Moist green zucchini bread

Last August my neighbor dropped off three zucchinis the size of small baseball bats, looking slightly apologetic about the abundance. I stood in my kitchen staring at them, realizing this was either going to be a week of zucchini everything or a crash course in vegetable bread baking. Something about the smell of cinnamon and warm zucchini baking just feels like the kind of problem you actually want to have.

I brought a still warm loaf to a potluck last summer, mostly because I needed storage container space back in my freezer. Three different people asked for the recipe, and someone actually jokingly tried to trade me their store bought brownies for the last slice. Now I make double batches just to keep up with requests.

Ingredients

• All-purpose flour: Creates the tender crumb structure that makes this bread slice so beautifully
• Baking soda and powder: These work together to give the loaf its perfect rise and lightness
• Ground cinnamon and nutmeg: Warm spices that make your kitchen smell like everything good about autumn
• Vegetable oil: Keeps the bread incredibly moist for days better than butter would
• Granulated and brown sugar: The combination gives depth of flavor and a lovely golden top
• Grated green zucchini: The star that adds moisture without any vegetable taste
• Chopped walnuts or pecans: Optional but adds such a lovely crunch and nutty warmth

Instructions

Get your oven ready:

Preheat to 350°F and grease your 9x5 inch loaf pan with butter or oil, then dust it with flour for easy release later.

Mix the dry ingredients:

Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until everything is evenly distributed.

Whisk the wet mixture:

Beat the eggs, oil, both sugars, and vanilla until the mixture looks smooth and slightly glossy.

Add the zucchini:

Fold in your grated zucchini, squeezing out any excess moisture first so your bread does not become soggy.

Combine everything:

Gently fold the dry ingredients into the wet mixture just until no flour streaks remain.

Add the nuts:

Fold in the chopped walnuts or pecans if you are using them, distributing them evenly throughout.

Bake to perfection:

Pour the batter into your prepared pan and bake for 50 to 60 minutes until a toothpick comes out clean.

Cool properly:

Let the bread rest in the pan for 10 minutes before turning it out onto a wire rack to finish cooling.

Pin It

My sister claimed she hated zucchini until I made this bread without telling her what was in it. She took two slices home and texted me that evening asking what kind of apples I used, which might be the best compliment this bread has ever received.

Making It Your Own

I have found that chocolate chips turn this into a completely different treat that kids go absolutely wild for. Dried cranberries add this lovely tart contrast to the sweet bread that works surprisingly well.

Storage Secrets

This bread actually tastes better on day two when the flavors have had time to mingle and develop. Wrap it tightly in plastic wrap and keep it at room temperature for up to four days.

Freezing Instructions

Wrap the completely cooled loaf in plastic wrap then again in foil before freezing for up to three months. Thaw overnight on the counter and you will have freshly baked texture for last minute guests or emergency breakfast situations.

• Slice before freezing if you prefer grabbing just a piece or two at a time
• Always let the bread cool completely before wrapping or condensation will make it soggy
• Double wrap ensures no freezer flavors sneak into your beautiful bread

Pin It

There is something deeply satisfying about turning an overwhelming garden surplus into something this comforting and shareable.

Recipe FAQs

→ How do you prepare the zucchini for baking?

Grate the zucchini finely and squeeze out excess moisture to ensure the batter isn’t too wet and the loaf bakes evenly.

→ Can nuts be omitted or substituted?

Yes, nuts are optional. You can omit them entirely or substitute with seeds like sunflower or pumpkin seeds for added texture.

→ What spices complement the zucchini in this loaf?

Cinnamon and nutmeg are used to add warmth and depth, enhancing the mild flavor of zucchini beautifully.

→ Is it better to use all-purpose flour or a mix?

All-purpose flour works well for a light texture, but substituting half with whole wheat creates a heartier result.

→ How can I tell when the loaf is baked through?

Insert a toothpick into the center and look for it to come out clean without wet batter clinging to it.