This Perfect Zucchini Bread is a soft, cinnamon-scented one-bowl recipe that comes together in 15 minutes! It’s perfectly moist, lightly sweet, and made with Greek yogurt for a tender crumb.
Love a warm, homemade loaf? Try my Lemon Bread Recipe, Banana Nut Bread, and Orange Cranberry Bread next!
There’s nothing quite like a loaf of homemade Zucchini Bread, especially when it’s this moist, tender, and full of cinnamon goodness.
You’ll only need basic pantry staples, plus, of course, one fresh zucchini! A big scoop of Greek yogurt keeps the crumb super soft and light, while just the right amount of sugar makes each bite sweet but not too sweet.
The shredded zucchini melts right in, adding moisture and a lovely texture, without ever realizing you’re eating vegetables!
I highly recommend serving with this Cinnamon Butter — it always hits the spot.
Zucchini Bread Ingredients:
- Plain Greek yogurt: Keeps the bread incredibly moist! Swap with sour cream or applesauce if needed.
- Sugar and vanilla: add sweetness and warmth.
- Eggs: Bind everything together and add structure. Use large eggs for the best results!
- Leavening agents: Baking soda and baking powder give the perfect amount of rise to this loaf.
- Cinnamon: Adds a bit of warmth and cozy flavor. You can add nutmeg or cloves for a stronger flavor if you like!
- Shredded zucchini: You only need one and you don’t even need to peel it!
- All-purpose flour: Provides structure and a tender crumb. I sometimes like to replace part of the all-purpose flour with whole wheat flour for a heartier loaf!
How to make the Perfect Zucchini Bread:
You’ll need one large mixing bowl to make this recipe and the oven does the rest! For all the details, check the recipe card below.
- Whisk together sugar and yogurt.
- Add eggs and vanilla.
- Mix in baking powder, cinnamon, baking soda, and salt.
- Shred the zucchini.
- Stir in shredded zucchini.
- Add flour and stir just until combined.
Tips for super moist Zucchini Bread:
- Don’t over-dry the zucchini. If there’s a lot of juices, you can lightly blot it with a towel. Don’t wring it out, so there’s still plenty of natural moisture for a perfect crumb!
- Use small-to-medium zucchini. Larger zucchini can be watery and have tough seeds that make the texture uneven.
- Shred it finely for even texture. A box grater’s small holes give the best consistency.
- Mix the batter gently and only until it comes together. Overmixing develops gluten, which leads to dense or rubbery bread. Stir until the flour just disappears, and then stop!
- Bake on the middle rack. Too close to the bottom of the oven and the crust browns too quickly; too high and the center won’t set as well. The middle rack gives even heat and a perfectly domed loaf.
How to store Zucchini Bread:
Keep your Zucchini Bread at room temperature for up to 4 days, wrapped tightly or in an airtight container.
Store in the fridge for up to 1 week, or freeze the loaf or slices for up to 3 months.
Reheat gently in the microwave for 10–15 seconds or warm slices in a 300°F oven until soft!
Perfect Zucchini Bread
written by Ashley Fehr
Ingredients
- 1¼ cup sugar
- ½ cup plain Greek yogurt
- 2 large eggs
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¾ cup shredded zucchini, (about 1 medium)
- 2 cups all-purpose flour
Instructions
- Preheat oven to 350℉ and lightly grease a 9×5" loaf pan with non-stick spray.
- Whisk together sugar and yogurt in a large mixing bowl for 2-3 minutes.
- Add the eggs and vanilla and whisk until combined.
- Add the baking powder, cinnamon, baking soda and salt and whisk until combined.
- Stir the shredded zucchini into the bowl.
- Stir in the flour, just until no white streaks remain.
- Spread into prepared loaf pan and bake for 50-65 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. If top is browning quickly, simply cover with foil and continue baking.
- Let cool 15 minutes in the pan before removing to a cooling rack. Cool completely before slicing (if you can wait that long!).
Notes
- Greek yogurt: you can swap the yogurt for sour cream or applesauce.
- Flour: you can swap some or all of the flour with whole wheat for added fiber.
- Cinnamon: for less spice, you can reduce the cinnamon. For added spice, you can add in a pinch of nutmeg, cloves, allspice or ginger.
- Add ins: feel free to add in fresh blueberries, raisins, chopped nuts or chocolate chips.
- This bread will last at room temperature for up to 4 days, in the fridge up to 1 week, and in the freezer up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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