Save My neighbor dropped off three massive zucchinis one summer morning, and I had no idea what to do with them. That afternoon, I found myself standing in my kitchen, grating one into submission, when the most incredible smell hit me—warm cinnamon mixing with fresh zucchini moisture. One loaf became a tradition after that. This bread somehow manages to be impossibly moist while staying light enough that you can justify eating two slices with your morning coffee.
I brought this bread to a potluck once, nervous it would sit untouched while everyone grabbed the flashier desserts. Instead, I watched someone take a slice, pause mid-chew, and ask for the recipe before they'd even finished. That moment taught me that simple, honest food—the kind that's actually moist and flavorful—beats complicated every time.
Ingredients
- All-purpose flour (2 cups): This is your structure; don't skip measuring by weight if you can, as it keeps the bread tender instead of dense.
- Baking soda and baking powder (1 teaspoon and 1/2 teaspoon): They work together to give you that gentle rise without making the crumb tough.
- Salt (1/2 teaspoon): A small amount that you barely taste but that deepens every other flavor in the loaf.
- Cinnamon and nutmeg (1 1/2 teaspoons and 1/4 teaspoon): The cinnamon is non-negotiable; the nutmeg is optional but it adds a subtle warmth if you use it.
- Eggs (2 large): They bind everything and make this bread stay moist for days.
- Sugars (3/4 cup granulated and 1/2 cup brown): The combination of both keeps the bread from drying out and adds complexity beyond just sweetness.
- Vegetable oil and melted butter (1/2 cup and 1/4 cup): Oil keeps the crumb tender; butter adds flavor—you need both.
- Vanilla extract (2 teaspoons): A small amount that ties everything together without announcing itself.
- Zucchini, grated and squeezed (2 cups): This is critical—squeeze out the moisture or your bread will be soggy; I use a clean kitchen towel and really wring it out.
- Nuts, chopped (3/4 cup): Walnuts and pecans both work; toast them lightly first if you want the flavor to pop more.
Instructions
- Set your stage:
- Preheat your oven to 350°F and prepare your loaf pan by greasing it and dusting with flour, or lining it with parchment paper if you want the easiest cleanup. Having everything ready means you can focus on mixing without rushing.
- Bring the dry ingredients together:
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg until everything is evenly distributed. This mixing prevents pockets of baking soda or cinnamon surprise in your finished loaf.
- Build your wet base:
- In a large bowl, beat the eggs with both sugars until the mixture is light and slightly fluffy, then add the oil, melted butter, and vanilla and mix until smooth. This step incorporates air that will help the bread rise gently.
- Fold in the zucchini:
- Stir the grated, squeezed zucchini into the wet mixture and let it sit for a moment so it starts to soften and release its flavor into the batter.
- Gently combine wet and dry:
- Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until combined—overmixing will make your bread tough and dense. Stop when you see a few flour streaks; they'll disappear in the oven.
- Add the nuts:
- Fold in the chopped walnuts or pecans gently, distributing them so you get some in every slice but aren't overstirring the batter.
- Into the pan and the oven:
- Pour the batter into your prepared loaf pan, smooth the top gently, and bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The few moist crumbs are your friend—they keep the bread from being dry.
- Cool with patience:
- Let the bread sit in the pan for 10 minutes so it sets up, then transfer it to a wire rack to cool completely. Slicing it warm is tempting, but waiting lets the crumb firm up so you get clean slices.
Save I once brought this bread to a friend who was going through a rough patch, and she later told me it was the first thing that actually felt comforting to eat that week. That's when I realized this simple loaf carries more weight than just ingredients and technique—it's the kind of food that says I'm thinking of you without needing words.
Variations and Swaps
If you want to change things up, chocolate chips or dried cranberries swap in beautifully for the nuts, though I find cranberries make the bread feel almost autumn-like even in summer. You can also add 1/4 cup of unsweetened applesauce to the wet ingredients if you want the bread even more moist and tender. Some bakers add a thin layer of cinnamon sugar to the top before baking for extra sweetness and texture, which changes nothing about the actual recipe but feels like a small luxury.
Storage and Make-Ahead Wisdom
This bread keeps at room temperature in an airtight container for three days without losing its moisture, and it actually tastes even better on day two as the flavors settle. For longer storage, wrap it well and freeze for up to two months; thaw it on the counter and it comes back tasting almost fresh-baked. I've also made the batter the night before and refrigerated it, then baked it the next morning for warm bread at breakfast—just add five to ten minutes to the baking time since it starts cold.
Serving Suggestions and Finishing Touches
Warm slices with a schmear of cream cheese is the classic pairing, though I've also served it with whipped honey butter for special breakfasts. A thin slice with afternoon tea feels elegant, and toasted day-old slices with butter are honestly better than the fresh ones. Here are a few more ways to enjoy it:
- Toast a slice and top it with ricotta and a drizzle of honey for an easy breakfast that feels indulgent.
- Slice it and freeze the slices individually so you can toast one anytime you want something warm and familiar.
- Serve it slightly warm and watch people naturally reach for seconds without thinking about it.
Save This bread is proof that the simplest recipes often turn into the ones people remember. Once you make it, you'll find yourself making it again and again, and eventually someone will ask you for the recipe and it becomes part of your cooking identity.
Recipe FAQ
- → How do I prepare the zucchini before adding it?
Grate the zucchini and gently squeeze out any excess moisture to prevent sogginess in the loaf.
- → Can I substitute the nuts in this bread?
Yes, walnuts or pecans can be swapped with chocolate chips or dried cranberries to add different flavors and textures.
- → What is the best way to store the bread?
Store the loaf at room temperature in an airtight container for up to 3 days, or freeze it for up to 2 months.
- → How can I enhance the moisture of the loaf?
Adding a quarter cup of unsweetened applesauce boosts moisture without altering flavor significantly.
- → What tools are needed for preparation?
Essential tools include mixing bowls, a whisk, spatula, box grater, measuring cups and spoons, a 9x5-inch loaf pan, and a wire rack for cooling.