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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.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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 9x5-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.