The Best Moist Zucchini Bread Recipe
This easy zucchini bread recipe is incredibly moist, warmly spiced with cinnamon and allspice, and packed with fresh grated zucchini. No mixer required, and one batch makes two delicious loaves!
Ingredients
- 3 Cups All-Purpose Flour 1:1 gluten-free all-purpose flour can also be used
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Sea Salt
- 1 1/2 Tablespoon Cinnamon
- 2 Teaspoons Allspice
- 2 1/2 Cups Sugar
- 3 Large Eggs
- 2 Tablespoons Greek Yogurt
- 4 Teaspoons Vanilla Extract
- 1 Cup melted butter slightly cooled
- 2 Cups Grated Zucchini not drained
Instructions
- Preheat the oven to 325°F
- Line two 8 x 4-inch loaf pans with parchment paper or lightly grease them.
- In a large bowl, whisk together the flour, baking soda, baking powder, sea salt, cinnamon, and allspice.
- In a separate bowl, whisk together the sugar, eggs, vanilla, Greek yogurt, and slightly cooled melted butter.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.Fold in the freshly grated zucchini. Do not drain or squeeze the zucchini.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool for 15–20 minutes before removing from the pans and slicing.
Notes
Do not drain or squeeze the grated zucchini. Its natural moisture helps keep the bread soft and moist. Let the melted butter cool slightly before adding it to the wet ingredients. For a gluten-free version, substitute the all-purpose flour with the same amount of 1:1 gluten-free all-purpose baking flour.
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