Moist Zucchini Bread
Moist, tender zucchini bread with cinnamon and brown sugar, made with oil in one bowl. Lightly pressing the zucchini keeps the loaf from turning gummy.
14% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 1 hr
- Resting
- 1 hr
- Serves
- 10
- Calories
- 305
- Protein
- 4 g
- Per serving
- $0.53
Why this recipe works
Zucchini bread is the best answer to a garden that won't stop producing. This loaf is moist without being heavy, lightly spiced, and easy to change: add walnuts, chocolate chips, or leave it plain.
- Oil instead of butter keeps the crumb soft for days; butter firms up as the loaf cools.
- Pressing the grated zucchini lightly (not wringing it dry) removes the extra water that causes a gummy center, but leaves enough moisture for a tender loaf.
- Half brown sugar adds moisture and a caramel note that plain white sugar doesn't.
Ingredients
You will need
- 9 x 5-inch loaf pan
- Parchment paper
- Box grater
- Large mixing bowl
- Whisk
Method
Tap a step number to mark it done.
Heat the oven
Heat the oven to 350°F with a rack in the center. Grease the loaf pan and line it with a strip of parchment that hangs over the long sides.
AI-generated illustration of this step. Grate and press the zucchini
Grate the zucchini on the large holes of the box grater; there's no need to peel it. Pile it on a clean towel and press firmly once to remove the loose water, without wringing it dry. You should have about 1¾ cups.
AI-generated illustration of this step. Mix the wet ingredients
In the large bowl, whisk the eggs, oil, both sugars and vanilla until smooth and slightly thickened, about 1 minute.
AI-generated illustration of this step. Fold in the dry ingredients
Sprinkle the baking soda, baking powder, salt, cinnamon and nutmeg over the bowl and whisk them in. Fold in the flour with a spatula until a few streaks remain, then fold in the zucchini and walnuts until no flour shows.
AI-generated illustration of this step. Bake
Scrape the batter into the pan and smooth the top. Bake until deep golden and a toothpick in the center comes out with a few moist crumbs but no wet batter, 55 to 65 minutes. Tent with foil if the top darkens too fast.
AI-generated illustration of this step. Cool
Cool in the pan for 15 minutes, then lift out by the parchment and cool on a rack for at least 45 minutes before slicing.
AI-generated illustration of this step.
Techniques in this recipe
Wet batter: bake a few minutes more A few moist crumbs: done Is it baked yet?
A toothpick in the center should come out with a few moist crumbs, not wet batter. Check early: ovens vary, and overbaking dries things out fast.
Read the full guide
Cook's notes
- Weigh the zucchini if you can: 10 ounces before grating is about right for one loaf.
- Large, overgrown zucchini are watery and seedy. Scoop out the seeds before grating and press a little harder.
- Wrapped tightly, the loaf keeps for 3 days at room temperature or 3 months in the freezer.
Nutrition per serving
305 calories
$0.53 estimated cost per serving
Where the calories come from
| Protein | 5% of calories | 4 g |
|---|---|---|
| Carbs | 48% of calories | 37 g |
| Fat | 47% of calories | 16 g |
| Fiber | 1 g | |
| Sodium | 220 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Should you squeeze the water out of zucchini for zucchini bread?
Press it lightly. Removing the loose water prevents a gummy, underbaked center, but wringing it completely dry makes the loaf dry and dense.
Why is my zucchini bread gummy in the middle?
Too much water from the zucchini, an underbaked center, or slicing it warm. Press the zucchini, bake until a toothpick shows only moist crumbs, and let it cool fully.
Can you make zucchini muffins with this batter?
Yes. Fill 12 lined muffin cups and bake at 350°F for 20 to 24 minutes.
