Moist Zucchini Bread
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This Moist Zucchini Bread is soft, tender, and made with shredded zucchini, warm spices, vanilla, and fresh lemon zest. It’s an easy homemade zucchini bread recipe that stays moist for days and works for breakfast, snacking, brunch, or freezing for later. If you’re baking with extra garden zucchini, my Zucchini Carrot Cake with Cream Cheese Frosting is another great way to use it up.
Why You’ll Love This Moist Zucchini Bread
- Soft and tender texture
- Made with shredded zucchini and warm spices
- Lemon zest brightens the flavor
- Easy homemade quick bread recipe
- Perfect for breakfast or snacks
- Freezer-friendly
- Stays moist for days
THE MOIST ZUCCHINI BREAD I MAKE EVERY SUMMER
I make zucchini bread every single summer once zucchini starts taking over the kitchen, and this version is the one I keep coming back to. It’s super soft, perfectly moist, lightly spiced, and has that cozy homemade smell while it bakes that makes the whole house feel good.
The lemon zest brightens everything up just enough without making it taste lemony, and the sour cream gives the loaf such a tender texture. It’s the kind of recipe that works for breakfast, afternoon coffee, late-night snacking, or honestly just slicing pieces off the counter every time you walk by it. Which unfortunately happens a lot around here.
What Makes Zucchini Bread Moist?
- Zucchini naturally adds moisture to the batter while baking, which helps create a soft and tender loaf.
- Sour cream, oil, eggs, and brown sugar also help keep the bread moist without making it heavy.
- The key is gently blotting extra moisture from the zucchini instead of squeezing it completely dry. Too much moisture can make the loaf dense, but removing all the moisture can dry it out.
Do You Peel Zucchini for Zucchini Bread?
- No, you do not need to peel zucchini before making zucchini bread. The skin softens as it bakes and blends right into the loaf.
Do You Squeeze Zucchini for Zucchini Bread?
- For this recipe, lightly blot or gently squeeze very wet zucchini, but do not remove every bit of moisture. Zucchini is part of what keeps the bread soft and moist.
- If your zucchini is extra large or watery, press out some excess liquid with a clean towel before adding it to the batter.
Ingredients Needed To Make Zucchini Bread
- Flour: Gives the bread structure while keeping the loaf gluten-free.
- Baking powder and baking soda: Help the bread rise and create a soft texture.
- Kosher salt: Balances the sweetness.
- Cardamom, cinnamon, and nutmeg: Add warm spice flavor throughout the loaf.
- Lemon zest: Brightens the flavor and balances the warm spices.
- Sugar and brown sugar: Sweeten the bread while helping create a moist texture.
- Sour cream: Adds richness and helps keep the loaf soft.
- Vanilla extract: Adds warm flavor.
- Vegetable oil: Keeps the bread moist for several days.
- Eggs: Help bind the batter together.
- Shredded zucchini: Adds moisture and texture without overpowering the flavor.
How To Make Moist Zucchini Bread
- Preheat the oven to 350 degrees and spray a 9×5 loaf pan with nonstick baking spray.
- Shred the zucchini and gently press it between paper towels to remove some excess moisture. Set aside.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, kosher salt, baking soda, cardamom, cinnamon, and nutmeg.
- In a separate bowl, whisk together the sugar, brown sugar, sour cream, vanilla extract, vegetable oil, and eggs until smooth.
- Add the wet ingredients into the dry ingredients and stir gently until mostly combined.
- Fold in the shredded zucchini and lemon zest. Do not overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the zucchini bread to cool completely before slicing.
Tips for the Best Zucchini Bread
- Do not overmix the batter once the flour is added.
- Lightly press excess moisture from the zucchini, but do not squeeze it completely dry.
- If the top of the loaf begins browning too quickly, loosely cover it with foil during the last part of baking.
- Allow the loaf to cool before slicing so it holds together properly.
Can I Add Mix-Ins?
This zucchini bread works well with:
• chopped walnuts
• pecans
• chocolate chips
• shredded coconut
• raisins
- Keep mix-ins around 1/2 to 3/4 cup so the loaf bakes evenly.
Storage
- Store zucchini bread tightly covered at room temperature for 2 to 3 days or in the refrigerator for up to 5 days.
Freezing
- Wrap the loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Moist Zucchini Bread
Equipment
- Measuring cups/spoons
- 9×5 loaf pan
- Oven
Ingredients
- 1 3/4 cups all-purpose flour (or 1.1 gluten free flour)
- 2 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp cardamon
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp lemon zest
- 1/2 cup sugar
- 1/3 cup packed brown sugar
- 1/2 cup sour cream
- 1 tbsp vanilla extract
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/4 cup zucchini shredded
Instructions
- Preheat the oven to 350 degrees and spray a 9×5 loaf pan with nonstick baking spray.
- Shred the zucchini and gently press it between paper towels to remove some excess moisture. Set aside.
- In a large bowl, whisk together the flour, baking powder, kosher salt, baking soda, cardamom, cinnamon, and nutmeg.
- In a separate bowl, whisk together the sugar, brown sugar, sour cream, vanilla extract, vegetable oil, and eggs until smooth.
- Add the wet ingredients into the dry ingredients and stir gently until mostly combined.
- Fold in the shredded zucchini and lemon zest. Stir just until combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaf cool completely before slicing and serving.
Notes
- Lightly press extra moisture from the zucchini, but do not squeeze it completely dry.
- Do not overmix the batter once the flour is added.
- If the loaf begins browning too quickly, loosely cover the top with foil during baking.
- Allow the bread to cool before slicing so it holds together properly.
- Store tightly covered at room temperature for 2 to 3 days or freeze for up to 3 months.
Nutrition
Frequently Asked Questions
No. The zucchini skin softens while baking and blends into the loaf.
Zucchini bread can become dense if the batter is overmixed or if too much moisture remains in the zucchini.
Yes. Wrap the loaf or slices tightly and freeze for up to 3 months.
Chocolate chips, walnuts, pecans, raisins, or coconut all work well in zucchini bread.
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
