Moist Zucchini Bread Recipe

This zucchini bread delivers everything you want in a homemade loaf - tender crumb, perfect moisture, and that irresistible crunchy sugar topping that makes each slice feel special. The beauty of this recipe lies in its simplicity: you don't need to squeeze water from the zucchini or fuss with complicated steps. Just grate, mix, and bake for a loaf that's ready to slice in about an hour from start to finish.

I've been making this zucchini bread for years, and it never fails to impress. What started as a way to deal with too many zucchini has become my go-to recipe when I want something homemade but not too complicated. The smell while it's baking always draws everyone to the kitchen, and that first warm slice with butter is pure comfort.

Ingredients - What You'll Need and Why

• Fresh zucchini: About 2 medium zucchini will give you the right amount when grated; choose firm ones without soft spots
• All-purpose flour: Provides the structure and foundation for a tender crumb that holds together perfectly
• Vegetable oil: Creates moisture that lasts for days; neutral flavor won't compete with the spices
• Large eggs: Acts as the binder and helps create that soft, cake-like texture everyone loves
• Light brown sugar: Adds moisture and deeper flavor than white sugar alone
• Granulated white sugar: Balances the brown sugar and helps with the bread's texture
• Turbinado sugar: The coarse crystals create that amazing crunchy topping that sets this bread apart
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, cloves, and allspice that adds warmth and complexity
• Pure vanilla extract: Enhances all the other flavors and adds richness to every bite
• Fresh lemon zest: The secret ingredient that brightens everything and makes flavors pop
• Baking powder and baking soda: Work together to give the bread perfect lift and texture
• Fine sea salt: Balances sweetness and makes all the other flavors more pronounced

When selecting zucchini, look for medium-sized ones that feel heavy for their size. Giant zucchini can be watery and have large seeds that affect texture. For the oil, stick with neutral options like vegetable or canola - olive oil is too strong and will overpower the delicate flavors.

Step-by-Step Instructions

Step 1: Prepare your workspace:

Preheat your oven to 350°F and prepare a 9x5-inch loaf pan by greasing it thoroughly with butter or cooking spray. Line the bottom with parchment paper, leaving some overhang for easy removal later. Position your oven rack in the center.

Step 2: Grate the zucchini:

Wash and trim the ends off your zucchini. Using the large holes of a box grater, grate the zucchini directly into a large measuring cup until you have exactly 1 ½ cups. Don't pack it down.

Step 3: Combine wet ingredients:

In a large mixing bowl, whisk together the oil, eggs, brown sugar, and granulated sugar until smooth and well combined (about 2 minutes). Add the vanilla extract and lemon zest, whisking them in completely.

Step 4: Mix dry ingredients:

In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly distributed.

Step 5: Combine zucchini with wet ingredients:

Add the grated zucchini to the wet ingredients and stir gently with a wooden spoon or rubber spatula until just combined.

Step 6: Incorporate dry ingredients:

Pour the dry ingredients over the wet ingredients and fold them together using gentle motions until just combined (no streaks of flour remain). The batter should be slightly lumpy and thick.

Step 7: Transfer to pan and add topping:

Scrape the batter into your prepared loaf pan, spreading it evenly. Tap the pan gently on the counter a couple times. Sprinkle the turbinado sugar evenly over the top.

Step 8: Bake:

Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched. Tent with foil if browning too quickly. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

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The lemon zest has become my signature touch in this recipe. I learned this trick from my grandmother, who always said citrus makes everything taste brighter and more alive. She was absolutely right - that little bit of lemon zest transforms the bread from good to extraordinary. Now I can't imagine making it any other way.

When I first started making zucchini bread, I used to squeeze all the moisture out of the zucchini because that's what other recipes told me to do. What a mistake that was! The bread always turned out dry and crumbly. Once I started leaving all that natural moisture in, the texture became perfect every single time.

The pumpkin pie spice blend saves so much time compared to measuring individual spices, and the combination works beautifully with zucchini. The tiny hint of cloves and allspice adds depth that people always notice but can never quite identify. It's become my secret weapon for making ordinary zucchini bread taste exceptional.

Storage is important with this bread because it's so moist. I wrap cooled loaves tightly in foil first, then place them in an airtight container. This prevents the bread from drying out while also keeping the crust from getting soggy. The sugar topping stays crunchy this way for several days.

The turbinado sugar topping is what sets this recipe apart from every other zucchini bread I've tried. Those coarse crystals create the most amazing contrast with the tender crumb underneath. Regular granulated sugar works too, but turbinado gives you bigger, crunchier crystals that really make a difference.

Freezing works wonderfully with this bread, which is great because zucchini season can overwhelm you with produce. I slice the cooled bread, wrap individual slices in plastic wrap, then store them all in a freezer bag. This way I can pull out just one or two slices at a time for a quick breakfast or snack.

This zucchini bread has earned a permanent place in my recipe collection because it delivers bakery-quality results with minimal effort. The combination of that tender, moist crumb with the crunchy sugar topping creates the perfect contrast in every bite. Whether you're dealing with a zucchini abundance or just craving something homemade and comforting, this bread never disappoints and always makes the whole house smell like love.

Frequently Asked Questions

→ Do I need to squeeze water out of the zucchini?

No! Keep all the moisture in the zucchini - it's what makes this bread so tender and moist.

→ Can I use frozen zucchini for this recipe?

Yes, just thaw it completely first and don't drain the liquid. The extra moisture actually helps the bread.

→ How do I know when the bread is done baking?

Stick a toothpick in the center - if it comes out clean or with just a few moist crumbs, it's ready.

→ How long does zucchini bread stay fresh?

It keeps for about 3-4 days at room temperature wrapped in plastic, or freeze slices for up to 3 months.

→ Can I add nuts or chocolate chips?

Absolutely! Fold in about 1/2 cup of chopped walnuts or chocolate chips with the dry ingredients.

→ What size zucchini works best?

Medium-sized zucchini are perfect - they're tender and not too seedy. About 2-3 medium zucchini should give you 2 cups grated.