This zucchini bread recipe is inspired by an old family recipe that everyone loved and that won awards at local events. My husband grew up watching his family make this delicious bread, and today I want to share with you the improved version.
We made a slight adjustment to the ingredients to make the bread taller and moister by adding more zucchini, an extra egg, and a touch of applesauce to enhance the softness. The result? A quick, delicious, and moist bread that’s ready to become a favorite in your kitchen too!
Table of Contents
What Makes This Recipe So Special
- Soft and tender crumb – thanks to the perfect balance of oil and moisture from the zucchini.
- Lightly sweet flavor – not overpowering, making it ideal for breakfast or as a light zucchini dessert.
- Hints of cinnamon and vanilla – classic and comforting.
- Customizable texture – you can add chocolate chips for richness, or nuts for a little crunch.
The Benefits of Baking with Zucchini
Zucchini might not be the first ingredient that comes to mind for baking, but once you try it, you’ll wonder why you waited so long. During the summer months, zucchini is everywhere — fresh, affordable, and often overflowing from gardens or farmers’ markets. It’s one of the most versatile vegetables, especially in sweet recipes.
Here’s the secret: zucchini adds moisture without adding flavor. That means your baked goods stay soft and tender, but you won’t actually taste the veggie. When it’s finely shredded, zucchini melts right into the batter. The result? A rich, moist texture that makes every bite irresistible.
This is exactly why zucchini bread, zucchini muffins, and even zucchini cake are so popular among home bakers. It’s a clever way to sneak in a vegetable — ideal for picky eaters or anyone looking to lighten up a dessert.
And let’s not forget: baking with zucchini is a great way to reduce food waste. If you’ve ever grown your own, you know how fast those green beauties multiply. Transforming them into a delicious treat is not only satisfying but also smart.
In short, whether you’re making a healthy zucchini bread with yogurt or a chocolate zucchini bread for dessert, this summer vegetable truly shines in baking. It’s nature’s moisture booster — and your new baking ally.
GRAB THESE INGREDIENTS
Before you preheat the oven, here’s everything you’ll need to make this award-winning zucchini bread. These pantry staples come together to create a loaf that’s incredibly moist, lightly spiced, and full of summer flavor.
Dry Ingredients:
- 1¾ cups (220g) all-purpose flour – gives the bread structure and softness.
- 1 teaspoon baking soda – essential for rise.
- ½ teaspoon baking powder – supports the baking soda for a nice lift.
- ½ teaspoon salt – balances the sweetness.
- 1½ teaspoons ground cinnamon – adds that classic, cozy zucchini bread flavor.
Wet Ingredients:
- 2 large eggs – bind the batter and add richness.
- ½ cup (120ml) vegetable oil – helps create that super moist zucchini bread texture. You can swap with applesauce or Greek yogurt for a healthier twist.
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar – adds depth and moisture.
- 2 teaspoons vanilla extract
Add-Ins:
- 1½ cups (180g) shredded zucchini, moisture gently squeezed out – the star of this summer zucchini recipe.
- Optional: ½ cup chopped nuts (like walnuts or pecans) for crunch
- Optional: ½ cup chocolate chips if you want a rich, dessert-style loaf
Optional Toppings:
- Sprinkle of raw sugar on top before baking for a subtle crunch
- A few extra chocolate chips or nuts for a pretty finish
Baking Hack: The Best Way to Shred Zucchini
The secret to tender, perfectly textured zucchini bread starts with shredding your zucchini the right way. It might seem like a small step, but how you prepare it can make a big difference in the final result.
Here’s what to do:
- Wash the zucchini but don’t peel it — the skin is thin, adds color, and softens during baking.
- Use the fine holes on a box grater for best texture. You want small shreds that blend easily into the batter.
- Measure after shredding, not before. Pack it gently into a measuring cup — don’t compress it tightly.
- Squeeze out excess moisture with a clean towel or paper towels, especially if your zucchini feels watery. This prevents the batter from getting too wet, which can lead to dense or soggy bread.
Fresh shredded zucchini works best, but if you’re using frozen zucchini, make sure it’s completely thawed and well-drained.
This one simple prep tip can transform your loaf from good to amazing. It’s the key to that soft, bakery-style texture every time you bake. Whether you’re making chocolate zucchini bread, zucchini muffins, or a healthy zucchini bread, nailing this step is a must.
How Does This Zucchini Bread Taste?
If you’ve never tried zucchini bread, you might worry it tastes like veggies. But don’t! It doesn’t taste like vegetables at all.
This zucchini bread is soft and moist, kind of like a mix between a light spice cake and banana bread. The shredded zucchini just melts into the batter, so you won’t see or taste any veggies.
What’s great about it?
- It’s soft and tender because of the right amount of oil and zucchini moisture.
- It’s lightly sweet, perfect for breakfast or a light treat.
- You get warm flavors of cinnamon and vanilla that feel cozy.
- You can add chocolate chips or nuts to make it richer or crunchier.
Is It Okay to Reduce the Sugar or Oil in Zucchini Bread?
Yes — and the best part is, your zucchini bread will still turn out moist and delicious. Whether you’re baking for health reasons or just want a lighter option, it’s easy to adjust this recipe without sacrificing flavor or texture.
To reduce the sugar:
- Use less sugar overall: You can cut the total sugar by ¼ cup and still get a great-tasting loaf.
- Swap in natural sweeteners: Try honey or maple syrup for a more wholesome alternative.
- Use ripe bananas or applesauce: These add natural sweetness and moisture. Many bakers love combining applesauce with a little less sugar for a soft, naturally sweet loaf — perfect for a healthy zucchini bread option.
To cut back on oil:
- Replace half (or all) of the oil with unsweetened applesauce: This gives you a light, fluffy loaf while keeping it moist. It’s a great trick for making a low-fat zucchini bread.
- Try Greek yogurt: Use plain full-fat or low-fat Greek yogurt to replace part of the oil. It adds protein and richness without making the bread greasy.
These swaps work well because the shredded zucchini already adds plenty of moisture. Whether you’re going for a full applesauce zucchini bread, trying a new Greek yogurt zucchini bread, or just want to lighten things up, these tweaks are simple, reliable, and taste-tested.
Zucchini Bread Recipe
Ingredients
- 1 ½ cups All-purpose flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt
- 1 tsp Ground cinnamon
- 1 cup Granulated sugar
- ½ cup Brown sugar Packed
- 2 Large eggs
- ½ cup Vegetable oil Can substitute with applesauce or Greek yogurt
- 1 ½ cups Shredded zucchini About 1 medium zucchini drained
- 1 tsp Vanilla extract
- ½ cup Chopped walnuts or chocolate chips Optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat eggs, granulated sugar, brown sugar, and oil until well combined.
- Stir in shredded zucchini and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Fold in walnuts or chocolate chips if using.
- Pour batter into the prepared loaf pan, smoothing the top.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.