Best Zucchini Bread (Moist, Not Soggy)
To make moist zucchini bread, grate 2 cups of zucchini and squeeze out about half its water in a tea towel — keep some moisture for a tender crumb, but not so much that the loaf turns gummy. Whisk together oil, sugar, eggs, and vanilla, fold in flour, cinnamon, baking soda, and the zucchini, and bake in a loaf pan at 175 °C for about 55 minutes until a skewer comes out clean. It keeps moist for days and freezes well.
Every zucchini plant eventually produces the one you missed — the marrow the size of your forearm hiding under a leaf. Zucchini bread is where it goes: a warmly spiced, deeply moist loaf that tastes like a treat and quietly uses up two cups of squash per bake.
The moisture balance
Zucchini bread lives or dies on how much water you leave in. Fritters want the zucchini bone-dry; bread wants some moisture for a tender crumb — but not so much that it bakes up gummy and sinks. The sweet spot: grate it, give it one firm squeeze in a tea towel to remove about half the liquid, and use it. No salting needed.
Leave the skin on — it’s thin, softens completely, and adds pretty green flecks.
A tender, spiced loaf
Oil (not butter) keeps it moist for days. Cinnamon and a little nutmeg give it that classic warmth; brown sugar deepens the flavour. Don’t overmix once the flour goes in — fold just until combined for a tender crumb.
It’s done when a skewer comes out clean, around 55 minutes. If the top browns before the middle sets, tent it with foil.
Make it yours
- Chocolate chip: the kids’ favourite; a half cup folded in.
- Walnut: toasted walnuts for crunch.
- Lemon-glazed: add lemon zest and drizzle with a lemon-icing-sugar glaze.
- Muffins: same batter, 20–22 minutes in a muffin tin.
Slice it for breakfast, tuck it in a lunchbox, or warm a slice with butter. Best of all, it freezes beautifully — bake two loaves, freeze one, and pull summer out of the freezer in the depths of winter.
Frequently asked questions
Do I squeeze the water out of zucchini for bread?
Partly. Unlike fritters, you want to keep some moisture for a tender loaf — but too much makes it gummy and sink in the middle. Grate the zucchini, give it one firm squeeze in a tea towel to remove roughly half the liquid, and use it. No need to salt it first.
Do I need to peel the zucchini?
No — leave the skin on. It's thin, it softens completely in baking, and it adds little green flecks. Just trim the ends and grate the whole thing on the coarse side of a box grater.
Can I freeze zucchini bread?
Yes, and it's a great way to bank a summer glut. Cool the loaf completely, wrap well, and freeze whole or in slices for up to 3 months. Thaw at room temperature. It's a perfect use for the giant zucchini you missed picking.