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Moist Zucchini Bread Recipe: Dense & Delicious!

Dense, delicious, and moist zucchini bread recipe that’s easy to make. Uses fresh or frozen shredded zucchini. Goes perfectly with a bowl of soup or a salad!

moist zucchini bread loaf and slices on round cutting board

I have been making this moist zucchini bread recipe for so long, that I almost know it by heart. Nevertheless, I still get the old, tattered recipe card out to make sure I don’t make a mistake…or heaven forbid forget something! I published this recipe back when my blog was very new, in 2012. In the years since, I have made a couple of healthier and delicious changes. I started substituting applesauce for half of the canola oil. I also started using one cup each of brown and white sugar, instead of all white sugar. They are easy substitutions that are included in the note section of the recipe card. Either way, it’s so good. 

moist zucchini bread mini loaves

sliced moist zucchini bread recipe

Moist Zucchini Bread Recipe

Dense, delicious, and moist zucchini bread recipe that's easy to make. Uses fresh or frozen shredded zucchini. Goes perfectly with a bowl of soup or a salad!
4.78 from 9 votes
Course: Bread
Cuisine: American
Keyword: moist zucchini bread recipe
Servings: 5 small loaves
Author: Ann Drake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 1 cup canola oil
  • 2 cups Sugar
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups Flour
  • 2 teaspoons Cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1 cup finely chopped nuts (optional)
  • 1 Tablespoon fresh grated lemon peel (optional)

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl beat together the sugar, oil/applesauce, eggs, and vanilla.
  • In a separate bowl whisk together flour, cinnamon, baking powder, baking soda, and salt
  • Add flour mixture to sugar mixture in two increments.
  • Fold in zucchini, nuts, and lemon peel.
  • Pour into prepared loaf pans and bake.
  • Mini loaves: 20 min.
  • Small loaves: 30-35 min.
  • Large loaf: 55-60 min.

Notes

I prepare my baking pans with Baker's Joy.
Pan measurements:
mini: 2 1/2 x 4 in.
small: 3 x 5 1/2 in.
large: 5 x 9 in.
Revised healthier substitutions:
Substitute 1/2 cup unsweetened applesauce for 1/2 cup of the canola oil.
Replace 1 cup of the white sugar with 1 cup of brown sugar.
Like this recipe?Follow me at @onsuttonplace

If you make this recipe, I would love for you to leave a 5 star review in the comments below. If you share on Instagram or Facebook, make sure to tag @onsuttonplace so I can see what you’re making!

moist zucchini bread baked loaves

Moist Zucchini Bread: Fresh or Frozen Zucchini?

This moist zucchini bread comes out perfect every time.  It doesn’t matter if your zucchini is fresh or frozen, both work equally well. I shredded 4 average sized zucchinis, and got 4 cups. I put 2 cups in the freezer to save for later, and used 2 cups for this batch of bread. Back in the day, I used a hand shredder to grate the zucchini. It’s so much easier now with a food processor.

How to Freeze Zucchini

sliced moist zucchini bread recipe

*Affiliate links included. Click HERE for my disclosure statement.

To make the mini loaves of moist zucchini bread, I use this Goldtouch mini loaf pan plaque from Williams-Sonoma. One batch of this batter makes approximately 16 mini loaves. They are great for freezing, and are about the size of a large muffin. For small loaves, I use the Goldtouch mini loaf pans (set of 4.) This recipe makes five small loaves. For this post, I did a little bit of both. I made 8 mini loaves, which is one tray, and 3 small loaves.

29 Comments

  1. Z is for zucchini and zinnias -two of my favorite things about summer! Thank you for sharing the tips for how to freeze zucchini. I plan to visit the farmers market this afternoon for zucchini and make your zucchini bread and bundt cake recipes this weekend with our granddaughter. ❤️

  2. Cecilia from Georgia says:

    5 stars
    I made this recipe with Japanese eggplant that I grew in my garden and it was really good! Thanks for the recipe!

  3. Cecilia from Georgia says:

    5 stars
    I planted several Japanese Eggplants and have baskets full of the eggplant. I am going to try the Bread recipe using the eggplant! And if that works—-I’ll try one of your other zucchini recipes with eggplant 😉. I’ll let you know how it turns out!

  4. I love how you give baking instructions when making the mini pans and regular! How rare to see this and yet how grand as it makes my life less stressful when baking!! A friend just gave me two large zucchinis so will be making this in the morn! As always, thank you so much!!

  5. I’ve made this recipe several times and it is always good. I reduce the sugar and often add in a ripe banana if I have one.
    I use olive oil in all my baking recipes.
    Over the years I have come to understand that sugar is a bigger problem for our health than any of the fats, so quite regularly reduce listed amounts by at least 1/3, sometimes a half. I have been doing this for a long time, and none of my family has noticed! In this particular recipe I found 2 cups of sugar quite a lot, so reduce it to about 1 1/3.
    Thanks for all the good recipes over the years!

    1. I’m an avid baker, and have read sugar use can be cut by half and not impact the taste! Means I have more sugar to bake with before needing to run to the store. haha

  6. Terry Leigh Bullard says:

    5 stars
    I love all the things you share, thank you. I am just curious (& may just go ahead and try it) – but have you ever substituted Almond or Coconut flour for the flour used in the recipe? Lastly I love the mini loaves pan. ♥️

    1. Hi Terry, I too would be interested in seeing if this would work with coconut and/or almond flower and perhaps a partial exchange of the sugar for something else. I’m diabetic, but I love zucchini bread—it would be nice to have some that wouldn’t send my sugar levels soaring! 😊

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  9. I am so ready for Fall too, nothing better than a tasty loaf of bread.

  10. Shannon@Cozy Home Scenes says:

    Zucchini bread is a favorite around our house. We have one plant in our teeny weeny garden which has produced one zucchini so far. In fact, I just returned from a trip to the store where I bought zucchini to make bread. I will try your recipe this time since it sounds like it would be delicious. Thanks for the recipe.———– Shannon

  11. This looks so good, Ann. I haven’t made zucchini bread in a very long time. Might have to pick up some zucchini while we are out tomorrow.

  12. Ricki Jill Treleaven says:

    This sounds like a lovely recipe, Ann. I am ready for autumn, too. I need the routine, and the cooler temps. I am looking forward to completing some projects, cooking, and nesting! :D

    I would love some mini loaf pans. I will see what I can find online!

    xo,
    RJ

  13. I love making zucchini bread and love all the variations on the recipes. Love your mini loaves. I will definitely try you recipe…I brought a bounty home with me from the lake!

    XO,
    Jane

  14. Leigh Powell Hines @Hinessightblog says:

    Ann, this looks fabulous and bread like this is always so good.

  15. SuttonsDaze says:

    Thank you so much for sharing this great recipe! I look forward to trying it out this weekend.

  16. Ann they look YUMMY!! I’m looking forward to fall too!

  17. Nana Diana says:

    I copied this recipe down, Ann. I love a good zucchini bread and haven’t made any yet this year. MyHero will love this. xo Diana

  18. Jane @ Cottage at the Crossroads says:

    Our zucchini is long gone and I didn’t make any zucchini bread this year! Just may have to buy a mini pan because I don’t like it mushy in the center! I bet your addition of the lemon peel really brightens the taste of the bread.

  19. I just made some last weekend….not as cute as yours…might have to buy a mini pan! Do you freeze them for fall? I made some extra to give to neighbor…..sorry to say it never made it to the neighbors (shhh don’t tell)

    I’m dreaming for fall and crisp weather and soups!

    Happy Tuesday!

  20. Love the mini-loaves. Great for gifts or to make sure you don’t sit down and eat an entire large loaf. Not that I would do that of course, lol.

  21. I haven’t made zucchini bread in years. Love the addition of lemon zest in your recipe and making mini loaves. Thanks for the cooking times for different size loaves. Now I’m wishing I had planted some zucchini.
    Babs

  22. I love recipes like these… that you know by heart, that it doesn’t matter if they are in great shape, that come out great and feeds the soul. =) blessings ~ tanna

  23. I love zucchini bread, and another recipe is welcome, as the zucchinis will be rolling in soon!

  24. Yum. It looks delicious. I bet you used to share those loaves with others in the office/school. (I say that because I enjoyed doing the same thing with brownies and muffins. Now I don’t make them because I would have to eat them ALL.)

  25. Glenda Childers says:

    That is funny … my zucchini break recipe card is very stained and used, as well.

    Fondly,
    Glenda

  26. Grace @ sense and simplicity says:

    That looks delicious. I haven’t made zucchini bread in ages, but I really like how moist it is so need to give your recipe a try. Great photos of the bread, by the way. I like top-down photos of food too.

  27. Nothing is better than homemade zucchini bread. Your recipe sounds great. I have not many yet this year, shame on me!

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