As the days grow shorter and a familiar chill settles into the Dublin air this October, my kitchen naturally turns into a cozy haven of warm spices and comforting bakes. This is the time of year when I love to use up the last of the garden's bounty, and there's no better farewell to summer squash than this incredibly Moist Zucchini Bread. This recipe is my absolute go-to; it's perfectly spiced with cinnamon and nutmeg, ridiculously easy to make (no mixer required!), and results in a tender, flavourful loaf every single time. The aroma of it baking is pure autumn comfort!
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Tested in my Dublin kitchen on a cool October morning. The first batch with chocolate chips disappeared before it had a chance to fully cool-consider yourself warned!
A Perfectly Spiced, No-Fuss Quick Bread
What makes this recipe so reliable is its simplicity and the way it uses the zucchini's natural moisture to its advantage. There's no need to wring out the shredded zucchini, which saves time and contributes directly to the wonderfully tender crumb. Combined with both brown and white sugar for depth, plus oil and applesauce for richness, this quick bread is the perfect accompaniment to a morning cup of tea or an afternoon coffee break.
Why You'll Love This Zucchini Bread
- Incredibly Moist: The combination of oil, applesauce, and unshredded zucchini guarantees a tender loaf that stays moist for days.
- Perfectly Spiced: A classic blend of cinnamon and nutmeg provides that warm, cozy flavour everyone loves.
- Super Easy to Make: This is a simple "whisk and stir" recipe-no stand mixer or complicated steps required!
- Wonderfully Versatile: Delicious on its own, or you can easily customize it with your favourite add-ins like chocolate chips or chopped nuts.
Ingredients
Here's what you'll need to create this moist and delicious quick bread. For the full list with precise measurements, see the recipe card at the end of the post!
- Flour: All-purpose flour, spooned and levelled for accuracy.
- Leavening: Baking powder and baking soda work together to give the bread a perfect lift.
- Spices: Ground cinnamon and a touch of ground nutmeg for that classic warm spice flavour.
- Fats & Sugars: A mix of vegetable oil (or melted coconut oil), packed light or dark brown sugar, and granulated sugar creates the perfect balance of moisture and sweetness.
- Binders & Moisture: Two large eggs at room temperature, plus unsweetened applesauce (or full-fat sour cream/Greek yogurt) for extra tenderness.
- Vanilla Extract: Use pure vanilla extract for the best flavour.
- Zucchini: About 1 ½ cups of shredded zucchini from one or two medium zucchini. No need to blot or squeeze out the liquid!
- Optional Add-ins: Semi-sweet chocolate chips, chopped walnuts or pecans, or raisins.
How to Make Moist Zucchini Bread
This is a simple quick bread that comes together in just a couple of bowls.
Step 1: Combine the Dry Ingredients
First, preheat the oven to 350°F (177°C). Thoroughly grease a 9×5-inch loaf pan.
In a large bowl, whisk the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg together until they are thoroughly combined. Whisking the dry ingredients first ensures that the leavening and spices are evenly distributed throughout the batter. Set this bowl aside.
Step 2: Combine the Wet Ingredients
In a separate medium bowl, whisk the oil, brown sugar, and granulated sugar together. Add the room-temperature eggs, applesauce, and vanilla extract, and whisk until everything is smooth and well combined. Finally, whisk in the shredded zucchini.
Step 3: Mix the Batter and Bake
Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently stir everything together until it is just combined. The golden rule of quick breads is to not overmix! A few lumps in the batter are perfectly fine. Overmixing can develop the gluten in the flour, which, as explained by food science resources like King Arthur Baking, can lead to a tough, dense loaf instead of a tender one.
If you're using optional add-ins like chocolate chips or nuts, gently fold them in now. The batter will be slightly thick.
Spread the batter evenly into your prepared loaf pan. Bake for 55-70 minutes. I like to loosely cover the bread with aluminum foil about halfway through baking to prevent the top from browning too heavily before the centre is cooked. The bread is done when a wooden skewer or toothpick inserted into the centre comes out with a few moist crumbs attached, but no wet batter.
Step 4: Cool Completely
Remove the bread from the oven and let it cool in the pan on a wire rack for at least 1 hour. It will be tempting to slice into it, but cooling allows the crumb to set properly. After an hour, carefully remove the loaf from the pan and let it cool the rest of the way directly on the wire rack before slicing.
Common Mistakes to Avoid
- Overmixing the Batter: Stop stirring as soon as the flour streaks disappear. This is the #1 cause of tough or dense quick breads.
- Slicing Too Soon: If you slice the bread while it's still warm, it will be very delicate and likely to crumble. Patience is key for neat slices!
- Not Greasing the Pan Enough: Zucchini bread can be moist and sticky; ensure your loaf pan is very well-greased (and floured, if desired) for a clean release.
Tips and Tricks for Success
- Spoon and Level Your Flour: For the most accurate measurement, use a spoon to scoop flour into your measuring cup, then level it off with a knife. This prevents a dense, dry bread.
- Don't Squeeze the Zucchini: This recipe is designed to use the natural moisture from the zucchini. No need for the extra step of wringing it out!
- Room Temperature Eggs: Using room temperature eggs helps the batter mix together more evenly for a better texture.
- The Foil Tent: Don't skip loosely covering the bread with foil halfway through baking. It's the best way to get a perfectly golden top without it becoming too dark or crusty.
Variations
This zucchini bread is a fantastic base for customisation!
- Add Nuts: Fold in 1 cup of chopped walnuts or pecans for a lovely crunch.
- Add Dried Fruit: Mix in ¾ cup of raisins, dried cranberries, or chopped dates.
- Lemon Zest: Add the zest of one lemon to the wet ingredients for a bright, fresh flavour.
- Cream Cheese Frosting: Once completely cooled, top with your favourite cream cheese frosting for a more dessert-like treat.
How to Serve
This Moist Zucchini Bread is wonderfully versatile. Serve it:
- Slightly warm or at room temperature with a generous smear of salted butter.
- Toasted for breakfast the next day.
- As a simple snack with a cup of coffee or tea.
Make Ahead and Storage
This bread stores beautifully, and the flavour often gets even better on the second day!
- Make Ahead: Bake the bread a day in advance for even easier serving.
- Storage: Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
- Freezing: This zucchini bread freezes exceptionally well. Wrap the cooled loaf (or individual slices) tightly in plastic wrap, then a layer of foil, and place in a freezer bag for up to 3 months. Thaw at room temperature.
Recipe Notes / What I Learned
The first time I developed a zucchini bread recipe, I spent ages squeezing all the water out of the zucchini. I've since learned that for a recipe like this one, which is balanced with oil and applesauce, that extra moisture is actually a huge benefit! It's what makes the final loaf so incredibly tender and keeps it from drying out. Trust the process and don't wring out your zucchini!
Nutrition Snapshot
Estimated Nutrition Per Slice (1/12th of loaf): ~275 calories · 4g protein · 38g carbs · 12g fat (This is an approximation and can vary based on specific ingredients and add-ins used.)
Zucchini Bread
Equipment
- 9x5-inch loaf pan
- Large bowl
- Medium bowl
- Whisk
- Wire rack
Ingredients
Group: Ingredients
- 1 ¾ cups all-purpose flour (220g) (spooned & leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup vegetable oil (120ml) (or melted coconut oil)
- ½ cup packed light or dark brown sugar (100g)
- ½ cup granulated sugar (100g)
- 2 large eggs at room temperature
- ¼ cup unsweetened applesauce (60g) (or sour cream or Greek yogurt)
- 2 teaspoons pure vanilla extract
- 1 ½ cups shredded zucchini (180g) (no need to blot)
- 1 cup semi-sweet chocolate chips (180g) (optional, or chopped nuts, raisins, etc)
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until *just* combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.
- Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack.
Notes
Nutrition
FAQs
Do I need to peel the zucchini?
No, it's not necessary! As long as you give the zucchini a good wash, the peel is perfectly fine to eat. It's thin and will soften completely during baking, adding extra fibre.
Can I make this recipe into muffins?
Yes! This recipe works great for muffins. Divide the batter into a greased or lined standard muffin tin, filling each cup about ¾ full. Bake at 350°F (177°C) for approximately 20-25 minutes, or until a toothpick comes out clean.
Can I make this gluten-free?
tandard muffin tin, filling each cup about ¾ full. Bake at 350°F (177°C) for approximately 20-25 minutes, or until a toothpick comes out clean.
Can I make this gluten-free? You can try substituting a high-quality 1-to-1 gluten-free baking blend for the all-purpose flour. The texture may be slightly different, but it should work well.
Enjoy this perfectly moist and spiced treat!
