Recipe for Zucchini Bread-Carlsbad

This zucchini bread is everything a perfect loaf should be—tender, warmly spiced, full of fresh zucchini, and crowned with a golden, crackly sugar top. After testing and tweaking every detail, I’m sharing the ultimate version that bakes up tall, slices beautifully, and is infused with a secret ingredient for extra moisture and a tender, bakery-style crumb. In this post, you’ll find step-by-step photos, expert tips, variations, and all the tricks to ensure bakery-style success in your kitchen.

Watch how to make Zucchini Bread

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up close of zucchini bread sliced on a cutting board showing how moist it is

Why You’ll Love This Recipe for Zucchini

After testing countless zucchini bread recipes over the years, I finally perfected this version to be everything I love in a loaf—moist, tall, flavorful, and irresistibly textured. Here’s why you’ll fall in love, too:

Deeply flavorful: Warmly spiced with ground cinnamon, nutmeg, cardamom, and enriched with vanilla extract and vanilla yogurt for a cozy, aromatic loaf.
Super moist: A winning combination of zucchini, oil, and vanilla yogurt ensures every slice is incredibly soft and never dry.
Packed with zucchini: Uses a generous amount of shredded zucchini for extra moisture, subtle sweetness, and the perfect tender crumb.
Tall and beautiful: The carefully balanced ratio of wet to dry ingredients creates a lofty, bakery-style rise that looks as good as it tastes.
Magical sugar crust: A sprinkle of turbinado sugar on top creates a lightly crunchy, caramelized topping that crackles with each bite, creating a WOW factor you can hear!
No fuss, no mixer: Easy to make with basic pantry ingredients—just whisk, fold, and bake.
Versatile and customizable: Add chocolate chips, nuts, lemon zest, or dried fruit to suit your mood or pantry-all variations included!
Make-ahead friendly: Tastes even better the next day and freezes beautifully for future cravings.

zucchini bread recipe on a cutting board made with fresh zucchini

Zucchini Bread Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Shredded zucchini: Use the large holes of a box grater and pack it in—no need to wring it out! The zucchini melts into the loaf, adding unbeatable moisture and softness.
All-purpose flour: This flour provides the perfect balance of structure and tenderness, giving the zucchini bread a soft, moist crumb without being too dense or too delicate.
Baking powder and baking soda: This combination gives the bread a reliable rise and balanced texture. Baking soda reacts with the acidity in the yogurt and brown sugar to provide lift, while baking powder offers extra leavening to ensure the loaf rises tall and evenly.
Light brown sugar and granulated white sugar: The mix of both sugars adds sweetness, moisture, and a hint of molasses from the brown sugar, which enhances the warm spices.
Warm spices (cinnamon, nutmeg, cardamom): This trio adds cozy, aromatic depth with just the right balance of sweetness and spice—perfect for highlighting the zucchini and brown sugar.
Salt: Enhances all the other flavors and balances the sweetness.
Vegetable oil (or melted coconut oil): Keeps the bread incredibly moist with a tender crumb; coconut oil adds a light flavor twist.
Vanilla Greek yogurt: The secret to the best loaf! It adds extra moisture and subtle vanilla flavor while helping to tenderize the loaf.
Eggs: Use room temperature eggs for better mixing and rising—these bind everything together and contribute to the rich texture.
Pure vanilla extract: Enhances the warm spices and sweet notes in the batter.
Turbinado sugar: Sprinkled over the top before baking, it creates a golden, crisp crust that’s both beautiful and texturally irresistible.
If you’re not familiar with it, turbinado sugar is a minimally processed cane sugar with large, golden crystals and a slight molasses flavor—perfect for adding crunch and sparkle to baked goods. You can find it in most grocery stores near the other sugars, often labeled as “raw sugar” or “sugar in the raw,” or purchase it Amazon.

top view of zucchini bread ingredients: shredded zucchini, flour, brown sugar, granulated sugar, vanilla extract, eggs, baking powder, baking soda, vanilla yogurt, vegetable oil

How to Make Best Zucchini Bread Recipe

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Whisk the Dry Ingredients together (flour, baking soda, baking powder, and spices) in a large mixing bowl until well combined. Set aside.

showing how to make zucchini bread by whisking the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, salt and cardamom

Step 2: In a medium mixing bowl, combine the Wet Ingredients (eggs, oil, yogurt, sugars), then stir in the zucchini.

showing how to make zucchini bread by whisking the wet ingredients together (eggs, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla, then stirring in the zucchini

Step 3: Pour the Wet Ingredients into the Dry Ingredients. Gently stir just until combined. Fold in up to 1 cup TOTAL add-ins (the batter will be thick).

showing how to make zucchini bread by whisking the wet ingredients into the dry ingredients

Step 4: Pour the batter into a greased, parchment paper-lined loaf pan, and spread it into an even layer. Sprinkle the turbinado sugar evenly over the top.

showing how to make zucchini bread by pouring the batter into a loaf pan lined with parchment paper

Step 5: Bake for 50-60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (but no raw batter). Baking times can vary due to several factors, so check at 50 minutes, but be flexible about adding extra time.

showing how to make zucchini bread by baking until a toothpick comes out clear

TIPS for making the best zucchini bread

Use a metal 9 x 5-inch loaf pan: Metal pans heat more evenly than glass or ceramic, promoting a tall, even rise and thorough baking without soggy or undercooked centers.
If you only have an 8×4, you can use it, but you’ll have extra batter and reduce the baking time.
Don’t wring out the zucchini: Let the natural moisture stay—it keeps the bread soft and ultra-moist without making it soggy.
Spoon and level your flour, or better yet, weigh it: Accurate flour measurement prevents a dense loaf. If you don’t have a food scale, fluff the flour, spoon it into the measuring cup, and level it to avoid packing too much, which can lead to a dense loaf.
Use room temperature eggs and yogurt: This helps the batter mix evenly (without overmixing) and gives the loaf a better rise.
Mix the batter gently: Once you combine the wet and dry ingredients, stir just until the dry ingredients disappear. Overmixing can lead to tough, rubbery bread.
Cool completely before slicing: That’s if you care about clean slices. You can slice the bread while it’s warm, but it may crumble a bit.

recipe for zucchini bread slices laid out

Moist Zucchini Bread Variations and Substitutions

Feel free to mix and match variations and substitutions to create your perfect zucchini bread!

Flavor and Add-Ins Variations

Chocolate Chip: Stir in semi-sweet or dark chocolate chips for a sweet, melty surprise.
Nutty: Fold in chopped walnuts, pecans, or almonds for crunch and richness.
Lemon Zest: Add lemon zest and a splash of lemon juice for a bright, fresh twist.
Tropical: Mix in shredded coconut or crushed pineapple for a tropical flair.
Spiced Up: Increase warm spices or add ginger and cloves for a chai-inspired loaf.
Add-ins: Customize with raisins, dried cranberries, seeds, or chopped dried fruit to suit your taste.

Ingredient Substitutions

Flour: Substitute up to half with whole wheat flour or use a gluten-free blend for dietary needs
Sugar: Replace white and brown sugar with all white or all brown, or play with the ratios, keeping in mind that brown sugar adds extra moisture.
Oil: Use melted coconut oil, avocado oil, or a mild olive oil in place of vegetable oil.
Yogurt: Swap the vanilla Greek yogurt for plain yogurt, sour cream, or a dairy-free alternative, such as unsweetened applesauce.
Eggs: For vegan baking, replace eggs with flax eggs (1 tablespoon of ground flaxseed + 3 tablespoons of water per egg).

Topping Variations

Use a streusel topping instead of turbinado sugar for extra crunch.
Drizzle with cream cheese glaze or powdered sugar glaze for a sweeter finish.
Sprinkle with powdered sugar.

best zucchini bread recipe with a few slices on a cutting board showing how moist it is

How to serve Recipe for Zucchini Bread

Cool the bread in the pan on a cooling rack for 10 minutes, then turn it out onto the rack to cool for another 50 minutes. At this point (1 hour), you can slice the bread with a serrated knife, but it will still be warm in the middle and may crumble slightly. For clean slices, let the bread cool completely before slicing. It’s delicious plain or dressed up:

Toasted or warmed: Lightly toast slices in a toaster or skillet for a crisp edge and warm center, or slightly warm in the microwave.
With Butter: Enjoy a thick, warmed slice with a pat of butter for a cozy, comforting treat. Honey butter is also a treat!
With cream cheese: Use softened plain cream cheese or a flavored cream cheese, such as honey, maple, cinnamon, vanilla bean, brown sugar, caramel, pumpkin spice, orange, and lemon.
With jam: Dress it up with a swipe of jam, such as raspberry, apricot, or fig.
With honey: Add a drizzle of honey or try a flavored honey like cinnamon, vanilla, or lavender.
With nut butter: It’s also fantastic with a spread of almond butter, peanut butter, or cashew butter for a creamy, protein-packed twist.
With Nutella: For a more indulgent treat, spread on a little Nutella—my fav! Its rich, chocolate-hazelnut flavor pairs irresistibly with the spiced, tender crumb of the zucchini bread.

Bottom line, zucchini bread is delicious any way you serve it! Enjoy it for breakfast with yogurt or fruit, as a quick snack straight from the counter or tucked into a lunchbox, as an afternoon pick-me-up, or dressed up for dessert with ice cream, whipped cream, or fresh berries.

How to Store Zucchini Bread

•At room temperature: Once completely cooled, wrap the loaf tightly in plastic wrap or store in an airtight container. It will stay fresh for up to 3 days at room temperature.
•In the refrigerator: For slightly longer storage (up to 1 week), keep it wrapped or sealed in the fridge. Note: Refrigeration can slightly dry out the texture, so consider wrapping the slices in a damp paper towel and warming in the microwave before serving.
•In the freezer: Zucchini bread freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or reheat slices in the microwave or toaster oven.

Frequently Asked Questions

How to grate zucchini for zucchini bread?

To grate zucchini for zucchini bread, use the large holes of a box grater to shred the zucchini into coarse pieces that will blend perfectly into the batter without clumping. Hold the zucchini firmly and grate lengthwise, rotating as you go until you reach the seeds. For best moisture and texture, don’t squeeze or wring out the zucchini—using it as is helps keep your bread tender and moist.

Do you peel zucchini for zucchini bread?

No, you don’t need to peel zucchini for zucchini bread. The skin is thin, tender, and full of nutrients, plus it adds nice color and texture to the bread. Just wash the zucchini well before grating and use it whole—skin and all—for the best results.

Can I use frozen zucchini for zucchini bread?

Yes, you can use frozen zucchini, but be sure to thaw and drain it well to remove excess water. This prevents the bread from becoming soggy and helps maintain the proper texture.

How do you make zucchini bread moist?

To keep zucchini bread moist, use a combination of shredded zucchini (unwithered), oil, and yogurt or sour cream. Avoid wringing out the zucchini to retain natural moisture, and don’t overbake the bread.

Can zucchini bread be made gluten-free?

Yes, zucchini bread can easily be made gluten-free by substituting all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or add it separately to help with structure.

Can I add nuts or chocolate chips to zucchini bread?

Absolutely! Chopped walnuts, pecans, or chocolate chips add texture and flavor, making zucchini bread even more delicious and versatile. Add up to one cup with this recipe.

What is the difference between zucchini bread and zucchini cake?

Zucchini bread is typically less sweet, denser, and baked in a loaf pan, while zucchini cake is sweeter, lighter, and often frosted or layered like a traditional cake

Why did my zucchini bread sink in the middle?

Zucchini bread can sink in the middle for several reasons:

1. The batter might have been overmixed, which develops too much gluten and causes the bread to collapse
2. The oven temperature could have been too low or inconsistent, preventing the bread from setting properly.
3. The bread was underbaked, so the center didn’t fully cook through.
4. Using too much leavening or adding too much moisture (like excess zucchini juice) can also lead to sinking.

To prevent this, measure ingredients accurately, mix gently, bake at the right temperature, and test doneness before removing from the oven.

How do I know when the bread is done?

You’ll know zucchini bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs—not wet batter. The loaf should also be golden brown on top and start to pull away slightly from the sides of the pan. Additionally, it will feel firm to the touch but still spring back slightly when pressed gently.

Looking for more bread Recipes?

Pumpkin Bread
Garlic Bread
Irish Soda Bread
Lemon Bread
Lemon Blueberry Muffins
Zucchini Muffins
Pear Muffins
Cornbread Muffins
Pumpkin Muffins

showing how to serve zucchini bread by slathering it with butter

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Tools Used in This Recipe

Loaf Pan 9x5x3 in.

Food Scale

Glass Mixing Bowl Set

Cheese Grater

Stainless Steel & Silicone Balloon Egg Whisk

Cooling Racks

See Favorite Tools

Best Zucchini Bread Recipe

This zucchini bread is everything a perfect loaf should be—tender, warmly spiced, full of fresh zucchini, and crowned with a golden, crackly sugar top. After testing and tweaking every detail, I’m sharing the ultimate version that bakes up tall, slices beautifully, and is infused with a secret ingredient for extra moisture and a tender, bakery-style crumb. See the post for step-by-step photos, expert tips, variations, and all the tricks to ensure bakery-style success in your kitchen.

Servings: loaf

Total Time: 1 15

Prep Time: 15

Cook Time: 1

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Ingredients

DRY INGREDIENTS

1¾ cups (220g) all-purpose flour (fluffed, spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1½ teaspoons ground cinnamon
3/4 teaspoon salt
1/4 tsp EACH ground nutmeg, ground cardamom

WET INGREDIENTS

2 large eggs, at room temperature
1/2 cup vegetable oil (or melted coconut oil)
1/3 cup vanilla Greek yogurt, at room temperature
2/3 cup packed light brown sugar
1/4-1/3 cup granulated sugar (⅓ for sweeter, see notes)
2 teaspoons pure vanilla extract

FOR LATER

1½ cups (180g) packed shredded zucchini, grated on the large holes of a box grater (not blotted or wrung out)
Optional: 1 cup TOTAL add-ins such as chopped nuts, seeds, chocolate chips, raisins, etc.
1 tablespoon turbinado sugar

Instructions

Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on two sides to create a sling. Then, grease the entire pan with cooking spray containing flour.
Whisk the Dry Ingredients together in a large mixing bowl until well combined. Set aside.
In a medium mixing bowl, combine the Wet Ingredients, then stir in the zucchini.
Pour the Wet Ingredients into the Dry Ingredients. Gently stir just until combined; do not overmix. Fold in up to 1 cup TOTAL add-ins, optional (the batter will be thick).
Pour the batter into the prepared loaf pan, spread it into an even layer, then gently drop it on the counter a few times to remove air bubbles. Sprinkle the turbinado sugar evenly over the top.
Bake for 50-60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (but no raw batter). Baking times can vary due to several factors, so please check at 50 minutes, but be prepared to add extra time if necessary.
Cool the bread in the pan on a cooling rack for 10 minutes, then turn it out onto the rack to cool for another 50 minutes. At this point (1 hour), you can slice the bread with a serrated knife, but it will still be warm in the middle and may crumble slightly. For clean slices, let the bread cool completely before slicing.

Video

Notes

Turbinado sugar: This is a minimally processed cane sugar characterized by large, golden crystals and a slight molasses flavor, making it perfect for adding crunch and sparkle to baked goods. You can find it in most grocery stores near the other sugars, often labeled as “raw sugar” or “sugar in the raw,” or purchase it Amazon.
If you don’t use the turbinado sugar, I suggest ⅓ cup granulated sugar instead of ¼ cup; however, I use both ⅓ cup and the turbinado sugar.
Spoon and level your flour, or better yet, weigh it: Accurate flour measurement prevents a dense loaf. If you don’t have a food scale (HIGHLY RECOMMEND), fluff the flour, spoon it into the measuring cup, and level it to avoid packing too much, which can lead to a dense loaf.

Storage

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4 Comments

Carol Finnegan-Lang says

at

This recipe sounds great, and I look forward to trying it. However, I have a question. I do not see the nutritional values listed anywhere. Am I missing it? Please advise. Thanks

- Jen says
  
  at
  
  I’m excited for you to try it! I don’t include nutritional information because those values can vary significantly depending on the brand and ingredient choices, but you can calculate info at http://www.myfitnesspal.com Enjoy!
  
Food Panda says

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This zucchini bread sounds incredibly tasty and well-balanced! That turbinado sugar crust sounds like the ideal finishing touch, and I adore how you blended the moistness of the zucchini and yogurt with the toasty spices. I am eager to give this recipe a try!

- Jen says
  
  at
  
  Thank you for your interest in this recipe! Let me know how it turns out for you when you try it! I hope you love it! 🙂