If you were here right now, I’d hand you a warm slice of this Moist Old Fashioned Zucchini Bread and a little pat of butter that melts like it has somewhere to be. I started making this when my neighbor dropped off a bag the size of a toddler filled with garden zucchini, and I thought well now what. The first loaf disappeared before it cooled because my brother kept “evening up the edges” which is a polite way of saying he ate half. I still laugh about the time I forgot the sugar and called it breakfast anyway, but this loaf, this one, is the keeper.

Why this loaf shows up on my counter a lot

I make this when the crisper drawer gives me that look and I know I’ve got zucchini to use or lose. My family goes bananas for it because it’s gently sweet and super moist, and it makes the kitchen smell like a cozy sweater feels. Also, it’s the kind of batter you can stir with a spoon while you’re half listening to a podcast and half wondering where your 1 cup measure wandered off to this time. The first time I nailed the texture, I realized I’d been squeezing the zucchini too hard all those years. Actually, I find it works better if you drain it lightly but keep a bit of moisture, otherwise the loaf gets sulky.

There’s a tiny bit of spice, nothing loud, and just enough vanilla to make the whole thing sing. And yes, I once dumped in extra cinnamon thinking more is more, then spent a week tasting nothing but cinnamon. Lesson learned, pal.

What you’ll need, with some wiggle room

2 cups packed shredded zucchini, lightly drained but not bone dry
2 large eggs, at room temp if you remember
3/4 cup granulated sugar (I sometimes do half white sugar and half light brown for a deeper vibe)
1/2 cup neutral oil such as canola or light olive oil; melted butter works too for extra flavor
1 teaspoon vanilla extract, a good splash
1 3/4 cups all purpose flour, about 220 g
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg, optional
1/2 cup chopped walnuts or pecans, optional but I love the crunch
1/2 cup mini chocolate chips, optional for the sweet tooths

Subs I’ve tried and liked: swap 1/2 cup of the flour for white whole wheat, nobody noticed; use coconut sugar for a slightly caramelly thing; toss in a handful of raisins if that’s your jam. My grandmother always insisted on a particular vanilla brand, but honestly any decent vanilla works fine.

Let’s bake, then slice while it’s still a tad warm

Heat the oven to 350°F 175°C. Grease a 9 by 5 inch loaf pan and line it with a parchment sling so you can lift the bread out like a pro. I call this the no crumble insurance.
Shred the zucchini on the large holes of a box grater. Gather it up and let it sit in a sieve for 5 to 10 minutes. Gently press to remove excess water, but do not wring it dry. Don’t worry if it still feels damp, it should. This is where I usually sneak a taste, which is a weird habit, I know.
In a big bowl, whisk the eggs, sugar, oil, and vanilla until glossy, about 30 seconds. If the oil looks like it’s separating, keep whisking, it comes together.
In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. I once tried skipping the separate bowl and got little spice pockets, not cute.
Tip the dry ingredients into the wet and stir with a spatula until just combined. It’s okay if you see a few streaks of flour. Actually, on second thought, leave more streaks than you think, because we still have zucchini to fold in.
Fold in the zucchini and any add ins like nuts or chips. The batter will look thick and a bit curious. That’s normal. Scrape into the pan and level it off a smidge.
Bake for 50 to 60 minutes, until a tester comes out with a few moist crumbs. If the top is browning too fast, tent loosely with foil. The middle should not jiggle like a waterbed.
Cool in the pan for 10 to 15 minutes, then lift out and finish cooling on a rack. If you slice too soon, it will smush, but will I judge you for it, no way.

Little notes I wish someone told me

Measuring flour lightly gives a softer crumb. If you’re a flour scooper, level gently. I like this King Arthur guide to measuring flour because it saved me from dense loaves.
Grate zucchini fresh. Pre grated gets watery and sad. If you need a refresher, The Kitchn has a helpful how to grate zucchini.
Oil makes it extra tender. Butter tastes amazing but firms up as it cools. Both work, I just choose based on mood and what’s in the fridge.
If your loaf caves a touch in the center, it’s usually underbaked or the oven ran a bit cool. Been there, still delicious with coffee.

Variations I’ve tried so you do not have to guess

Lemon poppy: add zest of 1 lemon and 1 tablespoon poppy seeds. Skip the cinnamon, keep the nutmeg.
Chocolate swirl: whisk 2 tablespoons cocoa with 2 tablespoons hot water, fold into half the batter, then marble it together. Fancy without effort.
Maple walnut: swap 1/4 cup sugar for maple syrup and reduce oil by a tablespoon. Toast the walnuts first for a nutty kick.
Did not love: tried grated apple with the zucchini. Looked dreamy, baked up gummy. Maybe I was heavy handed with the fruit, but I would not do that combo again.

Gear I use, and what I do when I cannot find it

9 by 5 inch loaf pan. If you only have an 8 by 4, it will bake taller and might need a few extra minutes. Joy of Baking has a useful pan size chart if you want to swap.
Box grater. I know I said it’s essential, but if you do not have one, pulse the zucchini in a food processor or chop finely with a sharp knife. It takes a minute, promise.
Large mixing bowl and a sturdy spatula. A whisk makes the wet mix smooth in a jiffy.
Parchment sling. Or butter and flour the pan well and call it good.

How I stash leftovers without losing the magic

Cool the bread fully. Wrap snugly in plastic or store in an airtight container at room temp for 2 to 3 days. I think it tastes even better the next day when the spices relax. For longer storage, freeze slices with parchment between them for up to 2 months, then pop into the toaster. Though honestly, in my house it never lasts more than a day.

How we like to serve it around here

Warm with salted butter and a drizzle of honey. The salty sweet thing gets me every time.
With strong coffee in the morning and a smear of cream cheese. My dad calls this breakfast of champs, which makes me laugh every time.
As dessert with a scoop of vanilla ice cream and a few toasted nuts scattered on top like confetti.

Pro tips learned the slightly hard way

I once tried rushing the cooling step and regretted it because the loaf broke when I pried it out of the pan. Ten extra minutes would have saved me a crumbly scene.
I over mixed the batter once and it got tough, so now I stop when I still see a few flour streaks, then fold gently.
I cranked the oven higher thinking faster is better, but the crust set too soon and the middle stayed under. Steady heat wins.
Forgot the salt one time and it tasted flat, like a song with no chorus. A tiny pinch matters more than you think.

Quick detour because my brain does that

Last summer I tried to grow zucchini on the patio. Massive leaves, zero zucchini, and a smug squirrel who acted like he paid rent. Anyway, back to bread. If you ever find a green giant on your doorstep, this recipe will save you form zucchini guilt.

FAQ you’ve sent me and I actually read

Can I make this gluten free
Yes. Use a good 1 to 1 gluten free flour blend by weight. Add a tablespoon of milk if the batter seems stiff. It bakes up nicely, just cool fully before slicing.

Do I have to peel the zucchini
Nope. The peel is thin and soft, and it adds pretty green flecks. I only peel if the zucchini skin is tough or bumpy.

Can I cut the sugar
Sure, you can go down to 1/2 cup. The loaf will be less tender and a bit less golden, but still tasty. Add a handful of chocolate chips if you miss the sweetness.

What if I only have butter
Use melted and cooled butter. The crumb will be slightly tighter and the flavor richer. I love it for a weekend bake.

Could I make muffins instead
Absolutely. Scoop into a 12 cup muffin tin, fill about three quarters full, bake 18 to 22 minutes. Check at 18. They go fast!

My loaf sunk in the middle, what happened
Usually underbaked or too much moisture. Next time drain the zucchini just a touch more and bake until the tester has only moist crumbs. And make sure the baking soda is fresh.

Can I add more zucchini than you call for
Yes, but only a little more. Too much and the loaf can get dense. I cap it at about 2 and a half cups, lightly drained.

One last nibble

If you want to nerd out on technique, the muffin method is your friend here, mix wet and dry gently and stop before it looks perfect. And if you try a twist that works, tell me. I am all ears, y’all.