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

    Cathy Overstreet

    says:

    I was ready to make this recipe but can’t find it nor the recipe card to print! Based on the reviews it appears somebody found the recipe and made it in July. I guess I’ll have to use another recipe :(

    1. Comment author image

      Lovefoodies

      says:

      Hi Cathy, I’m not sure what’s going on but I can get the recipe and recipe card at the bottom no problem at all. Please do try again and let me know if you are still stuck! I’ll paste it to you in an email if need be!!

  2. 5 stars
    First time making zucchini bread. This turned out really good. I did add a 1/8 tsp. of salt, cinnamon, nutmeg and ginger. I think next time I’ll up the cinnamon and maybe add a splash of vanilla.

  3. Comment author image

    Patricia Besse

    says:

    add 2 ozs of unsweetened chocolate and a tsp of cinnamon.. makes a wonderful chocolate zuchini bread. To the person who commented that it was dry.. I was suggest that it was overbaked..

  4. I added cinnamon and salt and and 8 oz of drained crushed pineapple and raisins to my bread. I also use crushed tropical fruit in place of pineapple.

  5. Comment author image

    Gloria Wiebers

    says:

    I didn’t like this bread at all, it was very bland. Yes it was moist but had no flavor. I wish I had added cinnamon or nutmeg.

  6. I love zucchini bread, and I like the tip of using half the oil with mashed bananas. Do you think organic coconut sugar could be substituted for granulated sugar? Looking forward to making a couple of loaves soon! Thanks for posting this recipe and looking forward to seeing your response about the coconut sugar.

    1. Comment author image

      Lovefoodies

      says:

      Hi Ginger, I’m glad you like the recipe!
      I haven’t used coconut sugar in this recipe before so I can’t say how it would turn out. However, if you are used to using it in your baking, I say give it a go! I can’t see any reason why it wouldn’t work.
      Hope that helps!

      1. Mary, I’ve never used coconut sugar because I’m really not a baker! ;) However, I’ve been making an effort to eat clean, so I thought that substituting the coconut sugar for refined sugar would be a way to make the bread cleaner and healthier. I’m going to try using it and will let you and the other followers the results! Have a great day! xoxo

  7. Comment author image

    Eta Hudakoc

    says:

    Just made this zucchini bread. It is absolutely amazing. The only change I made was adding zest of one lemon. Ants for the recipe.

  8. Subs tutted 1/2 oil for applesauce very soft tasty bread. Also added cinnamon and sugar to top. Might try adding chocolate chips next time.

  9. This looks delicious! I think this will be a very creative way to get my mother to eat zucchini. I think I might have to add a bit of cinnamon to aid in the trickery.

    1. Hi Cat, that sounds a fab idea!! You could also add some raisins or other dried fruits if you think she might be seduced by that too!
      Good luck with your mother and let us know if we get the thumbs up from her!

  10. I stumbled on this recipe on Pintrest search to deal with my garden’s bountiful number of zucchini’s. I followed all the add ons..upped the grated zucchini’s to 3 cups, reduced the oil and added 1 1/2 bananas.. added cashews to walnuts…came out great…family members who would have shied away are eating it up.. Yum…will make it again! Thanks!

    1. Hi Robin, that sounds fabulous what you did! I really love cashew nuts and would never have thought to throw a few of those in. How wonderful!!
      Given you have a deluge of zucchini, I’ve got a couple of other recipes which I think you’d like, both are also really popular (and they all freeze well too!) So you can take a look and see, the first one is a chocolate zucchini loaf, https://lovefoodies.com/moist-chocolate-zucchini-bread.html (adding some walnuts in there would be fab too!) and the other is a savory one I made which always goes down a storm! I recently made muffins in this version to take to an outdoor party and they were such a hit, everyone was asking for the recipe, so hopefully it will appeal to your taste too! It’s Bacon & Cheddar Zucchini Bread. (again, it is flexible with what you want to add so go wild with your imagination!) https://lovefoodies.com/bacon–cheddar-zucchini-bread.html
      Happy baking and thanks very much for your feedback, I really love to hear all your updates!

      Have a great week ahead and enjoy your gardening/harvesting!

  11. Comment author image

    Dawn Jarboe Thomas

    says:

    I used apple sauce instead of eggs (I have a vegan daughter) I also added chocolate chips (also vegan) and pecans. I baked muffins as well as 9 by 13 cakes with the batter. I created a glaze of powdered sugar, coconut creamer (coffee creamer!), and lime zest and it was to die for! I have made it for home, church and work this week and everyone loved it!

    1. Hi Dawn, gosh! It sounds like you’ve been very busy baking!!
      I’m so glad you were able to adjust the recipe for everyone and happy it turned out so popular.
      Thanks very much for your feedback!