Sara's Tiny Kitchen
by Sara's Tiny Kitchen
1 hr 15 min

This easy and delicious Zucchini Bread is made extra moist from a secret ingredient!

Trigger warning – I’ll be using the word “moist” throughout this post 😊

I live in an apartment, so gardening isn’t an option for me on a large scale. On top of that, I don’t really have a green thumb. I start every summer with the best of intentions, but generally by July I have a sad looking container of various herbs and a tomato plant that’s never seen a single tomato actually grow.

Luckily, I have a few friends who garden, and that leads me to a glut of gifted zucchini by the end of summer, and clearly the best thing to do with zucchini is to turn it into zucchini bread!

This recipe came to me via my grandmother’s shoebox full of recipes, and I’m so glad it did. This was super easy to make and tasted great!

The original recipe calls for enough to make two full loaves or 7 mini loaves, so I cut the recipe in half because having that much zucchini bread around is a dangerous proposition for me. I’ll include instructions at the end for the original full recipe.


Recipe details
  • 1  LOAF
  • Prep time: 15 Minutes Cook time: 60 Minutes Total time: 1 hr 15 min
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Super Moist Zucchini Bread
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 4 ounces cream cheese, softened to room temperature
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground nutmeg
  • 1 cup chopped walnuts(or pecans)
  • 1 cup shredded zucchini, (wring as much water as you can out of the zucchini by placing it into a clean dishtowel, and then squeezing as hard as you can.
To Make Super Moist Zucchini Bread
Preheat the oven to 350 and line a 8x4 or 9x5 inch loaf pan with parchment paper and then spray the paper with non stick spray.
In a large bowl, beat the eggs, sugar, oil, and vanilla until smooth.
Beat in the cream cheese (the batter may look a little lumpy - that's okay)
In a different bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.  
On low speed, add the flour mixture into the wet ingredients and stir just until no streaks of flour remain.
Fold in the nuts and zucchini and pour the batter into the prepared pan.
Bake for 50-60 minutes, checking for doneness after 40 - 50 mintues.
Remove from the oven, and allow to cool in the pan for 15 minutes, then finish cooling on a wire rack.
  • If you want to double the recipe to either have extra bread for gifts or to freeze, just double all the ingredients, but only use three eggs.
Sara's Tiny Kitchen
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