• Cover the top loosely only if it browns before the center is ready.
• Let the loaf cool before slicing.