Moist Spiced Zucchini Bread with Tender Crumb

Quick Recipe Version (TL;DR)

• Yield: 1 (9 x 5-inch) loaf, about 10 slices
• Prep Time: 20 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• Nonstick spray or 1 tsp butter/oil (for pan)
• 2 cups (260 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp fine salt
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 1/2 cup (120 ml) neutral oil (canola/vegetable)
• 1/4 cup (60 g) plain Greek yogurt or sour cream
• 2 tsp vanilla extract
• 2 cups (about 260 g) grated zucchini, lightly squeezed
• 1/2 cup (60 g) chopped walnuts or pecans (optional)

Do This

• 1. Heat oven to 350°F (177°C). Grease and line a 9 x 5-inch loaf pan with parchment.
• 2. Whisk flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
• 3. Whisk eggs, sugars, oil, yogurt, and vanilla until smooth.
• 4. Fold in zucchini (and nuts if using), then fold in dry ingredients just until combined.
• 5. Bake 55–65 minutes, until a toothpick comes out clean or with a few moist crumbs.
• 6. Cool 15 minutes in pan, then cool completely on a rack before slicing.

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Why You’ll Love This Recipe

• Moist and tender: Zucchini and yogurt keep the crumb soft without tasting “vegetable-y.”
• Warm, cozy flavor: Cinnamon and nutmeg add bakery-style spice.
• Simple technique: One bowl for wet, one for dry, then fold together—no mixer required.
• Great any time of day: Works as breakfast, snack, or an easy not-too-sweet dessert.

Grocery List

• Produce: 2 medium zucchini (you’ll need 2 cups grated)
• Dairy: Plain Greek yogurt or sour cream, 2 large eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, neutral oil (canola/vegetable), vanilla extract, baking soda, baking powder, ground cinnamon, ground nutmeg, fine salt, walnuts or pecans (optional)

Full Ingredients

For the Pan

• Nonstick cooking spray, or 1 teaspoon butter or neutral oil, for greasing
• Parchment paper (recommended for easy removal)

Dry Ingredients

• 2 cups (260 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground nutmeg

Wet Ingredients

• 2 large eggs
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 1/2 cup (120 ml) neutral oil (canola or vegetable)
• 1/4 cup (60 g) plain Greek yogurt or sour cream
• 2 teaspoons vanilla extract

Add-Ins

• 2 cups (about 260 g) grated zucchini, lightly squeezed (do not wring completely dry)
• 1/2 cup (60 g) chopped walnuts or pecans (optional)

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 350°F (177°C). Grease a 9 x 5-inch loaf pan with nonstick spray (or a thin coating of butter/oil).

For the easiest unmolding, line the pan with parchment paper, leaving a couple inches of overhang on the long sides to act as “handles.”

Step 2: Grate and lightly squeeze the zucchini

Grate zucchini on the large holes of a box grater until you have 2 cups (about 260 g).

Place the grated zucchini in a clean kitchen towel (or a few layers of paper towels) and gently squeeze to remove excess liquid. You want it less wet but not bone dry—this helps the bread bake through while staying moist.

Step 3: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg until evenly combined. This helps the bread rise evenly and prevents pockets of spice or leavening.

Step 4: Mix the wet ingredients

In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, Greek yogurt (or sour cream), and vanilla until smooth and glossy, about 30–45 seconds.

Step 5: Fold in zucchini and combine the batter

Add the grated zucchini to the wet mixture and stir until distributed. If using, fold in the chopped walnuts or pecans.

Add the dry ingredients to the wet ingredients and fold with a spatula just until you no longer see dry flour. Do not overmix; a few small streaks are better than a tough loaf.

Step 6: Bake until set and fragrant

Scrape the batter into the prepared loaf pan and smooth the top. Bake at 350°F (177°C) for 55–65 minutes.

The loaf is done when the top is deeply golden, the center springs back lightly when pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs (but no wet batter).

Step 7: Cool completely for clean slices

Let the bread cool in the pan for 15 minutes. Use the parchment “handles” (or carefully invert) to remove the loaf to a wire rack.

Cool for at least 1 hour before slicing. This cooling time lets the crumb set so the slices hold together and stay tender.

Pro Tips

• Measure zucchini after grating: Pack the measuring cup lightly; don’t compress it.
• Light squeeze is the sweet spot: Too wet can make a gummy center; too dry can make the loaf less moist.
• Don’t overmix once flour is added: Stir just until combined to keep the bread tender.
• Check doneness in the center: Quick breads can brown fast on top while staying underbaked inside.
• Cool fully before slicing: Warm zucchini bread can seem underbaked even when it isn’t.

Variations

• Chocolate chip zucchini bread: Add 3/4 cup (130 g) semi-sweet chocolate chips and skip the nuts.
• Lemon-zucchini loaf: Add 1 tablespoon finely grated lemon zest to the wet ingredients and replace nutmeg with 1/2 teaspoon ground ginger.
• Whole-wheat blend: Replace 1 cup (130 g) of the all-purpose flour with 1 cup (120 g) whole wheat flour for a heartier crumb.

Storage & Make-Ahead

Store completely cooled zucchini bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate wrapped slices (or the whole loaf) for up to 7 days.

To freeze, wrap the loaf (or individual slices) in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature, or warm slices in a 300°F (149°C) oven for 8–10 minutes.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 260 calories, 13 g fat, 34 g carbohydrates, 2 g fiber, 18 g sugars, 4 g protein, 220 mg sodium. (Will vary with exact zucchini moisture and optional nuts.)