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

Ingredients you'll need

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil *** See notes below
  • 2 cups shredded zucchini
  • 1 cup black walnuts, optional
  • 3 cups flour
  • ½ tsp baking soda
  • 1 tsp 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 ½ cup of oil and ½ cup mashed ripe banana (about 1 to 1-½ 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! See our Bacon, Cheddar, and Zucchini Bread recipe for how to make this!

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 wonderfully soft, no yeast loaf cake perfect with a cup of tea! and a great way to hide vegetables in cake!

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
  • ½ 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 ½ cup of oil and ½ cup mashed ripe banana (about 1 to 1-½ 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

Did you make this recipe?

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80 thoughts shared

  1. I just took these out of the oven so I haven’t tried them yet. However, I’m just wondering what makes the sugary looking tops in the pictures above. Is there a step missing? Mine came out flat on top, not crinkly/crunchy like in the pictures. The picture was one of the reasons I tried the recipe, so I’m disappointed that they don’t look like the picture.

  2. I made this recipe andbi added 2med carrots to it and substituted brown sugar because I had no regular sugar, so now I wait to see how it turns out fingers crossed 🤞 it’s good 😊.

  3. Hello, I made your zucchini bread for the first time and it turned out great. I have a question about how it is supposed to look by seeing your pics from the finished product. Mine doesn’t have that crumbly-kind of topping on it like yours looks. Is it a cinnamon topping with flour and butter???? Mine doesn’t have the same look. thank you.

    1. Comment author image

      Lovefoodies

      says:

      Hi Joanne, glad you enjoyed the recipe.
      The photos you see are exactly as the recipe, so the top is purely the crust formed when baking. If you look, it’s also on the sides (and base but you can’t see that in the photos)
      It could be that my oven is a little hotter?
      If you wanted a streusel type topping you could do that too. It sounds like a great idea!

  4. I used coconut oil to grease my pans and used chopped pecans. I cut back on the sugar. They came out great and the taste is wonderful. Thank you for your receipt

    1. Hi Sharon! The sound of those pecans added sounds really good! I think I’ll be trying that too!
      Thank you for your feedback 😃

    1. Hi Glenda, I haven’t tried this recipe with coconut oil so I’m not able to say. However, if you’re used to using it, give it a try as you would with any other recipe you’ve substituted for and do let us know!

    1. Comment author image

      Lovefoodies

      says:

      Hi Sarah, I haven’t had any reports back of anyone trying this recipe using apple sauce so I’m afraid I can’t tell you if it would work. If you do try, please come back and let us know!
      Sorry I can’t be of much help with that!

    1. Hi Wendy, thanks so much for bringing this to my attention. I’ve passed the issue on to our technical team who will look and see what the problem is and have it fixed.
      Hopefully it will be resolved soon!
      Thanks once again!

    1. 5 stars
      I made my zucchini bread my first two loaves I made it exactly the way the recipe called for and the temperature of 300 Degrees cooked OK but there was no color to it it wasn’t brown enough for me the second batch I made I cooked on 350 and it came out really good I included cinnamon nutmeg and vanilla it was very very delicious

  5. 5 stars
    Instead of 2 loafs of bread I did one loaf and than muffins. I added a little salt and cinnamon, they turned out so good. Muffins i baked for about 25 minutes. Will make again and play with add ins. Defentily worth trying.