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Zucchini Bread

Moist Zucchini Bread Recipe – Soft, Tender & Never Dense

Learn the secret to perfectly moist zucchini bread with a soft crumb, rich flavor, and just the right texture. This easy homemade zucchini bread stays tender for days and avoids the common mistakes that can make it dense or dry.
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Prep Time 15 minutes
55 minutes
Total Time 1 hour 10 minutes
Servings: 1 loaf (9×5-inch loaf pan)
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Notes

Ingredients
  

  • 2 cups 240g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs room temperature
  • ¾ cup 150g light brown sugar, packed
  • ½ cup 120ml neutral vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 cups about 240g grated zucchini, unpeeled and unsqueezed

Notes

⚡ Quick Takeaways

  • Don’t squeeze the liquid out of your zucchini — that moisture is the whole point.
  • All-purpose flour is your friend; cake flour makes it even softer if you have it.
  • Oil (not butter) is what keeps zucchini bread moist for days.
  • Overmixing is the #1 reason your loaf turns out dense and rubbery.
  • Glass pans bake more evenly and gently — a game changer for quick breads.