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Best Recipe for Zucchini Bread: Moist, Tender, and Delicious

This classic zucchini bread recipe is a family favorite, perfect for using up summer zucchini. It creates a moist, tender loaf that can be enjoyed for breakfast, a snack, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat the vegetable oil and sugar together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gently fold the grated zucchini into the wet ingredients until evenly distributed.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. If using, fold in the chopped nuts and chocolate chips.
  6. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use freshly grated zucchini for best results. Customize with nuts, chocolate chips, or dried fruits. Store in an airtight container for up to 3 days or freeze for up to 3 months.