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Best Moist Zucchini Bread: A Simple and Delicious Recipe

This easy moist zucchini bread recipe is perfect for using up summer's bounty of zucchini and creates a soft, tender loaf that's sure to become a family favorite. Whether you're enjoying it for breakfast, as a snack, or even dessert, this classic quick bread is a delightful treat that everyone will love.
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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
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini)
  • ½ cup chopped walnuts or pecans (optional)

Method
 

Instructions
  1. Preheat your oven: Preheat to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
  3. Combine wet ingredients: In another bowl, mix the sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Add zucchini: Stir in the grated zucchini until evenly distributed.
  5. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the bread tender.
  6. Fold in nuts (optional): If using, gently fold in the chopped walnuts or pecans.
  7. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use fresh zucchini and squeeze out excess moisture if it's too watery. Avoid overmixing to prevent a dense loaf. Customize with add-ins like chocolate chips or dried cranberries. Store in an airtight container for up to 3 days or freeze for longer storage.