Moist Zucchini Bread Recipe with Cinnamon and Pecans

How to make a moist, flavorful, and easy Zucchini Bread from scratch. This loaf is subtly spiced with cinnamon and vanilla and sweetened with brown and granulated sugar—an excellent way to use summer zucchini. Includes a how-to video in the recipe card.

The Best Recipe of Summer

If you grow a garden, you probably know the zucchini problem: even inexperienced gardeners end up with more zucchini than they can use. When the plants produce abundantly, it’s nice to have a reliable, delicious way to turn that bounty into something everyone will love.

This zucchini bread comes from a long-loved family recipe adapted from an old community cookbook. It produces a moist, tender loaf that is lightly spiced with cinnamon and enriched by brown sugar and vanilla. The shredded zucchini keeps the crumb soft without making the bread taste strongly of vegetables—it’s more about texture and moisture than a zucchini-forward flavor. This is a quick bread that’s simple to prepare and a nice alternative to banana bread when summer squash is overflowing.

What You Need

Below is an overview of the ingredients and what they contribute. For exact measurements and full instructions, see the recipe card further down.

• Eggs – Provide structure; the recipe uses 4 large eggs.
• Sugars – A combination of granulated sugar and dark brown sugar gives sweetness and depth; brown sugar adds a caramel-like richness.
• Oil – A neutral oil (canola, vegetable, or avocado) keeps the bread moist and yields a tender crumb.
• Flour – All-purpose flour is used for the right balance of structure and tenderness.
• Baking soda and baking powder – Leavening agents that give the loaf lift and a light texture.
• Spices and flavoring – Ground cinnamon, vanilla extract, and salt round out the flavor.
• Zucchini – Grated (no need to peel) and gently packed into the cup, zucchini adds moisture and a pleasant texture without dominating the flavor.

How to Make Zucchini Bread

This recipe is straightforward and forgiving. The most challenging part is waiting for the loaf to cool before slicing.

1. Preheat the oven and prepare a 9×5-inch loaf pan by greasing and lightly flouring it.
2. In a large bowl, whisk the eggs until lightly beaten.
3. Add the granulated sugar, dark brown sugar, oil, and vanilla extract; stir until combined.
4. In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, cinnamon, and salt.
5. Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the loaf tender.
6. Fold in the grated zucchini until evenly distributed.
7. Pour the batter into the prepared loaf pan and bake at 350°F (175°C) for about 65–75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool the loaf in the pan for about 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely before slicing.

Tips

• Peeling optional. You don’t need to peel zucchini; the skin grates fine and adds color and nutrients.
• Use a food processor. If you have one, the shred setting makes short work of zucchini; otherwise a box grater works well.
• Add-ins. Stir in a cup of chocolate chips for chocolate chip zucchini bread or a cup of chopped nuts (walnuts are a favorite) for extra texture.
• Check doneness properly. Insert the toothpick or skewer deep into the center of the loaf for an accurate test. A few moist crumbs are ideal; remove the bread promptly once done to avoid drying.
• Muffin variation. You can adapt the batter to make muffins using the same ratios—adjust baking time accordingly.

Storing

Keep the cooled loaf in an airtight container at room temperature for 2–3 days. For longer storage, wrap the loaf or slices tightly in plastic wrap or place them in freezer-safe bags and freeze for several months. Thaw at room temperature or warm slices briefly before serving.

More Recipes You Might Like:

• Zucchini Roll
• Banana Cake
• Chocolate Chip Banana Bread
• Blueberry Muffins

Enjoy!

Let’s bake together! Watch the video in the recipe card below for a step-by-step demonstration.

Recipe originally published June 26th, 2019.