5 from 1 votes

Zucchini Bread

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Learn how to make a delicious zucchini bread, moist, easy, and with just the slightest taste of cinnamon and vanilla. Zucchini bread also makes a great alternative breakfast quick bread and pairs perfectly with coffee or an on the go breakfast recipe idea.

Super Moist Zucchini Bread recipe sliced on a counter

Super Moist Zucchini Bread

Before you get started, make sure you preheat your oven, prep your pan and shred your zucchini. As with all breads, accurate measuring is important, so make sure you do not pack your flour tightly and to also level all dry ingredients appropriately. 

I look forward to helping you make this recipe come to life!  

  • 1-1/2 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup  white sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 cups fresh zucchini, shredded

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Best Zucchini Bread Recipe EVER!

Easy, Moist & Delicious Recipe Instructions for Perfect Quick Bread every time!

Preheat oven to 355 and grease a loaf pan. Set aside.

In a small mixing bowl, add flour, cinnamon, salt, baking soda, baking powder and mix well. Set aside.

In a separate bowl, add granulated sugar, eggs, oil and vanilla and mix well.

making zucchini bread by separating the liquid and dry ingredients

Add dry ingredients to wet ingredients and mix until combined.

Fold in grated zucchini pieces.

Pour batter into prepared loaf pan (prepared means cooking spray was added) and spread evenly.

Pour batter into bread pan

Bake for 45-60 minutes or until toothpick inserted into the center comes out clean.

Let cool completely before removing from pan and slicing this delicious and soft zucchini bread recipe.

Makes 16 slices.

bake zucchini bread until toothpick is clean

Common Bread Making Questions

Can you Freeze Zucchini Bread? Yes, you can freeze this zucchini bread recipe. The best way to freeze anything is to make sure its wrapped tightly from the elements. I typically wrap mine in plastic wrap very well (Double wrapping) and THEN in foil and THEN put in a gallon size freezer bag. Make sure you add on the date in a sharpie so you know how old it is. For freshness, remove and eat within 3 months. 

How to defrost Zucchini Bread: To defrost your bread, pull out of freezer, unwrap and leave on counter (or in the fridge, it just takes longer) to defrost naturally to room temp.  As far as freezing by slice, I do not recommend it as the pieces can get drier. Its better to freeze entire loafs if possible. 

Best way to Shred Zucchini for Bread Making: I shred my zucchini in a food processor with the shred blade. Additionally you could also grate the zucchini.

Best way to Store Zucchini Bread : The best way I have learned to keep bread soft and moist longer, is to first wrap with plastic wrap well. Then put foil around zucchini bread tightly. This is the method I also use for my pumpkin breads and while the bread never lasts long in this house, every slice is as soft as the day it was baked. 

On the Go bread: Slice and wrap each individual piece in plastic wrap and then foil for a quick to grab breakfast or snack, perfect for school mornings!

Does zucchini bread have to be refrigerated? No, it does not, but the fridge will extend the life of the bread.

Why does my zucchini bread fall in the middle? The number one reason zucchini bread falls in the middle is that the pan is overfilled. Making sure the pan does not have too much batter (only 2/3rd worth) is the best way to avoid a sunken middle. Additionally always using fresh ingredients with little moisture makes a difference in baking.

Should you peel zucchini for zucchini bread? No, do not peel your zucchini to make the bread. Simply use grated zucchini or shredded zucchni with its very pretty skin on the outside. It makes the loveliest color in zucchini bread and will taste perfect! 

can you freeze zucchini bread? Slice of freshly defrosted zucchini bread

 

Thanks for visiting Salty Side Dish!

If you made this recipe or altered it in any way and want to share, we encourage you to leave us a comment. I love hearing if you enjoyed this recipe and any of your delicious alternatives. I read all comments!

 

~Trisha

 

5 from 1 votes

Zucchini Bread - The Best Easy & Moist Recipe!


Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Learn how to make easy, moist zucchini bread. This Cinnamon Vanilla Zucchini Bread recipe is perfect as a breakfast bread and is totally delicious!

Ingredients
 

  • 1-1/2 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 cups fresh zucchini shredded

Instructions

  • Preheat oven to 355 and grease a loaf pan. Set pan aside.
  • In a small mixing bowl, add flour, cinnamon, salt, baking soda, baking powder and mix well. Set aside.
  • In a separate bowl, add sugar, eggs oil and vanilla and mix well.
  • Add dry ingredients to wet and mix until combined. Fold in zucchini pieces.
  • Pour zucchini batter into prepared loaf pan and spread evenly.
  • Bake bread for 45-60 minutes or until toothpick inserted into the center comes out clean.
  • Let cool completely before removing from pan and slicing.
  • Makes approximately 16 slices.

Nutrition

Serving: 1 | Calories: 180kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 23mg | Sodium: 131mg | Fiber: 1g | Sugar: 13g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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5 from 1 votes

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2 Comments

  1. the loaf feels heavy but the bread is light and fluffy. it was hard to find a recipe for one loaf, most of the recipes were for two, so i was happy to find this one. i also wanted to try something which was to replace the cinnamon with dill. I added two tbsp dill weed and replaced about a tbsp of oil with pickle juice. it turned out great but next time i will try replacing half the oil with pickle juice. the dill was very subtle and i would like a little stronger flavor.
    overall, the bread was delicious.

    1. Trisha Haas says:

      Thanks Sandra! So happy this was a great fit for you! Whether its my recipe or someone else’s, I love changing things up so adding more pickle juice is a fun idea. I may try that myself! Have a wonderful week and thanks for visiting.

      Trisha

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