Grandma’s Moist Zucchini Bread Recipe
There’s something so nostalgic about the smell of zucchini bread baking in the oven. For me, it takes me straight back to my grandmother’s cozy kitchen, where the warm aroma of cinnamon and vanilla would fill every corner of the house. Her moist zucchini bread was legendary in our family—not just because it was perfectly spiced and tender, but because she had a way of making everything feel like home. This recipe is my way of passing on that little slice of comfort to you.
A little story behind this zucchini bread 🍞
Growing up, summers at Grandma’s house were magical. She had a garden that seemed to overflow with zucchini (and let’s be honest, once zucchini starts growing, it doesn’t stop). I’d spend afternoons helping her pick the biggest, freshest ones. Then, we’d head into the kitchen, where she’d pull out her well-loved wooden mixing spoon and flour-dusted recipe cards. She always said the secret to her zucchini bread’s moistness was not skimping on the zucchini—and trust me, she wasn’t wrong. One taste of this bread, and I’m instantly transported to those simple, happy moments.
Zucchini bread origins and why it’s a classic
Zucchini bread became popular in the U.S. during the 1960s and 70s when home baking and gardening were on the rise. Zucchini, being plentiful and versatile, found its way into desserts, much like carrots in carrot cake. It’s a clever way to use up surplus zucchini while sneaking veggies into something sweet (great for picky eaters!). Over the years, this humble bread has remained a favorite, evolving with all sorts of additions like nuts, chocolate chips, or even cream cheese fillings.
Let’s talk ingredients: What makes this bread shine?
Every ingredient in this recipe plays a key role, so here’s what you need to know:
- Zucchini: This is the star of the show! It keeps the bread moist and tender. Medium-sized zucchini are best—too big, and they can be watery or seedy. If you’re out of zucchini, yellow squash can work in a pinch.
- Flour: All-purpose flour provides structure to the bread. You can swap half for whole wheat flour for a nuttier flavor, but the bread may be slightly denser.
- Cinnamon and brown sugar: These add warmth and depth of flavor. Cinnamon makes the bread feel cozy, and the brown sugar gives a subtle caramel-like sweetness.
- Eggs and vegetable oil: They ensure a moist, rich crumb. You can substitute the oil with unsweetened applesauce for a lighter version.
- Vanilla and almond extract: These give the bread its irresistible aroma. The almond extract adds a nutty undertone, but if you don’t have it, just increase the vanilla slightly.
- Baking powder and baking soda: These leavening agents help the bread rise beautifully, creating a fluffy texture.

Kitchen gear: What you’ll need
You don’t need a lot to whip up this recipe, but here’s what works best:
- Two loaf pans: Standard 9×5-inch pans are ideal. If you don’t have loaf pans, you can use a muffin tin (bonus: muffins bake faster!).
- Box grater or food processor: To grate the zucchini. A box grater is classic, but a food processor will save your arms if you’re doubling the recipe.
- Mixing bowls: You’ll need two—one for dry ingredients and one for wet.
- Hand or stand mixer: Not a must, but it makes combining the wet ingredients super easy. If you’re mixing by hand, use a sturdy whisk.
Step-by-step: How to make Grandma’s moist zucchini bread
Alright, let’s get into the fun part. I’ll walk you through the steps, just like Grandma used to guide me.
- Preheat your oven to 325°F. This lower temperature is key to baking the bread evenly and keeping it moist.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cinnamon, baking powder, and baking soda. This ensures everything is evenly distributed—no surprise lumps of baking soda later!
- Combine the wet ingredients: In another bowl, beat the eggs, sugar, brown sugar, oil, vanilla, and almond extract. A mixer on low works great here, but a whisk will do the trick too.
- Bring it all together: Gradually add the dry ingredients to the wet, mixing about a third at a time. Once combined, the batter will be thick but smooth.
- Prepare the zucchini: Grate the zucchini onto a clean, folded paper towel or kitchen towel. Then, gently press to remove excess moisture. It doesn’t need to be bone-dry, but you don’t want it dripping either.
- Fold in the zucchini: Gently stir the grated zucchini into the batter. Don’t overmix—just enough to distribute it evenly.
- Prepare your pans: Spray the loaf pans with non-stick spray or line them with parchment paper. This ensures the bread slides out easily later.
- Bake: Divide the batter evenly between the two pans. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Check a few minutes early to avoid overbaking—it’s better to be slightly under than over!
- Cool down: Let the bread cool for 10 minutes in the pan before gently flipping it onto a cooling rack. This stops it from continuing to cook in the hot pan.

Variations: Make it your own!
Here’s where you can get creative:
- Add-ins: Fold in 1 cup of chopped walnuts, pecans, or chocolate chips for some extra texture and flavor.
- Healthier tweaks: Swap half the flour for whole wheat, or replace half the oil with unsweetened applesauce.
- Dietary adaptations: To make it vegan, use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and replace the oil with coconut oil or plant-based butter.
- Seasonal twists: In fall, add a pinch of nutmeg or a splash of maple syrup. In summer, toss in some fresh blueberries for a fruity burst.
- Global flair: Add cardamom for an Indian-inspired touch or a dash of ginger for a spicy kick.
Serving and presentation tips
To make this zucchini bread truly shine, slice it thick and serve with a dollop of softened butter or cream cheese. For a fun twist, drizzle melted vanilla frosting or a simple glaze over the top. Hosting a brunch? Arrange the slices on a pretty platter with fresh berries and sprigs of mint for a pop of color.
Perfect drink pairings
This zucchini bread pairs beautifully with a hot cup of coffee or tea. A chai latte brings out the cinnamon, while a light herbal tea like chamomile balances its sweetness. For something indulgent, serve it with a glass of cold milk—or even a warm spiced cider in the cooler months.
Storage and reheating tips
Wrap leftover zucchini bread tightly in plastic wrap or store it in an airtight container. It’ll stay fresh at room temperature for 2-3 days or up to a week in the fridge. To reheat, pop a slice in the microwave for 10-15 seconds—it’ll taste like it just came out of the oven!
Adjusting for different serving sizes
Want just one loaf? Halve the recipe. Feeding a crowd? Double it and freeze the extras. When scaling, keep an eye on the baking time—smaller batches bake faster, and larger ones may need a few extra minutes.

FAQs
1. Can I skip the almond extract?
Yes! Just add an extra teaspoon of vanilla for a similar depth of flavor.
2. Do I need to peel the zucchini?
Nope—leave the skin on for extra nutrients and color.
3. Can I freeze zucchini bread?
Absolutely. Wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months.
4. Why is my bread dense?
Overmixing can make the bread dense. Mix gently, especially after adding the zucchini.
5. Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture may be slightly different but still delicious!

Grandma’s Moist Zucchini Bread Recipe
Bake the best zucchini bread ever! This moist, flavorful recipe is packed with cinnamon, vanilla, and love from Grandma’s kitchen.
- Total Time: 1 hour 5 minutes
- Yield: 2 1x
Ingredients
- 2 c zucchini, grated, moisture removed, use medium size zucchini
- 3 c flour, all purpose
- 1 tsp baking powder
- 1 tsp baking soda
- 3 eggs
- 1 tbsp cinnamon
- 3 tbsp brown sugar
- 1 c vegetable oil
- 2 c sugar
- 1 tsp almond extract
- 3 tsp vanilla
Instructions
- Preheat your oven to 325°F. This lower temperature is key to baking the bread evenly and keeping it moist.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cinnamon, baking powder, and baking soda. This ensures everything is evenly distributed—no surprise lumps of baking soda later!
- Combine the wet ingredients: In another bowl, beat the eggs, sugar, brown sugar, oil, vanilla, and almond extract. A mixer on low works great here, but a whisk will do the trick too.
- Bring it all together: Gradually add the dry ingredients to the wet, mixing about a third at a time. Once combined, the batter will be thick but smooth.
- Prepare the zucchini: Grate the zucchini onto a clean, folded paper towel or kitchen towel. Then, gently press to remove excess moisture. It doesn’t need to be bone-dry, but you don’t want it dripping either.
- Fold in the zucchini: Gently stir the grated zucchini into the batter. Don’t overmix—just enough to distribute it evenly.
- Prepare your pans: Spray the loaf pans with non-stick spray or line them with parchment paper. This ensures the bread slides out easily later.
- Bake: Divide the batter evenly between the two pans. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Check a few minutes early to avoid overbaking—it’s better to be slightly under than over!
- Cool down: Let the bread cool for 10 minutes in the pan before gently flipping it onto a cooling rack. This stops it from continuing to cook in the hot pan.
Notes
Serving and presentation tips
To make this zucchini bread truly shine, slice it thick and serve with a dollop of softened butter or cream cheese. For a fun twist, drizzle melted vanilla frosting or a simple glaze over the top. Hosting a brunch? Arrange the slices on a pretty platter with fresh berries and sprigs of mint for a pop of color
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch