Grandma’s Moist Zucchini Bread Recipe

There’s something about the smell of freshly baked zucchini bread that instantly transports me back to my grandmother’s cozy kitchen. She had a way of making simple ingredients shine, turning a humble vegetable into the most moist, cinnamon-kissed loaf you’ve ever tasted. I remember standing on my tiptoes, peeking over the counter as she grated zucchini with practiced hands, assuring me that “the secret to great bread is not overbaking it!”

this RECIPE

Now, whenever I make this recipe, I can almost hear her voice reminding me to be patient as it cools—because slicing too soon means missing out on that perfect, tender crumb. Whether you’re baking this for a weekend treat, a thoughtful gift, or just because you have extra zucchini lying around, trust me, this bread is worth every bite.

A little family history behind this recipe

Zucchini bread has been a beloved staple in home kitchens for decades, but did you know it likely became popular during the Great Depression? With limited access to fresh fruit, bakers got creative with garden vegetables to add moisture and sweetness to baked goods. By the time my grandma started making it, zucchini bread had already become a cherished recipe in many households, including ours.

She always swore by a combination of cinnamon, almond extract, and vanilla for the best flavor, and she never skipped the brown sugar—it adds just the right hint of caramel-like depth. To this day, I follow her advice, and I promise, this loaf never disappoints!

Let’s talk ingredients (and some smart swaps!)

Zucchini

The star of the show! It keeps the bread incredibly moist without making it heavy. Be sure to squeeze out some of the excess moisture after grating. No zucchini? Try grated carrots for a slightly sweeter variation.

Flour

All-purpose flour works best here for a soft, fluffy texture. If you want to make it a bit healthier, swap out half the flour for whole wheat—it’ll add a nutty flavor without making it too dense.

Baking powder & baking soda

These leavening agents ensure a perfectly risen loaf. Just make sure they’re fresh—stale baking soda can lead to a flat, dense bread.

Eggs

They bind everything together while adding richness. If you’re out of eggs, a flaxseed egg (1 tbsp ground flax + 3 tbsp water) works well, though the texture will be slightly different.

Cinnamon

Warm, aromatic, and absolutely necessary for that classic zucchini bread flavor. Feel free to add nutmeg or allspice for an extra layer of spice.

Brown sugar & white sugar

Brown sugar brings moisture and a hint of molasses, while white sugar keeps the sweetness balanced. If you’re looking to cut back on sugar, try coconut sugar or a mix of honey and maple syrup instead.

Vegetable oil

Keeps the bread soft and tender. I sometimes use melted coconut oil or even applesauce for a lower-fat option without sacrificing moisture.

Almond extract & vanilla

Vanilla adds warmth, while almond extract gives a subtle nuttiness that makes this bread extra special. If you don’t have almond extract, just increase the vanilla slightly.

Kitchen tools you’ll need

• Mixing bowls – One for dry ingredients, one for wet.
• Electric mixer – Makes mixing easier, but a whisk and some elbow grease will work too.
• Grater – A box grater works best for finely shredding zucchini.
• Paper towels or cheesecloth – Helps remove excess moisture from the zucchini.
• Loaf pans – This recipe makes two loaves, so have two 9×5-inch pans ready.
• Toothpick – The best tool to check for doneness!

Step-by-step: how to make this moist zucchini bread

1. Prep your oven and dry ingredients

Preheat your oven to 325°F. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and both sugars. This ensures everything is evenly distributed before adding wet ingredients.

2. Mix the wet ingredients

In another bowl, beat the eggs, oil, almond extract, and vanilla with an electric mixer on low. You want it well combined but not overly whipped.

3. Combine wet and dry ingredients

Slowly add the dry ingredients to the wet mixture in thirds, stirring gently after each addition. Overmixing can lead to a tough loaf, so mix until just combined.

4. Prepare the zucchini

Grate your zucchini and place it on folded paper towels. Press down gently to remove excess water—don’t skip this step, or your bread might turn out too wet. Fold the zucchini into the batter, stirring just enough to distribute it evenly.

5. Bake to perfection

Grease two loaf pans and divide the batter evenly. Bake for about 50 minutes, checking for doneness with a toothpick. If it comes out clean or with just a few moist crumbs, it’s ready! If making muffins, bake for 18-22 minutes.

6. Cool before slicing

Let the loaves cool in the pan for a few minutes before flipping them onto a wire rack. Cutting too soon can cause them to fall apart, so patience is key!

Fun variations to try

• Chocolate chip zucchini bread – Fold in ¾ cup of chocolate chips for an indulgent twist.
• Nutty version – Add ½ cup of chopped walnuts or pecans for crunch.
• Gluten-free adaptation – Use a 1:1 gluten-free flour blend.
• Vegan version – Swap eggs for flax eggs and use coconut oil instead of vegetable oil.
• Lemon-blueberry zucchini bread – Add lemon zest and 1 cup of blueberries for a fresh take.

How to serve and store zucchini bread

Serving ideas

This bread is fantastic on its own, but if you want to get fancy:

• Warm a slice and spread with butter or cream cheese.
• Drizzle with melted vanilla frosting for a sweet treat.
• Pair with a cup of coffee or tea for the perfect afternoon snack.

Storing & freezing

To keep zucchini bread fresh, wrap it in plastic wrap and store at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices individually—just thaw at room temp or pop them in the toaster!

FAQs

1. Can I leave the zucchini skin on?
Yes! The skin is soft and blends right in, plus it adds extra fiber.

2. Why did my bread turn out dry?
Overbaking is the usual culprit. Check for doneness at 45 minutes, and remove from the oven as soon as a toothpick comes out clean.

3. Can I make this into muffins?
Absolutely! Just bake at 325°F for 18-22 minutes.

4. What can I use instead of vegetable oil?
Applesauce or melted coconut oil works well as a substitute.

5. Can I reduce the sugar?
Yes, but keep in mind that sugar affects moisture. Try cutting it down by ½ cup and adding an extra splash of vanilla.

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