Best Moist Zucchini Bread Recipe – Easy and Delicious

There’s nothing quite like the aroma of freshly baked zucchini bread filling your kitchen. This easy moist zucchini bread recipe is perfect for using up summer garden zucchini and creates a tender, flavorful loaf that everyone will love. Whether you’re a seasoned baker or just starting out, this recipe is simple, foolproof, and delivers delicious results every time.

Zucchini bread is a classic quick bread that’s moist, slightly sweet, and packed with the goodness of fresh zucchini. It’s a great way to sneak in some veggies while enjoying a tasty treat. Plus, it’s versatile enough to enjoy for breakfast, as a snack, or even as a dessert.

If you love quick bread recipes, you might also enjoy our Classic Old Fashioned Zucchini Bread or our Best Homemade Blueberry Muffins.

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)

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.

3. Combine Wet Ingredients

In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Add Zucchini

Gently fold the grated zucchini into the wet ingredients until evenly distributed.

5. Combine Wet and Dry Ingredients

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.

6. Bake

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. Cool and Serve

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Expert Tips

• Don’t Overmix: Overmixing the batter can result in a dense loaf. Mix just until the ingredients are combined.
• Use Fresh Zucchini: Freshly grated zucchini works best. If your zucchini is very watery, squeeze out excess moisture before adding it to the batter.
• Add-Ins: Feel free to customize your bread with add-ins like chocolate chips, raisins, or dried cranberries.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.

FAQ

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that the texture may be slightly denser.

Can I make this recipe into muffins?

Absolutely! Pour the batter into a greased muffin tin and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.

How do I know when the bread is done?

The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep it moist.

For more delicious recipes, check out our Peach Tomato Caprese Salad or our Heirloom Tomato Ricotta Tart.

Best Moist Zucchini Bread Recipe – Easy and Delicious

This easy moist zucchini bread recipe is perfect for using up summer garden zucchini and creates a tender, flavorful loaf that everyone will love. It’s a great way to sneak in some veggies while enjoying a tasty treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 280

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 9×5-inch loaf pan and set it aside.
2. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, beat the vegetable oil, granulated sugar, and brown 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.
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

Don’t overmix the batter to avoid a dense loaf. Use fresh zucchini and squeeze out excess moisture if it’s very watery. 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.