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Best Moist Zucchini Bread Recipe: Easy and Delicious

This easy moist zucchini bread recipe is perfect for using up summer zucchini and creating a delicious treat that everyone will love. It's a classic quick bread that's moist, tender, and packed with flavor, great for breakfast, a snack, or even dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 300
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium zucchini)
  • 1/2 cup chopped walnuts or pecans (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
  2. Prepare the zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
  4. Combine the wet ingredients: In the same bowl, add the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Stir until the mixture is smooth and well combined.
  5. Add the zucchini: Fold the grated zucchini (and nuts, if using) into the batter until just combined. Be careful not to overmix.
  6. Bake the bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Don't overmix the batter to avoid dense bread. Use fresh zucchini for best flavor and texture. Customize with add-ins like chocolate chips or raisins. Store in an airtight container for up to 3 days or freeze for up to 3 months.