Why is my zucchini bread soggy in the middle?

This usually happens when there's too much moisture. While we don't want to squeeze the zucchini dry, if yours is particularly watery, you might need to pat it lightly with a paper towel. Another common cause is underbaking—make sure to test with a toothpick and look for moist crumbs, not wet batter.

Can I use yellow summer squash instead of zucchini?

Absolutely! Yellow summer squash works perfectly as a 1:1 substitute for zucchini in this recipe. The flavor is very similar, and it provides the same wonderful moisture. Your bread will just have little flecks of yellow instead of green.

How do I know when my zucchini bread is done?

The perfect zucchini bread will have a golden brown top that springs back slightly when touched. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. If you have an instant-read thermometer, the internal temperature should be between 200-205°F.

Can I make this recipe into muffins instead?

Definitely! This batter works wonderfully for muffins. Fill lined muffin cups about 2/3 full and bake at the same temperature (350°F) for about 18-22 minutes. You'll get approximately 12-14 muffins from this recipe.

The Best Classic Zucchini Bread Recipe

This incredibly moist Classic Zucchini Bread transforms humble garden zucchini into a delectable treat that’s perfect for breakfast, snacking, or dessert. With its perfectly balanced sweetness and warm cinnamon notes, this bread makes excellent use of summer’s bounty. The combination of applesauce and oil creates an irresistibly tender texture that actually improves after chilling overnight!

Why You’ll Love This Recipe

Garden Fresh: A perfect way to use up that abundant summer zucchini harvest that seems to multiply overnight in your garden.
Wonderfully Moist: The combination of zucchini, applesauce, and oil creates a bread that stays incredibly moist for days.
Family-Friendly: Even zucchini skeptics tend to love this bread! The vegetable adds moisture and nutrition without an overwhelming flavor.
Make-Ahead Friendly: This bread actually tastes better after resting in the refrigerator, making it perfect for busy schedules and advance preparation.

Ingredients You’ll Need

Zucchini: The star ingredient provides incredible moisture and subtle flavor. Don’t squeeze out the liquid—it’s critical for the bread’s texture!
Granulated Sugar & Brown Sugar: The combination gives the perfect sweetness while the brown sugar adds depth and moisture.
Applesauce: Reduces the amount of oil needed while maintaining moisture and adding subtle flavor.
Vegetable Oil: Creates a tender crumb and prevents the bread from drying out.
Eggs: Provide structure and richness to help bind everything together.
Vanilla Extract: Enhances all the other flavors and adds warmth to the bread.
All-Purpose Flour: The foundation of our bread—provides structure while staying tender.
Baking Powder & Baking Soda: The perfect leavening combination for a beautiful rise.
Salt: Balances sweetness and enhances all other flavors.
Cinnamon: Adds that classic warm spice note that pairs perfectly with zucchini.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Mix-In Options

Transform your basic zucchini bread with these delicious additions:

Fold in 3/4 cup chocolate chips for a sweeter treat
Add 1/2 cup chopped walnuts or pecans for crunch and nutty flavor
Mix in 1/2 cup dried cranberries or raisins for chewy sweetness
Include 2 tablespoons orange zest for a citrusy twist

Dietary Adaptations

Gluten-Free: Substitute a reliable 1:1 gluten-free flour blend
Vegan: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
Reduced Sugar: Cut sugar by 1/3 and add extra cinnamon for flavor
Whole Wheat Option: Swap half the all-purpose flour with whole wheat flour for a nuttier flavor and extra nutrition

How to Make The Best Classic Zucchini Bread

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F. Take a moment to spray your 9×5 inch loaf pan with cooking spray, ensuring all corners are coated. Grate your zucchini—no need to peel it first unless the skin is particularly tough.

Step 2: Mix Wet Ingredients

In a large bowl, combine the freshly grated zucchini, granulated sugar, brown sugar, applesauce, vegetable oil, eggs, and vanilla extract. Whisk everything together until the mixture is well combined and smooth.

Step 3: Add Dry Ingredients

Add the flour, baking powder, baking soda, salt, and cinnamon to your wet mixture. Using a spatula or wooden spoon, gently fold everything together just until no dry flour remains visible. The key here is to avoid overmixing, which can make your bread tough.

Step 4: Bake to Perfection

Pour your batter into the prepared loaf pan, smoothing the top with your spatula. Bake for 50 to 54 minutes, until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.

Step 5: Cool and Store

Allow the bread to cool in the pan for about 10 minutes—this helps it set up properly. Then remove it from the pan and transfer to a wire cooling rack to cool completely. Once cooled, wrap it well and refrigerate it—this bread is at its absolute best after chilling for at least 12 hours!

Pro Tips for Making the Recipe

Grating Technique: Use the large holes of a box grater for perfect zucchini texture—not too wet, not too dry.
Don’t Drain the Zucchini: The natural moisture is essential for this bread’s perfect texture.
Measure Accurately: Lightly pack the zucchini when measuring—too much can make the bread soggy, too little can make it dry.
Check for Doneness: Start checking at 45 minutes with a toothpick. You want moist crumbs, not wet batter.
Let It Rest: This bread truly develops its flavor after refrigeration—be patient for the best results!

How to Serve

This versatile zucchini bread shines in multiple settings:

Breakfast Options

Serve a thick slice lightly toasted with a smear of cream cheese or butter alongside your morning coffee.

Snack Time

Pack a slice in lunch boxes or enjoy as an afternoon pick-me-up with a cup of tea.

Dessert Ideas

Transform it into a dessert by warming slightly and topping with a scoop of vanilla ice cream or a drizzle of cream cheese glaze.

Make Ahead and Storage

Storing Leftovers

Keep your zucchini bread tightly wrapped or in an airtight container in the refrigerator for up to a week. The flavor actually improves over the first 2-3 days!

Freezing

This bread freezes beautifully! Wrap individual slices or the entire loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.

Reheating

For the best texture and flavor when enjoying from frozen, thaw slices at room temperature or gently warm in the microwave for 15-20 seconds. For a crispy exterior, try toasting refrigerated slices lightly.

FAQs

Why is my zucchini bread soggy in the middle?

This usually happens when there’s too much moisture. While we don’t want to squeeze the zucchini dry, if yours is particularly watery, you might need to pat it lightly with a paper towel. Another common cause is underbaking—make sure to test with a toothpick and look for moist crumbs, not wet batter.
Can I use yellow summer squash instead of zucchini?

Absolutely! Yellow summer squash works perfectly as a 1:1 substitute for zucchini in this recipe. The flavor is very similar, and it provides the same wonderful moisture. Your bread will just have little flecks of yellow instead of green.
How do I know when my zucchini bread is done?

The perfect zucchini bread will have a golden brown top that springs back slightly when touched. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. If you have an instant-read thermometer, the internal temperature should be between 200-205°F.
Can I make this recipe into muffins instead?

Definitely! This batter works wonderfully for muffins. Fill lined muffin cups about 2/3 full and bake at the same temperature (350°F) for about 18-22 minutes. You’ll get approximately 12-14 muffins from this recipe.

Final Thoughts

This Classic Zucchini Bread truly stands the test of time for good reason. It transforms a humble garden vegetable into something irresistibly delicious that everyone loves. Whether you’re swimming in summer zucchini or just craving a comforting slice of homemade goodness, this recipe delivers every time. The overnight rest might test your patience, but trust me—it’s absolutely worth the wait!