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Drained-Shred Zucchini Bread — Moist Loaf with Butter + Oil for Brunch Pinterest recipe pin

Best Zucchini Bread (Moist, Non-Soggy Loaf)

A reliably moist zucchini bread that avoids sogginess by draining shredded zucchini and using a butter-plus-oil method for tender, sliceable results.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Servings: 1 loaf (10–12 slices)
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups packed shredded zucchini about 2 medium zucchini, drained
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup 5 tablespoons unsalted butter, room temperature
  • 1/2 cup neutral oil vegetable or canola
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
Optional Mix-ins
  • 3/4 cup chocolate chips or chopped nuts optional

Equipment

  • 1 9×5-inch loaf pan
  • 1 Box grater (large holes)
  • 1 Mixing bowls
  • 1 Wire cooling rack
  • 1 Clean kitchen towel or cheesecloth

Method
 

Prepare zucchini
  1. Wash and trim zucchini, shred on the large holes of a box grater to yield about 2 cups packed, toss with a pinch of salt, rest 10 minutes, then wrap in a clean towel and squeeze until no free water remains.
Dry ingredients
  1. In a medium bowl whisk together 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon salt; set aside.
Wet ingredients
  1. Preheat oven to 350°F and grease a 9×5-inch loaf pan or line with parchment. In a large bowl beat 1/3 cup butter with 1/2 cup oil, 3/4 cup brown sugar, and 1/2 cup granulated sugar until light, about 2–3 minutes; beat in 2 eggs one at a time, then stir in 1 teaspoon vanilla.
Combine and bake
  1. Fold the drained shredded zucchini into the wet mixture, then gently fold in the dry ingredients until just combined; if using, fold in 3/4 cup chocolate chips or nuts. Pour batter into the prepared pan and smooth the top. Bake at 350°F for 55–65 minutes, or until a toothpick inserted near the center comes out with moist crumbs and the edges pull away slightly. Tent with foil if the top browns too quickly.
Cool and serve
  1. Let the loaf cool in the pan 15 minutes, then transfer to a wire rack to cool completely before slicing to finish setting the crumb.

Notes

Measure zucchini after shredding and squeezing to ensure about 2 cups packed; draining is essential to avoid a soggy loaf. For a richer flavor use the butter-plus-oil mix; to make 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.