If you’re looking for the best recipe for Zucchini Bread that’s lower in sugar but still rich, moist, and flavorful—this is it. This tried-and-true recipe makes two golden loaves that slice beautifully, freeze well, and taste even better the next day!
Can’t get enough of my recipe for Zucchini Bread
There’s a lot to love about this zucchini bread. First, it’s lower in sugar than most traditional recipes—yet still tastes just sweet enough thanks to warm cinnamon and natural cane sugar. The result? A soft, tender crumb with a subtly sweet flavor that lets the zucchini shine.
Another bonus: this recipe makes two loaves, which is perfect for sharing, gifting, or freezing. I’ve tested this recipe at sea level and high altitudes (including 5,280+ feet), and I’ve included specific high-altitude adjustments to help you bake confidently no matter where you are. And if you are hesitant about using a vegetable in quick bread recipes, we love carrot cake, so why not zucchini cake!
How to prep zucchini for the best zucchini bread recipe
Grating zucchini properly is the key to achieving that ultra-moist texture without making your bread soggy. Here’s what to do:
- Use small to medium zucchini for best flavor and texture. If larger or gigantic are all you have, peel them (skins tougher) and scrape out the seeds before grating.
- Grate the zucchini on the medium holes of a box grater.
- If your zucchini is very watery, gently pat it with a clean towel to absorb excess liquid—but don’t squeeze it dry! That natural moisture adds, well, moisture!
- Pack it semi-firmly in your measuring cup. For this recipe, you’ll need about 2 cups, or two small zucchini.
Moist Zucchini Bead Recipe Ingredients
- Eggs: Provide structure and richness; bring to room temperature for better results.
- Granulated Sugar: Adds sweetness and moisture! I use all-natural cane sugar for a slight molasses note, but you can use regular white sugar or brown sugar for a similar flavor.
- Neutral Oil: For a lighter, moister crumb we use oil instead of butter in this recipe. Avocado oil is my go-to, but canola, sunflower, or vegetable oil all work.
- Yogurt: Adds creaminess and tang, helping create a tender crumb. Any type (Greek, regular, or plant-based) will work, I like using full-fat.
- Zucchini: The star of the show! Adds moisture, texture, and mild flavor. No need to peel. Gently blot if overly wet, see my tips above.
- Vanilla Extract: Rounds out the flavor with warm, sweet notes.
- All-Purpose Flour: Spoon and level to avoid overpacking. This provides the base structure for the bread. I use organic unbleached flour.
- Ground Cinnamon: Infuses warm, cozy spice into every bite. Feel free to swap with nutmeg or add a little in additional to the cinnamon.
- Baking Soda & Baking Powder: A little bit of both will help the bread rise and create a lighter texture.
- Salt: Balances the sweetness and enhances flavor.
- Chopped Walnuts (optional): Add crunch and nutty flavor! You can also use pecans or your favorite chopped nuts. See variations for other add-ins.
Get the full recipe in the recipe card below.
Watch us make this Zucchini Bread
Video
Ingredients
- 3 large eggs room temperature
- 1 ½ cups granulated sugar I use all-natural cane sugar *Reduce to 1 ¼ cups for high altitude)
- ¾ cup vegetable oil I used avocado oil, any neutral oil may be used
- 1 cup plain yogurt any type of yogurt (Greek, regular, plant-based, I used full-fat)
- 2 – 4 cups grated zucchini lightly-packed, about 2 smaller (see notes)
- 1 tablespoon vanilla extract
- 3 cups unbleached all-purpose flour spooned and leveled (no change high altitude)
- 1 tablespoon cinnamon
- 1 teaspoon baking soda ¾ teaspoon high altitude
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 – 1 ½ cups chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C). Line two 9×5-inch loaf pans with parchment paper or spray well with baking spray. (I love using loaf pan liners!)
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the eggs and sugar together on medium to medium-high speed for 4–5 minutes, until the mixture is thick and pale yellow. If using all-natural cane sugar, beat on the longer side.3 large eggs, 1 ½ cups granulated sugar
- Slowly drizzle in the oil while the mixer is running — this should take about a minute. I let it drizzle against the side of the bowl, so the beater can grab it and incorporate it. This step keeps all that lovely air you just beat into the eggs without deflating them.¾ cup vegetable oil
- With the mixer on low, mix in the vanilla extract and grated zucchini (if your zucchini is really watery, pat lightly dry any excess water, but don’t press)1 tablespoon vanilla extract, 2 – 4 cups grated zucchini
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.3 cups unbleached all-purpose flour, 1 tablespoon cinnamon, 1 teaspoon baking soda, 1 teaspoon salt, ½ teaspoon baking powder
- With the mixer on low, add the dry ingredients in ½-cup increments, alternating with a small amount of yogurt between each addition. Keep alternating until the flour is just incorporated. A few streaks are okay — finish folding the batter gently by hand with a spatula to avoid overmixing. If adding chopped nuts, fold them in by hand now.1 cup plain yogurt, 1 – 1 ½ cups chopped walnuts
- Pour the batter evenly into the prepared loaf pans. (The batter will be quite fluid.) Caution: If using 8×4-inch pans, place them on a baking sheet in case of overflow.
- Bake for 45–60 minutes, or until the tops are golden and a skewer inserted into the center comes out clean or with just a few moist crumbs, they should also spring back when touched. Rotate the pans during the last 15 minutes of baking if needed for even browning.
- Cool the bread in the pans for 30 minutes, then remove from pans and transfer to a wire rack to cool completely.
Notes
- Zucchini: No need to peel unless you’re using large garden zucchinis with thick skin. If your zucchini is really large, scrape out the seeds. Use the large holes on a box grater and do not squeeze the zucchini dry — the moisture is key to a tender bread. When measuring, add the zucchini to a measuring cup, lightly pressing down but not packing it.
- Loaf Pans: If using 8×4-inch pans, be careful not to fill more than ⅔ full to avoid overflow and place on baking sheet in case it does. If you have extra batter, bake it in greased ramekins or a muffin tin at 350°F for about 18–20 minutes.
- Batter: The batter will look loose — that’s normal! Trust the process for a moist, tender crumb.
- Use 3 cups flour (spooned & leveled)
- Reduce sugar to 1¼ cups
- Reduce baking powder to ¾ tsp
- Bake at 375°F (190°C); start checking at 45 minutes (mine finished at 52)
- At 7,000+ ft, add 1–2 tablespoon water or milk with yogurt and flour
Wrap zucchini bread tightly and store at room temperature for 2–3 days.
Refrigeration can dry it out, refrigerate a well-wrapped loaf for up to 1 week. Freezing Instructions: Let the loaf cool completely. Wrap it in plastic wrap, then again in foil or place in a freezer bag. Freeze for up to 3 months. To serve, thaw at room temp for a few hours.
Tip: Freeze in individual slices for easy, grab-and-go snacks or lunchbox treats! Nutrition information includes walnuts, simple calculate the caloric information for walntus if not using.
Nutrition
How to Make Zucchini Bread
Step 1 – Combine the Wet Ingredients
Preheat the oven to 350°F (175°C). Line two 9×5-inch loaf pans with parchment paper or spray well with baking spray. (I love using loaf pan liners!)
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the eggs and sugar together on medium to medium-high speed for 4–5 minutes, until the mixture is thick and pale yellow. If using all-natural cane sugar, beat on the longer side.
Slowly drizzle in the oil while the mixer is running — this should take about a minute. I let it drizzle against the side of the bowl, so the beater can grab it and incorporate it. This step keeps all that lovely air you just beat into the eggs without deflating them.
With the mixer on low, stir in the vanilla extract and grated zucchini (if your zucchini is really watery, pat lightly dry any excess water, but don’t press).
Step 2 – Prep the Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
Step 3 – Combine Wet & Dry Ingredients
With the mixer on low, add the dry ingredients in ½-cup increments, alternating with a small amount of yogurt between each addition. Keep alternating until the flour is just incorporated. A few streaks of the flour mixture are okay — finish folding the batter gently by hand with a spatula to avoid overmixing. If adding chopped nuts, fold them in by hand now.
Step 4 – Divide the Batter & Bake
Pour the batter evenly into the prepared loaf pans. (The batter will be quite fluid.)
Caution: If using 8×4-inch pans, place them on a baking sheet in case of overflow.
Bake for 45–60 minutes, or until the tops are golden and a skewer inserted into the center comes out clean or with just a few moist crumbs. Rotate the pans during the last 15 minutes of baking if needed for even baking.
Cool the bread in the pans for 30 minutes, then remove and transfer to a wire rack to cool completely.
Recipe For Zucchini Bread Variations
Want to switch it up? Here are some easy ways to customize your loaves:
- Gluten-Free Zucchini Bread: Replace all-purpose flour with 2 cups of Gluten-Free Cup-for-Cup All Purpose Flour and ¼ cup almond flour or ¼ cup oat flour. I typically need to reduce the baking time on my gluten-free breads, but keep an eye on it; start checking at about 45 minutes. Overbaked gluten-free quick breads = dry, so find your sweet spot.
- Chocolate Chip Zucchini Bread: Swap the walnuts for 1 cup dark chocolate chips.
- Coconut Zucchini Bread: Add ½ cup shredded unsweetened coconut to the batter.
- Replace half of the all-purpose flour with whole wheat flour, if needed, adding a few teaspoons of water if the batter is too dry – whole wheat flour soaks up more liquid.
- Stir in dried fruit, like craisins, raisins — or better yet, add a little orange zest or even grated apples would work, plus sweeten it a bit.
How to Make Chocolate Zucchini Bread
It’s easy to turn this into chocolate zucchini bread! Simply reduce the flour to 2½ cups (or 2¾ cups for high altitude), and whisk ½ cup of unsweetened cocoa powder right into the flour mixture. Everything else in the recipe stays the same — no need to change the oil, yogurt, or zucchini amounts. If you’d like, fold in 1 cup of chocolate chips or chunks at the end for extra richness. The result is a moist, tender loaf with a deep chocolate flavor that still lets the zucchini shine.
Tips For Making This Zucchini Bread Recipe Moist
- Don’t squeeze all the moisture out of your grated zucchini—it helps keep the bread moist and tender.
- If you aren’t sure if the zucchini bread is done, use a toothpick or my preference is a skewer to check the middle. If it comes out with a few moist crumbs, it is done! If it’s wet bake another 5-7 minutes, but if it’s dry it’s probably overbaked.
- For extra moist zucchini flavor, one of my recipe testers added 4 cups of lightly packed zucchini instead of 2. It added moisture and rich zucchini flavor without making the bread soggy.
- Let the bread rest overnight before slicing—it’s even better the next day!
How to Store Moist Zucchini Bread
Keep quick breads wrapped in plastic wrap or a ziplock baggie and at room temperature for 2–3 days, depending on how warm your kitchen is.
I usually avoid the fridge since it can dry bread out, but quick breads hold up better than yeast breads. If needed, refrigerate a well-wrapped loaf for up to a week.
Can you Freeze Zucchini Bread?
It freezes great! Once cooled, wrap it twice in plastic and place in a freezer bag or wrap in aluminum foil. It’ll keep for 2–3 months, then pop into a ziplock baggie and squeeze out all the air.
To thaw, leave it on the counter for a few hours — or freeze individual slices for easy grab-and-go snacks!
High Altitude Zucchini Bread Recipe
I bake at 5,280 feet, so my recipes include high-altitude tweaks. This zucchini bread has also been tested at different altitudes — from sea level to the mountains — and it bakes up great everywhere!
- Keep flour at 3 cups (spooned and leveled)
- Decrease the sugar to 1 ¼ cups (it’s still sweet enough)
- Decrease the baking powder to ¾ teaspoons
- Increase the oven temperature to 375°F (190 °C) and begin checking at approximately 45 minutes. Mine was done at 52 minutes.
- For elevations over 7,000 feet, add 1-2 tablespoons of water or milk to the batter when mixing in the yogurt and flour as liquids evaporate faster at higher altitudes.
FAQs for Zucchini Bread
The key is using the natural moisture in the zucchini (don’t squeeze it!), beating the eggs and sugar well for structure and tenderness, and mixing gently once the flour goes in. A little yogurt adds tenderness, and letting the bread rest overnight makes it even better the next day.
Nope! There’s no need to peel zucchini for bread. The skin is thin and softens during baking, adding extra color and nutrition. Just trim the ends and grate it—skin and all. See my zucchini tips above.
You can substitute applesauce, melted coconut oil, melted unsalted butter or salted butter, mashed banana, or more yogurt for the oil. Keep in mind that lower-fat substitutes may result in a denser texture, but they’ll still be delicious!
If your zucchini bread didn’t rise, it could be due to expired leavening agents (baking soda or powder), overmixing the batter, or underbaking. Also, be sure not to overload the batter with wet zucchini—gently blot any excess moisture.
Why Does My Zucchini Bread Sink After Baking?
This has happened to me at least a hundred times, so I’ve been on a mission to figure out why! Recently, one of my recipe testers had a loaf that sank after baking — but when she sliced it, it was perfectly done. So underbaking wasn’t the issue.
The culprit? Extra-moist zucchini.
Zucchini holds a lot of water, and in this case, it was just a bit too moist. We found that simply blotting the shredded zucchini with a clean towel (not squeezing it out — we still want most of that moisture!) made all the difference.
Other common reasons include:
- Too much leavening, measure carefully (rises fast, then sinks)
- Overmixing the batter (stirs up too much gluten)
- High altitude issues (rises too quickly, be sure to follow my high altitude tips)
So if your loaf flops a little, don’t worry — it’s still delicious. But next time, give that zucchini a gentle blot before mixing it in!
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natalie
I love that this recipe made two moist loaves! we enjoyed one immediately and froze the other for another time. Next time I will try with chocolate chips. Yum!
Perfect, it’s yummy with chocolate chips!