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

Description

This Best Classic Zucchini Bread recipe is the ultimate way to enjoy summer-fresh zucchini all year round. This ultra-moist bread has just the right amount of sweetness from granulated and brown sugars, along with a hint of warm cinnamon spice. Whether you serve it as a dessert, snack, or even a breakfast treat, it’s a foolproof recipe that guarantees a deliciously satisfying slice every time. Plus, it’s incredibly easy to whip up in under an hour!

Ingredients

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Wet Ingredients

1 1/2 cups grated zucchini (lightly packed, do not drain liquid)
1 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup unsweetened applesauce
1/3 cup vegetable oil (or your preferred cooking oil)
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

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Instructions

Preheat the Oven
Begin by preheating your oven to 350°F. While the oven heats, generously spray a 9×5-inch loaf pan with cooking spray to ensure the bread doesn’t stick.
Combine Wet Ingredients
In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, applesauce, vegetable oil, eggs, and vanilla extract. Use a whisk to blend the ingredients until they are well incorporated.
Mix in Dry Ingredients
Gradually add the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to the wet mixture. Stir until the dry ingredients are just moistened. Avoid overmixing to keep the bread light and airy.
Pour and Bake
Pour the batter into the prepared loaf pan, spreading it evenly. Place the pan in the oven and bake for 50–54 minutes. To check for doneness, insert a toothpick into the center of the loaf—it should come out with moist crumbs rather than wet batter.
Cooling
Allow the bread to cool in the pan for about 10 minutes. Then, gently remove it and transfer it to a wire cooling rack to cool completely. For the best flavor and texture, refrigerate the bread for at least 12 hours before slicing.
Store Properly
Once fully cooled, store the zucchini bread in an airtight container in the refrigerator to maintain its moisture.

Notes

Choosing Zucchini: Use fresh, medium-sized zucchini for the best results. No need to peel it—the skin adds both color and nutrients to your bread.
Baking Pan Options: If you don’t have a 9×5 loaf pan, two smaller loaf pans (8×4) can work. Just adjust the baking time accordingly.
Serving Suggestions: This bread is delicious on its own or paired with a drizzle of honey or a smear of cream cheese for extra indulgence.
Storage: The bread can stay fresh refrigerated for up to 5 days, or you may freeze it for up to 2 months. Wrap tightly in plastic wrap and store in a freezer-safe bag.

Nutrition

Serving Size: 1 slice
Calories: 189
Sugar: 14g
Sodium: 129mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 21mg