Easy Moist Zucchini Bread Recipe (Best Summer Quick Bread)

Looking for a delicious way to use up your summer zucchini harvest? Try this easy zucchini bread recipe! It’s incredibly moist, flavorful, and perfect for snacks, dessert, or even breakfast.

We’re big fans of quick breads in our house, especially during zucchini season. This go-to recipe is always a hit and makes two loaves—perfect for enjoying one now and freezing one for later.

Why You’ll Love This Zucchini Bread

• Super moist and flavorful
• Simple ingredients and easy to make
• Customizable: Add chocolate chips, raisins, or nuts
• Freezer-friendly: Makes two loaves to enjoy or save

Helpful Tips for Success

• No need to peel zucchini: The skin is tender and undetectable once baked.
• Frozen zucchini works too: Just thaw and squeeze out excess liquid before adding.
• Don’t overmix: Mix until just combined for a soft texture.
• Make it healthier: Use half applesauce and half oil instead of butter.
• Check early: Ovens vary—start testing with a toothpick 5 minutes before time is up.
• Storage: Keep in the fridge for up to 7 days in an airtight container.

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp ground cinnamon
• 1 cup (2 sticks) butter, melted
• 1 cup light brown sugar
• ½ cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• 2½ cups shredded zucchini (skin on)
• Optional: 1 cup chopped walnuts, raisins, or chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Grease two 8×4-inch loaf pans.
2. In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
3. In a large mixing bowl, whisk together melted butter, brown sugar, granulated sugar, vanilla, and eggs until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in shredded zucchini and any optional mix-ins.
6. Divide batter evenly between the prepared loaf pans.
7. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool for 15 minutes before removing from pans. Cool completely on a wire rack.

Notes & Variations

• Zucchini skin: No peeling required. It bakes down and blends into the bread.
• Butter substitute: Swap for 1 cup vegetable oil, or use ½ cup avocado oil + ½ cup unsweetened applesauce.
• Make ahead: Wrap cooled loaves tightly in plastic wrap and freeze for up to 3 months.
• Add-ins: Customize with 1 cup of chocolate chips, chopped walnuts, or raisins.

Final Thoughts

This Easy Moist Zucchini Bread is a crowd-pleasing way to enjoy summer produce. Whether you serve it plain, buttered, or packed with mix-ins, it’s a recipe you’ll want to make again and again.