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Best Moist Zucchini Bread Recipe – Easy and Delicious

This easy moist zucchini bread recipe is a family favorite, perfect for using up summer zucchini and creating a tender, flavorful loaf. It's a versatile treat that can be enjoyed for breakfast, as a snack, or even as a dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 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 the 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 until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. 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 nuts, fold them in now.
  6. Pour the batter into the prepared loaf pan and smooth the top. 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 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use freshly grated zucchini and squeeze out excess moisture to avoid a soggy loaf. Avoid overmixing the batter to ensure a tender texture. Customize with add-ins like chocolate chips or dried cranberries.