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Moist Zucchini Bread Loaf for Busy Mornings — Drained, No-Grease Method Pinterest recipe pin

Reliable Moist Zucchini Bread for Busy Cooks

A straightforward zucchini bread that bakes moist without oily edges—clear timing, practical shortcuts, and dependable texture for breakfasts and snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup grated zucchini about 1 medium, drained
  • 1/2 cup vegetable oil or melted butter
  • 1 large egg beaten
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour or substitute additional all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1/2 cup chopped walnuts or 1/2 cup semisweet chocolate chips optional
Optional topping
  • 1 tablespoon coarse sugar for sprinkling optional

Equipment

  • 1 9×5-inch loaf pan
  • 1 Box grater or food-processor grater attachment
  • 1 Fine-mesh sieve or clean kitchen towel
  • 1 Instant-read thermometer (optional)

Method
 

Prepare and preheat
  1. Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment, leaving an overhang; lightly grease the exposed sides.
Drain zucchini
  1. Grate the zucchini on the large holes of a box grater; place in a fine-mesh sieve and let drain 10 minutes, then gently squeeze out excess water until no free liquid remains.
Mix wet ingredients
  1. In a large bowl whisk together oil, beaten egg, brown sugar, and vanilla until smooth.
Mix dry ingredients
  1. In a separate bowl whisk the flours, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine
  1. Fold the dry ingredients into the wet until just combined, then fold in drained zucchini and optional nuts or chocolate chips; do not overmix.
Bake
  1. Pour batter into prepared pan, smooth the top, and bake at 350°F for 50–60 minutes, checking at 50 minutes with a toothpick or instant-read thermometer (200–205°F in the center). If the top browns too quickly, tent loosely with foil.
Cool and serve
  1. Cool the loaf in the pan 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack before slicing.

Notes

Drain the zucchini well—this single step prevents a gummy center. If substituting melted butter for oil, expect a slightly firmer crumb. For muffins, bake at 350°F for 18–22 minutes. Store wrapped at room temperature up to 3 days or freeze slices for up to 3 months.