Few things capture the comfort of home baking like a warm slice of zucchini bread. This Extra Moist Zucchini Bread takes the classic recipe to the next level with a soft, tender crumb, warm cinnamon spice, and plenty of walnuts or pecans for crunch. It’s the kind of recipe that fills your kitchen with the scent of cinnamon and sugar and keeps everyone coming back for seconds.

Thanks to the natural moisture from zucchini, this bread stays fresh for days without drying out. It’s a foolproof quick bread that works equally well for breakfast, as a snack, or even as a sweet treat after dinner. Bake one loaf to enjoy now and freeze the second for later—you’ll thank yourself when the craving strikes.

Why You’ll Love This Recipe

Incredibly Moist: Zucchini ensures the bread stays tender and soft even days after baking.
Perfectly Spiced: Cinnamon balances the sweetness with cozy warmth.
Nutty Crunch: Walnuts or pecans add texture and richness in every bite.
Simple to Make: No fancy steps or equipment—just mix, pour, and bake.
Two Loaves at Once: Perfect for sharing, freezing, or gifting.
Versatile Treat: Works for breakfast, snacking, or dessert.

Prep & Cooking Time

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 large eggs
2 cups grated zucchini (about 2 small)
3/4 cup vegetable oil
1 tablespoon vanilla extract
1 1/2 cups chopped walnuts or pecans

Step-by-Step

Instructions

Preheat the Oven: Preheat to 350°F (175°C). Grease two 8×4-inch loaf pans or line them with parchment paper, leaving an overhang for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until evenly combined.
Mix Wet Ingredients: In a large bowl, beat the eggs lightly. Add the grated zucchini, oil, and vanilla extract, mixing thoroughly until blended.
Combine: Add the dry mixture and chopped walnuts to the zucchini mixture. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the bread tender.
Bake: Divide the batter evenly between the two prepared pans. Bake for 50–60 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
Cool: Let the loaves cool in the pans for 5 minutes. Remove carefully and transfer to a wire rack to cool completely before slicing.

How to Serve

Warm for Breakfast: Serve slices with butter or cream cheese for a comforting morning meal.
Afternoon Snack: Enjoy plain or with a drizzle of honey alongside a cup of tea or coffee.
Dessert Option: Toast lightly and serve with a scoop of vanilla ice cream or whipped cream.
Holiday Brunch: Pair with other quick breads, muffins, and fruit for a festive spread.
Gift Giving: Wrap a cooled loaf in parchment and twine for a thoughtful homemade present.

Tips & Variations

Nut-Free: Leave out the nuts if you’re baking for someone with allergies. The bread will still be moist and delicious.
Fruit Add-Ins: Mix in 1/2 cup raisins, dried cranberries, or chopped dates for a sweet, chewy bite.
Chocolate Twist: Stir in 1/2 cup mini chocolate chips for a dessert-style loaf kids will love.
Healthier Swap: Replace half the oil with unsweetened applesauce or Greek yogurt for a lighter loaf.
Whole Grain Option: Substitute half the all-purpose flour with whole wheat flour for a nuttier, heartier flavor.
Extra Spice: Add nutmeg, ginger, or cloves for a more complex spiced bread.
Coconut Variation: Mix in 1/2 cup shredded coconut for added flavor and texture.
Muffin Version: Divide the batter into a muffin tin and bake at 350°F for 20–25 minutes.
Mini Loaves: Bake in mini loaf pans for 30–35 minutes. Perfect for gifting.
Freezer Friendly: Once cooled, wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature overnight before serving.

FAQ

Do I need to peel the zucchini?
No, the skin softens during baking and adds both nutrients and a nice speckled look to the bread.

Can I make this bread without nuts?
Yes, simply leave them out. The bread will still be moist and flavorful.

What if I don’t have two loaf pans?
Bake half the batter at a time or use one larger loaf pan, extending the baking time slightly.

Can I reduce the sugar?
Yes, you can cut the sugar by 1/4 cup without affecting texture too much. For a lower-sugar loaf, pair with naturally sweet add-ins like raisins.

How long will the bread stay fresh?
At room temperature, it keeps for 3–4 days. Refrigerated, up to 7 days. For longer storage, freeze.

Can I make this recipe gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking blend. The bread will be slightly denser but still tasty.

What’s the best way to slice zucchini bread?
Allow the loaf to cool completely, then use a serrated bread knife to avoid squishing the crumb.

Why is my zucchini bread dense?
Overmixing can make the bread heavy. Stir just until the dry ingredients are incorporated.

Extra Moist Zucchini Bread is one of those recipes you’ll want to bake on repeat. With its tender crumb, warm spice, and nutty crunch, it’s a timeless quick bread that works for any occasion. Whether enjoyed for breakfast, dessert, or a midday snack, this recipe proves that simple ingredients can deliver extraordinary results.