Grandma’s Moist Zucchini Bread Recipe

Zucchini bread is one of those recipes that sneaks its way into your heart—and your kitchen—before you even realize it. I remember the first time I tried it at my grandma’s house, thinking, Wait, zucchini? In bread? But one bite of that soft, cinnamon-scented slice, and I was hooked. It was moist, perfectly sweet, and had just the right balance of warmth and spice.

this RECIPE

Grandma swore by a few tricks to keep her zucchini bread unbelievably soft, and I still use them to this day. The key? Removing just enough moisture from the zucchini—too much and it’s dry, too little and it’s gummy. This recipe has been in my family for years, and I can confidently say it’s foolproof. So, if you’ve ever had dry or dense zucchini bread, this version will change everything.

A little story: the summer of too much zucchini

One summer, my grandma’s garden exploded with zucchini. We had way more than we knew what to do with. After countless grilled zucchini slices, stir-fries, and even stuffed zucchini boats, she decided to bake. And wow—what a discovery! Suddenly, what felt like an overload of squash became the most anticipated treat of the season.

She’d bake two loaves at a time, and before they even had a chance to cool, we’d gather around the kitchen counter, hoping for a warm slice. If we were lucky, she’d drizzle a little vanilla icing on top for an extra touch of sweetness. The smell of cinnamon, vanilla, and almond filling the house is still one of my favorite childhood memories.

What makes zucchini bread so special?

Zucchini bread has been around for decades, dating back to the early days of American home baking. It became especially popular in the 1960s and 70s when home cooks started looking for creative ways to use an abundance of garden zucchini. Unlike traditional quick breads, zucchini bread stays extra moist thanks to the natural water content of the vegetable.

Another fun fact? Zucchini is technically a fruit! But because it’s mild in flavor, it blends seamlessly into baked goods, adding moisture without overpowering the taste.

Let’s talk ingredients: why each one matters

Zucchini

The star of the show! Medium-sized zucchini works best—too big, and they’re watery and bland; too small, and they don’t give enough moisture. After grating, squeeze out the excess liquid, but don’t overdo it. A little moisture keeps the bread soft.

Flour

All-purpose flour is the classic choice, but if you want a slightly heartier loaf, you can swap in half whole wheat flour. Just be prepared for a denser texture.

Baking soda & baking powder

These work together to give the bread its perfect rise. Skimp on them, and you’ll end up with a dense loaf.

Eggs

They add structure and richness. If you need a substitute, try flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg), but the texture will be slightly different.

Cinnamon

This warm spice is essential for that cozy, comforting flavor. If you love spice, add a pinch of nutmeg or cloves for extra depth.

Sugar (white & brown)

White sugar adds sweetness, while brown sugar brings in a hint of molasses, making the bread even more flavorful. Reducing sugar slightly won’t ruin the bread, but it may affect texture.

Vegetable oil

Oil keeps the loaf soft and moist. If you prefer, swap it for melted butter (for a richer taste) or applesauce (for a lighter version).

Almond & vanilla extracts

Vanilla adds warmth, and almond extract gives a subtle nutty depth. If you’re out of almond extract, just increase the vanilla.

Kitchen tools: what you’ll need

• Mixing bowls – One for dry ingredients, one for wet.
• Grater – A box grater works best, but a food processor with a grating attachment makes things even easier.
• Paper towels or a clean kitchen towel – For squeezing out the zucchini.
• Loaf pans – This recipe makes two loaves, so either use two pans or halve the recipe.
• Toothpick or cake tester – To check for doneness.
• Whisk & spatula – A whisk for dry ingredients, a spatula for folding in the zucchini.

Step-by-step: how to make grandma’s zucchini bread

Step 1: Prep your ingredients

Preheat your oven to 325°F. Grease two loaf pans or line them with parchment paper.

In one bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, and both sugars. In another bowl, mix the eggs, oil, vanilla, and almond extract until smooth.

Step 2: Combine wet and dry

Slowly add the dry ingredients to the wet mixture, stirring gently. Don’t overmix—just stir until combined. Overmixing can make the bread tough.

Step 3: Prepare the zucchini

Grate the zucchini and place it on folded paper towels. Gently press to remove excess moisture, but don’t squeeze it completely dry. Fold the zucchini into the batter.

Step 4: Bake to perfection

Pour the batter evenly into the prepared loaf pans. Bake for about 50 minutes or until a toothpick comes out clean. Muffins take 18-22 minutes. Let the loaves cool for a few minutes before flipping them onto a cutting board.

Variations & adaptations

• Chocolate chip zucchini bread – Add 1 cup of chocolate chips for extra indulgence.
• Nutty version – Fold in chopped walnuts or pecans for a little crunch.
• Healthier swap – Use half whole wheat flour and replace half the oil with applesauce.
• Gluten-free – Use a 1:1 gluten-free flour blend.
• Vegan – Replace eggs with flax eggs and use coconut oil instead of vegetable oil.

How to serve & store

Zucchini bread is amazing warm or at room temperature. Serve it plain, or add a drizzle of melted vanilla frosting for a sweet touch. A dusting of powdered sugar works too.

Drink pairings: Enjoy it with coffee, chai tea, or a cold glass of milk. If you’re feeling fancy, a spiced latte is perfect.

Storage tips:

• Store at room temperature in an airtight container for 2-3 days.
• Refrigerate for up to a week, but bring it to room temp before eating.
• Freeze slices wrapped in plastic for up to 3 months.

Frequently asked questions

1. Can I make this ahead of time?
Yes! It actually tastes better the next day as the flavors develop.

2. Why is my zucchini bread dry?
You probably squeezed out too much moisture. Next time, press lightly rather than wringing it out.

3. Can I reduce the sugar?
Yes, but reducing it too much will affect moisture and texture.

4. Do I need to peel the zucchini?
Nope! The skin is thin and blends right into the bread.

5. Can I use frozen grated zucchini?
Yes, but thaw and drain it first—otherwise, your batter will be too wet.

This zucchini bread is a guaranteed hit. Whether you’re baking it for breakfast, a snack, or just to use up that extra zucchini, I promise it’ll become a favorite. Try it, tweak it, and make it your own! 🍞💛

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