Name: Moist Zucchini Bread Recipe You’ll Bake Again and Again
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1½ tsp ground cinnamon; ½ tsp ground nutmeg; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 2 large eggs; ½ cup vegetable oil; ½ cup unsweetened applesauce; ¾ cup granulated sugar; ½ cup brown sugar; 2 tsp vanilla extract; 2 cups grated zucchini (don’t drain!); Optional: ½ cup chopped walnuts or chocolate chips

Jump to Recipe

There’s something magical about pulling a warm loaf of moist zucchini bread from the oven—like a cozy hug in food form.

As a busy mom who’s always juggling soccer practice, work calls, and last-minute dinner plans, I crave recipes that are tasty, simple, and forgiving. This one checks all the boxes.

It’s a comforting, cinnamon-spiced bread that feels indulgent but is secretly packed with veggies (hello, grated zucchini!).

Whether you’re baking for Sunday brunch, a school snack, or just craving something sweet with your coffee, this loaf delivers every single time. It’s one of those treats you’ll bake again and again.

Why You’ll Love This Moist Zucchini Bread

This moist zucchini bread is everything I adore in a homemade treat—fast to whip up, rich in cinnamon warmth, and oh-so-soft thanks to applesauce and zucchini.

It tastes like fall in a slice but works year-round for breakfast, snacks, or dessert.

It’s a fuss-free, easy zucchini loaf recipe that even picky eaters can’t resist. And guess what? It freezes beautifully, too.

Ingredients Moist Zucchini Bread

Each ingredient in this moist zucchini bread recipe plays a special role—kind of like the perfect cast in a feel-good movie. Here’s what you’ll need to bring this cozy, cinnamon-spiced loaf to life. Don’t worry about memorizing amounts—the full printable recipe is at the bottom of this post.

All-purpose flour – The base for our bread, giving it structure and that classic tender crumb.
Ground cinnamon + ground nutmeg – These two spices create that warm, comforting flavor we all crave in a fall baking recipe idea.
Baking soda + baking powder – These help the loaf rise into a fluffy beauty and give it that bakery-style texture.
Salt – Just a pinch brings balance and wakes up all the sweet flavors.
Large eggs – They bind everything together and help the bread hold its shape without being too dense.
Vegetable oil – Adds moisture and richness to every bite. You could use melted coconut oil if you’re feeling fancy.
Unsweetened applesauce – This is my little secret weapon! It adds natural sweetness and makes the loaf extra moist without extra fat. A must for applesauce zucchini bread lovers.
Granulated sugar + brown sugar – A mix of both gives the loaf a soft, sweet flavor with a hint of caramel depth.
Vanilla extract – Just a splash adds a delicious aroma and warmth to the batter.
Fresh grated zucchini – Don’t drain it! The moisture from the zucchini is key to that perfect soft texture. It’s what makes this a truly healthy zucchini dessert.
Optional add-ins – Chopped walnuts for crunch or chocolate chips for indulgence. I’ve tried both, and let me tell you—no regrets either way.

This wholesome mix transforms into the most irresistible homemade vegetable bread, perfect for sharing… or not.

How to Make Moist Zucchini Bread

Making this moist zucchini bread is easier than finding your keys in a cluttered purse—trust me, I’ve been there. Each step is quick, simple, and oh-so-rewarding. Let’s walk through it together so your kitchen smells like a cinnamon-spiced dream in no time.

Step 1 – Prep Your Oven and Pan

First things first—preheat your oven to 350°F (that’s 175°C for anyone baking abroad). Then grab a 9×5″ loaf pan and give it a good greasing.

You can use cooking spray, a swipe of butter, or even line it with parchment if you hate scrubbing pans (guilty!).

Step 2 – Mix the Dry Ingredients

In a large bowl, whisk together your flour, cinnamon, nutmeg, baking soda, baking powder, and salt. These dry ingredients are the backbone of this easy zucchini loaf recipe.

Make sure everything’s combined evenly—no sneaky spice pockets here!

Step 3 – Combine the Wet Ingredients

In another bowl, beat the eggs, oil, applesauce, both sugars, and vanilla. This is where the magic starts to take shape.

The applesauce adds that signature moisture we love in applesauce zucchini bread, while the brown sugar brings a cozy, caramel vibe.

Step 4 – Fold in the Zucchini

Now, gently fold in your grated zucchini. Don’t squeeze the water out—seriously, that moisture is what turns this into the moist zucchini bread of your dreams.

I love this step because the batter starts to look rustic and wholesome, like a fall hug in a bowl.

Step 5 – Bring It All Together

Slowly add the dry ingredients into the wet mixture. Stir gently until just combined—no overmixing unless you like rubbery bread (which none of us do).

If you’re adding walnuts or chocolate chips, now’s the time to fold them in. I go halfsies—half the loaf with nuts, half with chips. Everyone wins.

Step 6 – Pour and Smooth

Pour the batter into your prepared loaf pan and use a spatula to smooth the top. It doesn’t need to be perfect—it’ll level out beautifully in the oven.

This humble batter is about to become the best cinnamon spiced bread you’ve tasted all season.

Step 7 – Bake to Perfection

Pop the pan into the oven and bake for 50–60 minutes. Your kitchen will start to smell like a sweet, spicy bakery—don’t be surprised if the neighbors “just happen to stop by.”

Check doneness with a toothpick—if it comes out clean or with a few crumbs, it’s ready.

Step 8 – Cool and Serve

Let the loaf cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely (if you can wait that long!).

Slice and enjoy on its own, or with a pat of butter for the ultimate healthy zucchini dessert indulgence. It’s cozy, it’s homemade, and it’s worth every bite.

Tips for Success

Don’t squeeze the zucchini—its natural moisture keeps the bread tender and moist.
Mix just until combined. Overmixing can make the loaf dense or gummy.
Use room temperature eggs for smoother blending and better texture.
Test doneness with a toothpick—look for a few moist crumbs, not wet batter.
Let it cool fully before slicing to avoid crumbling.

Equipment Needed

9×5″ loaf pan – A standard size for perfect slices. You can use two mini pans instead, just adjust baking time.
Mixing bowls – One large and one medium. Any sturdy set will do the trick.
Whisk and spatula – For blending and folding the batter smoothly.
Measuring cups and spoons – Accuracy matters for baking, even in easy recipes like this.
Box grater – To grate the zucchini. A food processor works too if you’re in a rush.
Toothpick – For checking doneness. A knife works in a pinch.

Variations

Gluten-Free Twist – Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend. I’ve tried it, and it’s still a dreamy, moist zucchini bread success.
Vegan-Friendly – Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and opt for a plant-based oil. You’ll still get that soft, cinnamon-spiced bite.
Low-Sugar Version – Cut back on the sugar by ¼ cup or use coconut sugar for a deeper, more natural sweetness. It’s still a healthy zucchini dessert win!
Fruit-Boosted – Add a handful of grated apple or dried cranberries for a fruity fall touch that pairs perfectly with the warm spices.
Nut-Free Delight – Skip the walnuts and toss in sunflower seeds or extra chocolate chips for crunch without allergens.
Double Chocolate Dream – Stir in ¼ cup cocoa powder and a handful of dark chocolate chips for a rich, dessert-style homemade vegetable bread.

Serving Suggestions

Serve warm with a pat of butter or a drizzle of honey for added sweetness and shine.
Pair with a hot cup of cinnamon tea or pumpkin spice latte for cozy fall vibes.
Top with cream cheese for a tangy twist that balances the sweet, spiced loaf.
Slice and toast leftovers for a quick breakfast alongside scrambled eggs or yogurt.
Wrap individual slices in wax paper for an easy lunchbox or on-the-go snack.

Frequently Asked Questions (FAQs)

Q: Can I make this moist zucchini bread gluten-free?

A: Absolutely! I’ve tested this moist zucchini bread using a 1:1 gluten-free flour blend, and it turned out just as tender and flavorful. Make sure your mix includes xanthan gum for structure. It’s a great way to enjoy this homemade vegetable bread without the gluten worries.

Q: How do I store leftover zucchini bread?

A: Once cooled, wrap the loaf tightly in plastic wrap or foil and store it at room temp for 2–3 days. For longer storage, pop slices into a freezer-safe bag and freeze for up to 3 months. Just thaw and warm for that fresh-from-the-oven feel!

Q: Can I use whole wheat flour instead of all-purpose?

A: You sure can! I sometimes swap half the flour for whole wheat to boost fiber while keeping that soft texture. Just know the loaf may be slightly denser—but still delicious. It’s a wholesome twist on this healthy zucchini dessert.

Q: Why is applesauce used in this easy zucchini loaf recipe?

A: Applesauce is our secret hero here! It adds moisture without extra fat, making the bread tender and light. Plus, it brings a hint of natural sweetness that balances the spices. If you love applesauce zucchini bread, this one’s a keeper.

Q: Can I freeze this cinnamon spiced bread?

A: Oh yes—this cinnamon spiced bread freezes like a dream. Once it’s completely cool, slice it, wrap each piece in parchment or plastic wrap, and freeze in a zip-top bag. Perfect for future cravings or lazy mornings when you need cozy comfort fast.

Final Thoughts

There’s something soul-soothing about baking a loaf of moist zucchini bread—it fills the kitchen with love, warmth, and that unmistakable cinnamon-spice aroma. I’ve lost count of how many times this recipe has saved the day—whether it’s a last-minute bake sale or a quiet Sunday morning treat. It’s a little slice of homemade happiness that brings comfort in every bite. And the best part? You don’t need fancy ingredients or hours of free time. Just a grater, a bowl, and a craving for something cozy. So go ahead—bake it once, and I promise, you’ll bake it again and again.

Moist Zucchini Bread Recipe You’ll Bake Again and Again