Moist Zucchini Bread Recipe

Zucchini Bread: The Ultimate Midwestern Loaf

The rhythmic skritch skritch skritch of a box grater is basically the soundtrack of August in my kitchen. You know how it goes - you turn your back for five minutes and suddenly the zucchini in the garden have grown to the size of small canoes.

I remember my grandma standing over the counter, arms dusted in flour, showing me how to turn those giant green monsters into something that smells like heaven and tastes like home. There's something special about the way the cinnamon hits the warm air as you slide that first slice out of the pan.

This version is everything a homestyle loaf should be. It isn't crumbly or dry like some of those store-bought imitations. We're talking about a heavy, hearty slice that holds its own when you smear it with a thick layer of salted butter.

It’s the kind of recipe that makes the house smell like a cozy hug, and honestly, it’s even better the second day when the spices have had time to really get to know each other. Let's get into how we make this happen without any fuss.

We've all had those bakes that turn out more like a damp brick than a loaf of bread. But we're going to fix that right now. This recipe relies on a few simple tricks - like the magic of Greek yogurt and the right way to prep your greens - to ensure a velvety crumb every single time. If you've enjoyed making my Chicken Zucchini Bake recipe, you already know how versatile this vegetable can be, but this sweet version is the real crown jewel of the season.

Why This Works

• The Moisture Balance: Using a mix of avocado oil and full fat Greek yogurt creates a tender crumb that stays moist for days without feeling greasy.
• Cellular Water Control: Grating the zucchini at a specific thickness allows it to melt into the batter, providing structure without making the bread soggy.
• Two Sugar Synergy: Brown sugar adds deep molasses notes and moisture, while granulated sugar helps create those slightly crisp, golden edges we love.
• Chemical Leavening Duo: Combining baking soda and baking powder ensures a high, proud rise even with the heavy weight of the fresh squash.
• The Demerara Finish: Adding coarse sugar on top creates a distinct texture contrast against the soft interior of the loaf.

Cooking Method Comparison

It is important to pick the method that fits your schedule. While the standard loaf is my go to for that classic Midwestern feel, the muffins are great if you're in a hurry to get out the door. Just remember to keep an eye on the clock because smaller pans finish much faster.

Ingredient Deep Dive

Choosing the right components makes a huge difference in the final result. Using full fat yogurt is a non negotiable for me because that extra fat helps keep the crumb silky. If you find yourself with extra zucchini after this, you could even toss some into a Zucchini Chili recipe for a healthy dinner later in the week.

Ingredients & Substitutes

• 1.5 cups zucchini, grated: The star of the show. Why this? Provides natural moisture and a tender, soft texture.
  • Substitute: Grated yellow summer squash works exactly the same way.
• 2 large eggs: These provide the necessary structure and lift.
  • Substitute: 1/2 cup applesauce (note: loaf will be denser).
• 0.5 cup avocado oil: Keeps the bread moist even after a few days.
  • Substitute: Melted coconut oil or light olive oil.
• 0.5 cup full fat Greek yogurt: Adds tang and helps with the rise.
  • Substitute: Sour cream or full fat buttermilk.
• 1 tsp vanilla bean paste: For that classic, warm aroma.
  • Substitute: 1.5 tsp pure vanilla extract.
• 1.5 cups all purpose flour: The foundation of our loaf. Why this? Just enough protein for structure without being tough.
  • Substitute: 1:1 gluten-free baking flour blend.
• 0.5 cup light brown sugar, packed: For sweetness and moisture.
  • Substitute: Dark brown sugar for a deeper molasses flavor.
• 0.25 cup granulated sugar: Helps with the browning of the crust.
  • Substitute: Coconut sugar for a lower glycemic option.
• 1.5 tsp ground cinnamon: The essential spice for any Midwestern bake.
• 0.5 tsp ground nutmeg: Adds a subtle, woody complexity.
• 1 tsp baking soda: Reacts with the yogurt for lift.
• 0.5 tsp baking powder: Provides secondary leavening.
• 0.5 tsp sea salt: Balances the sugars and enhances the spices.
• 0.5 cup walnuts, chopped and toasted: For a hearty crunch.
  • Substitute: Toasted pecans or chocolate chips.
• 1 tbsp Demerara sugar: For a crunchy topping. Why this? The large crystals don't melt during the long bake.

Instructions

1. Prep the oven. Heat your oven to 350°F (180°C) and grease an 8x4 inch loaf pan with oil or butter. Note: Using a smaller pan creates a taller, more impressive loaf.
2. Grate the zucchini. Shred 1.5 cups (200g) of zucchini using the fine side of your grater. Measure 1.5 cups after grating to ensure accuracy.
3. Whisk the liquids. In a large bowl, combine 2 large eggs, 0.5 cup avocado oil, 0.5 cup Greek yogurt, and 1 tsp vanilla bean paste. Whisk until the mixture is completely smooth and pale yellow.
4. Incorporate sugars. Stir in 0.5 cup light brown sugar and 0.25 cup granulated sugar into the wet ingredients. Note: Ensure no lumps of brown sugar remain.
5. Mix dry ingredients. In a separate medium bowl, sift together 1.5 cups all purpose flour, 1.5 tsp cinnamon, 0.5 tsp nutmeg, 1 tsp baking soda, 0.5 tsp baking powder, and 0.5 tsp sea salt.
6. Combine the two. Gently fold the dry ingredients into the wet mixture using a spatula. Stop when just a few streaks of flour remain to avoid overworking the gluten.
7. Add the greens. Fold in the grated zucchini and 0.5 cup toasted walnuts. The batter will look thick, but the zucchini will release more liquid as it bakes.
8. Fill the pan. Pour the batter into your prepared pan and smooth the top. Sprinkle 1 tbsp Demerara sugar evenly over the surface.
9. Bake the loaf. Place in the center of the oven and bake for 55 minutes. Check for a deep golden brown crust and a toothpick that comes out clean.
10. Cool and rest. Let the bread sit in the pan for 10 minutes before moving it to a wire rack. Wait at least 30 minutes before slicing to allow the structure to set properly.

Troubleshooting

Why Your Zucchini Bread Is Sinking

If you pull your loaf out and the middle dips like a valley, it usually means there was too much moisture or not enough structure. Zucchini is basically a sponge. If yours was particularly watery and you didn't measure carefully, that extra liquid can weigh down the air bubbles created by the baking soda.

A Gummy Bottom Layer

This often happens if the batter wasn't mixed thoroughly or if the oven temperature was too low. The flour and moisture can settle at the bottom of the pan. Make sure your oven is fully preheated to 350°F (180°C) before the pan goes in.

Over Browning on Top

Since this loaf bakes for nearly an hour, the top can sometimes get a bit too dark before the middle is done. This is especially true if your oven has a strong top heating element.

Common Mistakes Checklist

• ✓ Ensure your eggs and yogurt are at room temperature for better emulsification.
• ✓ Never skip the salt; it is the only thing that makes the cinnamon pop.
• ✓ Use a kitchen scale for the flour if possible (190g) to prevent a dry loaf.
• ✓ Don't open the oven door for the first 40 minutes of baking.
• ✓ Check your baking soda for freshness by dropping a pinch in vinegar.

Scaling Guidelines

If you're looking to change the size of your batch, it's pretty straightforward, but you need to be careful with the leavening. For a half batch, you'll want to use a mini loaf pan or a standard muffin tin. Reduce the baking time by about 20-25% and use one large egg.

The texture will remain the same, but the bake will be much faster.

When scaling up (2x), you can make two standard loaves. I don't recommend baking one giant loaf because the center will never cook through before the edges burn. When doubling the spices, use only 1.5x the salt to prevent it from becoming overwhelming.

If you're using a stand mixer to double the recipe, keep it on the lowest speed possible to avoid toughening the bread.

Budget Alternatives

Debunking Common Myths

"You must squeeze all the water out of the zucchini." This is a big one. While some recipes require it, this specific recipe is balanced to use that moisture. If you squeeze it bone dry, your bread will end up tough and crumbly. The zucchini should be wet but not dripping when it hits the bowl.

"Zucchini bread is healthy because it has vegetables." Let's be honest here - this is a cake in loaf form. While the zucchini adds fiber and vitamins, the sugar and oil make it a treat. It’s hearty and homestyle, but don't try to tell your doctor it's a salad!

Storage & Zero Waste

Keep your Zucchini Bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, the fridge will give you about a week, though it might dry out slightly. For long term storage, this bread freezes beautifully.

Wrap individual slices in plastic wrap and then foil; they’ll stay fresh for up to 3 months. To reheat, just pop a slice in the toaster or a warm oven for a few minutes.

For a zero waste kitchen, don't throw away the ends of the zucchini or the peels. You can toss those into a freezer bag for making veggie stock later. If you have leftover walnuts that didn't make it into the batter, toast them and toss them over a salad.

Even the crumbs from the bottom of the pan are gold - save them to sprinkle over yogurt or oatmeal for a little spiced crunch.