Super soft and moist zucchini bread. A wonderfully soft, no yeast loaf cake perfect with a cup of tea! and a great way to hide vegetables in cake! This is a lovely easy recipe and one which is made frequently in my home! I often make 2 and freeze one loaf so I've always got a supply of zucchini bread. It's a great bread to have with a cup of tea or take in your lunch box, after-school snack or indeed any time!

Super Moist Zucchini Bread. A wonderfully soft, no yeast loaf cake perfect with a cup of tea! and a great way to hide vegetables in cake!

This Zucchini Bread recipe is a sweet bread, with a soft, fluffy cake texture. You could also add a glaze on the top if you wished, however, I think it works perfectly exactly as it is. I've also added raisins to the batter before, dried cranberries and also on some occasions, chopped walnuts.

If you're looking for a flexible recipe, then look no further because this zucchini bread recipe is very adaptable!

This delicious recipe has been generously shared by one of our Lovefoodies supporters, Kathy Parent. Kathy loves to bake, and has loads of tasty recipes up her sleeve! Here, Kathy has made delicious moist zucchini bread, and often Kathy will make several in one go as they're so popular with her family.

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This is a moist, soft loaf/pound cake, and incredibly easy to make. They freeze very well, so always handy if you have unexpected visitors for coffee time! So let's see how Kathy makes this wonderful bread.

Recipe by Kathy Parent

Prep Time

5 - 10 minutes

Cook Time

1 - 1 1/4 hrs

Yield

Makes 2 loaves using two 9-inch loaf pans

Ingredients you'll need

  • Eggs
  • Sugar
  • Oil * See notes below
  • Zucchini - grated
  • Black walnuts, optional
  • Flour - All purpose
  • Baking soda
  • Baking powder

NOTES about the ingredients

  • If you wish to reduce the fat content, one of our foodie friends, Bonnie Wisdorf has tried this recipe using 1/2 cup of oil and 1/2 cup mashed ripe banana (about 1 to 1-1/2 bananas). Bonnie says it turned out great!
  • If you wish to make only ONE loaf, halve all the ingredients apart from the eggs. Make the eggs 2 and not 3.
Super Moist Zucchini Bread. A wonderful soft, loaf cake perfect with a cup of tea!

Instructions

1. In a mixer, add eggs, sugar, oil, and zucchini and mix for 5 minutes.

Super Moist Zucchini Bread wet ingredients

2. In a separate bowl, mix together flour baking soda and baking powder then add that slowly to the wet mix and combine well.

3. Pour the batter into the two greased 9-inch bread pans and bake at 300 F for 1 hour - 1 hour 15 minutes.

The loaves you see below were made by one of our Lovefoodies friends. Cathy made 3 mini loaves out of the batter ingredients and omitted the sugar and added bacon!

Bacon and Cheddar Zucchini Bread
These zucchini loaves have got bacon in!

Enjoy!

We'd love to hear from you and what you thought of our zucchini bread recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Super Moist Zucchini Bread. A wonderful soft, loaf cake perfect with a cup of tea!

Recipe Card

Super Moist Zucchini Bread. A wonderfully soft, no yeast loaf cake perfect with a cup of tea! and a great way to hide vegetables in cake!

Zucchini Bread

Yield: 2 Loaves
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Super Moist Zucchini Bread. A wonderfully soft, loaf cake perfect with a cup of tea! and a great way to hide vegetables in cake!

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil *** See notes below
  • 2 cups shredded zucchini
  • 1 cup black walnuts, optional
  • 3 cups flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder

Instructions

  1. In a mixer, add eggs, sugar, oil and zucchini and mix for 5 minutes .
  2. In a separate bowl, mix together flour baking soda and baking powder then add that slowly to the wet mix and combine well.
  3. Pour the batter into the two greased 9 inch bread pans and bake at 300 F for 1 hour - 1 hour 15 minutes.

Notes

  • If you wish to reduce the fat content, one of our foodie friends, Bonnie Wisdorf has tried this recipe using 1/2 cup of oil and 1/2 cup mashed ripe banana (about 1 to 1-1/2 bananas). Bonnie says it turned out great!
  • If you wish to make only ONE loaf, halve all the ingredients apart from the eggs. Make the eggs 2 and not 3.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 372Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 35mgSodium: 85mgCarbohydrates: 45gFiber: 1gSugar: 26gProtein: 6g

Nutrition information isn’t always accurate

Delicious Recipes Using Zucchini

Here's a selection of delicious zucchini recipes, both savory and sweet

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68 thoughts shared

  1. Comment author image

    sandra appleby

    says:

    Hi can you use no sugar or apples to sweeten?
    Does sugar need to be in it for texture or to help it stay together or for taste. Thanks

    1. Hi Sandra,
      It’s no problem at all to make this a savoury bread. I have done that myself and just added a teaspoon of sugar and kept the rest of the recipe exactly the same and it turned out lovely! So go ahead, it will be delicious.
      I also have another zucchini bread based on this recipe, called Bacon, Cheese & Zucchini Bread, which is also very delicious if you would like to take a look also. https://lovefoodies.com/bacon–cheddar-zucchini-bread.html#.VCHP3_mSzhQ

      Happy Baking!

    1. Hi Lyn,
      so happy you liked it! Please do check out the other zucchini recipes I have, Bacon, Cheddar & Zucchini Bread https://lovefoodies.com/bacon–cheddar-zucchini-bread.html
      and Chocolate Zucchini Bread https://lovefoodies.com/moist-chocolate-zucchini-bread.html

      I’m pretty sure you will enjoy these and also, the recipes are strong enough for you to swap or add other ingredients such as nuts, fruits etc if you wish!

      Happy baking and thanks very much for your feedback!

  2. Comment author image

    Jackie Blaise Theisen

    says:

    See no way to print recipe even tried high lighting & wont even allow that. are we not suppose to print recipe’s on here?

    1. Hi Jackie, There are 3 options available to print this recipe,
      1. at the very end of the page, the recipe is typed out and you will see it in a ‘box’ and at the top right of the box is ‘Print Recipe’
      2. On the far left of the page is a vertical set of icons, click the RED plus icon, then select Print option and
      3. Above the ingredients, there is a RED ‘Share’ icon, click that, and again, select the Print option.
      I hope this helps!
      Thank you,

  3. Great recipe that you can grow with! I substituted the flour for 1.5c whole wheat, 1/2c Almond meal & 1c oat bran; an extra 1/2c zucchini; I used sunflower oil (will try next time with applesauce to get the fat content down some); added 1t of Kosher salt; 3t each of cinnamon & vanilla. All 3 kids LOVED it!! I am very excited about this recipe…you can load it up with carrots, chia seeds, flax meal, even some mini chocolate chips :) – yummy. A healthy snack that will definitely be a staple in our home.

    1. Hi Vix, FABULOUS! I love to hear everyone’s different ideas on variations. Now, here’s one to have you think ‘outside the box’… it’s my savoury version, and of course, you can play around with the ingredients to suit your family’s taste. It really has very few boundaries, just make sure none of your other ingredients are ‘sloppy’ as that will of course affect the texture and firmness. This is my bacon, cheddar & Zucchini Bread. People have used turkey bacon, jalapenos, cooked mushrooms (patted dry on kitchen paper).. really, the sky’s the limit, so get your thinking cap on and I’ll look forward to what you come up with! Happy cooking! Here’s the recipe for you to see. https://lovefoodies.com/bacon–cheddar-zucchini-bread.html#.U_IeoPmSzhR

  4. I must say I have been making zucchini loaf for about 30 years and this is the best recipe for zucchini loaf I have ever made. Sooooo moist and delish. ..I now know what I did different I put in a tsp. of cinnamon .

    1. Hi Diane, I’m so glad you worked out what the cause was!! I was still thinking about it this morning and have it on my list to try and Google to investigate why it would go brown!! I’m so happy now!!
      If you enjoyed the recipe, I would love for you to take a look at this chocolate one of mine, and also, I made a wonderful Savoury Bacon, Cheddar & Zucchini Loaf, which is going crazy in popularity right now. Here are the recipes if you would like to take a look, I would love your feedback should you try them!
      Chocolate Zucchini Loaf https://lovefoodies.com/moist-chocolate-zucchini-bread.html
      Bacon, Cheddar Zucchini Loaf https://lovefoodies.com/bacon–cheddar-zucchini-bread.html

      Thanks for clearing up the mystery with the cinnamon!!

    1. Hi Diane, oh gosh, I don’t know how you would get a brown color inside the loaf? as there is nothing in the ingredients which would make it brown. Even if you overcooked it, to a burned stage, it still should not be brown inside! The only thing I can think of is if you used brown flour instead of white flour, as that will make the color different.
      What does it taste like Diane? Does it taste good, or do you taste anything ‘strange’ ? I wonder if any of the ingredients may not have been fresh, like if you got a bad egg in there? but I still don’t see even that should make it brown inside. Please do get back to me and let me know how it tasted. You have me puzzled!

    1. Hi Barbara, we don’t have a nutritional counter on our website, mainly because they vary so much in the information displayed, given the variety of ingredients people use throughout the world. Different brands and products really do vary so much even down to vitamin, mineral and fat content, so I would advise you look up an online nutritional calculator where you will be able to enter in the brand and products you will use for the ingredients. That way, it will be more accurate for you.

      Thank you

  5. What is the best way to shred zucchini? I’m thinking the cuisinart? Also, do you think I can use coconut oil for the oil that is listed in the ingredients?

    1. Hi Julie, I just used a normal hand grater to shred my zucchini, I used the large holes in the cheese grater, as it was only 1 zucchini, but if you wanted to use a machine you could of course! It didn’t take long to hand grate.
      As for using coconut oil, I’m sure you could, obviously the flavor will be different, but I say give it a go!
      Happy Baking!

    1. Hi Nancy, I haven’t tried this recipe using apple sauce, but if you are used to using it in replacement of the fat in the ingredients I would say give it a go! I’m sure it will taste lovely!

    1. Hi Wendy, I haven’t tried this recipe for Gluten Free, but if you are used to using GF Flour in baking, I would say give it a go! There is baking powder etc in the ingredients already so I don’t see you will have any problems with the rise. Just treat it as you would bake a regular cake when you use GF products. Please do let me know how you get on and I can update the recipe with any suggestions you make for other GF users!
      Thank you and happy baking!

    1. Hi Jessica, I haven’t tried them as cupcakes but I certainly think they will come out fine. I would bake for around 12 – 18 minutes (check after 12 minutes, as this is approximate) and at 180 C / 350 F.
      Please do let me know once you’ve made them the timing you ended up baking for exactly and then I can add it to our recipe to help others too!

    1. Hi Sherri, yes, you can halve this recipe no problem. Just do all the ingredients by half except the eggs. Make the eggs 2 and not 3. The photo you see in the recipe is where I made half the recipe and it comes out just as perfect!
      Happy Baking!

    1. Hi Joyce, I have used less sugar in this before and it didn’t affect the overall cake other than it was not as sweet, so yes, you should be able to halve the sugar. Please note, this recipe is to make TWO loaves, (in case you were thinking that was a lot of sugar for 1 cake!)
      Happy Baking!

  6. Comment author image

    Andrea Ring

    says:

    Love this recipe. I did a few tweaks with the ingredients though. I upped the zucchini to 3 cups. Also, I used 1 cup white sugar and 1 cup light brown sugar; also, I added 2 teaspoons cinnamon, 1 teaspoon ginger and 1 teaspoon salt.

    1. Hi Andrea, that sounds super! Hopefully you got to use all of your gigantic zucchini too!!! The additions sound really wonderful and I can imagine the smells and flavour were excellent!
      Thanks so much for your feedback :)

      1. Comment author image

        Andrea Ring

        says:

        Mary, my house smelled divine AND the bread came out beautifully. About 65 minutes baking and placing the rack in the lower half of the oven.

      2. Comment author image

        Michael Sandi Salfen

        says:

        one part of this recipe states 2 cups zucchini and the recipe under the first one says one cup zucchini, so which is correct

      3. Comment author image

        Baby Blue Eyes

        says:

        I put vanilla flavoring and cinnamon in mine. I also add sour cream.
        It is delicious….