Do you peel zucchini for bread?

Not at all. The skin is soft and thin, and once it’s grated and baked, it blends right in. I like that it adds little flecks of green throughout the loaf—it gives it character. Just rinse the zucchini, trim the ends, and grate it as is. No peeling needed.

How do you make zucchini bread moist?

Zucchini does most of the work for you. When you shred it, it releases a lot of natural moisture—that’s what keeps the bread soft. Just be sure to squeeze out the extra liquid before adding it to the batter. I also use oil and brown sugar, which help the loaf stay tender even after a day or two on the counter.

Is zucchini bread healthy?

I wouldn’t call it a health food, but it’s not junk either. You’re working with real zucchini, and it’s easy to make small swaps—like using less sugar or adding nuts for protein. I like to think of it as a feel-good bake. Something you enjoy without needing it to be perfect or “clean.” It’s homemade. That’s what matters.

How many zucchinis do I need?

Usually, one medium zucchini is enough. You’re looking for about a cup and a half of shredded zucchini, and most average-sized squash give you just that. If you’ve got a giant one from the garden, you might only need half of it. Save the rest for fritters or a veggie stir-fry.

Zucchini Bread Recipe People Make Again and Again for a Reason

Description

This zucchini bread is tender, spiced, and full of cozy flavor. Made with simple pantry staples and fresh shredded zucchini, it’s a reliable loaf you can bake anytime. Perfect for breakfast, snacking, or sharing.

Ingredients

Scale

1 ½ cups (186g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (119ml) vegetable oil
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 ½ cups (152g) shredded zucchini

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.

2. Whisk flour, baking powder, baking soda, and salt in a bowl.

3. In a separate large bowl, mix oil with both sugars until smooth.

4. Add cinnamon, eggs, and vanilla. Stir until combined.

5. Add the dry ingredients to the wet and stir—batter will be thick.

6. Fold in shredded zucchini. Batter will loosen up as you stir.

7. Pour into pan. Bake 50–60 minutes, or until a toothpick comes out clean.

8. Let cool in pan for 15–20 minutes, then remove and slice.

Notes

No need to peel the zucchini—the skin softens during baking.

For extra texture, fold in ½ cup chopped walnuts or chocolate chips.

Wrap leftovers in foil. Stores well at room temp for 2 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breads
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 20g
Sodium: 190mg
Fat: 13g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg

Keywords: zucchini bread, moist zucchini bread, homemade bread, quick bread, vegetable baking