I just made Zucchini Bread With Crushed Pineapple and it came out so impossibly moist and perfectly sweet you won’t believe it’s zucchini.

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I’m obsessed with this zucchini bread. It tastes like summer but not sickly sweet, and the texture is stupidly tender.

I love the way grated zucchini hides in there and makes every bite moist. I’m not into fancy twists, just good stuff: ground cinnamon that smells like something real and a sweet crumb that flats every other loaf.

Easy Zucchini Bread? Yes.

I even prefer it to Zucchini Bread With Crushed Pineapple, which is saying a lot. But mostly I just want another slice, hot or cold, ruined by crumbs and zero regrets.

I’ll fight you for it, no shame, seriously

Ingredients

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Flour: the cozy base, it holds the loaf together.
Cinnamon: warm spice, makes it smell like home.
Baking soda: lifts the bread, keeps it light.
Baking powder: extra lift so it’s not dense.
Salt: sharpens sweetness, keeps flavors honest.
Nutmeg: subtle warmth, a nice background note.
Sugars: sweet balance, brown adds that toasty note.
Eggs: binders that add richness and structure.
Oil: keeps it moist, no butter fuss needed.
Yogurt: tangy moisture, makes it tender inside.
Vanilla: simple perfume, makes everything taste familiar.
Zucchini: sneaky veggie, keeps it moist and light.
Nuts: crunchy contrast, good for texture and bite.
Raisins: chewy pockets of sweetness, classic choice.
Chocolate chips: gooey fun, basically dessert-styled bread.

Ingredient Quantities

2 cups all purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1/4 teaspoon ground nutmeg

1 cup granulated sugar and 1/2 cup packed light brown sugar

2 large eggs

1/2 cup vegetable oil

1/4 cup plain yogurt or sour cream

1 teaspoon vanilla extract

2 cups grated zucchini, squeezed of excess moisture (about 2 medium)

1 cup chopped walnuts or pecans, optional

1/2 cup raisins or chocolate chips, optional

How to Make this

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1. Preheat oven to 350°F. Grease and flour a 9×5 inch loaf pan or line with parchment, or use two smaller pans, whatever you got.

2. In a bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, and 1/4 teaspoon ground nutmeg. Set aside.

3. In a larger bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until smooth and a little pale. Stir in 1/2 cup vegetable oil, 1/4 cup plain yogurt or sour cream, and 1 teaspoon vanilla extract until well combined.

4. Add the dry ingredients to the wet and stir just until you no longer see dry streaks. Do not overmix or the bread gets dense.

5. Fold in 2 cups grated zucchini (squeezed of excess moisture using a clean towel or cheesecloth), being careful to keep batter tender. If you like, fold in 1 cup chopped walnuts or pecans and/or 1/2 cup raisins or chocolate chips now. If using chocolate chips toss them in a tbsp of flour first so they dont all sink.

6. Scrape batter into the prepared pan and smooth the top. Sprinkle a few extra nuts or chips on top if you want it to look nice.

7. Bake 50 to 65 minutes at 350°F for a single 9×5 loaf, or 40 to 50 minutes for two smaller loaves, until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. Oven temps vary so start checking at the earlier time.

8. Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then run a knife around the edges and remove the bread to cool completely. Cooling finishes the texture and makes slicing cleaner.

9. Store wrapped at room temperature for 2 to 3 days or in the fridge up to a week. It also freezes great in slices for up to 3 months. Rewarm slices briefly in a toaster oven for fresh baked taste.

Equipment Needed

1. 9×5 inch loaf pan (or two smaller pans)
2. Mixing bowls (one large, one medium)
3. Whisk and measuring spoons
4. Measuring cups (dry and liquid)
5. Rubber spatula or wooden spoon for folding
6. Box grater for the zucchini
7. Clean towel or cheesecloth to squeeze moisture out of zucchini
8. Hand mixer or stand mixer (optional, for beating sugars and eggs)
9. Wire cooling rack and a sharp knife for slicing

FAQ

Q: Can I freeze this zucchini bread? A: Yes, totally. Cool completely, wrap in plastic wrap and foil or put slices in a freezer bag, it'll keep well for about 3 months. Thaw at room temp or warm slices in a toaster oven.

Q: My bread was soggy in the middle, what went wrong? A: Most likely the zucchini wasn't squeezed enough, or you added too much oil, or your oven temp was low. Make sure to press out the moisture with a clean towel or cheesecloth, and bake until a toothpick comes out clean near the center.

Q: Can I use whole wheat flour or gluten free flour? A: You can swap half the all purpose flour with whole wheat for nuttier flavor, but the bread will be denser. For gluten free, use a 1:1 cup for cup all purpose gluten free blend and add a teaspoon of xanthan gum if the blend doesn't have it.

Q: Do I have to peel the zucchini? A: No, you can leave the skin on, it adds color and nutrients. Just grate it and squeeze out the excess liquid so it doesn't water down the batter.

Q: Can I omit the nuts or mix-ins? A: Sure, they're optional. If you skip nuts, the bread is still great. You can also add chocolate chips or raisins like the recipe suggests, or swap for dried cranberries or seeds.

Q: How do I get a nice crust and good rise? A: Don't overmix the batter, stir just until combined, and use room temp eggs. Bake in a preheated oven and tent with foil the last 10 minutes if the top browns too fast. Let it cool in the pan 10 minutes before transferring to a rack.

The BEST Zucchini Bread Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour (1:1) for nuttier flavor, or use a 1-to-1 gluten free flour blend if you need GF. Texture may be slightly denser.
Sugars (1 cup granulated + 1/2 cup brown): use 1 1/4 cups coconut sugar or replace with 3/4 cup maple syrup or honey but reduce other liquids slightly and bake a bit longer since liquids increase.
Vegetable oil: replace with melted butter 1:1 for richer taste, or use 1/2 cup applesauce to cut fat (bread will be moister and a bit cakier).
Yogurt or sour cream: use buttermilk (3 tbsp buttermilk + water to make 1/4 cup) or plain non dairy yogurt 1:1; sourness and tenderness stay similar.

Pro Tips

– Squeeze the zucchini well, then weigh it if you can. A lot of recipes say “squeezed” but leftover water still thins the batter; aim for about 200 to 220 grams after squeezing. If it seems soggy, press it again in a towel.

– Measure your flour by spooning it into the cup and level it off with a knife. Scooping straight with the cup packs too much flour and makes the loaf dense, and yes that difference is real.

– Toss chocolate chips or raisins in a tablespoon of flour before folding them in so they don’t all sink to the bottom. Same for nuts, and if you like the crunch, toast the nuts briefly in a pan to boost their flavor.

– Mix just until the dry streaks are gone. Overmixing makes the bread tough, so stop early even if the batter looks a little lumpy. If the top browns too fast in your oven, tent loosely with foil for the last 10 to 15 minutes.

The BEST Zucchini Bread Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made Zucchini Bread With Crushed Pineapple and it came out so impossibly moist and perfectly sweet you won't believe it's zucchini.

Servings

servings

Calories

360

kcal

Equipment: 1. 9×5 inch loaf pan (or two smaller pans)
2. Mixing bowls (one large, one medium)
3. Whisk and measuring spoons
4. Measuring cups (dry and liquid)
5. Rubber spatula or wooden spoon for folding
6. Box grater for the zucchini
7. Clean towel or cheesecloth to squeeze moisture out of zucchini
8. Hand mixer or stand mixer (optional, for beating sugars and eggs)
9. Wire cooling rack and a sharp knife for slicing

Ingredients

2 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon ground nutmeg
1 cup granulated sugar and 1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup plain yogurt or sour cream
1 teaspoon vanilla extract
2 cups grated zucchini, squeezed of excess moisture (about 2 medium)
1 cup chopped walnuts or pecans, optional
1/2 cup raisins or chocolate chips, optional

Directions

Preheat oven to 350°F. Grease and flour a 9×5 inch loaf pan or line with parchment, or use two smaller pans, whatever you got.
In a bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, and 1/4 teaspoon ground nutmeg. Set aside.
In a larger bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until smooth and a little pale. Stir in 1/2 cup vegetable oil, 1/4 cup plain yogurt or sour cream, and 1 teaspoon vanilla extract until well combined.
Add the dry ingredients to the wet and stir just until you no longer see dry streaks. Do not overmix or the bread gets dense.
Fold in 2 cups grated zucchini (squeezed of excess moisture using a clean towel or cheesecloth), being careful to keep batter tender. If you like, fold in 1 cup chopped walnuts or pecans and/or 1/2 cup raisins or chocolate chips now. If using chocolate chips toss them in a tbsp of flour first so they dont all sink.
Scrape batter into the prepared pan and smooth the top. Sprinkle a few extra nuts or chips on top if you want it to look nice.
Bake 50 to 65 minutes at 350°F for a single 9×5 loaf, or 40 to 50 minutes for two smaller loaves, until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. Oven temps vary so start checking at the earlier time.
Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then run a knife around the edges and remove the bread to cool completely. Cooling finishes the texture and makes slicing cleaner.
Store wrapped at room temperature for 2 to 3 days or in the fridge up to a week. It also freezes great in slices for up to 3 months. Rewarm slices briefly in a toaster oven for fresh baked taste.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.