Zucchini Bread Recipe

Summer’s in full swing. Your garden is overachieving. Zucchinis? They’re not just growing — they’re multiplying like rabbits. You’ve tried roasting them. You’ve sautéed them. You even ate one raw once (don’t ask). But nothing hits like zucchini bread.

Not the dry kind. Not the sad, dense kind. Not the one that tastes like “I tried” and then gave up halfway.
No. This one? It’s soft. Moist. Warm. Smells like cinnamon and sunshine. And it’s yours — if you follow this recipe.

I’m Kelsey. I don’t have a fancy degree. I don’t run a food blog. I just bake things because I love how they smell when they come out of the oven. And sometimes, I burn stuff. Like, really bad. But this? This one works. Every time.

I’ve tested it through heatwaves, busy weeks, and one very dramatic kitchen fire (okay, maybe just a little smoke from burnt toast). Still holds up.

Let me walk you through everything — not just the ingredients, but why they matter. Not just the steps, but what to watch for, what to avoid, and how to make it feel like home.

Because zucchini bread isn’t just food. It’s comfort. It’s memory. It’s that moment when you slice into something warm and think: “Damn. I did good.”

What You Need (And Why Each Ingredient Matters)

This isn’t a list. This is a breakdown. A real talk about what goes in — and why.

• 1¾ cups all-purpose flour (spooned & leveled)
  Don’t scoop straight from the bag. That packs it down. You’ll end up with too much flour, which makes the bread heavy. Spoon it into the measuring cup, then level it off with a knife. Lightness starts here. This flour gives structure without being stiff. It’s the backbone — not flashy, but essential.
• 1 teaspoon baking powder + ½ teaspoon baking soda
  These two are the secret lifters. Baking powder reacts with moisture and heat to create air bubbles. Baking soda? It helps the bread rise and balances acidity. Together, they’re like a team of tiny engineers building volume from nothing. Skip either? The loaf will stay flat. Flat bread = sad bread.
• ½ teaspoon salt
  Sounds small. Feels small. But it does so much. Salt doesn’t just make it taste salty — it enhances sweetness, brings out the spices, and keeps the flavor balanced. Without it, everything tastes dull. Like a movie with no soundtrack.
• 1½ teaspoons ground cinnamon + ¼ teaspoon nutmeg
  Cinnamon is the star — cozy, sweet, familiar. Nutmeg? The quiet friend who adds warmth without saying a word. Together, they turn simple bread into something that feels nostalgic. If you skip nutmeg? The bread still works. But it won’t have that extra layer of comfort.
• ½ cup vegetable oil (or melted coconut oil)
  Oil = moisture. No sugar, no butter, no eggs — just oil. It keeps the crumb tender, prevents dryness, and adds richness. Coconut oil works great if you like that tropical note. Just melt it first. Don’t use solid oil — it won’t blend.
• ½ cup packed brown sugar + ½ cup granulated sugar
  Brown sugar adds molasses depth — dark, rich, almost caramel-like. Granulated sugar adds crisp sweetness. Mix them. The combo gives texture and flavor balance. You could reduce sugar slightly, but know this: less sugar = less moisture. And that means drier bread. Not worth it.
• 2 large eggs (room temperature)
  Room temp eggs blend better. Cold eggs cause clumps. They also react differently with the other ingredients. Leave them out on the counter for 30 minutes before mixing. Easy. Trust me.
• ¼ cup unsweetened applesauce
  This is where the magic happens. Applesauce adds moisture without extra fat. It’s like a stealth ingredient — you don’t taste it, but you feel it. The bread stays soft longer. Swap it for sour cream or Greek yogurt if you want a tangier twist. Either way, it helps.
• 2 teaspoons pure vanilla extract
  Vanilla isn’t just for desserts. It deepens flavor. Makes the whole thing taste more whole. Use real extract, not imitation. The difference? Real vanilla has complexity. Fake? It’s sharp, artificial. Not worth it.
• 1½ cups shredded zucchini (no need to blot!)
  This is the biggest myth: “Blot the zucchini!” Nope. Stop. The water in zucchini is part of the recipe. It keeps the bread moist. Grating it coarse is better than fine — it holds shape, doesn’t sink. Don’t squeeze it. Don’t drain it. Just toss it in. Done.
• Optional: 1 cup chocolate chips, chopped nuts, raisins
  Go wild. Chocolate chips are classic — sweet, melty, fun. Chopped walnuts? Crunch. Raisins? Sweet bursts. Add them after you mix the batter. Fold gently. Overmixing ruins the texture.

How to Make It (Step-by-Step, With Real Details)

Step 1: Preheat & Prep — Don’t Rush This Part

Turn your oven to 350°F (177°C). Let it get hot while you do everything else. This matters. A cold oven = uneven baking.

Grab your 9×5-inch loaf pan. Grease it well — butter, cooking spray, or oil. Use a paper towel to spread it evenly. If you’re feeling fancy, line the bottom with parchment paper. It makes lifting the bread so much easier later.

Pro tip: If you’re using a non-stick pan, you might skip greasing. But I still do it. Better safe than sorry.

Step 2: Mix the Dry Ingredients — This Is Where the Foundation Builds

In a large bowl, combine:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg

Whisk them together until fully blended. Not just stirred — whisked. Make sure there are no lumps. You want an even mixture. This is the base. The frame. The structure.

Don’t skip this step. If you dump everything in at once, you’ll get pockets of cinnamon or salt. No one wants that.

Step 3: Blend the Wet Ingredients — The Heart of the Bread

In a separate medium bowl, add:

• Vegetable oil
• Brown sugar
• Granulated sugar
• Eggs
• Applesauce
• Vanilla extract

Now, whisk. Not stir. Whisk. Until smooth. You should see no streaks. The sugar dissolves. The eggs incorporate. The oil blends in. It should look thick, golden, and homogenous.

Then, add the zucchini. Stir it in. Just mix it in. Don’t overwork it. You want it distributed, not mashed.

This is where people go wrong. They keep stirring. “It’s not mixed enough!” No. Stop. Overmixing develops gluten. Gluten = tough bread. We want soft. Tender. Not chewy.

Step 4: Combine Everything — Gentle Hands Only

Pour the wet mixture into the dry ingredients. Now, fold. Use a spatula. Gently stir. Turn the batter. Fold it over. Do it slowly. Keep going until the dry bits disappear.

When it’s just combined, stop. Seriously. If you keep stirring, you’ll ruin it. The batter should be thick, slightly sticky, and uniform. No dry patches. No clumps. But also no overworking.

Now, fold in your optional extras — chocolate chips, nuts, raisins. Toss them in gently. Let them float. Don’t smash them into oblivion.

If you’re adding chocolate chips, make sure they’re semi-sweet. Dark chocolate can overpower. White chocolate? Too sweet. Stick with classic.

Step 5: Bake — Watch It Like a Hawk

Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Tap the pan once on the counter to release air bubbles.

Bake for 55 to 70 minutes.

This range? Real. Ovens vary. Mine takes 60. Yours might take 65. Don’t guess. Check early.

After 30 minutes, loosely cover the top with aluminum foil. Why? Because zucchini bread tends to brown too fast on top. You want even browning. Not charred edges.

Use a toothpick. Insert it into the center. Pull it out. If it comes out mostly clean — with a few moist crumbs clinging, but no raw batter — you’re golden.

If it’s wet? Bake 5 more minutes. Don’t rush. Burning is worse than underbaking.

When done, remove the bread from the oven. Let it sit in the pan for at least one hour.

Yes, one hour. Not 10 minutes. Not 20. One hour. The bread needs time to set. If you cut it too soon, it’ll fall apart. Slices will be messy. You’ll regret it.

Step 6: Cool & Slice — Be Patient

After an hour, loosen the edges with a knife. Carefully flip the loaf onto a wire rack. Let it cool completely — another 30 to 60 minutes.

Now, slice. Use a serrated knife. Saw gently. No pressing down. You want clean slices, not squished bread.

Serve warm with butter. Or eat it plain. Or toast it. Or dunk it in coffee. Whatever. It’s yours.

Warnings (Because I’ve Been There)

• Don’t overmix. Seriously. This is the #1 mistake. Overmixing = tough, rubbery bread. Stop when it’s combined. That’s it.
• Don’t skip cooling. Cutting into it warm? You’ll destroy the texture. It’s not worth it.
• Don’t use too much zucchini. 1½ cups is perfect. More = soggy mess. Less = dry bread.
• Don’t use cold eggs. They throw off the mix. Room temp only.
• Don’t skip the foil. Top burns fast. Cover it halfway. Saves the whole loaf.

Tips That Actually Work (Not Clickbait)

• Grate zucchini right before mixing. Fresh = better texture. Older zucchini gets watery. Not good.
• Add lemon zest. A pinch of lemon zest brightens the whole thing. Doesn’t overpower. Just lifts it.
• Make it ahead. Bake it. Cool it. Wrap it in foil. Freeze it. Thaw overnight in the fridge. Eat it like it’s a gift from the future.
• Use a wire rack. Always. Never let it cool on the counter. Steam builds. Bread gets soggy.
• Serve with butter. Melts into the crumb. Adds richness. Simple. Perfect.
• Try it with Greek yogurt instead of applesauce. Tangy, creamy, still moist. Different vibe. Still delicious.

How Do I Prevent My Zucchini Bread From Being Soggy or Dense?

Here’s the truth:

• Soggy? Usually means underbaked or too much moisture.
  → Bake long enough. Use the toothpick test.
  → Don’t blot zucchini. The water is part of the recipe.
  → Avoid overmixing — that traps air and causes uneven texture.
• Dense? Usually from overmixing, too much flour, or cold eggs.
  → Measure flour properly — spoon & level.
  → Use room temp eggs.
  → Mix just until combined. No more.

Also — don’t open the oven door too early. Every time you open it, heat escapes. That slows baking and ruins rise.