Super Moist Zucchini Bread

Everyone knows that time of year when gardens are producing crazy amounts of zucchini – whether it’s your own garden or the neighbor is dropping off zucchini to you every other day. Zucchini Bread is a summer-time staple, and put our own spin on it. Some of the changes happen to amp up the nutrition, but what it really does is provide the perfect zucchini bread that is guaranteed to be super moist every time. Take a loaf to your neighbors as a thank you for the zucchini they keep leaving on your porch, or enjoy it yourself without any sugar regret.

Want to try your hand at some other quick breads? Check out our master recipe for quick breads where you can learn to make ANY flavor.

Why Our Recipe

Have your cake and eat it too – this bread is like cake!
The combination of honey and applesauce guarantees a super moist bread that’s never oily.
A little whole wheat flour is added in to give a little structure that can hold up that soft, moist, perfect crumb.

A baked loaf of zucchini bread still in the loaf pan.

Our Super Moist Zucchini Bread is an easy recipe that can be mixed together in 10 minutes before popping into the oven. This is the perfect recipe to let your kids help you make by tasking them with grating the zucchini (careful of fingers!) and mixing the batter. They won’t believe they won’t be able to taste the veggies in this masterpiece. Top a warm slice with a little butter and sprinkle with cinnamon sugar for the ultimate dessert-like experience!

Ingredient Notes

An overhead shot of whole zucchinis surrounded by measuring cups and spoons filled with ingredients.

Applesauce: The first all-star ingredient that keeps the bread super moist while adding a natural sweetness and helping bind everything together.
Honey: All-star ingredient #2. A natural sweetener that helps retain moisture longer than regular sugar, while contributing to a denser, more tender texture (cake anyone?).
Flour: We use a combination of white all-purpose and whole wheat flour. The whole wheat is what gives the bread a cake-like texture. You can use all white flour but the result will be a lighter, less dense bread. But still delicious!

All About The Zucchini

How many zucchini do you actually need for this recipe? This is difficult to answer because all zucchini are different sizes, but 1 medium-sized zucchini should yield about 1 cup of grated zucchini.

Zucchini have a high water content, but don’t worry. This recipe accounts for the extra liquid that the zucchini provides. Please don’t squeeze your grated zucchini or attempt to wring the water out of it.

It’s really as simple as grating the zucchini and adding it to the mixing bowl. That’s it!

A collage of 4 pictures showing a bowl of dry ingredients, then adding wet to the dry, then adding shredded zucchini, then the final batter.

To Peel or Not to Peel

No, you do not need to peel your zucchini. Yes, you can if you really want to or if you have someone in your house who will be weirded out by tiny green bits in the bread, but really, it’s just added time and effort. Grated zucchini gets softer when you bake it, so the skin won’t have any bite when the oven is done with it.

Three thick slices of zucchini bread laying in on each other like dominos.

Storage and Reheating Instructions

Wrap tightly in plastic wrap and place in an airtight container or resealable plastic bag. Store at room temperature or in the fridge for up to 5 days.

Freeze a loaf by wrapping it tightly with plastic wrap and placing it in an airtight container or resealable plastic freezer bag. Thaw on the counter. It will take approximately 3 to 4 hours for the bread to thaw.

Warm slices in the microwave on high in 10-second increments if you’d like to enjoy a warm slice.