Zucchini Bread

Moist and sweet, this zucchini bread is simple and so delicious -- it will become a frequently asked-for treat.

Prep Time15

Cook Time1

Total Time1 15

Servings

This Zucchini Bread recipe is everything you want in a classic loaf—ultra moist, just sweet enough, and loaded with real zucchini (without tasting like it). No draining required, no fussing with specialty tools, and no guessing on what to do with extra zucchini.

Overhead view of sliced zucchini bread showing its tender crumb and golden brown crust.

There are a million zucchini bread recipes out there. This one’s better because its delicious flavor that doesn’t get lost behind too much sugar or spice.

What goes in Zucchini Bread:

Overhead shot of zucchini bread ingredients including flour, eggs, zucchini, butter, sugars, and spices labeled on a marble surface.

Ingredients You’ll Need

If you’ve been burned by dry or bland zucchini bread recipes before, this one will fix that. It’s made with buttermilk for that signature rich, tender crumb, and it bakes up beautifully golden every single time. Here’s what you will need:

2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ cup salted butter, softened
½ cup granulated sugar
½ cup light brown sugar
1 teaspoon vanilla extract
2 large eggs
½ cup buttermilk
2 cups grated zucchini

Get the entire recipe in the recipe card below

Ingredient Substitutions

BUTTERMILK: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every ½ cup of milk, stir in ½ tablespoon of lemon juice or vinegar.

CHOCOLATE CHIPS: Chocolate chips are our favorite addition to zucchini bread as they add a burst of chocolate to already delicious bread. Add a cup of chocolate chips tossed in a bit of flour into the batter before pouring it into the pan.

NUTS OR RAISINS: Try walnuts or raisins mixed into the batter for another option to take your zucchini bread to the next level.

How To Easily Grate Zucchini

Grated zucchini on a wooden cutting board beside a grater with a note indicating no need to remove excess moisture. — You don’t need to overthink the zucchini—just wash it, trim the ends, and grate it. A box grater does the trick, though a food processor will save time if you’re making multiple loaves. There’s no need to peel it, and no need to wring it dry unless it’s visibly dripping.

How to Make A Moist Zucchini Bread – Step By Step

Prep your pan: Line a 9×5 loaf pan with parchment and spray with non-stick spray.
Mix dry ingredients: Whisk flour, salt, baking powder, baking soda, and cinnamon.
Cream the butter and sugars. Use a whisk or hand mixer.
Add eggs, vanilla, buttermilk, and grated zucchini.
Combine: Add the dry ingredients into the wet. Stir gently—don’t overmix.
Bake: Pour into pan and bake at 350°F for 55–60 minutes until a toothpick comes out clean.

Loaf of freshly baked zucchini bread in a white pan on a marble surface with text overlay instructing to wait 10 minutes before removing from the pan.

Serving Suggestions

For best flavor and texture, slice the zucchini bread once it has fully cooled. Serve it at room temperature, or warm individual slices slightly in the microwave for about 10–15 seconds.

It’s delicious on its own, but you can also add a pat of butter, a drizzle of honey, or a smear of cream cheese for an extra treat.

Storage Instructions

To store zucchini bread, wrap it in plastic or place it in an airtight container and keep it at room temperature for up to three days. It can also be stored in the fridge for up to a week. For longer storage, freeze for up to three months. When ready to enjoy, thaw at room temperature.

Zucchini Bread Recipe FAQs

Do you take the skin off zucchini for bread?

There is no need to peel zucchini before adding it to the bread.

Why does my zucchini bread sink in the middle after baking?

The bread may sink in the middle if you over-mix the batter. The air bubbles in the batter will become less stable the more it is mixed.

The Best Ever Zucchini Bread

✅ Buttermilk = Game changer: This is the secret to a super soft, dense loaf that stays moist for days.
✅ No draining zucchini: The moisture from the zucchini actually helps the texture. Just don’t overpack it.
✅ Balanced sweetness: A mix of white and brown sugar gives it depth without making it too sweet.

Zucchini bread slices stacked on a plate with one slice being spread with butter and a cup of tea in the background.

More Quick Bread Recipes

Best Ever Zucchini Bread

5 from 4 votes

Moist and sweet, this zucchini bread is simple and so delicious — it will become a frequently asked-for treat.

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

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Ingredients

2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ cup salted butter, softened
½ cup granulated sugar
½ cup light brown sugar
1 teaspoon vanilla extract
2 large eggs
½ cup buttermilk
2 cups zucchini, grated and loosely packed (about 2 medium or 1 large zucchini)

Instructions

Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper and spray with non-stick cooking spray.
Sift together the flour, salt, baking powder, baking soda, and cinnamon in a small bowl and set aside.
In a large mixing bowl, beat or whisk together the softened butter, sugar, and brown sugar.
Add in the eggs and vanilla extract, then mix in the buttermilk and grated zucchini.
Dump the dry ingredients into the wet ingredients and stir gently until combined. Do not overmix.
Spread batter into prepared loaf pan.
Bake for 50 minutes until a toothpick inserted in the center of the loaf comes out clean.
Cool loaf for about 10 minutes before removing it from the pan and cooling the rest of the way on a cooling rack.

Video

Notes

If you have an abundance of zucchini this time of year, you can use the grating attachment on your food processor to process large batches quickly. Freeze any extra in 2-cup portions in a freezer bag to use next time for more zucchini bread.
There is no need to drain the excess water from the zucchini. Using 1½ to 2 cups loosely packed makes a dense, very moist loaf. Using more zucchini than 2 cups may add too much excess moisture to the batter and prevent the bread from baking fully.
You can buy loaf pan parchment liners to make lining your pans quick and easy.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Sian Cox Photographer
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Moist Zucchini Bread Recipe